METHOD FOR PRODUCING PICKLED JAPANESE APRICOT AND PACKAGE FORM OF PICKLED PLUM

摘要

PPROBLEM TO BE SOLVED: To provide a pickled Japanese apricot having decreased salt content and mild taste. PSOLUTION: Plum fruits are immersed in Japanese apricot vinegar, taken out of the vinegar, dried in the sun, etc., and again immersed in seasoned Japanese apricot vinegar together with Bincho-tan (a kind of high-quality charcoal). The obtained pickled Japanese apricot 11 are distributed by packaging together with boiled and thermally sterilized Bincho-tan 13. PCOPYRIGHT: (C)2003,JPO