METHOD FOR PRODUCING PICKLE OF MOROMI AND PICKLE OF MOROMI

摘要

PROBLEM TO BE SOLVED: To obtain pickle of Moromi (ingredient of soy sauce) for long-term pickling, which excellently keeps flavor and taste component in eating, does not acidify even by pickling for a long period of time at a normal temperature through the summer, keeps excellent flavor and taste without causing an offensive smell and has a low salt content.;SOLUTION: Thiamine dilaurylsulfate in an amount of 0.005 wt.% to 0.015 wt.%, based on the total amount of root vegetables which are preserved in salt and then desalted and Moromi in which the root vegetables are to be preserved, is added to the root vegetables and Moromi. The total salt concentration of the salt contained in the root vegetables after preserved in the salt and that in the Moromi is set at 6 wt.% to 8.5 wt.%. The root vegetables after preserved in the salt are fed to the Moromi to produce the objective pickle for long-term pickling.;COPYRIGHT: (C)2003,JPO