PROCESSING OF PLUM FRUIT

摘要

PURPOSE:To prepare processed plum fruit food having suppressed acidity and salt content and excellent preservability and palatability, by adjusting the salt content of a plum fruit, removing harshness therefrom, and seasoning the fruit. CONSTITUTION:A plum fruit is immersed in saline water to control the salt content of the fruit to about 10-20%, immersed in a mixture of vinegar and alcohol for about 1-10 days to effect the removal of the harshness, drained, and finally immersed in a seasoning liquid to obtain the objective food.