METHOD OF DESALTING AND SEASONING JAPANESE PICKLED PLUM

摘要

PURPOSE:Japanese pickled, plum, after dipped in a sesalting solution mainly containing sugaralcohol, is seasoned with a seasoning solution, this lowering the salt concentration of the pickled plum without any adverse effect on the taste. CONSTITUTION:Japanese pickled plums are dipped in a desalting solution of 20- 50% sugaralcohol such as sorbitol or starch syrup additionaly containing 0.1-1% of an organic acid salt such as sodium citrate, sodium malate and 0.1-1% of phosphate salt such as sodium polyphosphate, sodium pyrophosphate for 12-48hr to remove the salt and then dipped in a seasoning solution for 1-3 days.