METHOD FOR PRODUCING PICKLED EGGPLANT AND PICKLED EGGPLANT PRODUCED BY THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a new technique for producing pickles by which raw fruits of eggplants can be kept fresh, the pickles can be produced in a short time and efficiently, the developed color of deep blue of eggplants and the border between white and blue under their calyxes are both vivid and beautiful, the pickles do not turn brownish even after a long period of exposure to ambient air, and the vivid deep blue of eggplants can be maintain as it is.;SOLUTION: In the method for producing pickled eggplants, raw eggplants (1) are pickled in a predetermined aqueous solution and then are stored (6) in a refrigerator with a set salt content of less than 5% for pretreated pickling (5). The processed eggplants (1) are salted (8) and are stored in the refrigerator with a set salt content of 8% or more (9) for main pickling (7). The processed eggplants (1) are heat-treated (11), cooled (12) and desalinated (14). Then their set salt content is adjusted (15) to 2.5% and they are variously seasoned (16). Pickled eggplants are produced by the method.;COPYRIGHT: (C)2013,JPO&INPIT