PROBLEM TO BE SOLVED: To provide a method for producing seasoned pickled plum of an Na/K ratio of not more than 1, eatable without worrying about salinity.SOLUTION: This method for producing the seasoned pickled plum by soaking plums dried without seasoning in a seasoning liquid includes adding to seasoning liquid, crude potassium chloride having an amount satisfying a relationship shown by formula (1): z&ge[(a-1.33b)x+(c-1.33d)y]/(1.33f-e) (wherein, (a) indicates the salinity (%) of plums dried without seasoning, b indicates the potassium chloride concentration (%) of plums dried without seasoning, c indicates the salinity (%) of seasoning liquid, d indicates the potassium chloride concentration (%) of seasoning liquid, e indicates the salinity (%) of crude potassium chloride, f indicates the potassium chloride concentration (%) of crude potassium chloride, x indicates the weight of plums dried without seasoning, y indicates the weight of seasoning liquid, and z indicates the weight of crude potassium chloride to be added).COPYRIGHT: (C)2010,JPO&INPIT【課題】塩分を気にせず食べられるNa/K比が1以下の調味梅干を提供すること。【解決手段】白干梅を調味液に浸漬して調味梅干を製造する方法において、調味液に粗製海水塩化カリウムを下記式(1):(式中、aは白干梅の塩分濃度(%)を表し、bは白干梅の塩化カリウム濃度(%)を表し、cは調味液の塩分濃度(%)を表し、dは調味液の塩化カリウム濃度(%)を表し、eは粗製海水塩化カリウムの塩分濃度(%)を表し、fは粗製海水塩化カリウムの塩化カリウム濃度(%)を表し、xは白干梅の重量を表し、yは調味液の重量を表し、zは添加する粗製海水塩化カリウムの重量を表す。)で示される関係を満足する量で添加することを特徴とする調味梅干の製造方法。【選択図】なし
