Abstract
Desalting method in the process of pickling was improved in order to reduce the amount of water and time. Compressed liquid was treated with activated carbon for reutilization. As for the reduction of water and time the desalting after compression of the pickles with the rotary-separation type was more effective than that with the flowing water type. By mixing 1.5g of powderd carpon per 100ml of the compressed liquid, colorless and odorless liquid could be obtained for the reusing in the process of pickling "Fukujinzuke."
