FIELD: technology of vegetables preservation. SUBSTANCE: in the process of preparation, Jerusalem artichoke is subjected to alkali cleaning from peel at preset parameters of process, then shredded, mixed with salt and sour. Sour is prepared by cultivation of Lactobacillus plantarum on decoction of Jerusalem artichoke wastes. Product is fermented at 18-24 C for 5-7 days and prepacked in consumer package. EFFECT: increased productivity of new half-finished product for salads with specific pleasant organoleptical properties.
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