METHOD OF PRODUCING PICKLED VEGETABLE HALF-FINISHED PRODUCT FOR SALADS Russian patent published in 2003 - IPC

FIELD: technology of vegetables preservation. SUBSTANCE: in the process of preparation, Jerusalem artichoke, carrot and parsnip are subjected to alkali cleaning from peel at preset parameters of process, shredded, mixed with salt and sour. Sours are 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.