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

FIELD: technology of vegetables conservation. SUBSTANCE: method involves preparation of Jerusalem artichoke and carrot. Then they are subjected to lye peeling at preset parameters of process, shredded, mixed with salt and sour. The sour is prepared by cultivating Lactobacillus plantarum on decoction of Jerusalem artichoke wastes. The product is fermented at temperature 18-24 C for 5-7 days, and prepacked in consumer package. EFFECT: increased output of new half-finished product for salads with specific pleasant organoleptical properties.