VEGETABLE SALTING METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry, public catering, farming. SUBSTANCE: method involves preliminarily salting bitter pepper or fresh garlic or ramson sprouts until titratable acidity of 0.3-0.4% on the basis of lactic acid is provided in brine; reducing ambient temperature in room until it is within the range of from - 1 C to +4 C; storing for time not in the excess of 6 months beginning from manufacture time; discharging brine from vessel; charging vegetables in cans and pouring newly prepared sterile brine at temperature of 35-40 C, said brine having the following composition, g/l: 80%-acidic acid 0.5; sorbic acid 0.6; edible salt 50-60; closing cans with metal closures. EFFECT: provision for keeping of natural flavor and aromatic properties and prolonged shelf life of product. 2 cl, 4 ex