METHOD FOR MANUFACTURING MARINATED CUCUMBERS Russian patent published in 2004 - IPC

FIELD: food industry.

SUBSTANCE: fresh cucumbers should be poured with 3.5-3.8%-acetic acid aqueous solution to keep it for about 8-10 h, then this solution should be removed to achieve the content of acetic acid there up to 5.2-5.5%. Cucumbers should be again poured with the same solution to be kept for 12-14 h, then this solution should be removed to dissolve it with water up to acetic acid content there being 4.8-5.0%. Then cucumbers should be again poured with prepared solution of acetic acid, sterilized to keep for 30 d. Such keeping may be prolonged up to several years. When part of cucumbers is ready for marinating they should be rinsed with cold running water up to acetic acid content in cucumbers being 1.6-1.8%. Rinsed cucumbers should be put into glass jars, one should add spicy plants and marinade containing about 1.2-2.0% common salt and 1.2-2.0% sugar. Packed cucumbers should be sterilized and sealed. It is possible to eat them not earlier than in 15 d of storage. This enables to decrease season dependence and obtain marinated cucumbers of improved organoleptic parameters.

EFFECT: higher efficiency.

1 cl, 2 ex