METHOD FOR PRODUCTION OF CANNED CUCUMBER Russian patent published in 2007 - IPC A23L1/218 A23B7/10 A23L3/34 

FIELD: food processing industry, in particular production of canned vegetables and fruits.

SUBSTANCE: claimed method includes fresh cucumbers washing, inspection, and calibration, and laying in-container. Further brine is prepared and cucumbers are poured with brine in mass ratio of 55-65 % (cucumbers) and 35-45 % (brine); product is stored for at least 10-12 days to produce semi-finished product. Then semi-finished product is washed, inspected, pre-packed in cans with spices, poured with marinade, sealed, sterilized and spent to storage. Brine for fresh cucumber pouring is prepared from 9.5-10 % table salt solution, 8.0-9.0 acetic acid solution, and 0.1-0.2 % calcium lactate or chloride solution. Further semi-finished product is washed with cold water in ratio of 1:2 and held for at least 14 hours to produce rest salt concentration of 1.0-2.5 % and acid concentration of 1.0-2.0 %.

EFFECT: product of improved taste and prolonged storage time.

3 cl, 1 dwg, 1 tbl, 5 ex