FIELD: food industry.
SUBSTANCE: prepared raw materials are prepared; cut vegetables are placed into vessels. One performs pouring with culinary salt brine and maintenance for fermentation. One performs packaging into consumer containers filled with brine. One introduces into the filling brine a direct introduction starter i.e. Lb. Plantarum in an amount of 8.5*107-8.5*1010 CFU per 1 kg of the vegetable mixture. Fermentation is performed during 48-72 hours at a temperature of 22-26°C in sauerkraut vats with volume equal to 200-2000 l, with uniform superficial pressure with a weight equal to 13-16% of the loaded mixture. One performs fermentation during 12-48 hours at a temperature of 1-4°C in consumer containers with volume equal to 1-30 l.
EFFECT: invention allows to increase storage life of the ready product.
4 cl
| Title | Year | Author | Number |
|---|---|---|---|
| FERMENTED CABBAGE PRODUCTION METHOD | 2014 |
|
RU2573312C2 |
| METHOD OF PRODUCING PICKLED VEGETABLE HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2200418C1 |
| METHOD OF PRODUCING PICKLED HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2197823C1 |
| METHOD OF PRODUCING PICKLED VEGETABLE HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2197825C1 |
| METHOD OF PRODUCING PICKLED VEGETABLE HALF-FINISHED PRODUCT FOR SALADS | 2001 |
|
RU2197824C1 |
| SOUR CABBAGE PRODUCTION METHOD | 0 |
|
SU1750587A1 |
| METHOD FOR PREPARATION OF FERMENTED CABBAGE JUICE ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES | 2006 |
|
RU2339258C2 |
| VEGETABLE SALTING METHOD | 2001 |
|
RU2216960C2 |
| METHOD FOR PRODUCING FERMENTED VEGETABLE RAW MATERIAL | 2015 |
|
RU2616844C2 |
| A METHOD FOR OBTAINING FERMENTED VEGETABLE RAW MATERIAL WITH CRISP CONSISTENCY | 2015 |
|
RU2620062C2 |
