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(19)

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2 620 062

(13)

(51)

IPC

A23L19/20(2016-01-01)

C12R1/25(2006-01-01)

C12R1/245(2006-01-01)

(21) (22)

Application

2015130507, 2015-07-24

(24)

Start date

2015-07-24

(22)

Actual filing date

2015-07-24

(45)

Published

2017-05-22

(72)

Inventor

Posokina Natalya EvgenevnaLyalina Olga YurevnaGracheva Anastasiya YurevnaGlazkov Sergej Vladimirovich

(73)

Holder

Federalnoe Gosudarstvennoe Byudzhetnoe Nauchnoe Uchrezhdenie Vserossijskij Nauchno-Issledovatelskij Institut Tekhnologii Konservirovaniya

A METHOD FOR OBTAINING FERMENTED VEGETABLE RAW MATERIAL WITH CRISP CONSISTENCY Russian patent published in 2017 - IPC A23L19/20 C12R1/25 C12R1/245

Abstract RU 2620062 C2

FIELD: food industry.

SUBSTANCE: method involves preparation of recipe components. Making ferment lactic acid bacteria, which are used as Lactobacillus casei and Lactobacillus plantarum in a ratio of about 1:1, and a fermentation of vegetable raw materials is performed. The cucumbers, red, Chinese, Peking, Sichuan, savoy, sheet, decorative, Brussels sprouts, cauliflower, broccoli or cauliflower can be used as plant raw materials.

EFFECT: invention allows to expand the range used for the fermentation of vegetative raw material by maintaining a crispy consistency.

5 ex

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RU 2 620 062 C2

Authors

Posokina Natalya Evgenevna

Lyalina Olga Yurevna

Gracheva Anastasiya Yurevna

Glazkov Sergej Vladimirovich

Dates

2017-05-22—Published

2015-07-24—Filed