METHOD OF CURING PICKLE STOCK

A method for obtaining a cured pickle stock without subjecting the pickle stock to conventional fermentation processes. The pickle stock is immersed in a curing liquid and then subjected to alternative vacuum and pressure treatment steps. A cured pickle product is produced having the desired translu...

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Bibliographische Detailangaben
Hauptverfasser:	KEOLLING, TED, HACKL, CRAIG
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method for obtaining a cured pickle stock without subjecting the pickle stock to conventional fermentation processes. The pickle stock is immersed in a curing liquid and then subjected to alternative vacuum and pressure treatment steps. A cured pickle product is produced having the desired translucent appearance. METHOD OF CURING PICKLE STOCK A method for obtaining a cured pickle stock without subjecting the pickle stock to conventional fermentation processes. The pickle stock is immersed in a curing liquid and then subjected to alternative vacuum and pressure treatment steps. A cured pickle product is produced having the desired translucent appearance.