JP2650042B

PURPOSE:To suppress generation of microorganism and prevent muddiness of pickle solution without giving bad effect to quality, taste and flavor of pickle, by adding chitosan, acetic acid or liquor and adipic acid to pickle solution of pickle. CONSTITUTION:A pickle solution pickled pickles is mixed w...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SHOJI TEI, TODAKA SHIRO
Format:	Patent
Sprache:	eng
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
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:To suppress generation of microorganism and prevent muddiness of pickle solution without giving bad effect to quality, taste and flavor of pickle, by adding chitosan, acetic acid or liquor and adipic acid to pickle solution of pickle. CONSTITUTION:A pickle solution pickled pickles is mixed with 0.02-0.3wt.%, 0.002-0.1wt.% acetic acid or 0.02-0.4wt.% brewage vinegar calculated as 100% acetic acid and 0.01-0.3wt.% adipic acid and 0.05-0.3wt.% alcohol as necessary, then organic acid salt (e.g., sodium acetate) is added to control pH at 4.4-5.5.