SU1139397A1 - Method of fermenting and salting fruit and vegetables - Google Patents

Abstract

I. SURFACE OF KVASHNIA ISH SOLYUSH SHMSHCHUVS I, which provides for an inner liner of dimensional material into the container, for; fermentation, improving the quality and preserving the shelf life of finished products, additional internal contribution is added between the internal container and container), the grid-pressure is placed between the external and internal nos. 1 nptt. tkugnet with tsoitralnym opening, wherein after introducing Rx ko} OIgeitov placed in the neck of the inner liner, the locking members are placed over the inner liner, and between EDF 1shami poured brine and water. . 2. Method 1, Clause 1, characterized in that brine or water is filled with sheratur 27-32 0.

Description

WITH

with

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one

The invention relates to the preservation of food products, in particular, to the methods of pickling cucumbers, tomatoes, watermelons, fruit urinating and sauerkraut.

There is a known method of cabbage sacking in containers with polymer liners, in which, to ensure that the brine is kept permanently above the surface of the cabbage, after its va-i-sucking, the net bag is put on and its neck ij is tightened.

The known method does not ensure the constant presence of juice above the cabbage surface, which is the reason for its spoilage.

A spring device is known for pre-pressing cabbage when stored in containers with polyethylene liners 2j,

However, the use of this device did not solve the problem of preserving the quality of cabbage when stored in containers, since during storage the sauerkraut shrinks, the pressure of the springs on the cabbage decreases and does not ensure its immersion in brine. In addition, the spring pressing element is material-intensive, expensive, inconvenient in operation, easily corrosive, has a limited service life.

The closest to the proposed method is the method of pickling vegetables and urine block, which includes laying the inner liner of a polymeric material into a container, loading fruits into it, adding recipe components, laying a lattice oppression and fixing elements, and fermenting Sh.

The disadvantage of this method is that the oppression lattice contacts salty fruits and absorbs the brine, and after release, the mold r. When reused, the grate-oppression is the source of the development of harmful microflora, which causes spoilage during storage. The provided washing and scalding of the lattice-yoke complicates the technological process and does not reach the required sterility of the yoke lattice, since harmful microflora penetrates into the wood. In addition, the grid-bend is made only from expensive oak wood.

39397J

beech or aspen, which are allowed for contact with your pickled fruits.

The purpose of the invention is to accelerate the fermentation process, improve the quality and lengthen the shelf life of finished products.

The goal is achieved by the fact that according to the method of fermenting 10 or pickling fruits, including the laying of the inner contribution of the polymer material into the container, the loading of the fruits and vegetables into it, the addition of the recipe components, the grill and fixing elements, and the digestion The additional external insert is placed, the grid-oppression is placed between the external and internal inserts, and the external-internal grid is used with a central hole in which, after making the recipe GOVERNMENTAL components disposed inner liner neck, the locking elements ukladshayut over the inner liner, and the melody vkladsh1ami poured brine or water with a temperature of 27-32 ° C.

Q In FIG. 1 shows a device for fermentation or pickling of fruits; in fig. 2 - the same, top view.

A device for souring or pickling fruits contains a container

5 1, external 2 and. Internal Z.vlak1i, lattice-oppression 4 with a central hole, the locking elements 5.

The method is carried out as follows. I Example). In known

(EU-200) container 1 stack two inserts of polymer material. The inner liner 3 is filled with cucumbers with a net weight of 180 kg. From above, the inner liner is placed inside the outer liner 2 of the grid-oppression 4 with a central hole through which the mouth of the inner liner is pushed upwards. The lattice-bend 4 is fixed at the corners of the container on top of the outer sheath with wooden locking elements 5. About 5 liters of brine are poured into the space between the internal and external inserts 5, at 27-32 C. Bbmie level of the lattice-yoke 4 by 57 cm, and then into the internal insert 3 with cucumbers through the mouth of the record 3

40 l of 7% brine and the neck of the liner are sealed. The cucumbers salted in this way are kept on the fermentation platform for 24 hours until the accumulation of 0.4% lactic acid. After the enzyme1 (and cucumbers are placed in a cooled room (-0 + 2 C) and stored for 12 months,

Example 2. In a well-known (EU-200) container 1 with a removable extension, put two inserts of polymer material. The inner liner 3 is filled with slaw with fillers with a net weight of 340 kg. Then cabbage vacuum. On top of the inner liner 3, the grate-bend 4 is inserted into the inside of the outer liner 2 with a hole in the middle through which the neck of the inner plug 3 is pushed upwards. water in the amount of 40 liters, at 27-32 C. Under the pressure of the poured water, the fermented cabbage in the inner liner is constantly immersed in the juice, regardless of the change in its volume.

As the space between the inner and outer liners is filled, the inner liner pops up with cabbage and presses against the grate-yoke, squeezing cabbage juice into the neck of the inner liner. Water poured at 27-32 ° C accelerates cabbage fermentation and within 48 hours the cabbage acidity is in the range of 0.6-0.7%. The cabbage fermented in this way has high taste properties not only after active fermentation, but also during 12 months of storage at -0 + 2 ° C.

The space between the inner and outer liners can be filled with water or brine, serving not only as an auxiliary medium, allowing the inner liner with the product to move during the fermentation process in this medium, but also the medium providing the optimum393974

temperature conditions during the fermentation of salted (fermented) products. Pouring with brine (a solution of salt in water) at the salting of 5 vegetables (cucumbers, tomatoes, watermelons, blocks, etc.), preferably a concentration equal to the concentration of brine, poured into the inner B1 with vegetables, which allows tightness of the inner liner, the preservation of saline products, i.e. the concentration of salt in the uterine brine and in vegetables does not change. This does not exclude the possibility of using water as an auxiliary medium, and to speed up the process of fermentation of saline (fermented fruits and their permanent immersion in the mother brine, the space between the outer and inner liners is filled with water (brine), at 27-32 C. Thus , water (brine), poured

25 between the inserts, provides immersion of salted (leavened) vegetables in the uterine brine, and its temperature of 27-32 ° C provides the optimum mode in the process of active

jj fermentation of salted (fermented) fruits and vegetables.

The proposed method of pickling fruits (fermented fruits) improves the quality and reduces the loss of pickled fruits during storage (by ensuring that pickled pickled fruits are constantly immersed in the uterine brine and creating anaerobic storage conditions

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/ eliminates costly subpressing devices when sauteing cabbage in containers, allows using any material in the production of grids, speeds up the fermentation process, eliminates the equipment of fermentation chambers, washing and twig grids sockets 5 reduces by 2-7 The% loss of agricultural products during its processing contributes to the widespread introduction of progressive cabbage sautering technology in containers.

Claims (2)

1. METHOD OF QUAI OR MALTING OF FRUITS OF VEGETABLES, which provides for “laying the inner liner of polymer material in a container, loading fruits into it, introducing prescription components, laying the lattice-oppression and its fixing elements, and fermentation, characterized in that, in order to accelerate the process of fermentation, improving the quality and lengthening the shelf life of the finished product, between the inner liner and the container, an additional outer liner is placed, the grating is placed between the outer and inner contributions of maw, and e polzujut reshetkugnet central opening, wherein after making the prescription kovdonentov disposed inner liner neck, the locking elements are laid over the inner liner between the liner and poured brine and water. . 2. The method according to π. 1, characterized in that the brine or water is poured with a temperature of 27-32 ° C. over ba = me1