초록

Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.

대표청구항 ▼

A process for pickling and altering the brining properties of fresh produce comprising: (a) placing fresh produce to be pickled in a container; (b) continuously purging the container containing said produce with pure oxygen or carbon dioxide gas for a period of time sufficient to remove air from the

A process for pickling and altering the brining properties of fresh produce comprising: (a) placing fresh produce to be pickled in a container; (b) continuously purging the container containing said produce with pure oxygen or carbon dioxide gas for a period of time sufficient to remove air from the container and allow said oxygen or carbon dioxide to displace undissolved gases within the flesh of the produce; (c) then, without allowing said produce to be exposed to the air, filling the container with a brine solution until said produce is submerged; (d) allowing the produce to stand in the brine solution for a period of time sufficient to result in a pickled produce.