PRODUCTION OF VEGETABLE PICKLE IN VESSEL

摘要

PROBLEM TO BE SOLVED: To provide the method for transportation and storage of pickled vegetables in the refrigeration that enables the room-temperature distribution of the pickled products causing no occurrence of change in the texture and taste of the pickled vegetables given, when they are pickled. SOLUTION: At first, the vegetables are fermented until their pH becomes <=4-5. Then, the pickles of vegetable are heated until the temperature at their center reaches 70-80 deg.C to leak the gas in the vegetable pickles. Then, the degassed vegetable pickles are tightly sealed in a gas-barrier vessel and the tightly sealed vegetable pickles are heated up to 90-95 deg.C at the center of the pickles for 5-10 minutes. Thus, the microorganisms and pathogenic bacteria as E. coli 0-157 are eradicated and the fermentation is stopped. Then, the sterilized vegetable pickles are rapidly cooled down to the room temperature.