| 摘要 |
FIELD: food industry, in particular, preservation of wild-growing plants. SUBSTANCE: method involves cutting the shoots of 3-5 cm length; salt introduction is conducted into two stages, before and after packing. During the first stage in the process of blanching for 3-5 min, 10-% boiling salt solution is used, and then product is cooled. The second stage is carried out by pouring with cooled brine and adding acetic acid at the following ratio of components, mas.%: shoots, 50-60; salt, 10, acetic acid, 0.1; water, the balance. EFFECT: improved taste. 2 tbld
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