PRESERVATION OF FLAVOR OF PICKLES

摘要

PURPOSE:To preserve quality of pickles at the completion of pickling for a long period, by cooling pickles at a specific temperature for a given time, keeping the temperature at the center of the pickles at a constant temperature, packing them with a synthetic resin material, freezing and preserving them. CONSTITUTION:Pickles of turnip, cucumber, leaf vegetable, etc. are cooled at -80--110 deg.C for 5-7min, the surfaces of them are frozen, to prevent scattering of fragrance. The pickles are kept at -40--60 deg.C for 10-30min, so that the central temperature of the pickles is kept at <=-10 deg.C. The pickles are packed with a packaging material of synthetic resin having low oxygen permeability and freeze resistance, and frozen and preserved at <=-15 deg.C, preferably at -20- -50 deg.C. Consequently, pickles having improved fragrance, flavor, color, luster, and resistance to the teeth are obtained.