Process for the preparation of salt-free pickled vegetables

Details Process for the preparation of salt-free pickled vegetables Process for the preparation of salt-free pickled vegetables

1985-03-05

1986-09-30

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426615, A23B 710

Patent

active

046146555

ABSTRACT:
A process for the preparation of pickles which are salt free and taste nice, comprising adding to a vegetable such as radish, cucumber or the like, a pickling agent consisting of strained lees obtained by the brewing of natural rice vinegar, a suitable amount of a sweetening material and a small amount of an acid-neutralizing agent, and putting weight on the vegetable at a cold place of about 0.degree.-10.degree. C.

REFERENCES:
patent: 2899314 (1959-08-01), Rohrkaste
patent: 2960410 (1960-11-01), Rohrkaste
Kuroiwa 1979, Efficacy of Pure Rice Vinegar, Kenkoigakusha Co. Ltd., Tokyo, Japan, pp. 127-136.
Guthrie et al. 1974, A Primer for Pickles, 101 Productions, San Francisco, pp. 12, 13, 42, 81, 88, 89 and 115.
Gillette et al. 1929, The White House Cookbook, Saalfield Publishing Co., Akron, Ohio, pp. 203 and 207.
Frazier, 1967, Food Microbiology 2nd Edition, McGraw-Hill Book Company, New York, pp. 378, 390 and 398.
The American Heritage Dictionary 1982, Houghton Mifflin Company, Boston, MA, p. 722.

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