Pickled vegetables

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I. GENERAL DESCRIPTION:


1. General Flowsheet of heat treated vegetable production

No information is available.


2. Description of techniques, methods and equipment
(BAT for Food, Drink and Milk Industries, June 2005)

In a typical pickling process, raw vegetables are delivered, washed and then screened to remove extraneous matter such as stones. Depending upon the vegetable, the raw material might be steam cooked and then cooled. The product id then peeled, typically using steam, and re-inspected before being cut to the required dimensions, e.g. sliced/diced/shredded, and transported to the filling line. The chopped vegetables are then filled into containers. An acidifying liquor is mixed with spices and transferred to the filling line to be used in the pickling sauce. The acidic liquor is deposited into the container. The container is sealed and typically pasteurized before cooling and packaging.


3. Temperature ranges and other parameters (table)

No information is available.


4. Benchmark data

No information is available.


'II. NEW TECHNOLOGIES:

No information is available.


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