METHOD FOR PRODUCING PICKLED EGGPLANT

摘要

A method of producing pickled eggplant, characterized in that after pre eggplant and filling poured into jars for 2-3 minutes with hot water at 80 ° C, whereupon the water is replaced with brine at a temperature of 95 ° C, more jars roll is set in the carrier, providing mechanical tightness jars and subjected to simultaneous stepwise heated in water baths with temperatures of 80 and 100 ° C, for 8 and 12 minutes, and cooling the other in the same water bath at 80 ° C for 8 min, with n a favor in the cooling air flow temperature of 20-25 ° C and a speed of 5-6 m / s for 12 min.