Altered brining properties of produce by a method of pre-brining exposure of the fresh produce to oxygen or carbon dioxide

US4352827A · kind A · utility

Assignee

• The United States of America, as represented by the Secretary of Agriculture · US

Inventors

• Henry P. Fleming · Raleigh, US
• David M. Pharr · Raleigh, US
• Roger L. Thompson · Sherrard, US

Key dates

• Filing date: Oct 23, 1981
• Grant date: Oct 5, 1982
• Expiry date: Oct 23, 2001

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23B7/144
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.