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Information × Registration Number 0219U001064, 0116U000042 , R & D reports Title Develop methods and recipes pickling cucumber fruit Nijinsky sort types of use spicy taste of raw materials of local origin popup.stage_title Head Scherbyna Sergiy Oleksandrovych, Registration Date 09-01-2019 Organization Research station "Mayak" of Institute of Vegetable and Melons of National Akademi Agricultural Sciences Ukraine popup.description2 Report on rw: 44 p.s, 7 tables., 2 application, 3 additions, 10 literary sources. Research objects: sort of cucumber the Nezhin local, Nezhin dar, process of pickling of cucumber, salt foods cucumbers. Aim of work - to work out methods and recipes of pickling ofgarden-stuffs of cucumber of nezhin сортотипу in the Nezhincucumber zone with the use of spicily-taste raw material oflocal origin. Research methods - the field, instrumentation-gravimetric,laboratory. The results of researches that were conducted in 2016-2018 are presented in a post-mortem report. At the modified method of pickling garden-stuffs during 72hours yield to active fermentation at the temperature of18.24о of С, whereupon a brine is to boiling cucumbers atonce are inundated by a brine, and banks are stopped up bymetallic lids and kept at a temperature from 0 to 20о of С.the Worked out method abbreviates the process offermentation, improves the taste internalss of the preparedproduct - a tasting estimation of the salted cucumbers is4,83 points at 4,60 points with compounding. To the traditional compounding (dill - a 400 g, horse-radish -a 60 g, pepper bitter - a 30 g, garlic - a 30 g, tarragon - a 50 g, on 10 kg of cucumbers) added next spicily-taste rawmaterial: the ground up green mass of basil usual - a 50 g,savory garden - a 50 g, fresh leaves of currants and oak - for50 gs, green mass of origanum usual - a 80 g, тимянаcreeping - a 100 g, for 50 gs of monarda andhyssop medicinal. At the use of the modified method andsaturated spicy compounding general acidity of brine wason 0,35, what at traditional technology of salting (of1,07ри 1,43 Maintenance of ascorbic acid is 1,48 mgs/of a100 g, salt - 0,58 р 1,18 mgs/of a 100 g and 0,93о at compounding used on technological. The worked out compounding of spicily-taste raw materialinfluences on quality of the got fermented products ascompared to the traditional set of spicinesses, with additionof raw material of milfoil ordinary in an amount a 100 gprovides the high indexes of the saltedgarden-stuffs. A tasting estimation of the fermented productsis 4,84 points (control is 4,60 points), changed her chemicalindexes: general acidity of brine diminished to 1,07вміст saltto 0,87вміст sugar grew to 0,35 acid 1,28mgs/100 gs, at 1,43 acidity, to 0,32 sugar1,18 mgs/100 gs, ascorbic acid of 0,93 (at traditional). The use in compounding of pickling of green mass of mintof in an amount a 150 g on 10 kg of garden-stuffsand traditional spicinesses (dill, horse-radish, pepper,garlic, tarragon) provides high quality of the salted products :general acidity of brine (at a count on suckling acid) presented - 1,31 of general sugar - 0,33acids are 1,58 mgs/100 gs, salts - 0,58. Оn results researches to Ukrpatent 3 requests are givenon useful models: 1 is the "Modified method of pickling ofgarden-stuffs of cucumber"; 2 is "Compounding of picklingof garden-stuffs of cucumber of nezhin variety with theuse of digister"; 3 is "Compounding of pickling of garden-stuffs of cucumber of nezhin variety with addition of mintof ". ". The worked out methodology of determination of fitness ofraw material is to storage and processing (salt garden-stuffs of cucumber). CUCUMBER, SPICILY-TASTE RAW MATERIAL, FERMENTATION Product Description popup.authors Касян Олександр Іванович Несин Володимир Миколайович popup.nrat_date 2020-04-02 Close