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Information × Registration Number 0224U032869, (0123U105356) , R & D reports Title Development of a recipe for pickling of the nizhyn variety cucumber fruits for the needs of small-scale production popup.stage_title Розроблення рецептури маринування плодів огірка ніжинського сортотипу для потреб дрібнотоварного виробництва Head Serhiienko Oksana V., Доктор сільськогосподарських наук Registration Date 10-12-2024 Organization Research station "Mayak" Institute of Vegetebles and Melons, UAAS popup.description1 To develop a recipe for pickling of the nizhyn variety cucumber fruits for the needs of small-scale production using plant raw materials of rare species of spicy and aromatic plants popup.description2  Based on the results of the research, a recipe for pickling Nizhyn cucumber fruits was developed for the needs of small-scale production. Field of application: agriculture and forestry, in particular the technology of processing the fruits of vegetable plants. The essence of the useful model is that the recipe for pickling fruits of the Nizhyn type cucumber for the needs of fine production differs in that in the base set of spices for pickling the fruits of the Nizhyn type cucumber (per 1 liter of water, 50 g of table salt, 100 g of sugar, 100 ml 9% vinegar; basic composition of spices based on 10 kg of fruit cucumber: dill - 100 g, garlic - 25 g, hot pepper with peas - 4 g, bay leaf - 2 g) experimentally selected and changed raw materials imported to Ukraine, namely hot pepper with peas, to a spicy and tasty vegetable raw material - green mass of thyme of the garden variety Oster (Satureja hortensis L.), suitable for growing in zones Forest-steppe and Polissia of Ukraine, in the phases of budding and flowering at the rate of 50 g of crushed raw material per 10 kg of fruits. Tasting rating of pickled fruits using the developed recipe is 5.0 points. (Utility model patent application). A composition of spices for pickling fruits of the Nizhyn variety cucumber was developed, which differs in that in the set of spices for pickling the fruits of the Nizhyn variety cucumber (for 1 liter of water, 50 g of table salt, 100 g of sugar, 100 ml of 9% vinegar; basic composition of spices based on 10 kg of cucumber fruits: fragrant dill – 100 g, garlic – 25 g, bitter pepper with peas – 4 g, bitter pepper with peas – 4 g, bay leaf – 2 g) experimentally selected and added the green mass of a spicy-tasting plant – Calamintha nepeta (L.) Savi), suitable for cultivation in Ukraine, in the phases of budding and flowering at the rate of 50 g of crushed raw material per 10 kg of fruits. Tasting rating of pickled fruits using the developed recipe is 5.0 points. Product Description popup.authors Diachenko Nina M. Ptukha Nadiia I. Serhiienko Oksana V. popup.nrat_date 2024-12-10 Close