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US 4,789,558 AGranted
Method for producing sweet pickles
AssigneeOscar Mayer Foods Corporation
InventorsGary A. Winkler, Gerald O. Hustad
Life of this patent
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Abstract
A method of producing a sweet pickle. The pickle stock with its outer membrane perforated is treated to at least two vacuum and elevated treatment cycles in the presence of a CaCl.sub.2 brine. The treated pickle stock is then allowed to equilibrate in the presence of a high sugar, sugar syrup before packaging.
Claims20
A method for reducing shrinkage in sweet pickle stock comprising:
- (a) covering pickle stock with a CaCl.sub.2 vacuum/pressure brine in a sealable vessel, said pickle stock being perforated through the outer membrane of said pickle stock, and said vacuum/pressure brine containing from about 1.0% to about 2.0% calcium chloride;
- (b) sealing said vessel and applying from about 18 inches to about 29 inches Hg of vacuum and holding said vacuum for about 2 to about 10 minutes;
- (c) releasing said vacuum and applying from about 45 to about 75 psig pressure and holding said pressure for about 2 to about 10 minutes;
- (d) repeating said vacuum and pressure steps at least one additional time;
- (e) separating said pickle stock from said vacuum/pressure brine;
- (f) covering said pickle stock with a second CaCl.sub.2 treatment brine said treatment brine containing from about 1.0% to about 2.0% calcium chloride;
- (g) holding said pickle stock in said treatment brine until a predetermined CaCl.sub.2 pickup percentage is achieved;
- (h) separating said pickle stock from said treatment brine;
- (i) submerging said pickel stock in a high sugar, sugar syrup, said syrup being from about 50.degree. to about 90.degree. Brix;
- and
- (j) holding said submerged pickle stock in said sugar syrup until Brix readings equilibrate to a predetemined level.
8 more elements
Dependencies are inferred from the claim text.