The production of brined cauliflower for the pickle industry
- 1 September 1968
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 3 (3) , 263-267
- https://doi.org/10.1111/j.1365-2621.1968.tb01463.x
Abstract
Summary. The production of brined cauliflower for the pickle industry is reviewed, consideration being given to the raw material, preparation and brining method. Some pitfalls and causes of softening and discoloration are discussed and the necessity of adequate agitation to prevent stratification during the early part of brining is emphasized.The possible use of sulphur dioxide in brined cauliflower is briefly reviewed.Keywords
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