PRODUCTION PROCESS OF CANNED PICKLED CUCUMBER 

Cucumber is a popular vegetable and can be used to prepare many delicious and nutritious dishes, and pickled sour cucumber is also popular as a universal ingredient in salads, dishes, dips, sauces, gravies, and as an appetizer.

Today, BPfood will introduce to you how to produce the refreshing canned pickled cucumber.

• Selection and treatment of raw material.

Choose cucumbers that are young and of a suitable size. The ideal size for pickling cucumbers is between 8-12cm, 3-4 cm in diameter, uniform thickness. Especially, choose those are no diseases and insect pests, no decay and uniform color, and then put them for cleaning.

• Pre-cooking.

The washed cucumber was precooked in water at 85-90 ℃ for 1-2 minutes to achieve the purpose of killing green and removing enzymes.

• Canning

After the container is cleaned and sterilized with, the necessary ingredients such as pepper, bay leaf, red pepper, mustard seed and fennel seed are filled. Then put the cucumbers full in the bottle according to the desired weight.

• Pour soup

Make a solution consisting of water, salt, sugar and acetic acid in a certain ratio. Bring the solution to a boil, let it cool and pour it into the canned cucumber.

• Sealing

After putting all cucumbers and the solution, use the machine to seal and discharge the air from the tank at the same time.

• Sterilization and cooling

Spray sterilizer or pasteurized water bath sterilizer can be used for sterilization. The sterilization temperature is controlled at 92-95 ℃ and the time is kept at 15-20 minutes. And then they are kept at a certain cool temperature and put on the market.

I hope this blog can help you properly understand the production process of canned pickled cucumber.