| abstract |
Crisp textured pickled foodstuffs and a method in which foodstuffs are pickled in a nonfermentative process in less than about 72 hours by infusing the foodstuff with more than about 1000 ppm calcium. In one embodiment the foodstuff is infused wit the calcium in a very short time period by subjecting the foodstuff, while immersed in a high calcium concentration brine, to a reduced pressure environment and ultra-sonic sound waves. In another embodiment, the brine immersed foodstuff is frozen in the brine. |