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Revolutionary Plant-Based Oil Enhancement
Transform your pickle production with PRESOL PS 3101, our innovative natural preservative specifically designed to enhance the safety and shelf-life of various pickles, including vegetable, meat, poultry, and seafood. Moving beyond traditional preservatives, PRESOL PS 3101 provides a natural plant-based solution that effectively combats microbial growth, ensuring your pickles remain fresh and safe for consumption.
Unique Selling Proposition (USP):
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Traceable Products: All ingredients are traceable and comply with international quality standards.
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Essential Storage Protection: Provides crucial protection during storage and logistics with natural preservatives, ensuring spreads remain safe and high-quality.
Key Benefits of PRESOL PS 3101:
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100% Natural Plant-Based Ingredients: Utilises a formulation derived from natural sources, promoting health and enhancing the immune system.
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Extended Shelf-Life: Mayo-based spreads can maintain quality for over 30 days when stored at frozen temperatures of 0 to 4 degrees Celsius, ensuring long-lasting freshness.
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Microbial Protection: Effectively inhibits the growth of harmful microorganisms, contributing to food safety and minimising the risk of foodborne illnesses.
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Enhanced Sensory Qualities: Preserves the taste, texture, and aroma of the spreads, ensuring an enjoyable eating experience for consumers
Preparation Steps
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Prepare the Vegetables:
Wash and chop the mixed vegetables into bite-sized pieces.
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Brine the Vegetables:
In a bowl, combine the chopped vegetables with salt. Mix well and let them sit for about 30 minutes to draw out excess moisture.
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Make the Pickling Liquid:
In a saucepan, combine water, white vinegar, sugar, mustard seeds, cumin seeds, turmeric powder, red chilli powder, black peppercorns, and sliced garlic.
Bring the mixture to a boil over medium heat. Stir until the sugar dissolves completely.
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Incorporate PRESOL PS 3101:
Measure the recommended dosage of PRESOL PS 3101 (0.40 – 0.60% based on total weight).
Add the antimicrobial agent to the pickles during the final stage of preparation.
Mix thoroughly to ensure even distribution throughout the product.
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Combine and Store:
After boiling, remove the pickling liquid from heat and let it cool slightly.
Place the brined vegetables in sterilised jars.
Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged.
Seal the jars tightly and allow them to cool to room temperature.
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Room Temperature Storage:
Once cooled, store the jars at room temperatures between 25 to 30 degrees Celsius. These pickles can be consumed after 24 hours of marination.
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