PROCEDE DE TRAITEMENT DE LEGUMES EN VUE DE LEUR PRESENTATION A LA VENTE

CE PROCEDE DE TRAITEMENT CONSISTE A SOUMETTRE LES LEGUMES AUX TROIS PHASES SUIVANTES: UN TRAITEMENT DE BLANCHIMENT A UNE TEMPERATURE COMPRISE ENTRE 80 ET 90C, UN CONDITIONNEMENT DANS DES SACHETS EN MATIERE PLASTIQUE SOUS VIDE LORSQUE LEUR TEMPERATURE A ATTEINT LA PLAGE DE 40 A 50C, ET LEUR INTRODUCT...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	JEAN ROBERT DEMEULEMEESTER ET JEAN-MARC DEMEULEMEESTER
Format:	Patent
Sprache:	fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES CONVEYING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGINGARTICLES OR MATERIALS PACKING PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS STORING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING UNPACKING
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	CE PROCEDE DE TRAITEMENT CONSISTE A SOUMETTRE LES LEGUMES AUX TROIS PHASES SUIVANTES: UN TRAITEMENT DE BLANCHIMENT A UNE TEMPERATURE COMPRISE ENTRE 80 ET 90C, UN CONDITIONNEMENT DANS DES SACHETS EN MATIERE PLASTIQUE SOUS VIDE LORSQUE LEUR TEMPERATURE A ATTEINT LA PLAGE DE 40 A 50C, ET LEUR INTRODUCTION DANS UN PASTEURISATEUR TRAVAILLANT A UNE TEMPERATURE COMPRISE ENTRE 80 ET 85C.CE PROCEDE DE TRAITEMENT CONVIENT A TOUS LEGUMES, NOTAMMENT AUX TUBERCULES ET PARTICULIEREMENT AUX POMMES DE TERRE. A process for the treatment of vegetables prior to their presentation for sale comprising subjecting them, after cleaning and washing, to the following three successive stages of treatment, namely, an anti-oxidation treatment carried out in an aqueous bath of sodium metabisulphite at a temperature between 80 and 90 DEG C and for a period of 6 to 15 minutes, vacuum packaging in packs made from a plastics material at a temperature above 40 DEG C, and pasteurisation for a period of between 5 and 30 minutes at a temperature between 80 and 85 DEG C, the transfers from one stage to the next being effected without allowing the temperature to fall below 40 DEG C. The transfer of the vegetables from the anti-oxidation treatment stage to the vacuum packaging stage is preferably effected within 4 to 5 minutes, and the process is exemplified in relation to potatoes of the small "BINTJE" variety.