METHOD FOR PRODUCING OF CANNED CORN
FIELD: food-processing industry, in particular, production of canned natural corn of milk and milk-wax ripeness stage. ^ SUBSTANCE: method involves removing covering leaves, stems and silky fibers from corn cob; washing corn cobs for removal of covering leaf and silky fiber remains; inspecting corn...
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| creator | ALEKHINA L.A ARTJUKH L.V ERASHOVA L.D ERMOLENKO R.S PAVLOVA G.N RUSANOVA L.A |
| description | FIELD: food-processing industry, in particular, production of canned natural corn of milk and milk-wax ripeness stage. ^ SUBSTANCE: method involves removing covering leaves, stems and silky fibers from corn cob; washing corn cobs for removal of covering leaf and silky fiber remains; inspecting corn cobs; cutting off grains at primary processing station or house situated in corn growing regions; cleaning and washing delivered corn grains; blanching and cooling corn grains; charging into cans corn grains in conjunction with media containing sweetener and 3 wt% of salt; sealing and sterilizing. Natural sweetener is sugar used in an amount of 3 wt%, or water extract of stevia leaves having sugar substitution coefficient of 1:20, or stevia syrup having sugar substitution coefficient of 1:1,000, or powdered stevioside having sugar substation coefficient of 1:200. Corn grain and media are charged into cans in the ratio of 50:50. Vegetable and fruit fillers may be additionally introduced into canned food. Method allows the possibility for physical bulging of cans to be eliminated. ^ EFFECT: reduced consumption of power, decreased usage of process water, and increased production capacity. ^ 2 cl, 6 ex |
| format | Patent |
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Natural sweetener is sugar used in an amount of 3 wt%, or water extract of stevia leaves having sugar substitution coefficient of 1:20, or stevia syrup having sugar substitution coefficient of 1:1,000, or powdered stevioside having sugar substation coefficient of 1:200. Corn grain and media are charged into cans in the ratio of 50:50. Vegetable and fruit fillers may be additionally introduced into canned food. Method allows the possibility for physical bulging of cans to be eliminated. ^ EFFECT: reduced consumption of power, decreased usage of process water, and increased production capacity. ^ 2 cl, 6 ex</description><edition>7</edition><language>eng ; rus</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; 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</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20051220&DB=EPODOC&CC=RU&NR=2266007C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20051220&DB=EPODOC&CC=RU&NR=2266007C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ALEKHINA L.A</creatorcontrib><creatorcontrib>ARTJUKH L.V</creatorcontrib><creatorcontrib>ERASHOVA L.D</creatorcontrib><creatorcontrib>ERMOLENKO R.S</creatorcontrib><creatorcontrib>PAVLOVA G.N</creatorcontrib><creatorcontrib>RUSANOVA L.A</creatorcontrib><title>METHOD FOR PRODUCING OF CANNED CORN</title><description>FIELD: food-processing industry, in particular, production of canned natural corn of milk and milk-wax ripeness stage. ^ SUBSTANCE: method involves removing covering leaves, stems and silky fibers from corn cob; washing corn cobs for removal of covering leaf and silky fiber remains; inspecting corn cobs; cutting off grains at primary processing station or house situated in corn growing regions; cleaning and washing delivered corn grains; blanching and cooling corn grains; charging into cans corn grains in conjunction with media containing sweetener and 3 wt% of salt; sealing and sterilizing. Natural sweetener is sugar used in an amount of 3 wt%, or water extract of stevia leaves having sugar substitution coefficient of 1:20, or stevia syrup having sugar substitution coefficient of 1:1,000, or powdered stevioside having sugar substation coefficient of 1:200. Corn grain and media are charged into cans in the ratio of 50:50. Vegetable and fruit fillers may be additionally introduced into canned food. 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Natural sweetener is sugar used in an amount of 3 wt%, or water extract of stevia leaves having sugar substitution coefficient of 1:20, or stevia syrup having sugar substitution coefficient of 1:1,000, or powdered stevioside having sugar substation coefficient of 1:200. Corn grain and media are charged into cans in the ratio of 50:50. Vegetable and fruit fillers may be additionally introduced into canned food. Method allows the possibility for physical bulging of cans to be eliminated. ^ EFFECT: reduced consumption of power, decreased usage of process water, and increased production capacity. ^ 2 cl, 6 ex</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS 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 |
| title | METHOD FOR PRODUCING OF CANNED CORN |
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