发明名称 |
VERFAHREN UND VORRICHTUNG ZUR VERMINDERUNG DES GEWICHTSVERLUSTES VON GEMUESE, WIE PILZEN, BEI STERILISIERUNG, GEFRIEREN ODER POEKELN. |
摘要 |
The present invention relates to a process for reducing the losses of constituent elements of vegetables, and particularly mushrooms, when they are canned, comprising impregnation under vacuum with a liquid, in a tube (1) connected by means of a vacuum tank (10) to a vacuum pump (7). This impregnation under vacuum is followed by a heat treatment, characterised in that the impregnation represents 60 to 80 % by weight of the dry-prepared vegetable and in that the heat treatment consists in surface-hardening the vegetables by passing them through an infrared-radiation oven at between 300 DEG C and 600 DEG C for a period of between and 2 and 6 min, then in cooking the core of the vegetable at a temperature of approximately 80 DEG C so as to coagulate the natural albumin and to convert the amino acids. <IMAGE> |
申请公布号 |
DE68901434(D1) |
申请公布日期 |
1992.06.11 |
申请号 |
DE1989601434 |
申请日期 |
1989.08.28 |
申请人 |
BOURNIER, EDGARD, ASNIERES, FR |
发明人 |
BOURNIER, EDGARD, ASNIERES, FR |
分类号 |
A23B7/01;A23B7/06;A23B7/148;A23B7/154;A23B7/158;A23L1/28;A23L3/015 |
主分类号 |
A23B7/01 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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