GB1044838A - Improvements in or relating to cooking or blanching fruit or vegetables - Google Patents
Improvements in or relating to cooking or blanching fruit or vegetablesInfo
- Publication number
- GB1044838A GB1044838A GB22994/62A GB2299462A GB1044838A GB 1044838 A GB1044838 A GB 1044838A GB 22994/62 A GB22994/62 A GB 22994/62A GB 2299462 A GB2299462 A GB 2299462A GB 1044838 A GB1044838 A GB 1044838A
- Authority
- GB
- United Kingdom
- Prior art keywords
- temperature
- cooking
- fruit
- blanching
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000010411 cooking Methods 0.000 title abstract 8
- 235000013311 vegetables Nutrition 0.000 title abstract 8
- 235000013399 edible fruits Nutrition 0.000 title abstract 7
- 206010033546 Pallor Diseases 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 6
- 244000061456 Solanum tuberosum Species 0.000 abstract 3
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 3
- 235000012015 potatoes Nutrition 0.000 abstract 3
- 240000004713 Pisum sativum Species 0.000 abstract 2
- 235000010582 Pisum sativum Nutrition 0.000 abstract 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000021251 pulses Nutrition 0.000 abstract 1
- 235000010269 sulphur dioxide Nutrition 0.000 abstract 1
- 239000004291 sulphur dioxide Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
1,044,838. Preserving vegetables and fruit. R. A. S. TEMPLETON. Sept. 13, 1963 [June 14, 1962], No. 22994/62. Heading A2D. In the cooking or blanching of vegetables or fruit, heating to the cooking or blanching temperature is conducted by placing the cold raw vegetable or fruit into a cooking or blanching medium at a temperature not in excess of 55‹F. above the temperature of the vegetable or fruit and raising the temperature of the medium to the cooking or blanching temperature at a rate not in excess of 5‹F. per minute. Thus, the raw vegetable or fruit may be placed in water at a temperature not in excess of 105‹F. and the temperature of the water raised at about 2‹F. per minute to and maintained at a cooking temperature of 205‹-210‹F. until the vegetable or fruit has been cooked. Potatoes may be pre-cooked in water at a temperature of 140‹F.-180‹F. and then cooled, prior to the above described treatment; preferably, eevn in the pre-cooking, the potatoes are placed in water at a temperature not in excess of 55‹F. above the temperature of the potatoes and the temperature of the water is raised to the pre-cooking temperature at a rate not in excess of 5‹F. per minute. Vegetables, such as peas and other pulses, rich in protein are cooked at a temperature (about 140‹F.) slightly below that at which coagulation of the protein occurs. In the blanching of peas, the water should contain between 300 and 400 p.p.m. of sulphur dioxide.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB22994/62A GB1044838A (en) | 1962-06-14 | 1962-06-14 | Improvements in or relating to cooking or blanching fruit or vegetables |
| SE3822/63A SE313979B (en) | 1962-04-06 | 1963-04-05 | |
| CH437963A CH413572A (en) | 1962-04-06 | 1963-04-05 | Process for manufacturing a dehydrated potato product |
| AT283963A AT253343B (en) | 1962-04-06 | 1963-04-08 | Process for the manufacture of a mashed potato product |
| ES286789A ES286789A1 (en) | 1962-04-06 | 1963-07-05 | A procedure for the production of dehydrated potatoed potatoes (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB22994/62A GB1044838A (en) | 1962-06-14 | 1962-06-14 | Improvements in or relating to cooking or blanching fruit or vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1044838A true GB1044838A (en) | 1966-10-05 |
Family
ID=10188399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB22994/62A Expired GB1044838A (en) | 1962-04-06 | 1962-06-14 | Improvements in or relating to cooking or blanching fruit or vegetables |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB1044838A (en) |
-
1962
- 1962-06-14 GB GB22994/62A patent/GB1044838A/en not_active Expired
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