CH225998A - Preservation methods. - Google Patents

Preservation methods.

Info

Publication number
CH225998A
CH225998A CH225998DA CH225998A CH 225998 A CH225998 A CH 225998A CH 225998D A CH225998D A CH 225998DA CH 225998 A CH225998 A CH 225998A
Authority
CH
Switzerland
Prior art keywords
sauce
food
preservation methods
added
sterilization time
Prior art date
Application number
Other languages
German (de)
Inventor
Carl Prof Loehle
Original Assignee
Carl Prof Loehle
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Carl Prof Loehle filed Critical Carl Prof Loehle
Priority to CH225998T priority Critical
Publication of CH225998A publication Critical patent/CH225998A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs

Description


   Konservierungsverfahren. Preservation methods.  Bei den nach dem üblichen Verfahren her gestellten Konserven sind in der Dose die Hohl räume zwischen denfestenNahrungsmittelteilen mit einer Flüssigkeit aufgefüllt. In the following the usual procedure provided here preserves the hollow box are in the space filled with a liquid between denfestenNahrungsmittelteilen.  Diese laugt das Nahrungsmittel aus, ein grosser Teil der Nähr salze wird von ihr aufgelöst. This leaches the food, much of the nutrient salts is dissolved by it.  Da sie in der Regel weggegossen wird, gehen viele wichtige Nährstoffe verloren. Since it is discarded as a rule, many important nutrients are lost.  Um das Nahrungsmittel geniessbar zu machen, muss es in der Pfanne mit einer Sauce versehen werden. To make the food edible, it must be provided in the pan with a sauce.  



   Die vorliegende Erfindung bezweckt, die Sauce als Auffüllflüssigkeit zu verwenden. The present invention aims to use the sauce as inflating liquid.  Diese erfordert aber in der Regel eine längere Steri lisationsdauer als das Nahrungsmittel selbst. Wenn man das letztere also mit der Sauce zusammen sterilisierte, so müsste die Dauer nach der Sauce bemessen werden, was zur Folge hätte, dass das Nahrungsmittel verkochen würde. but this usually requires a longer Steri lization period as the food itself. So if you sterilized the latter with the sauce together, the duration would have after the sauce are measured, which would mean that the food would boil away.  Um dies zu vermeiden, wird gemäss dem Verfahren der vorliegenden Erfindung die Sauce separat teilweise oder ganz sterilisiert und erst dann zum Nahrungsmittel in die Dose gegeben, so dass das Ganze dann nur noch entsprechend der Sterilisationszeit des Nahrungsmittels erhitzt zu werden braucht. to be to avoid this, the present invention is according to the method the sauce separately partly or completely sterilized and then added to the food in the can, so that the whole then only in accordance with the sterilization time of the food heated needs.  



   Wenn aus irgendeinem Grunde das Quan- tum Sauce so knapp bemessen ist, dass nicht alle Hohlräume in der Dose damit aufgefüllt werden, so ist es notwendig, die in diesen vorhandene Luft durch ein neutrales Gas zu verdrängen. If the quantum growth sauce is so tight for some reason that not all cavities are filled in the can with it, so it is necessary to displace the existing in this air through a neutral gas.  Man wird darin die Sterilisations temperatur mindestens so hoch bemessen, dass in der Dose eine Dampfentwicklung auftritt, welche eine günstige Übertragung der Wärme vom Dosenblech auf den Doseninhalt ergibt. It is in the sterilization temperature at least as high dimensioned such that a steam generation occurs in the can, which results in a favorable transfer of heat from the can plate on the contents of the can.  



   Die so erhaltene Konserve ist sozusagen tischfertig, es genügt also, die geschlossene Dose zu wärmen, um den Inhalt geniessen zu können. The preserve thus obtained is sort table ready, so there is enough to warm the closed can, to be able to enjoy the content. 

Claims (1)

  1. PATENTANSPRUCH: Verfahren zur Herstellung von mit Sauce versehenen Konserven, bei denen die Sauce eine längere Sterilisationsdauer erfordert als das Nahrungsmittel, welchem sie zugesetzt wird, dadurch gekennzeichnet, dass die Sauce zuerst separat auf der Sterilisationstemperatur gehalten und erst darauf zum Nahrungsmittel in die Dose gegeben wird, so dass das Ganze dann nur noch entsprechend der Sterilisations zeit des Nahrungsmittels, welchem die Sauce zugesetzt ist, erhitzt zu werden braucht. PATENT CLAIM: A process for preparing provided with sauce preserves, in which the sauce requires a longer sterilization time as the food to which it is added, characterized in that the sauce first separately maintained at the sterilization temperature and if only it to the food in the can so that the whole then only in accordance with the sterilization time of the food, which the sauce is added needs to be heated. i i
CH225998D 1940-10-02 1940-10-02 Preservation methods. CH225998A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CH225998T 1940-10-02

Publications (1)

Publication Number Publication Date
CH225998A true CH225998A (en) 1943-03-15

Family

ID=4454326

Family Applications (1)

Application Number Title Priority Date Filing Date
CH225998D CH225998A (en) 1940-10-02 1940-10-02 Preservation methods.

Country Status (1)

Country Link
CH (1) CH225998A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0592710A1 (en) * 1992-10-14 1994-04-20 BARILLA G. e R. F.lli - Società per Azioni A method of producing complex food articles ready for consumption and having prolonged shelf-life

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0592710A1 (en) * 1992-10-14 1994-04-20 BARILLA G. e R. F.lli - Società per Azioni A method of producing complex food articles ready for consumption and having prolonged shelf-life

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