FR1523524A - Process for imparting good keeping qualities to boiled or steamed potatoes - Google Patents

Process for imparting good keeping qualities to boiled or steamed potatoes

Info

Publication number
FR1523524A
FR1523524A FR101198A FR101198A FR1523524A FR 1523524 A FR1523524 A FR 1523524A FR 101198 A FR101198 A FR 101198A FR 101198 A FR101198 A FR 101198A FR 1523524 A FR1523524 A FR 1523524A
Authority
FR
France
Prior art keywords
boiled
imparting good
keeping qualities
good keeping
steamed potatoes
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
Application number
FR101198A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Instituut voor Bewaring en Verwerking Van Lanboux
Original Assignee
Instituut voor Bewaring en Verwerking Van Lanboux
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
Priority claimed from NL6604753A external-priority patent/NL6604753A/xx
Application filed by Instituut voor Bewaring en Verwerking Van Lanboux filed Critical Instituut voor Bewaring en Verwerking Van Lanboux
Priority to FR101198A priority Critical patent/FR1523524A/en
Application granted granted Critical
Publication of FR1523524A publication Critical patent/FR1523524A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L19/14—Original non-roasted or non-fried potato pieces

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
FR101198A 1966-04-07 1967-04-03 Process for imparting good keeping qualities to boiled or steamed potatoes Expired FR1523524A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR101198A FR1523524A (en) 1966-04-07 1967-04-03 Process for imparting good keeping qualities to boiled or steamed potatoes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL6604753A NL6604753A (en) 1966-04-07 1966-04-07
FR101198A FR1523524A (en) 1966-04-07 1967-04-03 Process for imparting good keeping qualities to boiled or steamed potatoes

Publications (1)

Publication Number Publication Date
FR1523524A true FR1523524A (en) 1968-05-03

Family

ID=26175258

Family Applications (1)

Application Number Title Priority Date Filing Date
FR101198A Expired FR1523524A (en) 1966-04-07 1967-04-03 Process for imparting good keeping qualities to boiled or steamed potatoes

Country Status (1)

Country Link
FR (1) FR1523524A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0255814A2 (en) * 1986-06-27 1988-02-10 Raymond Honnay Process for improving the shelf life of vegetables and fresh fruits
FR2619678A1 (en) * 1987-08-28 1989-03-03 Frais Champenois Gie Process for treating endives for their long term preservation in a cool place

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0255814A2 (en) * 1986-06-27 1988-02-10 Raymond Honnay Process for improving the shelf life of vegetables and fresh fruits
EP0255814A3 (en) * 1986-06-27 1989-08-16 Raymond Honnay Process for improving the shelf life of vegetables and fresh fruits
FR2619678A1 (en) * 1987-08-28 1989-03-03 Frais Champenois Gie Process for treating endives for their long term preservation in a cool place

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