FR2181458A1 - Preserving cooked beet - by soaking in brine ad organic acid - Google Patents

Preserving cooked beet - by soaking in brine ad organic acid

Info

Publication number
FR2181458A1
FR2181458A1 FR7214601A FR7214601A FR2181458A1 FR 2181458 A1 FR2181458 A1 FR 2181458A1 FR 7214601 A FR7214601 A FR 7214601A FR 7214601 A FR7214601 A FR 7214601A FR 2181458 A1 FR2181458 A1 FR 2181458A1
Authority
FR
France
Prior art keywords
beet
pts
soaking
cooked
brine
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.)
Granted
Application number
FR7214601A
Other languages
French (fr)
Other versions
FR2181458B3 (en
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.)
PEYRONNET PIERRE FR
Original Assignee
PEYRONNET PIERRE FR
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 PEYRONNET PIERRE FR filed Critical PEYRONNET PIERRE FR
Priority to FR7214601A priority Critical patent/FR2181458A1/en
Publication of FR2181458A1 publication Critical patent/FR2181458A1/en
Application granted granted Critical
Publication of FR2181458B3 publication Critical patent/FR2181458B3/fr
Granted 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Storage of cooked beet is improved by soaking for 15 mins. in a bath at pH 2-5, pref. 3, contg. is not >2% of an edible alkali(ne earth) salt of a mineral acid and 2-9 pts/1,000 pts. of org. acid chosen from benzoic, hydroxybenozic, formic and propionic acids. The salt is pref. Ca, Na, K or Li chloride, sulphate or phosphate, esp. 3 pts./1,000 pts. NaCl. The process prevents mould developing on surface of cooked beet and increases storage life to 10-14 days.
FR7214601A 1972-04-25 1972-04-25 Preserving cooked beet - by soaking in brine ad organic acid Granted FR2181458A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7214601A FR2181458A1 (en) 1972-04-25 1972-04-25 Preserving cooked beet - by soaking in brine ad organic acid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7214601A FR2181458A1 (en) 1972-04-25 1972-04-25 Preserving cooked beet - by soaking in brine ad organic acid

Publications (2)

Publication Number Publication Date
FR2181458A1 true FR2181458A1 (en) 1973-12-07
FR2181458B3 FR2181458B3 (en) 1975-06-20

Family

ID=9097464

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7214601A Granted FR2181458A1 (en) 1972-04-25 1972-04-25 Preserving cooked beet - by soaking in brine ad organic acid

Country Status (1)

Country Link
FR (1) FR2181458A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0201266A1 (en) * 1985-05-01 1986-11-12 Vetostar Limited Preservation of vegetable foodstuffs
EP0405019A1 (en) * 1988-07-14 1991-01-02 Pentti Kullervo Sewon Brine for conserving cucumber

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0201266A1 (en) * 1985-05-01 1986-11-12 Vetostar Limited Preservation of vegetable foodstuffs
EP0405019A1 (en) * 1988-07-14 1991-01-02 Pentti Kullervo Sewon Brine for conserving cucumber

Also Published As

Publication number Publication date
FR2181458B3 (en) 1975-06-20

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