FR2185359A2 - Preserving garlic shallots and onions - using salt/vinegar/citric acid/sulphur dioxide mixt - Google Patents

Preserving garlic shallots and onions - using salt/vinegar/citric acid/sulphur dioxide mixt

Info

Publication number
FR2185359A2
FR2185359A2 FR7218807A FR7218807A FR2185359A2 FR 2185359 A2 FR2185359 A2 FR 2185359A2 FR 7218807 A FR7218807 A FR 7218807A FR 7218807 A FR7218807 A FR 7218807A FR 2185359 A2 FR2185359 A2 FR 2185359A2
Authority
FR
France
Prior art keywords
vinegar
citric acid
salt
shallots
mixt
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
FR7218807A
Other languages
French (fr)
Other versions
FR2185359B2 (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.)
GARDY HENRI FR
Original Assignee
GARDY HENRI 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 GARDY HENRI FR filed Critical GARDY HENRI FR
Priority to FR7218807A priority Critical patent/FR2185359A2/en
Publication of FR2185359A2 publication Critical patent/FR2185359A2/en
Application granted granted Critical
Publication of FR2185359B2 publication Critical patent/FR2185359B2/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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

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

Abstract

Garlic, shallots and onion are preserved by peeling them, chopping them into fine form and then adding salt, vinegar, citric acid and SO2, and finally mixing. The additives are pref. used in amounts of 5-12% salt, 3% of 8% vinegar alcohol, 0.6% citric acid and 1% SO2. The mixt. can be packaged in plastics or metal.
FR7218807A 1972-05-25 1972-05-25 Preserving garlic shallots and onions - using salt/vinegar/citric acid/sulphur dioxide mixt Granted FR2185359A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7218807A FR2185359A2 (en) 1972-05-25 1972-05-25 Preserving garlic shallots and onions - using salt/vinegar/citric acid/sulphur dioxide mixt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7218807A FR2185359A2 (en) 1972-05-25 1972-05-25 Preserving garlic shallots and onions - using salt/vinegar/citric acid/sulphur dioxide mixt

Publications (2)

Publication Number Publication Date
FR2185359A2 true FR2185359A2 (en) 1974-01-04
FR2185359B2 FR2185359B2 (en) 1974-07-26

Family

ID=9099130

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7218807A Granted FR2185359A2 (en) 1972-05-25 1972-05-25 Preserving garlic shallots and onions - using salt/vinegar/citric acid/sulphur dioxide mixt

Country Status (1)

Country Link
FR (1) FR2185359A2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0064654A2 (en) * 1981-05-12 1982-11-17 Societe Des Produits Nestle S.A. Preparation of comminuted fresh onions which can be dispensed from tubes
DE3619492A1 (en) * 1986-06-10 1987-12-17 Mario Geier Method for preparing garlic

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1426422A (en) * 1965-01-07 1966-01-28 Canned garlic pulp and its manufacturing process

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1426422A (en) * 1965-01-07 1966-01-28 Canned garlic pulp and its manufacturing process

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0064654A2 (en) * 1981-05-12 1982-11-17 Societe Des Produits Nestle S.A. Preparation of comminuted fresh onions which can be dispensed from tubes
EP0064654A3 (en) * 1981-05-12 1983-02-09 Societe Des Produits Nestle S.A. Preparation of comminuted fresh onions which can be dispensed from tubes
DE3619492A1 (en) * 1986-06-10 1987-12-17 Mario Geier Method for preparing garlic

Also Published As

Publication number Publication date
FR2185359B2 (en) 1974-07-26

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