FR2582484A1 - Method for preserving vegetables cut into pieces - Google Patents
Method for preserving vegetables cut into pieces Download PDFInfo
- Publication number
- FR2582484A1 FR2582484A1 FR8508590A FR8508590A FR2582484A1 FR 2582484 A1 FR2582484 A1 FR 2582484A1 FR 8508590 A FR8508590 A FR 8508590A FR 8508590 A FR8508590 A FR 8508590A FR 2582484 A1 FR2582484 A1 FR 2582484A1
- Authority
- FR
- France
- Prior art keywords
- vegetables
- cut
- pieces
- preserving
- bath
- 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.)
- Pending
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
- A23B7/14—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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
Abstract
Description
Procédé de conservation de légumes coupés en morceaux.Method for preserving vegetables cut into pieces.
La présente invention concerne un procédé de conservation de légumes coupés en morceaux, tels que, par exemple, carottes, cèleris-raves, betteraves potagères ou betteraves rouges, etc., lesquels peuvent être crus ou cuits et divisés en parties dont la grosseur et la forme (filaments, cubes, tranches, rondelles) sont généralement fonction de la nature du légume concerné. Ainsi, les carottes et les cèleris-raves sont généralement coupés ou rapés en forme de filaments, tandis que les betteraves rouges sont le plus souvent coupées en cubes. The present invention relates to a method for preserving vegetables cut into pieces, such as, for example, carrots, celeriac, vegetable beets or red beets, etc., which can be raw or cooked and divided into parts whose size and shape (filaments, cubes, slices, slices) generally depend on the nature of the vegetable concerned. Thus, carrots and celeriac are generally cut or grated in the form of filaments, while red beets are most often cut into cubes.
Un inconvénient sérieux des procédés de conservation actuels des légumes rapés ou coupés, crus ou cuits et conditionnés sous vide (avec ou sans réinjection de gaz alimentaire neutre), en vue de leur consommation immédiate, sans préparation culinaire préalable, est qu'ils ne permettent une conservation des légumes préparés et conditionnés en sacs ou sachets plastiques, que durant une péri on de relativement limitée qui est de 5 à 8 jours environ, suivant la nature du Légume concerné. Cela est notamment dû au fait que la simple mise sous vide des légumes coupés (avec ou sans réinjection de gaz alimentaire neutre), ne constitue pas un obstacle suffisant au développement des fermentations microbiennes provoquant leur altération ou putrescence. A serious drawback of current methods of preserving vegetables grated or cut, raw or cooked and vacuum-packed (with or without reinjection of neutral food gas), for immediate consumption, without prior cooking, is that they do not allow a conservation of vegetables prepared and packaged in plastic bags or sachets, only during a relatively limited period which is approximately 5 to 8 days, depending on the nature of the Vegetable concerned. This is in particular due to the fact that the simple evacuation of cut vegetables (with or without reinjection of neutral food gas) does not constitute a sufficient obstacle to the development of microbial fermentations causing their deterioration or putrescence.
La présention invention a plus particulièrement pour but de remédier à cet inconvénient. The present invention more particularly aims to remedy this drawback.
Selon l'invention, cet objectif est atteint grâce à un procédé suivant lequel les légumes préalablement lavés et coupés en morceaux, sont trempés, pendant une courte durée, dans du vinaigre d'alcool, puis égouttés, et enfin condi tionnés dans des contenants tels que, par exemple,sacs ou sachets de matière plastique, fermés hermétiquement. According to the invention, this objective is achieved by a process according to which the vegetables, previously washed and cut into pieces, are soaked, for a short time, in alcohol vinegar, then drained, and finally packaged in containers such as, for example, hermetically sealed bags or sachets.
Suivant une autre étape caractéristique du procédé de l'invention, les produits sont, après trempage dans le vinaigre d'alcool et égouttage, conditionnés dans des sacs ou sachets de matière plastique mis sous vide, et dans lesquels on injecte ensuite un gaz alimentaire tels que le gaz alimentaire connu sous le nom d'Aligal, avant leur fermeture hermétique par soudure. According to another characteristic step of the process of the invention, the products are, after soaking in alcohol vinegar and draining, packaged in bags or sachets of plastic material placed under vacuum, and into which a food gas is then injected such as food gas known as Aligal, before they are hermetically sealed by welding.
Grâce à ce procédé, les Légumes ainsi préparés, traités et conditionnés peuvent être conservés en parfait état durant 60 jours et plus, Ledit procédé constituant une barrière efficace au développement des fermentations microbiennes. En outre, L'injection de gaz alimentaire dans les sacs ou sachets souples permet le stockage et le transport des produits conditionnés sans risque d'écrasement. Thanks to this process, the Vegetables thus prepared, processed and packaged can be kept in perfect condition for 60 days or more, said process constituting an effective barrier to the development of microbial fermentations. In addition, the injection of food gas into flexible bags or sachets allows the storage and transport of packaged products without risk of crushing.
Les buts, caractéristiques et avantages ci-dessus, et d'autres encore, ressortiront mieux de la description qui suit. The above aims, features and advantages, and others, will become more apparent from the following description.
Comme indiqué précédemment, Le procédé de l'invention est appLicable à la conservation de Légumes tels que, par exempLe, carottes, cèleris-raves, betteraves potagères ou betteraves rouges, etc., crus ou cuits, coupés en morceaux ; des légumes ainsi préparés étant le plus souvent utilisés pour confectionner des pLats de hors-d'oeuvre ou des salades
On décrit ci-après un premier exemple intéressant, quoique nullement Limitatif, de mise en oeuvre du procédé de l'invention applicable à la conservation de légumes crus.As indicated above, the process of the invention is applicable to the conservation of vegetables such as, for example, carrots, celeriac, vegetable beets or red beets, etc., raw or cooked, cut into pieces; vegetables thus prepared being most often used to make appetizer dishes or salads
We describe below a first interesting example, although in no way limiting, of implementing the method of the invention applicable to the preservation of raw vegetables.
Le Légume est d'abord lavé proprement, afin d'éLiminer
La terre et autres particules ou corps indésirables et de le rendre exempt de toute trace de souillure.The Vegetable is first washed cleanly, in order to Eliminate
Earth and other unwanted particles or bodies and make it free from all traces of soiling.
On procède ensuite à l'éLimination, par tranchage à l'aide de tout outit ou matériel approprié, de la racine principale et de La couronne de feuilles ou collet du légume. We then proceed to the elimination, by slicing with the aid of any appropriate tool or material, of the main root and of the crown of leaves or neck of the vegetable.
Celui-ci est ensuite coupé en morceaux au moyen d'un coupe-légume adéquat. Par exemple, si l'on considère la destination intéressante du légume à la préparation de plats de hors d'oeuvre ou de salades, celui-ci sera rapé ou coupé sous forme de filaments ou morceaux longs et minces au moyen de tout appareil ou machine convenable connue en soi. This is then cut into pieces using a suitable vegetable cutter. For example, if we consider the interesting destination of the vegetable for the preparation of hors d'oeuvre dishes or salads, it will be grated or cut in the form of long and thin filaments or pieces by any device or machine suitable known per se.
Le légume effilé ou autrement coupé est alors plongé, pendant une courte durée, de préférence de l'ordre de 20 secondes, dans un bain de vinaigre d'alcool ayant avantageusement une teneur en acide acétique de l'ordre de 6 à 8 degrés. The tapered or otherwise cut vegetable is then immersed, for a short time, preferably of the order of 20 seconds, in a bath of alcohol vinegar advantageously having an acetic acid content of the order of 6 to 8 degrees.
Le trempage du Légume rapé ou autrement coupé s'opère, par exemple, au moyen de bacs perforés dans lesquels il est placé, ces bacs étant en outre munis de pieds permettant de les poser sur une surface d'égouttage. The soaking of the grated or otherwise cut vegetable takes place, for example, by means of perforated trays in which it is placed, these trays being furthermore provided with feet making it possible to place them on a draining surface.
Après ce trempage qui peut être effectué à la température ambiante, le légume est égoutté pendant une durée de 15 minutes environ. After this soaking which can be carried out at room temperature, the vegetable is drained for a period of approximately 15 minutes.
Il est alors conditionné dans des sacs ou sachets de matière plastique mis sous vide, et dans lesquels on injecte ensuite un gaz alimentaire, après qui lesdits sacs ou sachets sont fermés hermétiquement par soudure exécutée à l'aide de tout matériel approprié connu en soi, avant leur remise en atmosphère. Ce gaz alimentaire peut être avantageusement le gaz connu sous le nom de "Aligal" composé de 80 % d'Azote (N) et de 20 X de gaz carbonique (C02). It is then packaged in bags or sachets of plastic material placed under vacuum, and in which a food gas is then injected, after which said bags or sachets are hermetically closed by welding carried out using any suitable material known per se, before putting them back into the atmosphere. This food gas can advantageously be the gas known under the name of "Aligal" composed of 80% nitrogen (N) and 20 X carbon dioxide (C02).
Les produits ainsi coupés, traités et conditionnés peuvent être conservés durant au moins 60 jours et plus, à une température comprise entre 6 et 18 degrés. The products thus cut, processed and conditioned can be stored for at least 60 days and more, at a temperature between 6 and 18 degrees.
Le procédé de conservation de légumes cuits diffère de celui qui vient d'être décrit par le fait que les légumes lavés et débarrassés de leur racine principale et de leur couronne de feuilles ou collet sont, avant d'être trempés dans le bain de vinaigre d'alcool, cuits dans une eau vinaigrée contenant environ 10 % de vinaigre. The method of preserving cooked vegetables differs from that which has just been described in that the vegetables washed and stripped of their main root and of their crown of leaves or neck are, before being soaked in the vinegar bath. alcohol, cooked in vinegar water containing about 10% vinegar.
Aprés cuisson, le légume est égoutté et on le Laisse refroidir, par exemple jusqu'à la température ambiante. After cooking, the vegetable is drained and allowed to cool, for example to room temperature.
Il est ensuite coupé en morceaux au moyen d'un coupe-légume approprié. Ce procédé étant plus particulibrement destiné à la conservation de légumes cuits tels que betteraves rouges, ces dernières sont, par exemple, coupées en cubes en raison du fait qu'il est habituel de les couper sous cette forme lorsqu'elles sont destinées à être consommées cuites, en hors d'oeuvre ou en salades. It is then cut into pieces using an appropriate vegetable cutter. This process being more particularly intended for the conservation of cooked vegetables such as red beets, the latter are, for example, cut into cubes due to the fact that it is usual to cut them in this form when they are intended to be eaten cooked, appetizers or salads.
Le légume cuit et coupé est alors plongé dans un bain de vinaigre dialcool, ayant de préférence une teneur en acide acétique de & degrés ou de l'ordre de 8 degrés, pendant une courte durée qui est avantageusement de 20 secondes. The cooked and cut vegetable is then immersed in a bath of dialcohol vinegar, preferably having an acetic acid content of degrés degrees or of the order of 8 degrees, for a short duration which is advantageously 20 seconds.
Le processus se poursuit et se termine ensuite de façon comparable au procédé de conservation de Légumes crus précédemment décrit. The process continues and then ends in a manner comparable to the method of preserving raw vegetables previously described.
Les produits cuits, coupés, traités et conditionnés selon ce procédé peuvent être également conservés en parfait état de consommation pendant une durée d'au Moins 60 jours et plus, à une température comprise entre 6 et 18 degrés. Products cooked, cut, treated and packaged according to this process can also be kept in perfect state of consumption for a period of at least 60 days and more, at a temperature between 6 and 18 degrees.
On conçoit que Le procédé selon L'invention peut être aisément mis en oeuvre à l'aide d'une installation ou channe de préparation et de conditionnement permettant d'effectuer automatiquement les différentes phases ou étapes dudit procédé. On ne décrit pas une telle installation qui peut être exécutée à L'aide de machines et appareiLs connus en soi et qui entre pas dans le cadre de ta présente invention. It will be appreciated that the method according to the invention can be easily implemented using an installation or preparation and conditioning system which makes it possible to automatically carry out the different phases or stages of said method. There is no description of such an installation which can be carried out using machines and apparatuses known per se and which does not come within the scope of your present invention.
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8508590A FR2582484A1 (en) | 1985-06-04 | 1985-06-04 | Method for preserving vegetables cut into pieces |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8508590A FR2582484A1 (en) | 1985-06-04 | 1985-06-04 | Method for preserving vegetables cut into pieces |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2582484A1 true FR2582484A1 (en) | 1986-12-05 |
Family
ID=9319959
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8508590A Pending FR2582484A1 (en) | 1985-06-04 | 1985-06-04 | Method for preserving vegetables cut into pieces |
Country Status (1)
Country | Link |
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FR (1) | FR2582484A1 (en) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2610289A1 (en) * | 1987-02-04 | 1988-08-05 | Air Liquide | PROCESS FOR PRESERVING PERISHABLE, CONDITIONED CRYSTAL VEGETABLE FOODSTUFFS |
WO1991011108A1 (en) * | 1990-02-02 | 1991-08-08 | Vegetable S.A. | Method for processing vegetables to be preserved, packaged for sale in vacuum-bags and prepared in the home |
US5151286A (en) * | 1990-03-15 | 1992-09-29 | Campbell Soup Company | Process for packaging acidified vegetable |
EP0564026A2 (en) * | 1992-03-24 | 1993-10-06 | Jacobus Adrianus Maria Oostvogels | Packed mushrooms, and method for packing mushrooms in an inert atmosphere so that they are ready for use |
WO1993019609A1 (en) * | 1992-04-03 | 1993-10-14 | Vetostar Limited | Treatment of vegetable foodstuffs for preservation |
WO1994019959A1 (en) * | 1993-03-11 | 1994-09-15 | S.E.F. Lemon Pack, S.L. | System for processing citrus fruits |
DE19520066A1 (en) * | 1995-06-06 | 1996-12-12 | Manfred Theis | Automatic prodn. of preserve esp. pickled gherkins to save space and transport |
ES2172454A1 (en) * | 2000-12-21 | 2002-09-16 | Envasados De Patatas El Galleg | Procedure for preparing and packaging onions. |
WO2006037833A1 (en) * | 2004-10-01 | 2006-04-13 | Consejo Superior De Investigaciones Científicas | Method of preparing ready-to-eat or minimally-processed artichoke (cynara scolymus l.) and minimally-processed artichokes thus obtained |
ES2304887A1 (en) * | 2007-04-13 | 2008-10-16 | Antonio Murcia Alonso | Method, machine and installation for processing raw artichokes |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB651098A (en) * | 1948-10-30 | 1951-03-14 | Herbert Kenneth Johnson | Improvements in or relating to the preservation of beetroot |
US2910368A (en) * | 1957-10-18 | 1959-10-27 | Corn Products Co | Vegetable salad and method for producing same |
FR1280791A (en) * | 1960-11-26 | 1962-01-08 | Process for preserving cooked or raw fruits and vegetables | |
FR80166E (en) * | 1960-11-26 | 1963-03-22 | Process for preserving cooked or raw fruits and vegetables | |
FR1390381A (en) * | 1964-01-15 | 1965-02-26 | Process for preserving and presenting edible foodstuffs and product obtained by this process | |
FR1426577A (en) * | 1965-03-04 | 1966-01-28 | Packaging for fruits and others | |
GB1306744A (en) * | 1970-08-13 | 1973-02-14 | Cahn R I | Treatment of foodstuffs |
FR2218056A1 (en) * | 1973-02-19 | 1974-09-13 | Carrere Emery Sa | Preserving raw grated vegetables e.g. carrots - by treating in aq. soln. of vinegar, salt and sugar |
FR2498425A3 (en) * | 1981-01-26 | 1982-07-30 | Lafon Bernard | Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling |
-
1985
- 1985-06-04 FR FR8508590A patent/FR2582484A1/en active Pending
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB651098A (en) * | 1948-10-30 | 1951-03-14 | Herbert Kenneth Johnson | Improvements in or relating to the preservation of beetroot |
US2910368A (en) * | 1957-10-18 | 1959-10-27 | Corn Products Co | Vegetable salad and method for producing same |
FR1280791A (en) * | 1960-11-26 | 1962-01-08 | Process for preserving cooked or raw fruits and vegetables | |
FR80166E (en) * | 1960-11-26 | 1963-03-22 | Process for preserving cooked or raw fruits and vegetables | |
FR1390381A (en) * | 1964-01-15 | 1965-02-26 | Process for preserving and presenting edible foodstuffs and product obtained by this process | |
FR1426577A (en) * | 1965-03-04 | 1966-01-28 | Packaging for fruits and others | |
GB1306744A (en) * | 1970-08-13 | 1973-02-14 | Cahn R I | Treatment of foodstuffs |
FR2218056A1 (en) * | 1973-02-19 | 1974-09-13 | Carrere Emery Sa | Preserving raw grated vegetables e.g. carrots - by treating in aq. soln. of vinegar, salt and sugar |
FR2498425A3 (en) * | 1981-01-26 | 1982-07-30 | Lafon Bernard | Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0279726A1 (en) * | 1987-02-04 | 1988-08-24 | L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude | Method for preserving raw perishable and packed vegetal foodstuffs |
FR2610289A1 (en) * | 1987-02-04 | 1988-08-05 | Air Liquide | PROCESS FOR PRESERVING PERISHABLE, CONDITIONED CRYSTAL VEGETABLE FOODSTUFFS |
WO1991011108A1 (en) * | 1990-02-02 | 1991-08-08 | Vegetable S.A. | Method for processing vegetables to be preserved, packaged for sale in vacuum-bags and prepared in the home |
FR2657753A1 (en) * | 1990-02-02 | 1991-08-09 | Vegetable Sa | PROCESS FOR PROCESSING VEGETABLES FOR THEIR STORAGE, PRESENTATION FOR SALE IN VACUUM BAGS AND PREPARATION FOR THE KITCHEN. |
US5151286A (en) * | 1990-03-15 | 1992-09-29 | Campbell Soup Company | Process for packaging acidified vegetable |
EP0564026A3 (en) * | 1992-03-24 | 1994-06-01 | Oostvogels Jacobus A M | Packed mushrooms, and method for packing mushrooms in an inert atmosphere so that they are ready for use |
EP0564026A2 (en) * | 1992-03-24 | 1993-10-06 | Jacobus Adrianus Maria Oostvogels | Packed mushrooms, and method for packing mushrooms in an inert atmosphere so that they are ready for use |
WO1993019609A1 (en) * | 1992-04-03 | 1993-10-14 | Vetostar Limited | Treatment of vegetable foodstuffs for preservation |
WO1994019959A1 (en) * | 1993-03-11 | 1994-09-15 | S.E.F. Lemon Pack, S.L. | System for processing citrus fruits |
DE19520066A1 (en) * | 1995-06-06 | 1996-12-12 | Manfred Theis | Automatic prodn. of preserve esp. pickled gherkins to save space and transport |
ES2172454A1 (en) * | 2000-12-21 | 2002-09-16 | Envasados De Patatas El Galleg | Procedure for preparing and packaging onions. |
WO2006037833A1 (en) * | 2004-10-01 | 2006-04-13 | Consejo Superior De Investigaciones Científicas | Method of preparing ready-to-eat or minimally-processed artichoke (cynara scolymus l.) and minimally-processed artichokes thus obtained |
ES2257179A1 (en) * | 2004-10-01 | 2006-07-16 | Consejo Superior Investig. Cientificas | Method of preparing ready-to-eat or minimally-processed artichoke (cynara scolymus l.) and minimally-processed artichokes thus obtained |
ES2304887A1 (en) * | 2007-04-13 | 2008-10-16 | Antonio Murcia Alonso | Method, machine and installation for processing raw artichokes |
WO2008125710A1 (en) * | 2007-04-13 | 2008-10-23 | Antonio Murcia Alonso | Method, machine and installation for processing raw artichokes |
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