GB1044838A - Improvements in or relating to cooking or blanching fruit or vegetables - Google Patents

Improvements in or relating to cooking or blanching fruit or vegetables

Info

Publication number
GB1044838A
GB1044838A GB22994/62A GB2299462A GB1044838A GB 1044838 A GB1044838 A GB 1044838A GB 22994/62 A GB22994/62 A GB 22994/62A GB 2299462 A GB2299462 A GB 2299462A GB 1044838 A GB1044838 A GB 1044838A
Authority
GB
United Kingdom
Prior art keywords
temperature
cooking
fruit
blanching
water
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
GB22994/62A
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.)
ROBERT ALEXANDER SPENCER TEMPL
Original Assignee
ROBERT ALEXANDER SPENCER TEMPL
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 ROBERT ALEXANDER SPENCER TEMPL filed Critical ROBERT ALEXANDER SPENCER TEMPL
Priority to GB22994/62A priority Critical patent/GB1044838A/en
Priority to CH437963A priority patent/CH413572A/en
Priority to SE3822/63A priority patent/SE313979B/xx
Priority to AT283963A priority patent/AT253343B/en
Priority to ES286789A priority patent/ES286789A1/en
Publication of GB1044838A publication Critical patent/GB1044838A/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
    • A23B7/06—Blanching
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

1,044,838. Preserving vegetables and fruit. R. A. S. TEMPLETON. Sept. 13, 1963 [June 14, 1962], No. 22994/62. Heading A2D. In the cooking or blanching of vegetables or fruit, heating to the cooking or blanching temperature is conducted by placing the cold raw vegetable or fruit into a cooking or blanching medium at a temperature not in excess of 55‹F. above the temperature of the vegetable or fruit and raising the temperature of the medium to the cooking or blanching temperature at a rate not in excess of 5‹F. per minute. Thus, the raw vegetable or fruit may be placed in water at a temperature not in excess of 105‹F. and the temperature of the water raised at about 2‹F. per minute to and maintained at a cooking temperature of 205‹-210‹F. until the vegetable or fruit has been cooked. Potatoes may be pre-cooked in water at a temperature of 140‹F.-180‹F. and then cooled, prior to the above described treatment; preferably, eevn in the pre-cooking, the potatoes are placed in water at a temperature not in excess of 55‹F. above the temperature of the potatoes and the temperature of the water is raised to the pre-cooking temperature at a rate not in excess of 5‹F. per minute. Vegetables, such as peas and other pulses, rich in protein are cooked at a temperature (about 140‹F.) slightly below that at which coagulation of the protein occurs. In the blanching of peas, the water should contain between 300 and 400 p.p.m. of sulphur dioxide.
GB22994/62A 1962-04-06 1962-06-14 Improvements in or relating to cooking or blanching fruit or vegetables Expired GB1044838A (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
GB22994/62A GB1044838A (en) 1962-06-14 1962-06-14 Improvements in or relating to cooking or blanching fruit or vegetables
CH437963A CH413572A (en) 1962-04-06 1963-04-05 Process for manufacturing a dehydrated potato product
SE3822/63A SE313979B (en) 1962-04-06 1963-04-05
AT283963A AT253343B (en) 1962-04-06 1963-04-08 Process for the manufacture of a mashed potato product
ES286789A ES286789A1 (en) 1962-04-06 1963-07-05 A procedure for the production of dehydrated potatoed potatoes (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB22994/62A GB1044838A (en) 1962-06-14 1962-06-14 Improvements in or relating to cooking or blanching fruit or vegetables

Publications (1)

Publication Number Publication Date
GB1044838A true GB1044838A (en) 1966-10-05

Family

ID=10188399

Family Applications (1)

Application Number Title Priority Date Filing Date
GB22994/62A Expired GB1044838A (en) 1962-04-06 1962-06-14 Improvements in or relating to cooking or blanching fruit or vegetables

Country Status (1)

Country Link
GB (1) GB1044838A (en)

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