GB537535A - Improvements relating to a method of stabilizing the color of vegetables during canning and storage - Google Patents

Improvements relating to a method of stabilizing the color of vegetables during canning and storage

Info

Publication number
GB537535A
GB537535A GB5025/40A GB502540A GB537535A GB 537535 A GB537535 A GB 537535A GB 5025/40 A GB5025/40 A GB 5025/40A GB 502540 A GB502540 A GB 502540A GB 537535 A GB537535 A GB 537535A
Authority
GB
United Kingdom
Prior art keywords
peas
cans
vegetables
stabilizing
color
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
GB5025/40A
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.)
Primerica Inc
Original Assignee
American Can Co
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 American Can Co filed Critical American Can Co
Publication of GB537535A publication Critical patent/GB537535A/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
    • A23B7/14—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)
  • Inorganic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

537,535. Preserving the colour of green vegetables. AMERICAN CAN CO. March 18, 1940, No. 5025. Convention date, March 16, 1939. [Class 49] The natural green colour of peas and other vegetables is preserved during canning by the following process :-First, the peas &c. are immersed in a solution at not more than room temperature containing an alkaline substance which includes sodium-e.g. sodium hydroxide or carbonate. Second, the peas &c. are drained, canned and blanched in the cans in a solution containing calcium hydroxide. Third, the peas &c. are drained, covered with a brine (salt plus sugar) containing magnesium hydroxide, hermetically sealed in the cans and cooked. After cooking the cans are preferably cooled quickly and kept at 32-55‹ F.
GB5025/40A 1939-03-16 1940-03-18 Improvements relating to a method of stabilizing the color of vegetables during canning and storage Expired GB537535A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US537535XA 1939-03-16 1939-03-16

Publications (1)

Publication Number Publication Date
GB537535A true GB537535A (en) 1941-06-25

Family

ID=21986308

Family Applications (1)

Application Number Title Priority Date Filing Date
GB5025/40A Expired GB537535A (en) 1939-03-16 1940-03-18 Improvements relating to a method of stabilizing the color of vegetables during canning and storage

Country Status (1)

Country Link
GB (1) GB537535A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2219164A1 (en) * 2003-01-14 2004-11-16 Jose Luis Ruiz Gomez Preparation is for reduction of fruit splitting and involves solutions of sodium chloride and other salts prior to and after cooking

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2219164A1 (en) * 2003-01-14 2004-11-16 Jose Luis Ruiz Gomez Preparation is for reduction of fruit splitting and involves solutions of sodium chloride and other salts prior to and after cooking

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