HUT50013A - Method for producing jams, jellies, preserves from vegetables carrying out with and/or without flavouring - Google Patents

Method for producing jams, jellies, preserves from vegetables carrying out with and/or without flavouring

Info

Publication number
HUT50013A
HUT50013A HU865224A HU522486A HUT50013A HU T50013 A HUT50013 A HU T50013A HU 865224 A HU865224 A HU 865224A HU 522486 A HU522486 A HU 522486A HU T50013 A HUT50013 A HU T50013A
Authority
HU
Hungary
Prior art keywords
vegetables
jams
prepd
opt
followed
Prior art date
Application number
HU865224A
Other languages
Hungarian (hu)
Other versions
HU200549B (en
Inventor
Takacs Julianna Szak-Kocsisne
Original Assignee
Szak Kocsisne Takacs Julianna
Kecskes Angela
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 Szak Kocsisne Takacs Julianna, Kecskes Angela filed Critical Szak Kocsisne Takacs Julianna
Priority to HU865224A priority Critical patent/HU200549B/en
Publication of HUT50013A publication Critical patent/HUT50013A/en
Publication of HU200549B publication Critical patent/HU200549B/en

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  • Dairy Products (AREA)

Abstract

In contrast to conserves, jams etc. based on fruit, nutritionally important, either self or additionally flavoured similar prods. based on vegetables especially on tomatoes, ripe-green pepper (pritamin) paste, carrots or pumpkins are prepd. as follows: Vegetables are cleaned, peeled, diced, comminuted with opt. - removal of pips or seeds, precooked in water, allowed to drain and prepd. as jams in the usual manner. Opt. sweeteners and flavours are added, the prods. are concentrated, and for required consistency, are gelled with gelling agent or suitable food-acids. - This is followed by bottling, hermetic-sealing and heat sterilisation. Instead of heat treatment preservatives may be added. Conversely aseptic packaging is possible at 85-100 deg.C, followed by cooling.
HU865224A 1986-12-16 1986-12-16 Method for producing jams, jellies, preserves made of vegetables HU200549B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU865224A HU200549B (en) 1986-12-16 1986-12-16 Method for producing jams, jellies, preserves made of vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU865224A HU200549B (en) 1986-12-16 1986-12-16 Method for producing jams, jellies, preserves made of vegetables

Publications (2)

Publication Number Publication Date
HUT50013A true HUT50013A (en) 1989-12-28
HU200549B HU200549B (en) 1990-07-28

Family

ID=10969869

Family Applications (1)

Application Number Title Priority Date Filing Date
HU865224A HU200549B (en) 1986-12-16 1986-12-16 Method for producing jams, jellies, preserves made of vegetables

Country Status (1)

Country Link
HU (1) HU200549B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2291089A1 (en) * 2005-08-31 2008-02-16 Francisco Angel Garcia Perez Sweet tomato jam preparation method involves selecting, washing and cleaning impurities of tomatoes, where tomatoes are boiled for softening of skin and hardness of tomatoes and sweetener is added

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2291089A1 (en) * 2005-08-31 2008-02-16 Francisco Angel Garcia Perez Sweet tomato jam preparation method involves selecting, washing and cleaning impurities of tomatoes, where tomatoes are boiled for softening of skin and hardness of tomatoes and sweetener is added

Also Published As

Publication number Publication date
HU200549B (en) 1990-07-28

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Legal Events

Date Code Title Description
HMM4 Cancellation of final prot. due to non-payment of fee
HMM4 Cancellation of final prot. due to non-payment of fee