HUT63870A - Process and means for descenting of garlic
- Google Patents
Process and means for descenting of garlic
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Publication number
HUT63870A
HUT63870AHU912569AHU256991AHUT63870AHU T63870 AHUT63870 AHU T63870AHU 912569 AHU912569 AHU 912569AHU 256991 AHU256991 AHU 256991AHU T63870 AHUT63870 AHU T63870A
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Application filed by Sandor NagyfiledCriticalSandor Nagy
Priority to HU912569ApriorityCriticalpatent/HU209477B/en
Publication of HU912569D0publicationCriticalpatent/HU912569D0/en
Publication of HUT63870ApublicationCriticalpatent/HUT63870A/en
Publication of HU209477BpublicationCriticalpatent/HU209477B/en
The odour of garlic is eliminated by anaerobic fermentation of a mixt. of carrots and garlic. This treatment does not damage the garlic cloves and retains its valuable ingredients. Garlic treated in this way has a six months shelf life without a pretreatment using heat or preservatives.
HU912569A1991-08-021991-08-02Process for smell-releasement of garlic
HU209477B
(en)
A process for preparing/preserving a pumpable foodstuff to provide a foodstuff with significantly reduced microbial levels with minimal, changes in the flavor, appearance, odor, or function