GB209086A - Conserved foods and process of preparing the same - Google Patents
Conserved foods and process of preparing the sameInfo
- Publication number
- GB209086A GB209086A GB32232/23A GB3223223A GB209086A GB 209086 A GB209086 A GB 209086A GB 32232/23 A GB32232/23 A GB 32232/23A GB 3223223 A GB3223223 A GB 3223223A GB 209086 A GB209086 A GB 209086A
- Authority
- GB
- United Kingdom
- Prior art keywords
- food
- sugar
- binding
- mixture
- ferments
- 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
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
- A23B7/02—Dehydrating; Subsequent reconstitution
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (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
209,086. Soc. Anon. les Vitaliments Coloniaux. Dec. 26, 1922, [Convention date]. Void [Published under Sect. 91 of the Act]. Food preparations; preserving- food.-Fresh animal or vegetable substances are dried rapidly at a temperature not exceeding 40‹ C. so as to preserve the contained ferments &c. and to prevent them from acting on the other constituents of the food during the subsequent operations. Husks and other inert material may then be removed. The food is then ground and mixed with a binding-material which will protect the ferments &c. against atmospheric action. Suitable materials are sugar, or fruit pulp or, when fish and meat are being treated, farina or tapioca. The mixture may then be further dried, ground, flaked, &c. Examples are given of the treatment of bananas, the binding-material being a mixture of sugar and fresh banana pulp, and of apples, the binding-material being a mixture of sugar and lemon-juice. The temperature must not rise above 40‹ C. at any part of the process.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR209086X | 1922-12-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB209086A true GB209086A (en) | 1924-08-14 |
Family
ID=8880644
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB32232/23A Expired GB209086A (en) | 1922-12-26 | 1923-12-27 | Conserved foods and process of preparing the same |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB209086A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3063912A (en) * | 1959-11-12 | 1962-11-13 | Otaka Noboru | Method of preparing the enzyme essential solution which contains various species of vegetable enzymes |
AU641708B2 (en) * | 1989-12-05 | 1993-09-30 | Unilever Plc | Treating fruit materials |
-
1923
- 1923-12-27 GB GB32232/23A patent/GB209086A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3063912A (en) * | 1959-11-12 | 1962-11-13 | Otaka Noboru | Method of preparing the enzyme essential solution which contains various species of vegetable enzymes |
AU641708B2 (en) * | 1989-12-05 | 1993-09-30 | Unilever Plc | Treating fruit materials |
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