FR2498425A3 - Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling - Google Patents

Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling Download PDF

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Publication number
FR2498425A3
FR2498425A3 FR8101756A FR8101756A FR2498425A3 FR 2498425 A3 FR2498425 A3 FR 2498425A3 FR 8101756 A FR8101756 A FR 8101756A FR 8101756 A FR8101756 A FR 8101756A FR 2498425 A3 FR2498425 A3 FR 2498425A3
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FR
France
Prior art keywords
crosnes
acetic acid
cooking
immersing
artichokes
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FR8101756A
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French (fr)
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Individual
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Individual
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Priority to FR8101756A priority Critical patent/FR2498425A3/en
Publication of FR2498425A3 publication Critical patent/FR2498425A3/en
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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
    • 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
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • 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

Method for preserving Chinese artichokes (Stachys tuberifera) comprises washing them, then adding to an acidic liq. consisting of vinegar (or acetic acid) and soft water to reduce to pH to below 4, pref. 3.3. Opt. 50g NaCl and 90g sugar are added per kg. drained artichokes, and the mixt. is then cooked at 75 deg.C for 7-15 min.. It is then cooled quickly over 10 min. to an internal temp. of below 30 deg.C. The vegetables can now be preserved without sterilisation and without altering their taste, firmness or appearance, so can be used for all culinary purposes where fresh produce is used.

Description

L'invention concerne un procédé pour la conservation de crosnes, ainsi que les crosnes en conserve obtenus par la mise en oeuvre de ce procédé. The invention relates to a method for preserving crosnes, as well as canned crosnes obtained by implementing this method.

Il est détà connu de réaliser des conserves de crosnes par les procédés classiques d'appertisation, ou de congélation avec ou sans phase de blanchiment préalable. Cependant avec ces procédés, il n'est pas possible de garantir la fermeté du produit, étant donné que les crosnes ayant subi de tels traitements deviennent mous, et prennent une désagréable couleur brune, ce qui rend leur coimercialisation et leur emploi difficile. It is already known to make crosnes preserves by conventional canning processes, or freezing with or without prior bleaching phase. However with these methods, it is not possible to guarantee the firmness of the product, since the crosnes having undergone such treatments become soft, and take an unpleasant brown color, which makes their co-marketing and their use difficult.

La présente invention à pour but de remédier à ces inconvénients et concerne à cet effet un procédé pour la conservation des crosnes, caractérisé en ce qu'aprés lavage, on ajoute aux crosnes un Jus à base d'eau douce et de produit acide (ex: vinaigre ou acide acétique) afin d'amener le pH à moins de 4 et de préférence à 3,3. The purpose of the present invention is to remedy these drawbacks and to this end relates to a process for the preservation of crosnes, characterized in that after washing, a juice is added to the crosnes based on fresh water and an acid product (eg : vinegar or acetic acid) in order to bring the pH to less than 4 and preferably to 3.3.

Suivant une autre caractéristique de l'invention, on ajoute du sel dans la proportion de 50 grs pour 1 litre de jus et du sucre dans la proportion de 100 grs pour 1 litre de jus. According to another characteristic of the invention, salt is added in the proportion of 50 grs for 1 liter of juice and sugar in the proportion of 100 grs for 1 liter of juice.

L'invention concerne aussi les crosnes obtenus par la mise en oeuvre de ce procédé. The invention also relates to the crosnes obtained by the implementation of this process.

Le procédé de l'invention permet d'obtenir une conservation sans stérilisation des crosnes, sans altération de leur gott, de leur fermeté et de leur présentation, ce qui rend possible l'emploi culinaire de ce produit dans les m4es conditions que du frais, et qui perlez leur utilisation dans les salades en plus de leur consomation au cours de coktail ou en accompagPment de viandes. The process of the invention makes it possible to obtain preservation without sterilization of the crosnes, without altering their taste, their firmness and their presentation, which makes it possible to use this product for cooking under the same conditions as fresh, and who pearl their use in salads in addition to their consumption during cocktail or as an accompaniment to meats.

Les crosnes obtenus aprés lavage, sont égout tés, puis on y ajoute un proauit acide tel que vinaigre dans une proportion de 60 litres de vinaigre d'alcool à 80 et de 40 litres d'eau douce pour 100 kgs de crosnes de manière à ramener le PH du produit à moins de 4. The crosnes obtained after washing, are drained, then an acid proauit such as vinegar is added to it in a proportion of 60 liters of alcohol vinegar at 80 and 40 liters of fresh water per 100 kg of crosnes so as to bring back the pH of the product less than 4.

L'ensemble ainsi obtenu est alors soumis à une opération de cuisson en le portant seulement à 750 pendant une durée comprise entre 7 et 15 minutes suivant le volume du contenant du produit traité ou en faisant passer le récipient contenant le produit dans un tunnel réchauffé à la vapeur.The assembly thus obtained is then subjected to a cooking operation by bringing it only to 750 for a period of between 7 and 15 minutes depending on the volume of the container of the treated product or by passing the container containing the product through a tunnel heated to steam.

Aussitôt aprés cuisson, le produit est refroidi rapidement de manière à stopper dans les 10 minutes qui suivent la cuisson des crosnes, en ramenant leur température à moins de 300.Immediately after cooking, the product is quickly cooled so as to stop within 10 minutes of cooking the crosnes, reducing their temperature to less than 300.

Le produit obtenu peut alors constituer une conserve de crosnes dont les caractéristiques de goût et de présentation se maintiennent dans le temps.  The product obtained can then constitute a can of crosnes whose taste and presentation characteristics are maintained over time.

Suivant le procédé de l'invention, il est également prévu d'ajouter au vinaigre, eau douce et crosnes une quantité de sel dans la proportion de 50 grs au Kilogrammes, puis d'ajouter à l'ensemble 80 à 100 grs de sucre par kilogrammes de crosnes égouttés. According to the process of the invention, it is also planned to add to the vinegar, fresh water and crosnes a quantity of salt in the proportion of 50 grs to kilograms, then to add to the whole 80 to 100 grs of sugar per kilograms of crosnes drained.

Bien entendu, l'invention n'est pas limité à l'exemple de réalisation ci-dessus décrit et représenté à partir duquel, on pourra prévoir d'autres variantes de réalisation, sans pour cela sortir du cadre de l'invention.  Of course, the invention is not limited to the embodiment described above and shown from which, it is possible to provide other alternative embodiments, without thereby departing from the scope of the invention.

Claims (5)

REVENDICATIONS 10) Procédé pour la conservation de crosnes 10) Process for the conservation of crosnes caractérisé en ce qu'aprés lavage, on ajoute aux crosnes un jus acide, constitué de vinaigre (ou d'acide acétique) et d'eau douce de manière à descendre le pH à moins de 4 et de préférence à 3,3 characterized in that after washing, an acid juice, consisting of vinegar (or acetic acid) and fresh water, is added to the crosnes so as to bring the pH down to below 4 and preferably to 3.3 20) Procédé conforme à larevendication 1 caractérisé en ce qu'on ne soumet pas les crosnes à une opération de blanchiment en les plongeant dans de l'eau comprise entre 75 et 90 degrés. 20) A method according to claim 1 characterized in that the crosnes are not subjected to a bleaching operation by immersing them in water between 75 and 90 degrees. 30) Procédé conforme aux revendications 1 et 2 caractérisé en ce que l'on ajoute aux crosnes, au vinaigre et à l'eau douce, du sel dans la proportion de 50 grs au kg de crosnes égouttés, et du sucre dans la proportion de 90 gre au kg 30) A method according to claims 1 and 2 characterized in that one adds to the crosnes, vinegar and fresh water, salt in the proportion of 50 grs per kg of crosnes drained, and sugar in the proportion of 90 grams per kg 40) Procédé conforme aux revendications 1, 2, et 3 caractérisé en ce que l'on soumet l'ensemble à une opération de cuisson à 750 pendant 7 à 15 minutes, que l'on stoppe brutalement dans les 10 minutes qui suivent en ramenant la température interne des crosnes à moins de 300. 40) Method according to claims 1, 2, and 3 characterized in that the assembly is subjected to a cooking operation at 750 for 7 to 15 minutes, which is stopped abruptly within 10 minutes by bringing the internal temperature of the crosnes to less than 300. 50) Les crosnes en conserve obtenus par la mise en oeuvre du procédé conforme à l'une quelconque des revendications précédentes.  50) Canned crosnes obtained by implementing the process according to any one of the preceding claims.
FR8101756A 1981-01-26 1981-01-26 Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling Withdrawn FR2498425A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8101756A FR2498425A3 (en) 1981-01-26 1981-01-26 Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8101756A FR2498425A3 (en) 1981-01-26 1981-01-26 Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling

Publications (1)

Publication Number Publication Date
FR2498425A3 true FR2498425A3 (en) 1982-07-30

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FR8101756A Withdrawn FR2498425A3 (en) 1981-01-26 1981-01-26 Preserving Chinese artichokes by immersing in aq. acetic acid - then cooking for a few min. and cooling

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2582484A1 (en) * 1985-06-04 1986-12-05 Felix Alexandre Method for preserving vegetables cut into pieces
EP0564026A2 (en) * 1992-03-24 1993-10-06 Jacobus Adrianus Maria Oostvogels Packed mushrooms, and method for packing mushrooms in an inert atmosphere so that they are ready for use
WO1993019609A1 (en) * 1992-04-03 1993-10-14 Vetostar Limited Treatment of vegetable foodstuffs for preservation

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2582484A1 (en) * 1985-06-04 1986-12-05 Felix Alexandre Method for preserving vegetables cut into pieces
EP0564026A2 (en) * 1992-03-24 1993-10-06 Jacobus Adrianus Maria Oostvogels Packed mushrooms, and method for packing mushrooms in an inert atmosphere so that they are ready for use
EP0564026A3 (en) * 1992-03-24 1994-06-01 Oostvogels Jacobus A M Packed mushrooms, and method for packing mushrooms in an inert atmosphere so that they are ready for use
WO1993019609A1 (en) * 1992-04-03 1993-10-14 Vetostar Limited Treatment of vegetable foodstuffs for preservation

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