FR2744880A1 - Preparing shredded carrots which retain their freshness - Google Patents

Preparing shredded carrots which retain their freshness Download PDF

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Publication number
FR2744880A1
FR2744880A1 FR9602071A FR9602071A FR2744880A1 FR 2744880 A1 FR2744880 A1 FR 2744880A1 FR 9602071 A FR9602071 A FR 9602071A FR 9602071 A FR9602071 A FR 9602071A FR 2744880 A1 FR2744880 A1 FR 2744880A1
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France
Prior art keywords
carrots
salt
grated
ascorbic acid
solution
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FR9602071A
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French (fr)
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FR2744880B1 (en
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    • 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
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Process for preserving shredded carrots, especially in individual sachets under vacuum, comprises first shredding the carrots and the blanching the shredded carrot in a boiling aqueous solution containing salt, ascorbic acid and sodium bicarbonate. Also claimed are shredded carrots, pretreated in the same way and packaged together with a portion of prepared red onions and a seasoned dressing.

Description

L'invention a pour objet un procédé de préparation de carottes râpées permettant de conserver leur fraîcheur et leur qualité organoleptique pendant plusieurs jours. The subject of the invention is a process for preparing grated carrots making it possible to preserve their freshness and their organoleptic quality for several days.

L'invention a pour objet de résoudre les problèmes des carottes défraîchies, flétries, ramollies et de l'exsudat produit après seulement deux ou trois jours empêchant leur conservation. The object of the invention is to solve the problems of withered, wilted, softened carrots and of the exudate produced after only two or three days preventing their preservation.

Le procédé de l'invention permet de préparer des carottes râpées qui conservent un craquant parfait et leur belle couleur sans aucun exsudat même après plus de vingt jours de conservation. The process of the invention makes it possible to prepare grated carrots which retain a perfect crunchiness and their beautiful color without any exudate even after more than twenty days of storage.

Le procédé de l'invention évite également l'altération du goût, les carottes râpées conservant, lorsqu'elles sont préparées selon l'invention, toute leur qualité organoleptique. The method of the invention also avoids the alteration of the taste, the grated carrots retaining, when they are prepared according to the invention, all their organoleptic quality.

Le procédé de préparation de carottes râpées en vue de leur conservation, notamment en sachets individuels sous vide, ce caractérise en ce qu'après coupe des carottes, on les met à blanchir dans une solution préalablement préparée à l'ébullition d'une solution aqueuse de sel, acide ascorbique et carbonate de soude. The process for preparing grated carrots with a view to their preservation, in particular in individual vacuum-packed sachets, this characterized in that after cutting the carrots, they are blanched in a solution previously prepared for the boiling of an aqueous solution salt, ascorbic acid and soda ash.

Avantageusement, on utilise en tant que solution de blanchiment pour 1,5 litre d'eau, 35 g de sel, 10 g d'acide ascorbique et 0,2 g de bicarbonate de soude. Advantageously, one uses as a bleaching solution for 1.5 liters of water, 35 g of salt, 10 g of ascorbic acid and 0.2 g of baking soda.

Avantageusement, on ajoute aux carottes râpées de l'oignon rouge râpé, lui même convenablement préparé, ce qui relève le goût et valorise le produit. Advantageously, grated red onion, itself suitably prepared, is added to the grated carrots, which enhances the taste and enhances the product.

L'invention vise également les carottes râpées obtenues selon le procédé ainsi que les carottes râpées à l'oignon rouge préparées selon l'invention. The invention also relates to the grated carrots obtained according to the method as well as the grated carrots with red onion prepared according to the invention.

L'invention et sa mise en oeuvre apparaîtront plus clairement à l'aide de la description qui va suivre d'une préparation.  The invention and its implementation will appear more clearly with the aid of the description which follows of a preparation.

Ingrédients pour 10 portions:
Carottes entières 1,000 kg
Petits oignons violets 0,200
Eau minérale 1,500
Sel 0,020
Sel fin 0,015
Huile d'olive 1père presse 0,100
Acide ascorbique 0,010
Jus de citron 0,030
Co3 NAH (Bicarbonate de soude) 0,0002 ASSAISONNEMENT :
Emulsifiant "cleargel" 0,001
(marque déposée)
Ultratex (marque déposée) 0,004
Huile d'olive 1ère presse 0,010
Eau 0,200
Huile d'olive 2ème presse 0,100
Huile de pépin de raisin 0,100
Jus de citron 0,090
Sel fin 0,018
Poivre blanc moulu 0,001
Ail blanchi 0,004
Vinaigre d'alcool 0,030
L'émulsifiant "cleargel" (marque déposée) est un amidon modifié H alimentaire utilisé habituellement en tant qu'épaississant et stabilisant pour sauces émulsionnées et crèmes surgelées. I1 est commercialisé par la société "NATIONAL STARCH AND CHEMICAL".Ingredients for 10 servings:
Whole carrots 1,000 kg
Small purple onions 0.200
Mineral water 1,500
Salt 0.020
Fine salt 0.015
Olive oil 1st press 0.100
Ascorbic acid 0.010
Lemon juice 0.030
Co3 NAH (Baking Soda) 0.0002 SEASONING:
0.001 "cleargel" emulsifier
(trademark)
Ultratex (registered trademark) 0.004
Olive oil 1st press 0.010
Water 0.200
Olive oil 2nd press 0.100
Grapeseed oil 0.100
Lemon juice 0.090
Fine salt 0.018
Ground white pepper 0.001
Bleached garlic 0.004
0.030 alcohol vinegar
The "cleargel" emulsifier is a modified food H starch usually used as a thickener and stabilizer for emulsified sauces and frozen creams. It is marketed by the company "NATIONAL STARCH AND CHEMICAL".

L'ultratex (marque déposée) est lui aussi un amidon modifié H utilisé généralement pour améliorer la texture des pâtes et crèmes pâtissières ; et il est commercialisé lui aussi par la société "NATIONAL STARCH AND CHEMICAL". Ultratex (registered trademark) is also a modified H starch generally used to improve the texture of pastry and pastry creams; and it is also marketed by the company "NATIONAL STARCH AND CHEMICAL".

PROCEDE DE PREPARATION
MODE OPERATOIRE POUR LES CAROTTES
Tailler les carottes en lamelles de 10 mm X 2 mm X 2 mm au robot coupe.PREPARATION PROCESS
PROCEDURE FOR CARROTS
Cut the carrots into strips of 10 mm X 2 mm X 2 mm with a food processor.

Les faire ensuite blanchir dans la solution d'eau + sel + acide ascorbique + bicarbonate de soude que l'on a précédemment préparée en portant à 100"C le mélange en moins de 5 minutes et qu'on a laissé agir à couvert pendant 8 minutes. Then make them blanch in the solution of water + salt + ascorbic acid + baking soda which we previously prepared by bringing the mixture to 100 "C in less than 5 minutes and which we left to act covered for 8 minutes.

Les carottes sont immergées pendant 45 secondes dans cette solution à ébullition. Carrots are immersed for 45 seconds in this boiling solution.

Après blanchiment, on plonge les carottes dans de l'eau à +2eC pendant 3 minutes pour les refroidir, puis on les met à égoutter pendant 15 minutes. After blanching, the carrots are immersed in water at + 2eC for 3 minutes to cool them, then they are allowed to drain for 15 minutes.

MODE OPERATOIRE POUR LES OIGNONS
On cisèle les oignons en rouelles de 2 mm d'épaisseur.PROCEDURE FOR ONIONS
The onions are chopped into 2 mm thick rolls.

On les sale (plus ou moins selon la saison) en mélangeant les oignons et le sel pendant 60 mn pour extraire le jus. They are dirty (more or less depending on the season) by mixing the onions and salt for 60 minutes to extract the juice.

Après 60 mn, on les lave en les passant sous un jet d'eau à 40"C.  After 60 minutes, they are washed by passing them under a jet of water at 40 "C.

On essore les oignons pendant 2 mn en ibère vitesse" de l'essoreuse pour les sécher ; on ajoute ensuite l'huile d'olive et le jus de citron. The onions are wrung for 2 minutes in an Iberian speed "of the wringer to dry them; then the olive oil and lemon juice are added.

ASSAISONNEMENT
On mélange l'émulsifiant "cleargel" (marque déposée), l'ultratex (marque déposée) et l'huile d'olive 1ère presse et on laisse gonfler les amidons (ultratex et cleargel) pendant 2 minutes. On ajoute ensuite les autres ingrédients de l'assaisonnement : huile d'olive 2ème presse, huile de pépin de raisin, jus de citron, sel fin, poivre blanc moulu, ail blanchi, vinaigre d'alcool.SEASONING
The emulsifier "cleargel" (registered trademark), the ultratex (registered trademark) and the olive oil are mixed with the 1st press and the starches are allowed to swell (ultratex and cleargel) for 2 minutes. Then add the other ingredients of the seasoning: olive oil 2nd press, grapeseed oil, lemon juice, fine salt, ground white pepper, blanched garlic, alcohol vinegar.

On mélange les carottes, les oignons et l'assaisonnement qui ont été réservés, cela à raison de 800 g de carottes pour 200 g d'oignons et 200 g d'assaisonnement. Le mélange se fait dans un pétrin à faible vitesse, par exemple un pétrin type "Phébus" (marque déposée) de la société VMI, ceci pour permettre un enrobage parfait des légumes dans la vinaigrette afin d'éviter toute oxydation. Mix the carrots, onions and the seasoning that have been reserved, this at the rate of 800 g of carrots for 200 g of onions and 200 g of seasoning. The mixing is done in a kneading machine at low speed, for example a kneading machine type "Phébus" (registered trademark) of the company VMI, this to allow a perfect coating of the vegetables in the dressing in order to avoid any oxidation.

Les produits assaisonnés sont alors emballés en sachets individuels sous vide partiel.  The seasoned products are then packed in individual sachets under partial vacuum.

Claims (7)

REVENDICATION8CLAIM8 1.- Procédé de préparation de carottes râpées en vue de leur conservation, notamment en sachets individuels sous vide, caractérisé en ce qu'après coupe des carottes, on les met à blanchir dans une solution préalablement préparée à l'ébullition d'une solution aqueuse d'eau + sel + acide ascorbique + bicarbonate de soude. 1.- Method for preparing grated carrots with a view to their conservation, in particular in individual vacuum-packed sachets, characterized in that after cutting the carrots, they are blanched in a solution previously prepared for the boiling of a solution aqueous water + salt + ascorbic acid + baking soda. 2.- procédé, selon la revendication 1, caractérisé en ce que la solution de blanchiment est préparée à partir d'eau + sel + acide ascorbique + bicarbonate de soude dans des proportions voisines respectives de 1 500 g d'eau, 35 g de sel, 10 g d'acide ascorbique et 0,2 g de bicarbonate de soude, le mélange étant porté à l'ébullition rapidement et laissé agir à couvert pendant environ 8 minutes. 2.- method according to claim 1, characterized in that the bleaching solution is prepared from water + salt + ascorbic acid + sodium bicarbonate in respective proportions of 1500 g of water, 35 g of salt, 10 g of ascorbic acid and 0.2 g of baking soda, the mixture is brought to the boil quickly and left to act covered for about 8 minutes. 3.- Procédé, selon la revendication 1 ou 2, caractérisé en ce que les carottes sont laissées à blanchir pendant 45 secondes environ dans une solution de blanchiment. 3.- Method according to claim 1 or 2, characterized in that the carrots are left to blanch for about 45 seconds in a blanching solution. 4.- Procédé, selon l'une des revendications précédentes, caractérisé en ce qu'aux carottes râpées, blanchies et égouttées, on ajoute des oignons préalablement découpés, mis à dégorger dans du sel, lavés et convenablement séchés, puis on ajoute au mélange l'assaisonnement convenable avant conditionnement, par exemple en sachets individuels sous vide. 4.- Method according to one of the preceding claims, characterized in that to the grated carrots, blanched and drained, are added onions previously cut, disgorged in salt, washed and suitably dried, then added to the mixture suitable seasoning before packaging, for example in individual vacuum bags. 5.- Procédé, selon la revendication 4, caractérisé en ce que l'assaisonnement comprend outre les ingrédients usuels tels que huile, sel, poivre, vinaigre, citron au moins un émulsifiant tel qu'un amidon modifié H tel que "cleargel" (marque déposée) et/ou "ultratex" (marque déposée) que l'on fait préalablement gonfler, par exemple dans de l'huile d'olive. 5.- Method according to claim 4, characterized in that the seasoning comprises in addition to the usual ingredients such as oil, salt, pepper, vinegar, lemon at least one emulsifier such as a modified starch H such as "cleargel" ( registered trademark) and / or "ultratex" (registered trademark) which is previously swelled, for example in olive oil. 6.- Carottes râpées obtenues selon le procédé, de l'une quelconque des revendications précédentes. 6. Grated carrots obtained according to the method of any one of the preceding claims. 7.- Carottes râpées à l'oignon rouge selon le procédé de l'une quelconque des revendications 4 ou 5, caractérisé par une proportion d'environ 800 g de carottes pour 200 g d'oignons.  7.- Grated carrots with red onion according to the method of any one of claims 4 or 5, characterized by a proportion of about 800 g of carrots per 200 g of onions.
FR9602071A 1996-02-20 1996-02-20 PROCESS FOR THE PREPARATION OF GRILLED CARROTS AND RED ONION GRILLED CARROTS OBTAINED BY THIS PROCESS Expired - Lifetime FR2744880B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9602071A FR2744880B1 (en) 1996-02-20 1996-02-20 PROCESS FOR THE PREPARATION OF GRILLED CARROTS AND RED ONION GRILLED CARROTS OBTAINED BY THIS PROCESS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9602071A FR2744880B1 (en) 1996-02-20 1996-02-20 PROCESS FOR THE PREPARATION OF GRILLED CARROTS AND RED ONION GRILLED CARROTS OBTAINED BY THIS PROCESS

Publications (2)

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FR2744880A1 true FR2744880A1 (en) 1997-08-22
FR2744880B1 FR2744880B1 (en) 1999-09-17

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FR9602071A Expired - Lifetime FR2744880B1 (en) 1996-02-20 1996-02-20 PROCESS FOR THE PREPARATION OF GRILLED CARROTS AND RED ONION GRILLED CARROTS OBTAINED BY THIS PROCESS

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999045786A1 (en) * 1998-03-09 1999-09-16 Societe Des Produits Nestle S.A. Color preservation

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3318708A (en) * 1964-03-26 1967-05-09 Louis B Rockland Process for producing quick-cooking legumes
GB1195667A (en) * 1968-03-29 1970-06-17 Claude Ballarin Improvements in or relating to Packaging and Preserving Vegetables
US3869556A (en) * 1973-09-27 1975-03-04 Us Agriculture Process for preparing quick-cooking garbanzo and red kidney beans
GB2019192A (en) * 1978-02-13 1979-10-31 Bush Boake Allen Ltd Dehydration of organic tissue
FR2424707A1 (en) * 1978-02-13 1979-11-30 Bush Boake Allen Ltd Dehydrating organic tissues esp. foods - by impregnating with carbon di:oxide soln. and then drying
US4729901A (en) * 1986-09-15 1988-03-08 Chapman College Process for canning dry beans and other legumes

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3318708A (en) * 1964-03-26 1967-05-09 Louis B Rockland Process for producing quick-cooking legumes
GB1195667A (en) * 1968-03-29 1970-06-17 Claude Ballarin Improvements in or relating to Packaging and Preserving Vegetables
US3869556A (en) * 1973-09-27 1975-03-04 Us Agriculture Process for preparing quick-cooking garbanzo and red kidney beans
GB2019192A (en) * 1978-02-13 1979-10-31 Bush Boake Allen Ltd Dehydration of organic tissue
FR2424707A1 (en) * 1978-02-13 1979-11-30 Bush Boake Allen Ltd Dehydrating organic tissues esp. foods - by impregnating with carbon di:oxide soln. and then drying
US4729901A (en) * 1986-09-15 1988-03-08 Chapman College Process for canning dry beans and other legumes

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999045786A1 (en) * 1998-03-09 1999-09-16 Societe Des Produits Nestle S.A. Color preservation

Also Published As

Publication number Publication date
FR2744880B1 (en) 1999-09-17

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