A Complete Course in Canning: A Technical Reference Book and Textbook for Students of Food Technology, Food Plant Managers, Product Research and Development Specialists, Food Brokers, Technical Salesmen, Food Equipment Manufacturers and Salesmen, and Food Industry SuppliersCanning Trade, 1975 - 755 sider |
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Side 568
... approximately 30 ° F . At this point , the sea water is pumped out and a 15 % brine solution is pumped into the well . Refrigeration is maintained until the brine temperature is approximately 18 ° to 20 ° F . The well is then pumped dry ...
... approximately 30 ° F . At this point , the sea water is pumped out and a 15 % brine solution is pumped into the well . Refrigeration is maintained until the brine temperature is approximately 18 ° to 20 ° F . The well is then pumped dry ...
Side 616
... approximately 11⁄2 to 21⁄2 hours . If the precooking operation is to be conducted by steaming in retorts , the carcasses of approximately the same size and quality are placed in a wire basket supported by a container to permit ...
... approximately 11⁄2 to 21⁄2 hours . If the precooking operation is to be conducted by steaming in retorts , the carcasses of approximately the same size and quality are placed in a wire basket supported by a container to permit ...
Side 634
... approximately four minutes . The temperature of the ground mixed product should not exceed 38 ° F at the time of filling . The ground product is prepared as specified . It may be stuffed before being chilled as specified . If the ...
... approximately four minutes . The temperature of the ground mixed product should not exceed 38 ° F at the time of filling . The ground product is prepared as specified . It may be stuffed before being chilled as specified . If the ...
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acid added addition amount applied avoid bacteria beans blanching brine canners cause chemical chlorine cleaning closing color container contents continuous cooling corn corrosion cover depending designed desirable determined drained Drug effect enamel equipment excessive exhaust factors finished flavor fluid ounces fruit given grade handling heat important inch increase industry Initial Temp inspection juice label less load machine manufacturers materials means meat metal method minutes necessary occur operation organisms packaging packed period permit pipe placed plant possible practice prepared pressure prevent procedure processing recommended reduce regulations removed result retort salt screen sealed seam solids specific spoilage spray standards steam sterilization storage sugar supply surface syrup tank temperature tomatoes treatment unit usually vacuum valve vegetables venting washing waste weight