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 341
... salt purity for salting canned foods can be assured by employing granulated salt produced by vacuum pan crystallization . Such salt should be of 99.6 % minimum sodium chloride purity . For vegetables sensitive to heavy metal ...
... salt purity for salting canned foods can be assured by employing granulated salt produced by vacuum pan crystallization . Such salt should be of 99.6 % minimum sodium chloride purity . For vegetables sensitive to heavy metal ...
Side 685
... salt respectively . The general method of salting is to use a 30 ° to 40 ° salometer brine in the bottom of the tank . One pound of salt per gallon of water will give approximately 40 ° salometer solution . a A layer of 8 to 10 inches ...
... salt respectively . The general method of salting is to use a 30 ° to 40 ° salometer brine in the bottom of the tank . One pound of salt per gallon of water will give approximately 40 ° salometer solution . a A layer of 8 to 10 inches ...
Side 689
... salt stock . Imitation dills are made from ordinary salt stock . Fresh pasteurized dills are made by placing fresh cucumbers in glass jars , covering them with suitable brine and pasteurizing . Genuine dills - The larger sizes of ...
... salt stock . Imitation dills are made from ordinary salt stock . Fresh pasteurized dills are made by placing fresh cucumbers in glass jars , covering them with suitable brine and pasteurizing . Genuine dills - The larger sizes of ...
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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