A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products, Księga 3Elsevier, 3 gru 2013 - 624 The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product. |
Z wnętrza książki
Wyniki 1 - 5 z 44
Strona 41
... solution containing about 20 lbs. (9 kg) of salt and 6 lbs. (2.7 kg) of citric acid per 100 gal. (378 L) of water and allow soaking for some time. In either case, it is drained, packed into cans, covered CANNING OF VEGETABLES 41 BROCCOLI.
... solution containing about 20 lbs. (9 kg) of salt and 6 lbs. (2.7 kg) of citric acid per 100 gal. (378 L) of water and allow soaking for some time. In either case, it is drained, packed into cans, covered CANNING OF VEGETABLES 41 BROCCOLI.
Strona 43
... soaked in water before passing under the spray. Grading Carrots should be removed from the ground while a large percentage are still in the growing stage, that is, before they have reached full maturity. In this way the smaller sized ...
... soaked in water before passing under the spray. Grading Carrots should be removed from the ground while a large percentage are still in the growing stage, that is, before they have reached full maturity. In this way the smaller sized ...
Strona 47
... soaking and washing. The leafy and tough green portions are discarded and the base or heart is trimmed to be packed separately. Celery intended for soup is cut to the desired length. A snap bean cutter serves this purpose well. Blanch ...
... soaking and washing. The leafy and tough green portions are discarded and the base or heart is trimmed to be packed separately. Celery intended for soup is cut to the desired length. A snap bean cutter serves this purpose well. Blanch ...
Strona 75
... soaking tanks. Do not allow it to lie around in the fields or at the cannery. Tough pods of okra should be picked ... soaking period is about 18 hours; this varies somewhat according to the size of the okra. The okra is removed from the ...
... soaking tanks. Do not allow it to lie around in the fields or at the cannery. Tough pods of okra should be picked ... soaking period is about 18 hours; this varies somewhat according to the size of the okra. The okra is removed from the ...
Strona 95
... soak them in water before passing through the washer. Peeling This can be done by abrasion peelers, lye peelers, or high pressure steam peelers. Both lye peeling and steam peeling consist of two steps. First, the skin and a portion of ...
... soak them in water before passing through the washer. Peeling This can be done by abrasion peelers, lye peelers, or high pressure steam peelers. Both lye peeling and steam peeling consist of two steps. First, the skin and a portion of ...
Spis treści
1 | |
11 | |
CHAPTER 2 Canning of Fruits | 129 |
CHAPTER 3 Canning of Juices Fruit Drinks and Water | 193 |
CHAPTER 4 Canning of Dry Pack Products | 249 |
CHAPTER 5 Canning of Marine Products | 279 |
CHAPTER 6 Canning of Meat and Poultry Products | 325 |
CHAPTER 7 Canning of Soups | 371 |
CHAPTER 9 Pickles | 427 |
CHAPTER 10 Mayonnaise and Salad Dressing Products | 443 |
CHAPTER 12 Tomato Products | 479 |
CHAPTER 13 Evaporated Milk | 521 |
CHAPTER 14 Canned Meat and Vegetable Salads | 533 |
Appendix | 539 |
Glossary Of Terms | 561 |
SUBJECT INDIX | 593 |
Inne wydania - Wyświetl wszystko
A Complete Course in Canning and Related Processes: Processing Procedures ... D L Downing Podgląd niedostępny - 1996 |
Kluczowe wyrazy i wyrażenia
acid added addition amount apples approximately authority batch beans blanching boiling brine cause chicken clean closing cold color completely concentration consists consult containers continuous cooking cooled corn covered depending desired equipment evaporated excessive exhaust filled filler finished fish flavor formula fruit give Grades hand heat holding ingredients Initial inspection jelly juice kettle less machine manufacture material maximum meat mechanical method milk minutes mixed necessary obtained operation packed passed peas pectin peeling pickles pieces placed plant possible potatoes prepared preserves pressure prevent procedure pulp recommended removed result retort salt sauce sealed separate sizes soaking solids solution specific spices sprays Standards steam sterilization storage sufficient sugar syrup TABLE tank temperature thermal tomato usually vacuum varieties vary washed weight whole