Canning process

Details Canning process Canning process

A - Human Necessities

23

L

99/18, 217/193

A23L 3/02 (2006.01) A23L 3/34 (2006.01)

Patent

CA 1071920

ABSTRACT OF THE DISCLOSURE A process of canning particulate, normally low or medium acid foods and combinations of particulate, normally low or medium acid foods, including meat, poultry, fish, and/or seafood products, cheese, vegetables and cereal products, under conditions which provide a sterile product but which do not significantly adversely affect the taste, texture, appearance or nutritional value of the food. The low or medium acid food particles are acidified or acid blanched prior to being introduced into containers, to reduce the pH of the food. The acidified or acid blanched food particles are immersed in the containers in a hot acidic liquid phase which inhibits the growth of bacteria, and the containers are sealed. The resulting product may be subjected to minimum heat processing to insure sterility and provide a commercially sterile product in which the food particles retain substantially their original taste, texture, appearance and nutritional value.

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