Preservation of foodstuffs

Details Preservation of foodstuffs Preservation of foodstuffs

A - Human Necessities

23

B

99/180

A23B 7/005 (2006.01) A23B 7/06 (2006.01) A23B 7/10 (2006.01) A23B 7/14 (2006.01) A23B 7/144 (2006.01) A23B 7/152 (2006.01) A23B 7/157 (2006.01) A23L 1/216 (2006.01)

Patent

CA 1288276

ABSTRACT OF THE DISCLOSURE A vegetable foodstuff is treated with sulphur dioxide or an alkali metal metabisulphite to preserve it. The method comprises the steps of blanching the vegetable foodstuff by treatment in aqueous liquid at a suitably elevated temperature, treating the foodstuff in a solution of pH of not more than 4.8, which solution contains at least one organoleptically acceptable non-toxic acid and treating the foodstuff with sulphur dioxide or metabi- sulphite solution either subsequently to or contempor- aneously with the acidification and blanching steps. The foodstuff is then sealed, when cooled, in a sterile container in the absence of oxygen.

507964

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