Process for improving the organoleptic properties of canned...

Details Process for improving the organoleptic properties of canned... Process for improving the organoleptic properties of canned...

A - Human Necessities

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A23L 3/00 (2006.01) A23B 7/00 (2006.01) A23B 7/005 (2006.01) A23B 7/06 (2006.01) A23B 7/14 (2006.01) B65D 85/00 (2006.01)

Patent

CA 1184064

PROCESS FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF CANNED GREEN VEGETABLES ABSTRACT OF THE INVENTION A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution axe suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milliequiv- alents of hydroxyl ion in a hermetically sealed container internally coated with an organic coating filled with an alkaline earth compound such as MgO, the vegetables being sterilized at 250°-300°F to an Fo value of at least 6 whereby the original color and flavor of the vegetables are retained.

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