ASSEMBLING, COOKING/PASTEURIZATION, BULK COOLING FOLLOWED BY < ULTRA-CLEAN > PACKAGING.

ASSEMBLAGE, CUISSON/PASTEURISATION, REFROIDISSEMENT EN VRAC SUIVI DE CONDITIONNEMENT ULTRAPROPRE.

Type of article: Article

Summary

DESCRIPTION OF A PROCESS FOR PRECOOKED DISHES PREPARATION WHICH IS RECOMMENDED BY THE AUTHOR FOR THE FUTURE PREPARATION OF DISHES THAT MUST BE PRESERVED IN THEFRESH STATE. THE METHOD CONSISTS ESSENTIALLY OF ASSEMBLING, COOKING/PASTEURIZATION AND QUICK COOLING OPERATIONS OF BULK PRODUCTS IMMEDIATELY FOLLOWED BY AFTERWARDS < ULTRA-CLEAN > PACKAGING. THE APPLICATION IS DESCRIBED IN THE CASE OF < SIMPLE > PRODUCTS (PIES, QUICHES), AND < COMPLEX > PRODUCTS FOR WHICH SPECIFIC TREATMENTS MUST BE APPLIED TO EACH COMPONENT (MEATS, VEGETABLES, SAUCES). THE PROCESS ADVANTAGES AND CONSTRAINTS ARE EXAMINED. J.R.

Details

Original title: ASSEMBLAGE, CUISSON/PASTEURISATION, REFROIDISSEMENT EN VRAC SUIVI DE CONDITIONNEMENT ULTRAPROPRE.
Record ID : 1989-1477
Languages: French
Source: Ind. aliment. agric. - vol. 105 - n. 4
Publication date: 1988/04
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (5)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Precooked food
Keywords: Pasteurization; Food industry; Chilling; Precooked food; Hygiene; Packaging; Cooking