METHOD FOR PRODUCING FOOD-INDUSTRIAL PRODUCTS CONTAINING LIQUID PHASE AND SOLID PARTS OF LARGE DIFFERENCE OF THICKNESS PARTICULARLY BEAN CONSERVE PREPARED WITH TOMATO

摘要

Prepn. of baked beans involves solid and liq. ingredients of largely differing densities mainly beans and tomato juice in order to disperse beans homogeneously, once the acid viscosity (eta o) of the juice is detriol, viscosity increasing regulators (hydrocolloids) are added to the juice. Following the addn. of the beans the prepn. is homogenised, packed and sterilised.