Читать книгу The Manufacture of Tomato Products - W. G. Hier - Страница 2

Preface

PART I The Manufacture of Whole Tomato Pulp or Puree

CHAPTER I OBTAINING GOOD TOMATO STOCK

CHAPTER II WASHING AND SORTING

CHAPTER III PRINCIPAL METHODS IN USE FOR PULPING

CHAPTER IV CONDENSING THE STRAINED OR CRUSHED TOMATOES

CHAPTER V CONVEYING THE CONDENSED, STRAINED, OR CRUSHED TOMATOES TO THE FINISHING MACHINE AND FINISHING SAME

CHAPTER VI FILLING THE FINISHED PULP AND STORING THE CANNED PRODUCT

CHAPTER VII THE MICRO-ORGANISMS OF TOMATO PRODUCTS; THE ATTITUDE OF THE PURE FOOD AUTHORITIES TOWARD THEM; AND THE INTERPRETATION OF ANALYSES

PART II The Manufacture of Tomato Catsup, Chili Sauce, Trimming Pulp, and Tomato Soup

CHAPTER VIII A DISCUSSION OF PRESERVATIVE AND NON-PRESERVATIVE CATSUPS, AND THE MOST FREQUENT CAUSES OF INFERIORITY

CHAPTER IX A DISCUSSION OF THE INGREDIENTS OF CATSUP; WHEN AND HOW THEY SHOULD BE ADDED; AND THE AMOUNTS OF EACH PER 100 GALLONS OF FINISHED CATSUP

CHAPTER X FINISHING, BOTTLING, STERILIZING, AND STORING THE CATSUP

CHAPTER XI THE MANUFACTURE OF CHILI SAUCE AND THE PULPING OF TOMATO TRIMMINGS

CHAPTER XII THE MANUFACTURE OF TOMATO SOUP