Conservas foodsModern procesos de enlatado en los Estados Unidos, el sistema general de clasificación y descripción de los productos disponibles para la exportación .. . N unas pocas horas después del corte, com pierde su dulzor, frijoles vuelto toughand fibrosos, espárragos y adquiere un sabor amargo. El objeto es obtener frutas y verduras en la lata antes de que cualquier appreciabledeterioration imdergo. Material de la calidad encontrada en los nuevos mercados en ciudades de los alimentos enlatados. 17 no es apto para productos de alta calidad. La leche es producida por grandes herdsand se mantiene bajo un mejor sistema de inspección y control que theaverage

• Colaborador/a: The Reading Room / Alamy Foto de stock
• ID de la imagen: 2ANJ1F6
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Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . n a few hours after cutting, com loses its sweetness, beans become toughand stringy, and asparagus acquires a bitter taste. The object is to getthe fruits and vegetables into the can before they imdergo any appreciabledeterioration. Material of the grade found in the fresh markets in cities CANNED FOODS. 17 is unsuitable for high-grade products. Milk is produced by large herdsand is kept under a better system of inspection and control than is theaverage fresh milk delivered in towns and cities. No meats may be usedin canning or in soup that are not Government inspected, nor may they bemanufactured under conditions not approved by the Government in-spector. The fish packers employ their own fleets in order to have promptdelivery, regardless of whether the catch be large or small. The fact thatnearly all of the products are in a most perishable state when used makesit imperative that the packers supervision go beyond the factory; in fact, it is exercised to the very source of production.. The most recent type of fish cannery, used for both salmon and tuna. near the fishing grounds. PREPARATION. The cannery is floated to a point The sequence of steps necessary for the preparation of a food dependswholly upon the product. In general, however, the superintendent at-tempts to make a gross grading when each load is delivered. The varie-ties are kept separate, and materials of the same kind but in differentstages of maturity or showing marked variation in size or quality arehandled separately. Careful grading is followed at nearly every stepuntil the product is placed in the can, and this phase is emphasized fromthe start. Some of the fruits need little preparation other than pickingout foreign matter and defective material, whereas others require peeling, pitting, coring, and sizing. Some vegetables require more work than do89274°—