 | Kansas State Board of Health - 1927 - 224 страница
...motion, the following standards were unanimously adopted: SAUERKRAUT. Sauerkraut is the clean, sound product of characteristic acid flavor, obtained by...shredded cabbage in the presence of not less than two per cent (2%) nor more than three per cent (3%) of salt. It contains, upon completion of the fermentation,... | |
 | Abstracts of canning technology - 1927 - 342 страница
...Dept. Agr., Circ., 35, 1928; through CA, 22, p. 3241, 1928.—Sauerkraut is defined as the clean, sound product of characteristic acid flavor obtained by...shredded cabbage in the presence of not less than 3% salt. It contains upon completion of the fermentation not less than 1.5% of acid expressed as lactic... | |
 | 1976 - 796 страница
...34. 1967, uniese otherwise noted. PRODUCT DESCRIPTION, GRADES § 52.3451 Product description. Bulk or barreled sauerkraut, hereinafter referred to as...expressed as lactic add. § 52.3452 Grades of bulk enncrkraut. (a) "US Grade A (First Quality)" bulk sauerkraut is of a color approximating, or is lighter... | |
 | 1979 - 1072 страница
...Redesignated at 42 FR 32514, June 27. 1977. PRODUCT DESCRIPTION, GRADES § 2852.3451 Product description. Bulk or barreled sauerkraut, hereinafter referred to as...less than 1.5 percent of acid, expressed as lactic acid. § 2852.3452 Crades of bulk sauerkraut. (a) "US Grade A (First Quality)" bulk sauerkraut is of... | |
 | 1980 - 1016 страница
...Redesignated at 42 FR 32514, June 27, 1977. PRODUCT DESCRIPTION, GRADES § 2852.3451 Product description. Bulk or barreled sauerkraut, hereinafter referred to as...less than 1.5 percent of acid, expressed as lactic acid. § 2852.3452 Grades of bulk sauerkraut. (a) "US Grade A (First Quality)" bulk sauerkraut Is of... | |
 | 1974 - 862 страница
...maximum number of credits that may be given for each factor Is: § 52.3451 Product description. Bulk or barreled sauerkraut, hereinafter referred to as...the fermentation, not less than 1.5 percent of acid, expresse4 as lactic acid. Color Cut Absence of defects. Texture Flavor Points 15 15 10 ¿15 ---45 §... | |
 | 1995 - 862 страница
...hereinafter referred to as "sauerkraut" or "bulk sauerkraut" is the product of 7CFRCh. l(M-95Edfflon) characteristic acid flavor, obtained by the full fermentation,...less than 1.5 percent of acid, expressed as lactic acid. S 52.3452 Grade* of bulk sauerkraut (a) "US Grade A (First Quality)" bulk sauerkraut Is of a... | |
 | 1971 - 928 страница
...hereinafter referred to as “sauerkraut” or “bulk sauerkraut” Is the product of characterIstlc acid flavor, obtained by the full fermentation, chiefly...less than 1.5 percent of acid, expressed as lactic acid. § 52.3452 Grades of bulk sauerkraut. (a) “US Grade A (First Quality)” bulk sauerkraut Is... | |
 | Michael Eskin - 1989 - 332 страница
...been eliminated.133 According to the US Department of Agriculture,134 sauerkraut can be defined as The product, of characteristic acid flavor, obtained...less than 1.5 percent of acid, expressed as lactic acid. Sauerkraut which has been rebrined in the process of canning or repacking contains not less than... | |
 | 1975 - 784 страница
...24. 1667. unless otherwise noted. PRODUCT DESCRIPTION, GBADES § 52.3451 Product description. Bulk or barreled sauerkraut, hereinafter referred to as...prepared and shredded cabbage in the presence of not lesa than 2 percent nor more than 3 percent of salt. It contains, upon completion of the fermentation,... | |
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Bulk or barreled sauerkraut, hereinafter referred to as "sauerkraut" or "bulk sauerkraut" is the product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not... 
