Continuous process to produce firmer processed vegetables

Continuous process to produce firmer processed vegetables

A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable pr...

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Hauptverfasser: BOLT, CRAIG, TIEGS, FRANK, FEE, LILY LEUNG, ERICKSON, ROBERT, STEENSON, DONALD F, STUEBER, MARK, HALL, ANITA J, HARRIS, STEVE
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Sprache:eng
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CHEMICAL RIPENING OF FRUIT OR VEGETABLES
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS
THE PRESERVED, RIPENED, OR CANNED PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator BOLT, CRAIG
TIEGS, FRANK
FEE, LILY LEUNG
ERICKSON, ROBERT
STEENSON, DONALD F
STUEBER, MARK
HALL, ANITA J
HARRIS, STEVE
description A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125°F to about 160°F, and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190°F to 210°F for a time of from about two to about 10 minutes.
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subjects CHEMICAL RIPENING OF FRUIT OR VEGETABLES
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS
THE PRESERVED, RIPENED, OR CANNED PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Continuous process to produce firmer processed vegetables
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