Process for preparing microwavable vegetables

The present invention is directed to a process for making microwavable vegetables. The vegetables are blanched to have a hardness factor of about 10 to 30 kg force. The packaged microwavable vegetables are mixed with sauce and maintain good textural, visual and taste characteristics for about 1 to 2...

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Bibliographische Detailangaben
Hauptverfasser:	BOURAOUI MOEZ M, MARASIGAN ANNA V, KOCHAKJI DANIEL J
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention is directed to a process for making microwavable vegetables. The vegetables are blanched to have a hardness factor of about 10 to 30 kg force. The packaged microwavable vegetables are mixed with sauce and maintain good textural, visual and taste characteristics for about 1 to 2 months after packaging and refrigerating.