Method of treating fruits and vegetables for marketing

A method of preparing vegetables for marketing which involves the steps of: (a) vacuum conditioning of the comestible in its raw state in plastic pouches, i.e. a vacuum packing thereof; (b) a first pasteurization at a temperature ranging from above 85 DEG C. and up to 95 DEG C.; (c) a bacterial deve...

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Bibliographische Detailangaben
Hauptverfasser:	DEMEULEMEESTER, JEAN-ROBERT, JEAN-MARC
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:	A method of preparing vegetables for marketing which involves the steps of: (a) vacuum conditioning of the comestible in its raw state in plastic pouches, i.e. a vacuum packing thereof; (b) a first pasteurization at a temperature ranging from above 85 DEG C. and up to 95 DEG C.; (c) a bacterial development or incubation treatment for a period of 24 to 27 hours at a temperature comprised between 25 DEG and 30 DEG C.; (d) a second pasteurization for 20 to 40 minutes at a temperature comprised between 85 DEG and 93 DEG C.; and (e) refrigeration of the packaged product. The method is especially applicable to fruits and vegetables which are sensitive to heat and, particularly, onions, leeks, garlic, shallots and the like.