Preparation and preservation of fresh, vitaminized, flavored and

Details Preparation and preservation of fresh, vitaminized, flavored and Preparation and preservation of fresh, vitaminized, flavored and

1996-11-08

1999-07-13

Stucker, Jeffrey

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Including step of packaging

426262, 426268, 426270, 426326, 426327, 426335, 426321, 229 35R, 549315, B65D 8550, A23L 206

Patent

active

059223820

ABSTRACT:
This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces to be stored in containers for extended periods of time of up to 6 weeks at refrigerated temperatures with the retention of acceptable naturally-occurring and adjunctive flavors, crisp texture and original whiteness or yellowness, being free of enzymatic browning. A method of preserving fresh apple pieces comprising: (a) sanitizing the surfaces of whole apples with a suitable sanitization agent; (b) coring and cutting the peeled or unpeeled apples into pieces; (c) immersing the apple pieces in an acid solution containing between about 5 to about 15% weight ascorbic acid; (d) removing excess solution from the surfaces of the apple pieces; (e) depositing a flavorant on the surfaces of the apple pieces in a container or placing previously-flavored apple pieces in a container; and (f) quick-chilling the apple pieces and storing the container of apple pieces at a temperature between about 0.degree. C. and about 10.degree. C.

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