Process for preserving roasted vegetables

Details Process for preserving roasted vegetables Process for preserving roasted vegetables

2003-01-29

2008-11-25

Wong, Leslie (Department: 1794)

Food or edible material: processes, compositions, and products

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

C426S542000, C426S615000, C426S654000

Reexamination Certificate

active

07455866

ABSTRACT:
A method for preserving vegetables comprising the steps:subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling,immersing the heat-treated vegetables in a preserving liquid,storing the vegetables in the preserving liquid until use, characterized in that the preserving liquid is an aqueous solution containing a preservative agent, a antioxidant, 0.1-4.0 wt. % of salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.

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Applicant: Van Heetvelde et al., U.S. Appl. No. 10/174,146, filed Jun. 18, 2002.
International Search Report claiming priority of PCT/EP 03/00289 completed May 22, 2003.
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