Process for the preparation of intermediate moisture vegetables

Details Process for the preparation of intermediate moisture vegetables Process for the preparation of intermediate moisture vegetables

1988-07-21

1990-08-07

Weinstein, Steven

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426241, 426242, 426321, 426335, 426589, 426640, A23B 7022, A23B 706, A23B 714

Patent

active

049466933

ABSTRACT:
To prepare instant food products having a long storage life, such as soups or sauces incorporating a garnishing, including vegetables having intermediate moisture content which are stabilized microbiologically and organoleptically without the aid of humectants such as polyols and sugars and which, when prepared in the soups or sauces, resemble freshly prepared products, the vegetables are blanched or cooked, partially dehydrated and dry mixed with salt. Glutamate and anti-mycotic agents may be added and the vegetables may be compacted to further enhance their stability.

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