Quick cook dehydrated vegetables

Details Quick cook dehydrated vegetables Quick cook dehydrated vegetables

2006-03-21

2006-03-21

Pratt, Helen (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

C426S465000, C426S520000, C426S615000

Reexamination Certificate

active

07014879

ABSTRACT:
Quick-cooked dehydrated vegetables having a moisture content of about 12% or less which have been compressed, but maintain a substantially intact cellular structure, and which on being placed in water at a temperature of 90° C. to 100° C. are capable of rehydration substantially to their original fresh dimensions, and are of edible tenderness and texture instantly or within five minutes, are described. Also described are processes for the production of a dehydrated, rapidly rehydrating vegetable product by compression of a partially dehydrated vegetable product.

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Food Technology, vol. 11 No. 6, pp 302-306 (1957). See Col. 1.

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