Preservation of the green color of blanched vegetables
US4701330A · kind A · utility
5Cited by
3References
3Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 12, 1986 |
| Grant date | Oct 20, 1987 |
| Priority date | — |
| Expiry date | May 12, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/05
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is concerned with a method for preserving the green color of vegetables stored at refrigeration temperatures wherein vegetables are blanched with water or steam followed by a vacuum treatment for 30 minutes and an immersion treatment of the same while under vacuum in an alkaline solution having a pH of about 8.7 followed by vacuum release, packaging and storing the vegetables under refrigerated condition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.