Process for the preparation of intermediate moisture vegetables
US4946693A · kind A · utility
13Cited by
21References
16Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 21, 1988 |
| Grant date | Aug 7, 1990 |
| Priority date | — |
| Expiry date | Jul 21, 2008 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB65D81/3294
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.