Preservation of vegetables and fruits
US5192565A · kind A · utility
10Cited by
5References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 9, 1991 |
| Grant date | Mar 9, 1993 |
| Priority date | — |
| Expiry date | Sep 9, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B7/155
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water of fermentation having a pH of from 3.1 to 4.4. The water of fermentation is drained from the fermented food, which then is washed. The fermented food, at a pH of from 3.8 to 4.4, then is pasteurized.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.