Einfrieren von Gemüse

• Main Authors: SIDEBOTTOM, CHRISTOPHER MICHAEL, ORMEROD, ANDREW PAUL, RALFS, JULIE DEBRA
• Format: Patent
• Language: German
• Published: 30.11.2006
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The process involves subjecting a vegetable or part to a firming treatment. The treatment is selected from immersing the vegetable in a solution of a calcium salt. The vegetable is heated to a temperature in a range about 50 to 70 degrees Celsius. The vegetable is under-cooled to a core temperature of less than or equal to -5 degrees Celsius. The temperature is reduced to less than or equal to -18 degrees Celsius. INDEPENDENT CLAIM is also included for a frozen vegetable obtained by a process for producing of a frozen vegetable or part.