Methods for sterilizing, stabilizing and packaging harvested produce

摘要

Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

主权项

1. A method of manufacturing CPCPP for storage in a commercial bulk storage container, comprising the steps of:
preparing and blanching said produce, thereby creating pre-processed produce, adding water and at least one acid or salt to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium, passing electric current through said mixture in an ohmic processing vessel to bring it up to a temperature range of between about 165° F. and about 220° F., thereafter holding said mixture within said temperature range for between about 2 minutes and about 4 minutes, to form said CPCPP suitable for aseptic packaging in said container, without first packaging said mixture,where the fraction by weight of said pre-processed produce in said container ranges from about 65% to about 90%.