CONTINUOUS PROCESS TO PRODUCE FIRMER PROCESSED VEGETABLES

摘要

A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125°F to about 160°F, and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190°F to 210°F for a time of from about two to about 10 minutes.