| 摘要 |
1,012,551. Drying root vegetables. UNILEVER Ltd. Feb. 24, 1964 [Feb. 25, 1963], No. 7516/64. Heading A2D. Drying root vegetables e.g. carrots, potatoes, sweet potatoes, turnips, entails heating the vegetable to case harden it and partially dehydrate it to an overall moisture content of not less than 40%, crushing the vegetable to mash the interior without damaging substantially the exterior surface, and dehydrating the vegetable to the desired moisture content. The vegetable is preliminarily made into dice or julienne strips. The dried product may be coated with starch or with sugar, e.g. sucrose or corn syrup. |
