A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.
申请公布号
US7678401(B2)
申请公布日期
2010.03.16
申请号
US20040917052
申请日期
2004.08.12
申请人
UNILEVER BESTFOODS, NORTH AMERICA, DIVISION OF CONOPCO, INC.
