| 摘要 |
Dried vegetables and fruits which rehydrate rapidly to regain substantially the original form are made by drying to a water content of 20-60%, heating at a pressure between 4.5 and 1.5 kg/sq. cm. above atmospheric so as to superheat the remaining water with respect to the atmospheric pressure, and then instantaneously releasing the pressure. The vegetables or fruits may be given a preliminary blanching or pre-cooking in water at a temperature below boiling point. Potatoes, carrots, cabbages, peas, beans, apples and apricots are referred to, potatoes and carrots being preferably cut into 1 cm. cubes, and apples into slices. Specification 791,193 is referred to. |
