Freezing vegetables

摘要

The process involves subjecting a vegetable or part to a firming treatment. The treatment is selected from immersing the vegetable in a solution of a calcium salt. The vegetable is heated to a temperature in a range about 50 to 70 degrees Celsius. The vegetable is under-cooled to a core temperature of less than or equal to -5 degrees Celsius. The temperature is reduced to less than or equal to -18 degrees Celsius. INDEPENDENT CLAIM is also included for a frozen vegetable obtained by a process for producing of a frozen vegetable or part.