Shelf stable kit for making chili

摘要

A process for preserving foodstuff by acidifying it with a phosphoric acid water solution. The foodstuff is immersed in the phosphoric acid solution with appropriate time pressure and temperature conditions to result in a state of equilibrium in which a pH of 4.6 or less is achieved. Any unwanted tart aftertaste is masked with a sweetening agent added to the acid solution. The process is used to produce a chili mix including rehydrated beans, vegetables, and spices, all of which are packaged in a shelf stable pouch particularly suited for the restaurant trade.