| 摘要 |
The invention concerns a method for vacuum impregnation of frozen vegetable elements containing occluded air, comprising steps which consist in: (a) providing a system consisting of said vegetable elements in frozen state, immersed in an impregnating solution, said system being at a pressure lower than atmospheric pressure; and (b) raising the pressure of the formed system up to atmospheric pressure, the initial temperatures of the vegetable elements and of the impregnating solution as well as the total duration of the process being selected such that, during the entire impregnating process, the vegetable elements remain at a temperature lower than their starting melting point, and the impregnating solution remains at a temperature higher than its freezing point. The invention also concerns the impregnated vegetable elements obtained by said method.
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