DRIED VEGETABLES AND A PROCESS FOR PRODUCING THE SAME

摘要

The present invention relates to a process to prepare a dried vegetable product comprising the steps of - subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C; - coating the hypertonically heat shocked vegetable with a coating mix and - drying the coated hypertonically heat shocked vegetable.