| 摘要 |
A process to shorten the cooking time of dried legume beans by subjecting the beans to a short-timed, high-pressure, hydration. Significantly reduced cooking time follows, or cooking can be postponed for several months by storage in a refrigerator or more than several months in a freezer with no increase in cooking time for table-readiness and no degradation of quality. Also, the process diminishes the discomforts of flatulence.
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