| 摘要 |
A method for forming a dehydrated leguminous food product for reconstitution into a ready-to-eat food product. The method comprises the steps of cleaning the food product (10), removing all unwanted material (12), tempering the food product until it is partially hydrated (18), steam cooking the food product in a low pressure steam environment (20), smoothly crushing the food product between at least one pair of rolls (48), dehydrating the food product (50), and breaking up the food product to a desired size (52). The food product produced by the present method has a moisture content of approximately 4 percent to 14 percent, and preferably 7 percent. The product formed by the present method is instantly reconstitutable and has the color, appearance, texture, aroma, and consistency of conventionally prepared pea soup. |
