| 摘要 |
A process for the production of quick cooking pulses is described comprising the steps of: (a) increasing the water content of the pulses; (b) subjecting the pulses of step (a) to partial cooking; (c) freezing the partially cooked pulses of step (b); (d) thawing the frozen pulses; (e) optionally reforming the partially cooked, frozen and thawed pulses to forman extrudate, incorporating as required other food ingredients; and (f) removing sufficient moisture from the thawed or extruded pulses to render them stable for storage at ambient temperature. Optionally, in a particular embodiment of the invention the hydrated, partially cooked and frozen pulses are stored in a frozen condition as a quick cooking commodity without further processing. Also described are easy-cooking pulses produced by such processes and food products produced therefrom. |
