PROCESS FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF CANNED GREEN VEGETABLES

摘要

A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milli-equivalents of hydroxyl ion in a hermetically sealed container internally coated with an organic coating filled with an alkaline earth compound sucn as MgO, the vegetables being sterilized at 250 DEG -300 DEG F (121 DEG -149 DEG C) to an F0 value of at least 6 whereby the original color and flavor of the vegetables are retained.