| 摘要 |
Pre-cooked fruits and vegetables are prepared by a process wherein the washed fruits or vegetables are cooked to their centers at a temperature below the temperature at which sloughing of the surface tissue would occur if the fruits or vegetables were cooked to their centers at that temperature and are then heated in air. Following this procedure the fruits or vegetables are frozen or chilled to preserve them. The products do not shatter during freezing and maintain their flavour, texture and appearance upon final cooking. The process is particularly applicable to high solids potatoes, which may be cooked at 71-83 DEG C for 5-45 minutes and then dried in air at 66-93 DEG C for 5-20 minutes. |
