| 摘要 |
1457783 Processing vegetables CLOROX CO 3 May 1974 [3 May 1973] 19621/74 Heading A2D A process for reducing the shrinkage and improving the quality of processed vegetables comprises contacting the vegetables under subatmospheric conditions with a liquid medium comprising edible lipids or a mixture of water and edible lipids whereby the vegetables absorb a portion of the liquid medium, separating the vegetables from the liquid medium and subjecting the vegetables to final processing. The process is particularly applicable to the treatment of mushrooms and asparagus. The lipid may be a natural animal or vegetable fat or oil, such as milk butter, chicken fat, corn oil, peanut oil, safflower oil and margarine derivatives. Preferred treatment conditions are a pressure of up to 10 inches of mercury absolute, a contact time of 9 to 30 mins and a temperature of 100 to 130‹F. Prior to the treatment, the vegetables may be blanched or broiled. The vegetables may be heat-treated after separation and prior to storage. The vegetables may be stored in a canned or frozen condition. |
