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Continuous Process to Produce Firmer Processed Vegetables
专利权人:
GENERAL MILLS; INC
发明人:
Lily Leung Fee,Donald F Steenson,Robert Erickson,Mark Stueber,Anita J Hall,Frank Tiegs,Steve Harris,Craig Bolt
申请号:
US14890745
公开号:
US20160100598A1
申请日:
2014.05.14
申请国别(地区):
US
年份:
2016
代理人:
摘要:
A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125° F. to about 160° F., and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190° F. to 210° F. for a time of from about two to about 10 minutes.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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