HERMANN SCHMID,JULIA MÖNNINGHOFF,MARTIN HELMUT SPRAUL,SONJA ERIKA JESSBERGER
申请号：
BR112013030835
公开号：
BR112013030835B1
申请日:
2012.06.04
申请国别(地区):
BR
年份:
2019
代理人:
摘要：
method of preparing dehydrated sautéed vegetable pieces and dehydrated sautéed vegetable parts The present invention provides a method of preparing dehydrated sautéed vegetable pieces, said method comprising: providing fresh vegetable pieces belonging to the genus allium, at least 50% by weight of said vegetable pieces have a weight of 0.05-5 g； combining said vegetable pieces with an oily component in a weight ratio of 1:25 to 20: 1 to produce a vegetable-oil combination； heating the vegetable-oil combination to a temperature of 80-1 ° C for 3-80 minutes, while ensuring that the water content of the vegetable pieces is reduced by up to 20%； removal of part of the oil present in the heated vegetable oil combination and recovery of the heated vegetable pieces； and dehydrating vegetable pieces heated at a temperature below 98 ° C for at least 1 hour to produce dehydrated sautéed vegetable pieces with a water activity of less than 0.5 and an oil content of less than 45% by weight. This method produces dehydrated vegetables with excellent shelf life stability. Dehydrated pieces can be rehydrated to produce vegetable pieces with excellent taste and texture.método de preparação de pedaços de vegetal salteados desidratados e pedaços de vegetal salteados desidratados a presente invenção provê método de preparação de pedaços de vegetal salteados desidratados, sendo que dito método compreende: provisão de pedaços de vegetal fresco pertencente ao gênero allium, sendo que pelo menos 50 % em peso de ditos pedaços de vegetal apresentam um peso de 0.05-5 g； combinação de ditos pedaços de vegetal com um componente oleoso em uma razão de peso 1 :25 para 20: 1 para produzir uma combinação de vegetal-óleo； aquecimento da combinação vegetal-óleo a uma temperatura de 80-1 ooºc por 3-80 minutos, ao mesmo tempo que é assegurado que o teor de água dos pedaços de vegetal é reduzido em até 20%； remoção de uma parte do óleo presente na combinação vegetalóleo aquecida e recuperação dos pedaços
