AU2004240677A1 - Method for low pressure, low temperature cooking via the LintonizingTM process - Google Patents
Method for low pressure, low temperature cooking via the LintonizingTM process Download PDFInfo
- Publication number
- AU2004240677A1 AU2004240677A1 AU2004240677A AU2004240677A AU2004240677A1 AU 2004240677 A1 AU2004240677 A1 AU 2004240677A1 AU 2004240677 A AU2004240677 A AU 2004240677A AU 2004240677 A AU2004240677 A AU 2004240677A AU 2004240677 A1 AU2004240677 A1 AU 2004240677A1
- Authority
- AU
- Australia
- Prior art keywords
- vacuum
- vegetables
- portions
- potatoes
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000000034 method Methods 0.000 title claims description 86
- 230000008569 process Effects 0.000 title claims description 56
- 238000010411 cooking Methods 0.000 title description 9
- 235000013311 vegetables Nutrition 0.000 claims description 108
- 244000061456 Solanum tuberosum Species 0.000 claims description 48
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 206010033546 Pallor Diseases 0.000 claims description 25
- 235000012015 potatoes Nutrition 0.000 claims description 22
- 238000012545 processing Methods 0.000 claims description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 240000004713 Pisum sativum Species 0.000 claims description 10
- 235000010582 Pisum sativum Nutrition 0.000 claims description 10
- 235000004879 dioscorea Nutrition 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 241000758706 Piperaceae Species 0.000 claims description 6
- 235000013573 potato product Nutrition 0.000 claims description 6
- 239000007789 gas Substances 0.000 claims description 5
- 239000011261 inert gas Substances 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000020354 squash Nutrition 0.000 claims description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 2
- 239000012080 ambient air Substances 0.000 claims 2
- 229910001873 dinitrogen Inorganic materials 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- 239000000047 product Substances 0.000 description 70
- 238000003860 storage Methods 0.000 description 17
- 238000001816 cooling Methods 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 241000234282 Allium Species 0.000 description 14
- 238000007654 immersion Methods 0.000 description 10
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 238000009835 boiling Methods 0.000 description 9
- 238000005520 cutting process Methods 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 230000008901 benefit Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 241000447437 Gerreidae Species 0.000 description 5
- 244000017020 Ipomoea batatas Species 0.000 description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 3
- 230000003115 biocidal effect Effects 0.000 description 3
- 239000000686 essence Substances 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 230000003834 intracellular effect Effects 0.000 description 3
- 210000001724 microfibril Anatomy 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 229920003043 Cellulose fiber Polymers 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000288157 Passiflora edulis Species 0.000 description 2
- 235000000370 Passiflora edulis Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000009755 vacuum infusion Methods 0.000 description 2
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 230000001532 anti-fungicidal effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000003139 biocide Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 230000002153 concerted effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- -1 potatoes Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/14—Original non-roasted or non-fried potato pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US47254703P | 2003-05-21 | 2003-05-21 | |
| US60/472,547 | 2003-05-21 | ||
| PCT/US2004/016209 WO2004103131A2 (fr) | 2003-05-21 | 2004-05-21 | Procede de cuisson a basse temperature et basse pression au moyen du processus denomme lintonizingtm |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2004240677A1 true AU2004240677A1 (en) | 2004-12-02 |
Family
ID=33476963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2004240677A Abandoned AU2004240677A1 (en) | 2003-05-21 | 2004-05-21 | Method for low pressure, low temperature cooking via the LintonizingTM process |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1643885A4 (fr) |
| JP (1) | JP2006528887A (fr) |
| KR (1) | KR20060021849A (fr) |
| CN (1) | CN1917771A (fr) |
| AU (1) | AU2004240677A1 (fr) |
| CA (1) | CA2525716A1 (fr) |
| MX (1) | MXPA05012579A (fr) |
| WO (1) | WO2004103131A2 (fr) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8007852B2 (en) | 2002-11-18 | 2011-08-30 | Olam West Coast, Inc. | Method for production of frozen vegetables or fruits |
| US7438943B2 (en) | 2003-11-25 | 2008-10-21 | Conagra Foods Food Ingredients Company | Method for dehydro-roasting |
| GB2520486B (en) * | 2013-11-19 | 2016-09-14 | Cauli-Rice Ltd | Treating cauliflower with a reactive oxygen species |
| JP6619938B2 (ja) * | 2015-02-13 | 2019-12-11 | 株式会社日立システムズ | リソース制御システムおよびリソース制御方法 |
| US20180228189A1 (en) * | 2017-02-14 | 2018-08-16 | Kraft Foods Group Brands Llc | Process for maintaining freshness of vegetable pieces |
| WO2021112775A2 (fr) * | 2019-12-06 | 2021-06-10 | Fresh Pasteurize Durian Company Limited | Procédé de conservation de durian par pasteurisation à haute température |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4018908A (en) * | 1972-01-28 | 1977-04-19 | Gross George E | Vacuum treatment to remove vaporized liquid from unfrozen cellular substances while keeping the cell walls thereof intact |
| JPS517732B2 (fr) * | 1972-09-19 | 1976-03-10 | ||
| FR2425812A1 (fr) * | 1978-05-17 | 1979-12-14 | Kibleur Pierre | Procede pour le traitement thermique en continu de produits alimentaires |
| JPH01206948A (ja) * | 1988-02-15 | 1989-08-21 | Sanko:Kk | 漬物類の製造法 |
| JPH0335772A (ja) * | 1989-06-30 | 1991-02-15 | Pioneer Foods:Kk | 冷凍フレンチフライドポテトの製造方法 |
| JPH0549422A (ja) * | 1991-08-14 | 1993-03-02 | Kosumosu Shokuhin:Kk | コーン種実の加工方法 |
| US5972397A (en) * | 1997-06-16 | 1999-10-26 | The University Of British Columbia | Method for preparing dried, uncooked potato slices |
| US6434951B2 (en) * | 1998-03-17 | 2002-08-20 | Roger Carson Later | Methods for heat-shocking fresh produce and for cooling such produce to a desired temperature, and moisture content |
| JP2000125799A (ja) * | 1998-10-29 | 2000-05-09 | Keitaro Go | 焙焼野菜や焙焼果実の冷凍品の製造方法 |
| JP2001178389A (ja) * | 1999-12-28 | 2001-07-03 | Biei Foods Kk | フライドポテトおよびフライドカボチャの製造方法 |
| CN1270628C (zh) * | 2002-12-04 | 2006-08-23 | 上海应用技术学院 | 蔬菜冻干粉末制备方法 |
-
2004
- 2004-05-21 CN CNA2004800137899A patent/CN1917771A/zh active Pending
- 2004-05-21 KR KR1020057021974A patent/KR20060021849A/ko not_active Withdrawn
- 2004-05-21 WO PCT/US2004/016209 patent/WO2004103131A2/fr not_active Ceased
- 2004-05-21 AU AU2004240677A patent/AU2004240677A1/en not_active Abandoned
- 2004-05-21 CA CA002525716A patent/CA2525716A1/fr not_active Abandoned
- 2004-05-21 EP EP04753096A patent/EP1643885A4/fr not_active Withdrawn
- 2004-05-21 JP JP2006533334A patent/JP2006528887A/ja active Pending
- 2004-05-21 MX MXPA05012579A patent/MXPA05012579A/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004103131B1 (fr) | 2006-06-15 |
| CN1917771A (zh) | 2007-02-21 |
| EP1643885A4 (fr) | 2008-11-05 |
| JP2006528887A (ja) | 2006-12-28 |
| WO2004103131A2 (fr) | 2004-12-02 |
| WO2004103131A3 (fr) | 2006-04-27 |
| KR20060021849A (ko) | 2006-03-08 |
| EP1643885A2 (fr) | 2006-04-12 |
| CA2525716A1 (fr) | 2004-12-02 |
| MXPA05012579A (es) | 2006-04-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK4 | Application lapsed section 142(2)(d) - no continuation fee paid for the application |