Process for preserving roasted vegetables
AssigneeUnilever Bestfoods North America, Division of Conopco, Inc.
InventorsJanos Bodor, Hubertus Cornelis Van Gastel
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Abstract
A method for preserving vegetables comprising the steps: subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling, immersing the heat-treated vegetables in a preserving liquid, storing the vegetables in the preserving liquid until use, characterized in that the preserving liquid is an aqueous solution containing a preservative agent, a antioxidant, 0.1-4.0 wt. % of salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.
Claims10
A method for preserving vegetables comprising the steps:
- subjecting the vegetables to a heat treatment chosen from the group consisting of shallow frying, deep frying, roasting, IR heating, UV heating and baking or grilling in hot air,
- contacting the heat-treated vegetables with a preserving liquid,
- storing the vegetables with the preserving liquid until use,
- where the preserving liquid is an aqueous solution containing a preservative agent, an antioxidant, 0.1-4.0 wt. % of cooking salt and such amount of an edible acid that the pH of the liquid after 48 hours of equilibration with the immersed vegetables is in the range 4.1-4.5.
A composition comprising heat-treated vegetables in contact with a preserving liquid,
- where the weight ratio of vegetables to liquid is in the range 1:1-1:2, wherein the liquid comprises water, 0.1-4.0 wt. % of cooking salt, an edible acid, an antioxidant, a preservative agent and has a pH in the range 4.1-4.5 and in that the heat treatment is chosen from the group consisting of shallow frying, deep frying, roasting, IR heating, UV heating and baking or grilling in hot air.
Dependencies are inferred from the claim text.