Coconut method and product
OwnerConrado A. Escudero, Carl P. Schaffnerinventors
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Abstract
A method of preparing dried coconut meat which retains its white appearance during extended storage while having increased flavor and odor imparting constituents by contacting raw moist coconut with a sulfur dioxide solution followed by microwave electromagnetic irradiation.
Claims14
A method for the production of dried coconut meat that is free of salmonella and other bacterial contamination, comprising treating raw moist coconut meat derived from harvested coconut to effect bacterial decontamination and drying to a moisture content of about 2-4% by weight, bacterial decontamination being effected by subjecting the meat to microwave electromagnetic irradiation, the meat before said treatment being contacted with a sulfur dioxide containing solution.
A method for the production of edible desiccated coconut that is free of salmonella or other bacterial contamination, comprising the steps of contacting pieces of white coconut meat derived from harvested coconut with a sulfur dioxide containing solution, subdividing the pieces to the physical form desired for the final product, and then treating the material to effect bacterial decontamination and drying to a moisture content of 2-4% by weight, bacterial decontamination being effected by subjecting the material to microwave electromagnetic irradiation.
Dependencies are inferred from the claim text.