Method for producing dried, pureed vegetables
AssigneeGerber Products Company
InventorsBruce L. Vibbert, Fred W. Billerbeck, Kenneth P. Hoersten
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Abstract
A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage finishing step having a finer screen size than the first stage, a puree substantially free from hardened vegetable particles is obtained. The puree may be dried by a variety of techniques to obtain a dehydrated product which, when reconstituted, displays a particularly smooth texture.
Claims4
A process for dehydrating vegetables selected from the group consisting of peas and green beans, said process comprising:
- comminuting the vegetables to form a puree;
- passing the puree through a first finisher having a screen size selected to separate a first fraction of coarse vegetable particles from the puree said screen size being in the range from about 0.060 to 0.020 inches;
- passing the puree through a second finisher having a finer screen size selected to further remove coarse vegetable particles from the puree said screen size being in the range from about 0.030 to 0.010 inches;
- and drying the twice-finished puree to form a dehydrated product.
Dependencies are inferred from the claim text.