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US 7,678,401 B2Granted
Blanching vegetables
AssigneeUnilever Bestfoods North America, Division of Conopco, Inc.
InventorsSandro Panaioli, Carlo Rotunno, Valerio Simeone
Life of this patent
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Abstract
A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.
Claims13
A method for blanching vegetable material comprising the steps of:
- (a) heat treating the vegetable material in a current of hot air at a temperature in the range from 100° C. to 150° C. in an atmosphere which comprises at least 50% by volume of water vapor up to 85% by volume of water vapor wherein heating is provided by a jet stream oven comprising jet nozzles which direct hot air onto the vegetable material, said nozzles positioned a distance of from 3 to 10 cm above the vegetable material;
- followed directly by
- (b) chilling the vegetable material with cold air, carbon dioxide and/or using a product surface freezer by a process that does not use water;
- and then
- (c) freezing the vegetable material.
2 more elements
Dependencies are inferred from the claim text.