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Process for preserving roasted vegetables

  • US 20030148009A1
  • Filed: 01/29/2003
  • Published: 08/07/2003
  • Est. Priority Date: 02/01/2002
  • Status: Active Grant
First Claim
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1. 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.

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