Process for preparing precooked fruits and vegetables
Patent 4194016 Issued on March 18, 1980. Estimated Expiration Date: 
September 11, 1998. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
September 11, 1998. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2983619 3016303 3063849 3410702 3573070 3644129 Microbially-stable potato products and process Process of dehydrating vegetables Patent #: 3973047 InventorsApplicationNo. 05/941340 filed on 09/11/1978US Classes:426/419, Natural plant material426/509, Cooking or blanching426/510, By steam426/520, Heating above ambient temperature426/524, Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc.426/637PotatoExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmInternational ClassesA23L 1/216 (20060101)A23L 1/214 (20060101) A23L 1/212 (20060101) AbstractPrecooked fruits or vegetables are prepared by a process wherein the fruits and vegetables are cooked to their centers at a temperature below the temperature at which sloughing of the surface tissue would occur if the fruits or vegetables were cooked to their centers at that temperature, i.e below about 81°-83° C. Following the cooking procedure the fruits or vegetables are heated in air and are then preserved.Other References
Field of SearchPlant material is basic ingredient other than extract, starch or proteinPotato Natural plant material With temperature reduction 32 degrees F. or less Including treatment with aqueous material, e.g., hydration, etc. And subsequent heat treatment of dehydration With size reduction, e.g., mashing, cutting, etc. With separation of a constituent With size reduction, e.g., mashing, cutting, etc. Outer covering, e.g., shell, husk, etc. By abrading Cooking or blanching By steam Forming rod, strand, sheet, or filament With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc. Cooking, e.g., broiling, baking, etc. Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. Treatment with aqueous material, e.g., hydration, etc. In flexible wrapper or container | |
