CA2525716A1 - Method for low pressure, low temperature cooking via the lintonizingtm process - Google Patents

Method for low pressure, low temperature cooking via the lintonizingtm process Download PDF

Info

Publication number
CA2525716A1
CA2525716A1 CA002525716A CA2525716A CA2525716A1 CA 2525716 A1 CA2525716 A1 CA 2525716A1 CA 002525716 A CA002525716 A CA 002525716A CA 2525716 A CA2525716 A CA 2525716A CA 2525716 A1 CA2525716 A1 CA 2525716A1
Authority
CA
Canada
Prior art keywords
vegetables
vacuum
portions
potatoes
blanching
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
CA002525716A
Other languages
English (en)
French (fr)
Inventor
David B. Linton
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CA2525716A1 publication Critical patent/CA2525716A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
CA002525716A 2003-05-21 2004-05-21 Method for low pressure, low temperature cooking via the lintonizingtm process Abandoned CA2525716A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US47254703P 2003-05-21 2003-05-21
US60/472,547 2003-05-21
PCT/US2004/016209 WO2004103131A2 (en) 2003-05-21 2004-05-21 Method for low pressure, low temperature cooking via the lintonizingtm process

Publications (1)

Publication Number Publication Date
CA2525716A1 true CA2525716A1 (en) 2004-12-02

Family

ID=33476963

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002525716A Abandoned CA2525716A1 (en) 2003-05-21 2004-05-21 Method for low pressure, low temperature cooking via the lintonizingtm process

Country Status (8)

Country Link
EP (1) EP1643885A4 (de)
JP (1) JP2006528887A (de)
KR (1) KR20060021849A (de)
CN (1) CN1917771A (de)
AU (1) AU2004240677A1 (de)
CA (1) CA2525716A1 (de)
MX (1) MXPA05012579A (de)
WO (1) WO2004103131A2 (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8007852B2 (en) 2002-11-18 2011-08-30 Olam West Coast, Inc. Method for production of frozen vegetables or fruits
US7438943B2 (en) 2003-11-25 2008-10-21 Conagra Foods Food Ingredients Company Method for dehydro-roasting
GB2520486B (en) * 2013-11-19 2016-09-14 Cauli-Rice Ltd Treating cauliflower with a reactive oxygen species
JP6619938B2 (ja) * 2015-02-13 2019-12-11 株式会社日立システムズ リソース制御システムおよびリソース制御方法
US20180228189A1 (en) * 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
WO2021112775A2 (en) * 2019-12-06 2021-06-10 Fresh Pasteurize Durian Company Limited Durian preservation process by high temperature pasteurization

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4018908A (en) * 1972-01-28 1977-04-19 Gross George E Vacuum treatment to remove vaporized liquid from unfrozen cellular substances while keeping the cell walls thereof intact
JPS517732B2 (de) * 1972-09-19 1976-03-10
FR2425812A1 (fr) * 1978-05-17 1979-12-14 Kibleur Pierre Procede pour le traitement thermique en continu de produits alimentaires
JPH01206948A (ja) * 1988-02-15 1989-08-21 Sanko:Kk 漬物類の製造法
JPH0335772A (ja) * 1989-06-30 1991-02-15 Pioneer Foods:Kk 冷凍フレンチフライドポテトの製造方法
JPH0549422A (ja) * 1991-08-14 1993-03-02 Kosumosu Shokuhin:Kk コーン種実の加工方法
US5972397A (en) * 1997-06-16 1999-10-26 The University Of British Columbia Method for preparing dried, uncooked potato slices
US6434951B2 (en) * 1998-03-17 2002-08-20 Roger Carson Later Methods for heat-shocking fresh produce and for cooling such produce to a desired temperature, and moisture content
JP2000125799A (ja) * 1998-10-29 2000-05-09 Keitaro Go 焙焼野菜や焙焼果実の冷凍品の製造方法
JP2001178389A (ja) * 1999-12-28 2001-07-03 Biei Foods Kk フライドポテトおよびフライドカボチャの製造方法
CN1270628C (zh) * 2002-12-04 2006-08-23 上海应用技术学院 蔬菜冻干粉末制备方法

Also Published As

Publication number Publication date
WO2004103131A3 (en) 2006-04-27
WO2004103131B1 (en) 2006-06-15
EP1643885A4 (de) 2008-11-05
EP1643885A2 (de) 2006-04-12
JP2006528887A (ja) 2006-12-28
WO2004103131A2 (en) 2004-12-02
AU2004240677A1 (en) 2004-12-02
CN1917771A (zh) 2007-02-21
KR20060021849A (ko) 2006-03-08
MXPA05012579A (es) 2006-04-18

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Legal Events

Date Code Title Description
FZDE Discontinued