FR2628943A1 - Preparing frozen browned vegetables - by coating them in oil, browning them in tunnel oven, and individually freezing them in rotary freezer - Google Patents

Preparing frozen browned vegetables - by coating them in oil, browning them in tunnel oven, and individually freezing them in rotary freezer Download PDF

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FR2628943A1
FR2628943A1 FR8804059A FR8804059A FR2628943A1 FR 2628943 A1 FR2628943 A1 FR 2628943A1 FR 8804059 A FR8804059 A FR 8804059A FR 8804059 A FR8804059 A FR 8804059A FR 2628943 A1 FR2628943 A1 FR 2628943A1
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vegetables
product
strip
browned
oven
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FR2628943B1 (en
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Eric Lambert
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LAMBERT SARL
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LAMBERT SARL
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    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Frozen browned vegetables are made by coating them in fat, browning them in a continuous tunnel oven, and individually freezing them in a rotary freezer. Vegetables browned by the process are also claimed. The vegetables are pref. potatoes, carrots, celery, parsnips, aubergines, onions, peppers, cauliflowers, Brussels sprouts, shallots, Japanese artichokes or turnips, cut into slices, cubes or sticks. ADVANTAGE - Vegetables can be browned on an industrial scale with controlled amts. of oil. (8pp Dwg.No.1/1)

Description

La presente invention concerne un procédé de fabrication en continu de légumes rissolés et surgelés individuellement. The present invention relates to a continuous manufacturing process of hash browns and individually frozen vegetables.

La technique te rissolage réalisée par l'homme de métier ne pouvait s'effectuer qu'en discontinu dans des bassines de cuis son ou des sauteuses, de ce fait l'industrialisation de ce type de cuisson était impossible car le couple, régularité du produit et cadence élevée ne pouvait être respecté.De plus aprés le rissolage ae chaque charge un temps de nettoyage était nécessaire pour respecter les règles d'hygiène. The browning technique carried out by a person skilled in the art could only be carried out batchwise in cooking pans or sauté pans, therefore the industrialization of this type of cooking was impossible because the couple, regularity of the product and high speed could not be respected.More after the browning at each load a cleaning time was necessary to respect the rules of hygiene.

Il existe bien la technique de friture en continu, utilisée notamment pour la fabrication des frites, mais cette technique remplace l'eau d'évaporation en cours de cuisson par de la matière grasse, le taux de celle-ci ne peut donc être controllé avec précision,
Les méthodes de surgélation individuelle employées sont de deux types, la surgélation par lit fluidisé et la surgélation par utilisation d'un fluide cryogénique tel que l'azoteliqui- de.There is indeed the continuous frying technique, used in particular for the manufacture of fries, but this technique replaces the evaporation water during cooking with fat, the rate of the latter cannot therefore be controlled with precision,
There are two types of individual deep freezing methods, fluid bed freezing and deep freezing using a cryogenic fluid such as azoteliquide.

Dans le cas d'un surgélateur à lit fluidisé, le transport du produit s'effectue soit par tapis à maille soit par vibrations.Dans le cas d'un tapis à maille le produit n'est pas surgelé individuellement mais plutot sous forme de petites noisettes du fait de l'aspect visqueux d'un produit rissolé aprés cuisson.Dans le cas d'un vibreur, le produit a tendance à se compacter et se présente aprés surgélation sous forme de petites plaquettes. In the case of a fluidized bed freezer, the product is transported either by mesh belt or by vibration. In the case of a mesh belt, the product is not individually frozen but rather in the form of small hazelnuts due to the viscous appearance of a browned product after cooking. In the case of a vibrator, the product tends to compact and occurs after freezing in the form of small plates.

Dans le cas d'un surgélateur utilisant un fluide cryogénique, le produit surgelé se présente sous forme de petites mottes.Il est impossible d'obtenir une répartition individuelle de ce produit à l'entrée de ce type de surgélateur. In the case of a freezer using a cryogenic fluid, the frozen product is in the form of small lumps. It is impossible to obtain an individual distribution of this product at the entrance of this type of freezer.

Notre procédé permet de produire d'une manière industrielle des produits rissolés tout en contrôlant d'une façon précise la teneur en matière grasse du produit fini.  Our process makes it possible to produce browned products in an industrial manner while precisely controlling the fat content of the finished product.

Les produits capables d'être rissolés peuvent être pommes de terre, carottes, céleris, panais, aubergines, oignons, poivrons, choux fleur, courges, choux de bruxelle, échalotes, crosnes du Japon, patissons, navets, scorçonères et peuvent être coupés ou non sous forme de lamelles, cubes, batonnets ou toutes formes désirées dans le produit final. Products capable of being browned can be potatoes, carrots, celery, parsnips, eggplant, onions, peppers, cauliflower, squash, brussel sprouts, shallots, Japanese crosnes, patisson, turnips, scorkers and can be cut or not in the form of strips, cubes, sticks or any shape desired in the final product.

Avant passage dans un four tunnel à bande pleine utilisé traditionnellement pour la fabrication des crêpes, les légumes sont enrobés de matières grasses choisies parmi l'huile d'arachide, colza, soja, maIs, raisin, tournesol, olive, coprah, palme, palmiste, noix, noisette ou un mélange de ces différentes huiles mais de préférence de l'huile d'arachide utilisée seule, suivant une teneur déterminée par le fabricant du légume rissolé surgelé.Le taux de matières grasses sera inférieur à 10 ,0 et de préférence compris entre 2 et 5 ,0 en poids des légumes traités, un minimum de 1 % peut apparaître nécessaire afin de fixer les arômes du légume. Before passing through a full-band tunnel oven traditionally used for making pancakes, the vegetables are coated with fats chosen from peanut oil, rapeseed, soybeans, corn, grapes, sunflower, olive, copra, palm, palm kernel , walnuts, hazelnuts or a mixture of these different oils but preferably peanut oil used alone, according to a content determined by the manufacturer of the frozen vegetable hash. The fat content will be less than 10, 0 and preferably between 2 and 5.0% by weight of the vegetables treated, a minimum of 1% may appear necessary in order to fix the aromas of the vegetable.

Contrairement à l'utilisation d'une friteuse en continu ou l'eau d'évaporation est remplacée par la matière grasse de la friture, dans le cas du four tunnel à bande encore appelé four en continu, le produit perd de l'eau de constitution et lui permet d'augmenter en sortie de four sa teneur en matière sèche totale. Unlike the use of a continuous fryer where the evaporation water is replaced by the fat from the frying, in the case of the strip tunnel oven also called continuous oven, the product loses water from constitution and allows it to increase its total dry matter content at the outlet of the oven.

Le four tunnel comporte une bande continue (sans fin) de métal, une bande à maille ou une bande téflonnée mais de préférence une bande pleine en acier, l'énergie de chauffage étant l'électricité, les dérivés du pétrole, le méthane, l'méthanol et de préférence le gaz propane. The tunnel furnace comprises a continuous (endless) strip of metal, a mesh strip or a teflon strip but preferably a solid strip of steel, the heating energy being electricity, petroleum derivatives, methane, l methanol and preferably propane gas.

Les légumes ainsi enrobés sont déposés sur la bande du four (1) suivant une épaisseur variant suivant la quantité d'huile mis en oeuvre lors de l'enrobage et suivant le type de cuisson désiré > L'épaisseur de légunes sur la bande du four en continu est comprise entre 5 et 60 mm et de préférence entre 10 et 25 mm, une épaisseur de 20 mm pour un produit coupé en lanelles semble une bonne moyenne.Le temps de passage dans le four dépend du stade de cuisson désiré il sera compris entre 1 minute et 25 minutes.La bande défile entre deux niveaux de brûleurs à gaz propane (2), mais certains légumes ne nécessitent qu'un seul niveau.La température à l'intérieur du four peut être réglée par l'allumage d'un nombre plus ou moins important de brûleurs, ainsi que par variation de la pression de l'alimentation en gaz propane.Une température de 120 2C minimum est nécessaire. The vegetables thus coated are deposited on the strip of the oven (1) according to a thickness varying according to the amount of oil used during the coating and according to the type of cooking desired> The thickness of legumes on the strip of the oven continuous is between 5 and 60 mm and preferably between 10 and 25 mm, a thickness of 20 mm for a product cut into strips seems a good average. The time of passage in the oven depends on the desired cooking stage it will be understood between 1 minute and 25 minutes. The strip runs between two levels of propane gas burners (2), but some vegetables require only one level. The temperature inside the oven can be adjusted by lighting the a greater or lesser number of burners, as well as by varying the pressure of the propane gas supply. A temperature of 120 2C minimum is necessary.

En sortie de four les légumes rissolés entrent dans un surgélateur se composant d'un tambour horizontal (6) perforé, rotatif en acier inoxydable ou en plastique alimentaire muni d'un dispositif permettant l'avancement contrôlé du produit, ces dispositifs pouvant tre un système d'inclinaison du tambour ou la fixation à l'intérieur de celui-ci d'une vis d'Archimède solidaire du tambour (7).Ce tambour est soumis à un flux d'air froid (8) perpendiculaire à son axe de bas en haut, qui permet le fluidisation et la surgélation à un minimum de -18sC à coeur du légume rissolé.Le flux d'air est fourni par un système mécanique approprié est réglé de manière à ce que la température à coeur du produit en sortie de surgélateur soit inférieur ou égale à - 18in.  At the end of the oven, the fried vegetables enter a deep freezer consisting of a perforated horizontal drum (6), rotating in stainless steel or in food-grade plastic provided with a device allowing the controlled advancement of the product, these devices being able to be a system of inclination of the drum or the fixing inside of it of an Archimedes screw integral with the drum (7). This drum is subjected to a flow of cold air (8) perpendicular to its bottom axis at the top, which allows fluidization and deep-freezing to a minimum of -18sC at the heart of the browned vegetable. The air flow is supplied by an appropriate mechanical system is adjusted so that the temperature at the heart of the product leaving freezer is less than or equal to - 18in.

Aprés surgélation, le produit congelé est emballé en vrac dans des sacs ou des cartons (9) s'il est destiné à être réemballé par la suite, ou bien il est emballé directement dans des emballages destinés à la consomation, par exemple en cartons ou en sacs en matières plastique. After freezing, the frozen product is packed in bulk in bags or cartons (9) if it is intended to be repackaged later, or else it is packed directly in packaging intended for consumption, for example in cartons or in plastic bags.

L'invention sera mieux comprise à l'aide d'un exemple de réalisation particulier et non limitatif du procédé selon l'in vent ion illustré par le schéma de la figure unique. The invention will be better understood with the aid of a particular and nonlimiting example of an embodiment of the method according to the invention illustrated by the diagram in the single figure.

100 kg d'échalotes comportant 9,5 0 de matière sèche sont coupées en lamelles puis mélangées à 2 kg d'huile d'arachide, ces échalotes ainsi enrobées sont étalées sur la bande d'un four tunnel en continu (1) utilisé habituellement par l'hom- me de métier pour la cuisson des crêpes, sur une épaisseur de 20 mm et sur toute la largeur de la bande d'acier.  100 kg of shallots comprising 9.5 0 of dry matter are cut into strips and then mixed with 2 kg of peanut oil, these shallots thus coated are spread on the strip of a continuous tunnel oven (1) usually used by a person skilled in the art for baking pancakes, 20 mm thick and over the entire width of the steel strip.

Cette bande entre dans l'enceinte du four (4) où règne une température de 250in ceci durant 7 minutes.Dans l'enceinte du four la bande passe entre deux niveaux de brûleurs à gaz propane (2) dont la flamme lèche les échalotes sur le dessus, et la bande d'acier sur le dessous.Au cours de ce passage les échalotes perdent de l'eau qui est évacuée par les cheminés d'extraction (3). This strip enters the oven enclosure (4) where a temperature of 250in prevails for 7 minutes. In the oven enclosure the strip passes between two levels of propane gas burners (2) whose flame licks the shallots on the top, and the steel strip on the bottom. During this passage the shallots lose water which is evacuated by the extraction chimneys (3).

Aprés passage dans le four, les échalotes ainsi rissolées tombent sur un tapis de transfert (5) qui les acheminent à l'intérieur du tambour (6) du surgélateur.En sortie de surgelé teur les échalotes rissolées surgelées individuellement sont conditionnées en carton (9) puis stockées à - 20in.  After passing through the oven, the browned shallots fall on a transfer mat (5) which convey them inside the drum (6) of the freezer. When they come out of frozen, the browned shallots individually frozen are packed in cardboard (9 ) then stored at - 20in.

La composition finale des échalotes rissolées surgelées est de 2 aiO de matière grasse et 18,5 %0 de matière sèche totale.Du fait de leur individualité, le dosage s'en trouve facilité et elles peuvent être incorporées directement dans la préparation d'une composition culinaire (plats et sauces par exemple). The final composition of frozen hash browns is 2 aiO of fat and 18.5% 0 of total dry matter. Due to their individuality, the dosage is facilitated and they can be incorporated directly into the preparation of a culinary composition (dishes and sauces for example).

Lors au passage dans le four tunnel en continu, les échalotes enrobées de matières grasses ont perdu par évaporation environ 39 7o du poids mis en oeuvre en entrée de four.  During the passage through the continuous tunnel oven, the shallots coated with fatty matter have lost by evaporation about 39% of the weight used at the inlet of the oven.

Claims (9)

REVENDICATION.CLAIM. 1)Procédé de fabrication de légumes rissolés, caractérisé en ce que les légumes sont enrobés de matières grasses, rissolés dans un four tunnel en continu, puis surgelé individuellement dans un surgélateur rotatif. 1) Method for making hash brown vegetables, characterized in that the vegetables are coated with fat, brown in a continuous tunnel oven, then individually frozen in a rotary freezer. 2)Procédé selon la revendication 1, caractérisé en ce que les légumes sont choisis parmi des pommes de terre, carottes céleris, panais, aubergines, oignons, poivrons, choux fleur, courges, choux de bruxelle, échalotes, crosne du Japon, patissons, navets, scorçonères, et sont coupés sous forme de lamelles, cubes, batonnets ou toutes formes désirées dans le produi final. 2) Method according to claim 1, characterized in that the vegetables are chosen from potatoes, carrots, celery, parsnips, eggplant, onions, peppers, cauliflower, squash, brussel sprouts, shallots, Japanese crosne, patissons, turnips, scorçonères, and are cut in the form of strips, cubes, sticks or any shape desired in the final product. 3)Procédé selon la revendication 1 dans lequel les légumes sont enrobés de matières grasses choisies parmi l'huile dlara- chide, colza, soja, mals,raisin, tournesol, olive, coprah, palme, palmiste, noix, noisette ou un mélange de ces différentes huiles mais de préférence de l'huile d'arachide utilisée seule, suivant un taux inférieur à 10 Se et de préférence 2 à 5 % en poids des légumes traités. 3) The method of claim 1 wherein the vegetables are coated with fats selected from oil larch, rapeseed, soybeans, grapes, sunflower, olive, coconut, palm, palm kernel, walnut, hazelnut or a mixture of these different oils but preferably peanut oil used alone, at a rate of less than 10 Se and preferably 2 to 5% by weight of the vegetables treated. 4)Procédé selon la revendication 1 dans lequel le four tunnel comporte une bande continue (sans fin) de métal, une banae a maille ou une bande téflonnée mais de préférence une bande pleine en acier, l'énergie de chauffage étant l'électricité, les dérivés du pétrole, le méthane, l'éthanol et de préférence le gaz propane. 4) Method according to claim 1 wherein the tunnel furnace comprises a continuous (endless) strip of metal, a mesh banae or a teflon strip but preferably a solid strip of steel, the heating energy being electricity, petroleum derivatives, methane, ethanol and preferably propane gas. 5)Procédé selon la revendication 1 dans lequel la température est supérieur à 120 9C dans l'enceinte du four et le temps d passage dans celui ci est compris entre 1 minute et 25 minutes. 5) Method according to claim 1 wherein the temperature is greater than 120 9C in the oven enclosure and the passage time in it is between 1 minute and 25 minutes. 6)Procédé selon la revendication 1 dans lequel l'épaisseur de légumes sur la bande du four en continu est comprise entre 5 et 60 mm et de préférence entre 10 et 25 mm.  6) Method according to claim 1 wherein the thickness of vegetables on the strip of the continuous oven is between 5 and 60 mm and preferably between 10 and 25 mm. 7)Procédé selon la revendication 1 dans lequel le surgélateur utilisé se compose d'un tambour horizontal perforé, rotatif en acier inoxydable ou en plastique alimentaire muni d'un dispositif permettant l'avancement contrôlé du produit, ce tambour étant soumis à un flux d'air perpendiculaire à son axe de bas en haut, qui permet la fluidisation des légumes rissolés. 7) The method of claim 1 wherein the freezer used consists of a perforated horizontal drum, rotating stainless steel or food plastic with a device for the controlled advancement of the product, this drum being subjected to a flow of air perpendicular to its axis from bottom to top, which allows the fluidization of fried vegetables. 8)Procédé selon la revendication 7 dans lequel l'avancement du produit s'effectue par inclinaison du cylindre ou par fixaà l'intérieur de celui-ci d'une vis d'Archimède et préférence par le système de vis. 8) A method according to claim 7 wherein the advancement of the product is effected by tilting the cylinder or by fixing it inside an Archimedes screw and preferably by the screw system. 9)Procédé selon la revendication 7 dans lequel le flux d'air fourni par un système mécanique approprié est réglé de manière à ce que la température à coeur du produit soit inférieure ou égale à - 18 SC.  9) The method of claim 7 wherein the air flow supplied by an appropriate mechanical system is adjusted so that the temperature at the heart of the product is less than or equal to - 18 SC. 1O)Produit à base de légumes obtenus par la mise en oeuvre du procédé selon l'une des revendications 1 à 9.  10) Product based on vegetables obtained by implementing the method according to one of claims 1 to 9.
FR8804059A 1988-03-25 1988-03-25 PROCESS FOR THE CONTINUOUS MANUFACTURE OF RISSOL VEGETABLES AND INDIVIDUALLY FROZEN Expired - Fee Related FR2628943B1 (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2032697A1 (en) * 1990-06-18 1993-02-16 Consejo Superior Investigacion Prepn. of fried, frozen aubergine slices
FR2682856A1 (en) * 1991-10-25 1993-04-30 Galli Patrick Method for preparing frozen unskinned whole cooked tomatoes and products thus obtained
US5223293A (en) * 1990-08-08 1993-06-29 Societe De Developpement De L'industrie Agro-Alimentaire Et De La Pepiniere Europeenne - Sodiape Process for treating deep-frozen vegetables
EP0950355A1 (en) * 1998-04-14 1999-10-20 dirafrost F.F.I. n.v. Frozen fruit salad
ES2186563A1 (en) * 2001-08-08 2003-05-01 Alberto Dourado Barros Titular Process for consumption of deep-frozen Padron peppers involves removal by cutting of peduncles, placing peppers in container containing oil, gentle frying, drainage of oil from them and introduction to vacuum sealed recipient
WO2005063031A1 (en) * 2003-12-23 2005-07-14 Unilever N.V. Method for preservation of vegetable matter
ES2725398A1 (en) * 2018-03-22 2019-09-24 Abellan Joaquin Madrid PROCEDURE FOR THE ELABORATION OF A FROZEN FOOD PRODUCT BASED ON ARTICHOKE (Machine-translation by Google Translate, not legally binding)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1219782B (en) * 1963-07-05 1966-06-23 Maizena Werke G M B H Deutsche Process for the production of long-life roast onions
US3365301A (en) * 1964-03-25 1968-01-23 Lipoma Electronics Co Process for making fried chips
EP0093506A1 (en) * 1982-04-19 1983-11-09 Chef Automatique International Limited Preparation of a frozen food product for later use
EP0250381A2 (en) * 1986-06-16 1987-12-23 Frigoscandia Food Process Systems Aktiebolag Process and apparatus for freezing liquid or semiliquid foods in the form of essentially uniform pellets

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1219782B (en) * 1963-07-05 1966-06-23 Maizena Werke G M B H Deutsche Process for the production of long-life roast onions
US3365301A (en) * 1964-03-25 1968-01-23 Lipoma Electronics Co Process for making fried chips
EP0093506A1 (en) * 1982-04-19 1983-11-09 Chef Automatique International Limited Preparation of a frozen food product for later use
EP0250381A2 (en) * 1986-06-16 1987-12-23 Frigoscandia Food Process Systems Aktiebolag Process and apparatus for freezing liquid or semiliquid foods in the form of essentially uniform pellets

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2032697A1 (en) * 1990-06-18 1993-02-16 Consejo Superior Investigacion Prepn. of fried, frozen aubergine slices
US5223293A (en) * 1990-08-08 1993-06-29 Societe De Developpement De L'industrie Agro-Alimentaire Et De La Pepiniere Europeenne - Sodiape Process for treating deep-frozen vegetables
FR2682856A1 (en) * 1991-10-25 1993-04-30 Galli Patrick Method for preparing frozen unskinned whole cooked tomatoes and products thus obtained
EP0950355A1 (en) * 1998-04-14 1999-10-20 dirafrost F.F.I. n.v. Frozen fruit salad
ES2186563A1 (en) * 2001-08-08 2003-05-01 Alberto Dourado Barros Titular Process for consumption of deep-frozen Padron peppers involves removal by cutting of peduncles, placing peppers in container containing oil, gentle frying, drainage of oil from them and introduction to vacuum sealed recipient
WO2005063031A1 (en) * 2003-12-23 2005-07-14 Unilever N.V. Method for preservation of vegetable matter
ES2725398A1 (en) * 2018-03-22 2019-09-24 Abellan Joaquin Madrid PROCEDURE FOR THE ELABORATION OF A FROZEN FOOD PRODUCT BASED ON ARTICHOKE (Machine-translation by Google Translate, not legally binding)

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