ITMI931809A1 - PROCEDURE FOR THE IMPROVEMENT OF THE ORGANOLEPTIC CHARACTERISTICS OF VEGETABLES - Google Patents

PROCEDURE FOR THE IMPROVEMENT OF THE ORGANOLEPTIC CHARACTERISTICS OF VEGETABLES

Info

Publication number
ITMI931809A1
ITMI931809A1 IT93MI001809A ITMI931809A ITMI931809A1 IT MI931809 A1 ITMI931809 A1 IT MI931809A1 IT 93MI001809 A IT93MI001809 A IT 93MI001809A IT MI931809 A ITMI931809 A IT MI931809A IT MI931809 A1 ITMI931809 A1 IT MI931809A1
Authority
IT
Italy
Prior art keywords
vegetable
organoleptic characteristics
substances
vegetables
improvement
Prior art date
Application number
IT93MI001809A
Other languages
Italian (it)
Inventor
Maurizio Davide
Giampoaolo Marseglia
Rita Calabria
Uva Antonio D
Euro Giagnetich
Original Assignee
Cirio Bertolli De Rica Societa
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 Cirio Bertolli De Rica Societa filed Critical Cirio Bertolli De Rica Societa
Priority to ITMI931809A priority Critical patent/IT1270977B/en
Publication of ITMI931809A0 publication Critical patent/ITMI931809A0/en
Publication of ITMI931809A1 publication Critical patent/ITMI931809A1/en
Application granted granted Critical
Publication of IT1270977B publication Critical patent/IT1270977B/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Il vegetale viene arricchito con sostanze atte a migliorarne le caratteristiche organolettiche, immergendolo in una soluzione a bassa temperatura di dette sostanze e mantenendolo immerso per un tempo prefissato; preferibilmente la fase di mantenimento del vegetale nella soluzione di arricchimento, viene effettuata dopo una normale fase di scottatura del vegetale più comunemente nota come "blanching". In generale si possono impiegare sostanze in soluzione aventi azione specifica sul sapore e/o sul colore del vegetale.The vegetable is enriched with substances designed to improve its organoleptic characteristics, immersing it in a low temperature solution of said substances and keeping it immersed for a predetermined time; preferably the plant maintenance phase in the enrichment solution is carried out after a normal scalding phase of the vegetable more commonly known as "blanching". In general, it is possible to use substances in solution having specific action on the flavor and / or color of the vegetable.

ITMI931809A 1993-08-09 1993-08-09 Process for improving the organoleptic properties of vegetables IT1270977B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ITMI931809A IT1270977B (en) 1993-08-09 1993-08-09 Process for improving the organoleptic properties of vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMI931809A IT1270977B (en) 1993-08-09 1993-08-09 Process for improving the organoleptic properties of vegetables

Publications (3)

Publication Number Publication Date
ITMI931809A0 ITMI931809A0 (en) 1993-08-09
ITMI931809A1 true ITMI931809A1 (en) 1995-02-09
IT1270977B IT1270977B (en) 1997-05-26

Family

ID=11366806

Family Applications (1)

Application Number Title Priority Date Filing Date
ITMI931809A IT1270977B (en) 1993-08-09 1993-08-09 Process for improving the organoleptic properties of vegetables

Country Status (1)

Country Link
IT (1) IT1270977B (en)

Also Published As

Publication number Publication date
ITMI931809A0 (en) 1993-08-09
IT1270977B (en) 1997-05-26

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