MXPA05012579A - Method for low pressure, low temperature cooking via the lintonizingtm. - Google Patents

Method for low pressure, low temperature cooking via the lintonizingtm.

Info

Publication number
MXPA05012579A
MXPA05012579A MXPA05012579A MXPA05012579A MXPA05012579A MX PA05012579 A MXPA05012579 A MX PA05012579A MX PA05012579 A MXPA05012579 A MX PA05012579A MX PA05012579 A MXPA05012579 A MX PA05012579A MX PA05012579 A MXPA05012579 A MX PA05012579A
Authority
MX
Mexico
Prior art keywords
vegetables
temperature cooking
lintonizingtm
low temperature
low pressure
Prior art date
Application number
MXPA05012579A
Other languages
Spanish (es)
Inventor
David B Linton
Original Assignee
David B Linton
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 David B Linton filed Critical David B Linton
Publication of MXPA05012579A publication Critical patent/MXPA05012579A/en

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)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A process for low pressure, low temperature cooking raw vegetables, such as potatoes peppers, corn, onions, peas, yams, carrots, broccoli, eggplant and squash. The process includes cleaning the raw vegetables, rinsing them, blanching them, removing excess water from the vegetables, subjecting the vegetables to a significant vacuum while still heated from the blanching process, removing the vacuum from the vegetables and then packaging the processed vegetables for subsequent use and/or further preparation.
MXPA05012579A 2003-05-21 2004-05-21 Method for low pressure, low temperature cooking via the lintonizingtm. MXPA05012579A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US47254703P 2003-05-21 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
MXPA05012579A true MXPA05012579A (en) 2006-04-18

Family

ID=33476963

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA05012579A MXPA05012579A (en) 2003-05-21 2004-05-21 Method for low pressure, low temperature cooking via the lintonizingtm.

Country Status (8)

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

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 (en) * 2015-02-13 2019-12-11 株式会社日立システムズ Resource control system and resource control method
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 (en) * 1972-09-19 1976-03-10
FR2425812A1 (en) * 1978-05-17 1979-12-14 Kibleur Pierre PROCESS FOR THE CONTINUOUS THERMAL TREATMENT OF FOOD PRODUCTS
JPH01206948A (en) * 1988-02-15 1989-08-21 Sanko:Kk Preparation of pickles
JPH0335772A (en) * 1989-06-30 1991-02-15 Pioneer Foods:Kk Production of frozen french fried potato
JPH0549422A (en) * 1991-08-14 1993-03-02 Kosumosu Shokuhin:Kk Method for processing corn grain
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 (en) * 1998-10-29 2000-05-09 Keitaro Go Production of frozen product of roasted vegetable or roasted fruit
JP2001178389A (en) * 1999-12-28 2001-07-03 Biei Foods Kk Method of manufacturing for fried potato and fried pumpkin
CN1270628C (en) * 2002-12-04 2006-08-23 上海应用技术学院 Power-saving prepn process of freeze dried vegetable powder

Also Published As

Publication number Publication date
EP1643885A2 (en) 2006-04-12
WO2004103131A3 (en) 2006-04-27
JP2006528887A (en) 2006-12-28
CN1917771A (en) 2007-02-21
CA2525716A1 (en) 2004-12-02
WO2004103131A2 (en) 2004-12-02
WO2004103131B1 (en) 2006-06-15
AU2004240677A1 (en) 2004-12-02
KR20060021849A (en) 2006-03-08
EP1643885A4 (en) 2008-11-05

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