MXPA05012579A - Metodo para coccion a baja presion, baja temperatura a traves del procedimiento lintonizing(r). - Google Patents

Metodo para coccion a baja presion, baja temperatura a traves del procedimiento lintonizing(r).

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
English (en)
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/es

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)
MXPA05012579A 2003-05-21 2004-05-21 Metodo para coccion a baja presion, baja temperatura a traves del procedimiento lintonizing(r). MXPA05012579A (es)

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 (es) 2006-04-18

Family

ID=33476963

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA05012579A MXPA05012579A (es) 2003-05-21 2004-05-21 Metodo para coccion a baja presion, baja temperatura a traves del procedimiento lintonizing(r).

Country Status (8)

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

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

Similar Documents

Publication Publication Date Title
KR101060015B1 (ko) 고구마의 가공방법 및 그 시스템
KR101907743B1 (ko) 마이크로파 가열 전처리를 포함하는 가공 식품의 살균방법
JPH09103238A (ja) 乾燥野菜の製造方法
CA2272525A1 (en) Method and apparatus for treating raw food
BRPI0410431A (pt) método para cozimento de baixa pressão e baixa temperatura via o processo de lintonização
EP0924994A4 (en) METHOD FOR PRODUCING PARTLY BAKED AND FROZEN POTATO CHIPS
MXPA05012579A (es) Metodo para coccion a baja presion, baja temperatura a traves del procedimiento lintonizing(r).
RU98108877A (ru) Способ производства обезвоженного растительного сырья и способ приготовления блюд из него
AU2003294041A1 (en) Machine for gathering, sorting and packing onions, tubers, fruit and vegetable crops and other fruits from the ground
WO2005053428A3 (en) Method for dehydro-roasting
MXPA02010051A (es) Procedimiento para obtener materiales utiles a partir de subproductos del procesamiento frutas y vegetales.
CN105146397A (zh) 一种甘薯条制作方法
PH22019001212Y1 (en) A process of producing vacuum fried crispy squash chips (cucurbita sp.) as an alternative healthy snacks
CN106666461A (zh) 一种鸭蛋腌制方法
CN109717422A (zh) 一种土豆条和芒果条的生产工艺
CN108184981A (zh) 一种青椒土豆丝的保鲜方法
WO2017204605A3 (ko) 분리 포장과 마일드 가열살균을 이용한 가공식품의 제조방법
DK178248B1 (en) Method and Arrangement for Sterilizing Edible Nuts
JPH03285651A (ja) 野菜類の煮くずれ防止方法
DK0731640T3 (da) Anlæg, befordringsenhed og fremgangsmåde til behandling af levnedsmidler, som f.eks. frugt, grøntsager, fisk og kød, og et
PH22018000126U1 (en) A PROCESS FOR PRODUCING LOW-TEMPERATURE VACUUM FRIED INDIAN MANGO (Mangifera indica Linn)
CN106889420B (zh) 一种鲜切莲藕片的护色方法
JP3436917B2 (ja) 袋詰め食品の製造方法
CN105746972A (zh) 红萝卜泡菜及其制备方法
JP2005253449A (ja) 鮮度に優れた刻み野菜及びその加工方法