초록 ▼

A fresh vegetable product having long shelf life is made from fresh vegetables which are cleaned and, if desired, peeled and/or subdivided, and contacted with a chemical mixture of the invention. The chemical mixture may include sodium acid pyrophosphate, calcium chloride, citric acid, potassium sor

A fresh vegetable product having long shelf life is made from fresh vegetables which are cleaned and, if desired, peeled and/or subdivided, and contacted with a chemical mixture of the invention. The chemical mixture may include sodium acid pyrophosphate, calcium chloride, citric acid, potassium sorbate and, optionally, L-ascorbic acid. If the fresh vegetables are susceptible to discoloration upon exposure to air, e.g., peeled potatoes, the chemical mixture also includes sodium bisulfite in relatively small amounts. The contact of vegetables with air is minimized and preferably prevented during the process of the invention. The resulting fresh vegetable product has low sulfite content and is suitable for immediate consumption or further processing (such as cooking) without additional preparation.

대표청구항 ▼

[ I claim:] [1.] A process of manufacturing a fresh vegetable product for consumption or further processing, comprising the steps of:a. cleaning fresh vegetables;b. contacting the fresh, cleaned vegetables with an aqueous chemical mixture comprising disodium acid pyrophosphate and/or sodium acid pyr

[ I claim:] [1.] A process of manufacturing a fresh vegetable product for consumption or further processing, comprising the steps of:a. cleaning fresh vegetables;b. contacting the fresh, cleaned vegetables with an aqueous chemical mixture comprising disodium acid pyrophosphate and/or sodium acid pyrophosphate, calcium chloride, and/or magnesium chloride, citric acid and potassium sorbate;c. washing the fresh vegetables;d. at least partially drying the fresh vegetables; ande. packaging the fresh vegetables to obtain the fresh vegetable product for consumption or further processing.