High-concentration-short-time zinc blanch for color and...

Details High-concentration-short-time zinc blanch for color and... High-concentration-short-time zinc blanch for color and...

A - Human Necessities

23

B

A23B 7/06 (2006.01) A23B 7/157 (2006.01) A23L 1/272 (2006.01)

Patent

CA 2269179

A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least about 500 ppm. The vegetables may then be containerized and sterilized, frozen or dried. The zinc-blanched and frozen or dried vegetables may be sold as ingredients to the food industry, or they may be containerized and sterilized in brine, or in complex products, such as soups, sauces, or any other thermally processed products.

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