Preservation of the green color of blanched vegetables

Details Preservation of the green color of blanched vegetables Preservation of the green color of blanched vegetables

B - Operations, Transporting

23

B

99/183

B23B 7/00 (2006.01) A23B 7/05 (2006.01) A23B 7/06 (2006.01)

Patent

CA 1325744

PRESERVATION OF THE GREEN COLOR OF BLANCHED VEGETABLES ABSTRACT The present invention is concerned with a method for preserving the green color of vegetables stored at refrigeration temperatures comprising of blanching the vegetables with water or steam followed by subjecting the blanched green vegetable to a vacuum for 30 minutes and immersing same while under vacuum in an alkaline solution having a pH of about 8.7 followed by releasing the vacuum packaging and storing the vegetable under refrigerated condition.

535985

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