Process of treating vegetables for use in a vegetable...

Details Process of treating vegetables for use in a vegetable... Process of treating vegetables for use in a vegetable...

A - Human Necessities

23

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99/144, 99/173

A23L 1/052 (2006.01) A23L 1/0522 (2006.01) A23L 1/212 (2006.01) A23L 1/32 (2006.01) A23L 1/39 (2006.01)

Patent

CA 2007019

2-578 PROCESS OF TREATING VEGETABLES FOR USE IN A VEGETABLE OMELETTE MIX ABSTRACT OF THE DISCLOSURE A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a starch slurry; cooking the starch slurry: adding a food grade acidulent to form a sauce: adding chopped vegetables to produce a vegetable sauce with a pH of no more than 4.6; heating the vegetable sauce; cooling the vegetable sauce; and aseptically packaging the vegetable sauce. After processing the vegetables in this manner, the vegetable sauce can be blended with a low cholesterol liquid egg product without microbiological contamination of the egg product. The resulting vegetable omelette mix can then be packaged for subsequent omelette preparation.

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