Method for low pressure, low temperature cooking via the lintonizingtm process

Abstract

A process for low pressure, low temperature cooking raw vegetables, such as potatoes peppers, corn, onions, peas, yams, carrots, broccoli, eggplant and squash. The process includes cleaning the raw vegetables, rinsing them, blanching them, removing excess water from the vegetables, subjecting the vegetables to a significant vacuum while still heated from the blanching process, removing the vacuum from the vegetables and then packaging the processed vegetables for subsequent use and / or further preparation.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to US Provisional Application No. 60 / 472,547, filed May 21, 2003, and US Provisional Patent Application No. 60 / 533,699, filed December 30, 2003. technical field [0003] The present invention relates to food processing, and more particularly to a process of pre-processing food containing ingredients such as starch, cellulose, pectin and / or natural sugars and enzymes for subsequent further processing and consumption. Such foods include potatoes, corn, peppers, onions, carrots, broccoli, pumpkins and other vegetables. Background technique [0004] Commercially, the preprocessing of vegetables is usually to cut the whole vegetables into small parts such as wedges, thin slices, strips, filaments (if necessary, peel and core). The parts are then scalded with hot water or steam, followed by cooling in air or water (floated or submerged), and finally frozen. These frozen vegetables can be re...

AI Technical Summary

Problems solved by technology

Third, high-temperature frying or using potatoes with high sugar content may cause Maillard reactions including reducing sugar and amino acid reactions, resulting in dark brown potatoes

Fourth, some potatoes have lost their flavor because the flavor components have deteriorated and / or evaporated from cooking in hot oil

It is not difficult to deduce that this is a processing system that is very expensive in terms of operating costs and investment funds, but does not achieve the most desirable vegetable characteristics

[0020] Regarding the potatoes that make up the common American-style potato chips, they generally: require the use of more expensive raw potatoes to avoid a dark brown color; are expensive to transport due to their large size relative to their weight; are susceptible to damage in transit; According to the length of storage time before use, its freshness also varies greatly

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