Fresh vegetable product having long shelf life and method of making thereof
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United States of America Patent
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-
Aug 31, 1999
Grant Date -
N/A
app pub date -
Jul 14, 1997
filing date -
Jul 14, 1997
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
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.
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