Method for preparing shelf-stable, tomato-based food products
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United States of America Patent
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Feb 22, 2000
Grant Date -
N/A
app pub date -
Aug 28, 1998
filing date -
Aug 28, 1998
priority date (Note) -
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Abstract
Disclosed is a method for preparing temperature-sensitive, shelf-stable, high-acid or acidified, tomato-based food products. From about 0.000125% to about 0.00125% nisin, and in preferred embodiments from about 0.00025% to about 0.0005% nisin, based on the weight of the food product, is first mixed with the tomato-base. Other ingredients, such as pieces of fresh tomatoes, onions, bell peppers and the like are then combined with the nisin-containing mixture. The combination is then heat-treated at a temperature less than about 180.degree. F.
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