| abstract |
A process for the production of a frozen vegetable or partnthereof, wherein said process comprises the steps:n (i) subjecting a vegetable or part thereof to a firmingntreatment selected from:n a) immersing the vegetable or part thereof in ansolution of a calcium salt. b) heating the vegetable or part thereof to antemperature in the range 50 to 70°C, and c) a combination of a) and b); (ii) under-cooling to a core temperature of less than ornequal to -5°C; (iii) reducing the temperature to less than or equal ton-18°C. n The frozen vegetables, when thawed, possess a texture andnappearance which closely resembles that of fresh vegetables. |