| abstract |
The foodstuffs are cleaned and cut into pieces, for example slices. Before freeze-drying, the pieces are then dipped into a solution which prevents discoloration, for example a solution containing 0.1 to 0.5% of ascorbic acid. After freeze-drying, the foodstuff pieces are transferred to a packaging which contains a protective gas, for example nitrogen or carbonic acid, and which is gas- and water-tight. The process gives crisp slices which can be eaten straight from the packaging and which are softened in the mouth by the action of saliva. |