Fruit product and method of preparing same
阅读：181发布：2023-11-15
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1. A PROCESS FOR PRESERVING APPLE PRODUCT IN A FIRM, CRISP, MOIST AND TASTY STATE AND HAVING SUBSTIALLY THE SAME SIZE, SHAPE AND TEXTURE OF FRESH APPLE PIECES WHICH COMPRISES EXHAUSTING RAW, FRESH, UNBLANCHED AND UNCRUSHED APPLE PIECES IN A VCUUM OF FROM ABOUT 15 TO 25 INCHES OF MERCURY FOR A PERIOD OF FROM ABOUT 10 TO ABOUT 20 MINUTES AND SUFFICIENT TO EXPEL THE GASES THEREFROM, INFUSING THE EXHAUSTED APPLE PIECES TO REPLACE THE EXPELLED GASES BY SUBMERGING THE APPLE PIECES IN AN AQUEOUS SOLUTION OF FROM ABOUT 0.01% TO ABOUT 3% OF APPLE IMPROVERS SELECTED FROM THE GROUP CONSISTING OF CITRIC ACID, MALIC ACID, FUMARIC ACID, TARTARIC ACID, ACETIC ACID, OXALIC ACID, ASCORBIC ACID, LACTIC ACID, CALCIUM CHLORIDE, CALCIUM LACTATE, CALCIUM CITRATE, CALCIUM MALATE, AND TRICALCIUM PHOSPHATE, DRAINING THE EXESS NON-INFUSED SOLUTION TO PROVIDE A BULK DENSITY OF APPLE PRODUCT FOR FROM ABOUT 0.65 TO ABOUT 0.8 G. PER CC., PERMANENTLY SEALING THE INFUSED APPLE PIECES IN A CAN UNDER A VACUUM OF FROM ABOUT 15 TO 25 INCHES OF MERCURY, SAI DEXHAUSTING, INFUSING , AND SEALING BEING CONDUCTED AT TEMPERATURES BELOW ABOUT 110*F., THEREAFTER HEATING THE SEALED PRODUCT AT ELEVATED TEMPERATURES OF FROM 190*F. TO 210*F. FOR A PERIOD OF FORM ABOUT 5 TO ABOUT 20 MINUTES UNTIL TO THE CAN CENTER REACHES A TEMPERATURE OF ABOUT 190*F., THEN QUICKLY COOLING THE CAN TO LESS THAN ABOUT 100*F.
2. A FIRM, CRISP, MOIST AND TASTY PPRESERVED APPLE PRODUCT COMPRISING UNCRUSHED APPLE HAVING SUBSTNATIALLY THE SAME SIZE, SHAPE AND TEXTURE OF FRESH UNTREATED APPLE PIECES, PREPARED BY EXHAUSTING RAW, FRESH, UNBLANCHED AND UNCRUSHED APPLE PIECES IN A VACUUM OF FROM ABOUT 15 TO 25 INCHES OF MERCURY FOR A PERIOD OF FROM ABOUT 10 TO ABOUT 20 MINUTES AND SUFFICIENT TO EXPEL THE GASES THEREFROM, INFUSING THE EXHAUSTED APPLE PIECES TO REPLACE THE EXPELLED GASES BY SUBMERGING IN AN AQUEOUS SOLUTION OF FROM ABOUT 0.01% TO ABOUT 3% OF APPLE IMPROVERS SELECTED FROM THE GROUP CONSISTING OF CITRIC ACID, MALIC ACID, FURMARIC ACID, TATRARIC ACID, ACETIC ACID, OXALIC ACID, ASCORBIC ACID, LACTIC ACID, CALCIUM CHLORIDE, CALCIUM LACTATE, CALCIUM CITRATE, CALCIUM MALATE, AND TICALCIUM PHOSPHATE, DRAINING THE EXCESS NON-INFUSED SOLUTION TO PROVIDE A BULK DENSITY OF APPLE PRODUCT OF FROM ABOUT 0.65 TO ABOUT 0.8 G. PER CC., PERMANENTLY SEALING THE INFUSED APPLE PIECES IN A CAN UNDER A VACUUM OF FROM ABOUT 15 TO 25 INCHES OF MERCURY, SAID EXHAUSTING, INFUSING AND SEALING BEING CONDUCTED AT TEMPERATURES BELOW ABOUT 110*F., THEREAFTER HEATING THE SEALED PRODUCT AT ELEVATED TEMPERATURES OF FROM 190*F. TO 210*F. FOR A PERIOD OF FROM ABOUT 5 TO ABOUT 20 MINUTES UNTIL THE CAN CENTER REACHES A TEMPERATURE IN EXCESS OF ABOUT 190*F., THEN QUICKLY COOLING THE CAN TO LESS THAN ABOUT 100*F.
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