Patent ID: 9271511
Filing Date: 2016-03-01
CPC Classification: A23B,A23L

Claim Text:
1. A process for enhancing texture of a thermally processed fruit or vegetables comprising: providing an isotonic soak solution at a presoak temperature ranging from about 50.degree. F to about 150.degree. F.; soaking frozen fruit or vegetable in the isotonic soak solution for about 18 hours to about 48 hours wherein the isotonic soak solution is maintained during soaking the fruit or vegetables at a temperature ranging from about 32.degree. F. to about 52.degree. F. thereby preventing the fruit or vegetables from freezing into a mass block during the soak; draining the isotonic soak solution from the fruit or vegetable; combining preweighed serving quantities of the fruit or vegetable with a topping in separate containers; hermetically sealing each container of the fruit or vegetable combined with the topping; and heating the sealed container of fruit or vegetable and topping to achieve commercial sterility and then cooling the fruit or vegetable to less than about 100.degree. F.