Patent ID: 8178146
Filing Date: 2012-05-15
Classification: A23B,A23L

Abstract:
1. A process for producing stable produce comprising the steps of: providing at least one fresh or fresh frozen produce piece and an aqueous immersion solution comprising at least one cellular stabilizing agent selected from the group consisting of polyhydric alcohols and water bulking agents; immersing the produce piece in the aqueous immersion solution which is at about ambient temperature; holding the produce piece in the immersion solution at about ambient temperature for about one hour; subsequently thermally processing by heating the immersion solution with the produce piece in the immersion solution to a temperature of from about 180° F. to about 195° F. and then holding the immersion solution at said temperature for about five minutes or less, and optionally agitating the produce piece in the immersion solution; cooling the thermally processed produce piece in the immersion solution to about ambient temperature or less after thermally processing the produce piece to yield a processed produce piece; separating the processed produce piece from the immersion solution; and packaging the processed produce piece, at a moisture content of from about 39% to about 55%; and wherein the packaged, processed produce piece remain substantially stable at least five weeks in a refrigerated environment without utilizing a preservative.