Quick-cook dehydrated vegetables having a moisture content of 12 or less

摘要

Quick-cooked dehydrated vegetables having moisture content of about 12 % or less have been compressed, but maintain a substantially intact cellular structure. On being placed in water at a temperature of 90 DEG C to 100 DEG C, the vegetables are capable of rehydration substantially to their original fresh dimensions, and are of edible tenderness and texture instantly or within five minutes. Also, processes for the production of a dehydrated, rapidly rehydrating vegetable product by compression of a partially dehydrated vegetable product.