HIGH-MOISTURE RAISINS FOR USE IN FOOD PROCESSING

摘要

Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heatedwater or steam to elevate the temperature 130 °F (54°C) or above, followed by reducing the oxygen content of the atmosphere surroundingthe raisins and sealing them in moisture-tight and air-tight while still hot, and storing the raisins in this condition for a sufficientperiod of time destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at leastabout 120 °F (49°C), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitablefor direct use in baking or other food preparations.