Method and device for reduce the losses in the constituent elements of vegetables and in particular of the mushrooms, when they are stored for bottling, quick freezing, pickling

摘要

The present invention relates to a process for reducing the losses of constituent elements of vegetables, and particularly mushrooms, when they are canned, comprising impregnation under vacuum with a liquid, in a tube (1) connected by means of a vacuum tank (10) to a vacuum pump (7). This impregnation under vacuum is followed by a heat treatment, characterised in that the impregnation represents 60 to 80 % by weight of the dry-prepared vegetable and in that the heat treatment consists in surface-hardening the vegetables by passing them through an infrared-radiation oven at between 300 DEG C and 600 DEG C for a period of between and 2 and 6 min, then in cooking the core of the vegetable at a temperature of approximately 80 DEG C so as to coagulate the natural albumin and to convert the amino acids. IMAGE