PROCESS AND DEVICE FOR REDUCING LOSSES IN CONSTITUENT ELEMENTS OF VEGETABLES AND IN PARTICULAR MUSHROOMS DURING THEIR CANNING FOR APPERTISATION, FREEZING, BROILING

摘要

The present invention relates to a process for reducing the losses of constituent elements of vegetables and in particular of mushrooms during their canning comprising impregnation under vacuum with a liquid followed by heat treatment, characterized in that the impregnation represents 60 at 80% by weight of the vegetable trimmed dry and in that the heat treatment consists in hardening the vegetables superficially by passing through an oven between 300 degree (s) C and 600 degree (s) C for a period of between 2 and 6 min.