process for the production of trockengemuese from fresh or feldgetrocknetem vegetables and gemuesestuecken with high staerkegehalt, such as lentils, beans or peas

摘要

Dehydrated vegetables, e.g. legumes, are produced by impregnation with an aqueous solution containing at least one substance capable of complexing polyvalent metal ions, e.g. a citrate, and then drying, wherein prior to drying the vegetables are: (a) optionally soaked in a liquid, aqueous medium (b) precooked in a liquid and/or vaporous, water-containing medium and (c) cooled to a temperature of about 50 DEG C maximum, with the proviso that at least one of the process steps (a) to (c) is performed in the presence of the aqueous impregnating solution.