IN-BAG PROCESS FOR COOKING OR PARTIALLY COOKING WATER-ABSORBING AND OTHER FOOD PRODUCTS IN A CONTINUOUS OVEN
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Jun 28, 2016
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Jun 28, 2016
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Abstract
A process for cooking rice, quinoa, couscous, pasta, beans, chick peas and other products which absorb water during the cooking process. The product is placed in sealed cooking bags along with a sufficient amount of liquid for absorption. The sealed bags are then conveyed through a continuous oven in which they are contacted with a superheated vapor cooking medium.
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