Method for color preservation in canned green vegetables
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United States of America Patent
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May 19, 1992
Grant Date -
N/A
app pub date -
Jan 18, 1991
filing date -
Jan 18, 1991
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The present invention provides a method for producing a canned green vegetable product which utilizes a brine solution containing zinc and/or copper metal ions within the can with the vegetable. The cans are hermetically sealed with the vegetables and this brine solution therein and held at an elevated temperature prior to being subjected to either an extended sterilization event or multiple thermal treatments. The resulting canned green vegetable product has superior color and taste characteristics which can be maintained even under acidic conditions.
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