[Problem] There exists a need for salt-free/sugar-free Rosaceae fruits, such as apricots and plums, extracts thereof, and products utilizing these, that have good storage properties.

[Solution] By bringing about self-digestion of fruit at 65° C. or below, preferably at 45 to 60° C., the organic acid concentration is improved, and solubilization of pectin is promoted, making possible the manufacture of salt-free self-digested fruits and extracts thereof having good physical properties and storage properties, as well as making possible the manufacture of salt-free processed food products, cosmetics, or fermented food products, utilizing salt-free seasonings containing comparable concentrations of pectin and organic acids, or these salt-free self-digested fruits and salt-free self-digested fruit extracts.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

The present invention concerns a method for preparing dehydrated avocados, a method for preparing an unsaponifiable-rich avocado oil, a method for preparing an avocado cake rich in sugars and proteins, and a method for preparing an unsaponifiable fraction; these methods all comprising a step of drying avocado slices by means of microwaves until dehydrated avocados are obtained having residual moisture less than or equal to 5%; during this step, the water evaporated under the action of the microwaves being eliminated by a warm air stream with a temperature less than or equal to 80° C. and/or by air extraction.

The present invention concerns a method for preparing dehydrated avocados, a method for preparing an unsaponifiable-rich avocado oil, a method for preparing an avocado cake rich in sugars and proteins, and a method for preparing an unsaponifiable fraction; these methods all comprising a step of drying avocado slices by means of microwaves until dehydrated avocados are obtained having residual moisture less than or equal to 5%; during this step, the water evaporated under the action of the microwaves being eliminated by a warm air stream with a temperature less than or equal to 80° C. and/or by air extraction.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

The present disclosure relates to, inter alfa, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

The present invention relates to a method of processing plant material to provide products such as food products, dietary supplements, pharmaceuticals, cosmetics and fertilizers. In particular, the invention relates to the processing of fruit and vegetable material to provide a product that can be used as a food source, dietary supplement or a pharmaceutical. Even more particularly, the invention relates to a method of drying fruit and vegetable material to provide a dried product that can be used as a food source, dietary supplement or a pharmaceutical.

A method of dehydrating and flavoring chili peppers by exposing them to the smoke from smoldering hardwoods. The smoking process occurs in a smoking vessel where the smoking temperature is in the range of 170° F. to 230° F. The smoking is maintained for a time period ranging from 15 to 20 hours. The smoked and dehydrated chilies are removed from the smoker and ground into a powder. Also disclosed is a specific spice mix derived from the smoked chilies produced by the method of the present invention.

Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.