Method for dehydro-roasting
A method for preparing roasted vegetables includes drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable. The method for preparing roasted vegetables further includes roasting the vegetable for between about 0.25 seconds to about 15 seconds.
1. A method for preparing roasted vegetables, wherein the method comprises: drying a vegetable to reduce the moisture level from 10% to 65% from the starting moisture level he vegetable; and roasting the vegetable for between about 0.25 seconds to about 15 seconds.
2. A method for preparing roasted vegetables as claimed in claim 1 , wherein the vegetable is roasted before the step of being dried.
3. A method for preparing roasted vegetables as claimed in claim 1 , further comprising reducing the size of the vegetable.
4. A method for preparing roasted vegetables as claimed in claim 3 , wherein the size of the vegetable is reduced using a process selected from the group consisting of cutting, dicing, chopping, slicing, and combinations thereof.
5. A method for preparing roasted vegetables as claimed in claim 1 , wherein the vegetable is roasted by a heating element.
6. A method for preparing roasted vegetables as claimed in claim 5 , wherein the vegetable is roasted by a flame.
7. A method for preparing roasted vegetables as claimed in claim 1 , further comprising treating the vegetable for long term storage.
8. A method for preparing roasted vegetables as claimed in claim 7 , wherein the vegetable is treated for long term storage using a process selected from the group consisting of freezing, drying, freeze-drying, treating with preservatives, placing in an acidified solution and canned, placed in an acidified solution and refrigeration packaged, and combinations thereof.
9. A method for preparing roasted vegetables as claimed in claim 1 , wherein the vegetable is dried using a process selected from the group consisting of centrifugation, air drying, and vacuum drying.
10. A method for preparing roasted vegetables as claimed in claim 9 , wherein the vegetable is dried in a fixed bed convection dryer.
11. A method for preparing roasted vegetables, wherein the method comprises: reducing the size of a vegetable; drying the vegetable to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable; roasting the vegetable for between about 0.25 seconds to about 15 seconds; and treating the vegetable for long term storage.
12. A method for preparing roasted vegetables as claimed in claim 11 , wherein the vegetable is roasted before the step of being dried.
13. A method for preparing roasted vegetables as claimed in claim 11 , wherein the size of the vegetable is reduced using a process selected from the group consisting of cutting, dicing, chopping, slicing, and combinations thereof.
14. A method for preparing roasted vegetables as claimed in claim 11 , wherein the vegetable parts are dried using a process selected from the group consisting of centrifugation, air drying, and vacuum drying.
15. A method for preparing roasted vegetables as claimed in claim 14 , wherein the vegetable is dried in a fixed bed convection dryer.
16. A method for preparing roasted vegetables as claimed in claim 11 , wherein the vegetable is treated for long term storage using a process selected from the group consisting of freezing, drying, freeze-drying, treating with preservatives, placing in an acidified solution and canned, placed in an acidified solution and refrigeration packaged, and combinations thereof.
17. A method for preparing roasted vegetables, wherein the method comprises:
reducing the size of a vegetable to produce vegetable parts;
drying the vegetable parts to reduce the moisture level from 10% to 65% from the starting moisture level of the vegetable;
roasting the vegetable parts with a flame for between about 0.25 seconds to about 15 seconds; and
treating the vegetable parts using a process selected from the group consisting of freezing, drying, freeze-drying, treating with preservatives, placing in an acidified solution and canned, placed in an acidified solution and refrigeration packaged, and combinations thereof.
18. A method for preparing roasted vegetables as claimed in claim 17 , wherein the vegetable parts are roasted before the step of drying the vegetable parts.
19. A method for preparing roasted vegetables as claimed in claim 17 , wherein the vegetable parts are dried using a process selected from the group consisting of centrifugation, air drying, and vacuum drying.
20. A method for preparing roasted vegetables as claimed in claim 19 , wherein the vegetable parts are dried in a fixed bed convection dryer.
21. A roasted vegetable produced according to the process of claim 1 .
22. A roasted vegetable produced according to the process of claim 11 .
23. A roasted vegetable produced according to the process of claim 17 .
24. The method of claim 1 further comprising branding the vegetable after drying.