US PATENT SUBCLASS 426 / 509
.~.~ Cooking or blanching

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

665  DF  PROCESSES {25}
506  DF  .~ Treatment with aqueous material, e.g., hydration, etc. {3}
509.~.~ Cooking or blanching {1}
510  DF  .~.~.~> By steam

DEFINITION

Classification: 426/509

(under subclass 506) Processes wherein water contacts a food material so as to effect a cooking or blanching of the food.

SEE OR SEARCH THIS CLASS, SUBCLASS:

431+, for a process of blanching in the sense of color removal.

481+, for a process of blanching in the sense of removing the outer covering or skin of a plant material.