Abstract

The present invention is directed to a process which includes the steps of forming a mixture by submerging a vegetable food product in an amount of water sufficient to cover the food product; degassing the mixture for a time and amount of pressure sufficient to remove gases from tissues of the vegetative food product and fill intercellular spaces of tissues with water; flushing the degassed mixture with an inert gas for a time sufficient to re-establish a pressure that is substantially atmospheric; draining water from the mixture to obtain the vegetative food product; and freezing the resultant vegetative food product for storage until use, wherein discolouration of the vegetative food product is decreased compared to vegetative food products that are not treated by this process. This process minimises the availability of oxygen in tissue of the vegetative food product while protecting the colour and texture of the product by avoiding mechanical or thermal stresses on the product.