A method and apparatus for hygienically preparing dried peppers by continuously sterilizing and drying fresh peppers are provided. The method includes: screening fresh peppers, removing the stems of the peppers, and aging the peppers; washing the peppers to remove foreign materials and pesticide residue from the surfaces of the peppers; optionally sterilizing the surfaces of the washed peppers using a chemical sterilant solution; cutting and separating seeds from the washed or sterilized peppers; sterilizing the cut peppers using a chemical sterilant solution and/or high-temperature and high-pressure steam; drying the sterilized peppers by hot air or freeze-drying; and grinding the dried peppers into a product. The preparation method includes repeated sterilization and drying processes so that a sanitary problem common to dried peppers can be solved. In addition, deep-freezing may be optionally performed as needed to improve storability and preservative quality so that quality peppers are available through the year. Because red peppers are dried by the freeze-drying, the unique flavor and texture of red peppers can easily be restored by the addition of boiling water. Each step of the dried pepper preparation method can be performed in a continuous manner so that quality peppers can be produced on a large scale at low cost.

The invention relates to ready-to-eat preserved edible fruit products which consists of natural fruit or fruit pieces which have been dehydrated to a soluble solids level of 40% to 60%, a moisture level of 35% to 55% and a water activity level of 0.75 to 0.90 and to processes of producing such products and foods containing such products. The product remains unfrozen at temperatures within the range of 0.degree. C. to -25.degree. C.

A process for treating a solid food product having water soluble and water insoluble volatiles soluble in alcohol and ether. The process includes cutting the product into pieces, placing the product pieces in a volume of water containing an anti-oxidant, and drawing a vacuum on the product pieces in the water to pull air out of the cells of the product pieces. The vacuum is released to cause water, and the anti-oxidant to enter the cells of the product pieces. The product pieces are then heated to dry the pieces and to drive off a mixture of water vapor or steam and the water soluble and water insoluble volatiles. The mixture is directed through an adsorbent to remove the water soluble and water insoluble volatiles from the mixture by an adsorption. Steam is passed through the adsorbent to remove the water soluble volatiles from the adsorbent. Ethyl alcohol is passed through the adsorbent to remove the alcohol soluble, water insoluble volatiles from the adsorbent. Ether is directed through the adsorbent to remove the water insoluble, ether soluble volatiles from the adsorbent. The steam is condensed and stripped of its volatiles to form purified water and purified water is added to the water insoluble volatile mixture to the dried product pieces to correct for overdryness.