Method of preparing an edible product

Claim 1

THE METHOD OF PREPARING A SUBSTANTIALLY NON-BITTER AND EDIBLE PRODUCT FROM CITRUS FRUIT RINDS WHICH INCLUDES REDUCING THE RINDS TO SMALL PARTICLE SIZE, SUBJECTING THE SMALL RIND PARTICLES SUBMERGINGLY SUSTAINED IN A BATCH QUANTITY WITHIN A HEATED WATER BATH FOR A PERIOD OF FROM SIX TO TWENTY MINUTES, THE BATH INDUCED TO A TEMPERATURE BETWEEN 220* F. TO 250* F., BY A STEAM SPRAY INJECTED INTO THE BATH BENEATH THE RIND BATCH TO AGITATE THE RIND PARTICLES AND FORCIBLY OBLITERATE THE BITTER FLAVOR SUBSTANCES FROM THE RINDS AND FLOWINGLY REMOVED FROM THE BATH BY A CURRENT SUPPLY OF WATER ADMITTED INTO THE BATH AND DRAINED THEREFROM FROM ABOVE THE RIND BATCH, THENCE UPON REMOVAL OF THE RINDS FROM THE BATH, DEHYDRATING AND POWDERING THE SAME AND THEREUPON MIXING THE DRY POWDERED BITTERLESS RINDS WITH A DETERMINED QUANTITY OF SUGAR SYRUP TO DENSIFY THE COMPOUND FOR MOLDING INTO VARIOUS SHAPES OR FOR OTHER SERVICE CONSISTENCY.

Claim 2

THE METHOD OF PREPARING A SUBSTANTIALLY NON-BITTER AND EDIBLE PRODUCT FROM CITRUS FRUIT RINDS WHICH INCLUDES REDUCING THE RINDS TO SMALL PARTICLE SIZE, SUBJECTING THE SMALL RIND PARTICLES SUBMERGINGLY SUSTAINED IN A BATCH QUANTITY WITHIN A HEATED WATER BATH FOR A PERIOD OF FROM SIX TO TWENTY MINUTES, THE BATH INDUCED TO A TEMPERATURE BETWEEN 220* F. TO 250* F., BY A STEAM SPRAY INJECTED INTO THE BATH BENEATH THE RIND BATCH TO AGITATE THE RIND PARTICLES AND FORCIBLY OBLITERATE THE BITTER FLAVOR SUBSTANCES FROM THE RINDS AND FLOWINGLY REMOVED FROM THE BATH BY A CURRENT SUPPLY OF WATER ADMITTED INTO THE BATH AND DRAINED THEREFROM FROM ABOVE THE RIND BATCH, THENCE UPON REMOVAL OF THE RINDS FROM THE BATH, DEHYDRATING AND POWDERING THE SAME AND THEREUPON MIXING THE DRY POWDERED BITTERLESS RINDS WITH A DETERMINED QUANTITY OF SUGAR SYRUP TO DENSIFY THE COMPOUND FOR MOLDING INTO VARIOUS SHAPES OR FOR OTHER SERVICE CONSISTENCY.