Method of blanching food products

Claim 1

IN THE METHOD OF BLANCHING A FOOD PRODUCT THE STEPS WHICH CONSIST IN PLACING THE FOOD PRODUCT IN A FIRST SPACE, FORMING STEAM IN A SECOND SPACE SEPARATE FROM THE FIRST SPACE, PASSING THE STEAM SO FORMED DOWNWARDLY OVER THE FOOD PRODUCT TO HEAT THE FOOD PRODUCT THEREBY FORMING CONDENSATE THEREON AND DISSOLVING NUTRIENTS FROM SAID FOOD PRODUCT IN SAID CONDENSATE, COLLECTING IN THE LOWER PORTION OF THE FIRST SPACE DURING THE HEATING OPERATION CONDENSATE HAVING DISSOLVED NUTRIENTS THEREIN, A SECOND PORTION OF THE CONDENSATE REMAINING ON THE FOOD PRODUCT, DISCONTINUING THE HEATING OPERATION, REDUCING THE PRESSURE IN THE FIRST SPACE TO EVAPORATE THE SECOND PORTION OF CONDENSATE ON THE FOOD PRODUCT TO COOL THE FOOD PRODUCT AND SIMULTANEOUSLY TO CAUSE THE COLLECTED CONDENSATE HAVING THE DISSOLVED NUTRIENTS IN THE FIRST SPACE TO BOIL AND PASS UPWARDLY AND BE DISTRIBUTED OVER THE FOOD PRODUCT TO BE RETAINED BY THE FOOD PRODUCT RESTORING A SUBSTANTIAL PORTION OF THE NUTRIENT CONTENT.