Making texture modified food preparation e.g. pork chop, comprises reducing solid food in soft food, adding thermoreversible gelling additive to soft food, adding protein additive with albumin to soft food, and molding soft food in mold.[海洋信息资源服务平台]

Making texture modified food preparation e.g. pork chop, comprises reducing solid food in soft food, adding thermoreversible gelling additive to soft food, adding protein additive with albumin to soft food, and molding soft food in mold.


专利号 :	EP2695524-A1
发明人 :	DARRICAU J
专利权人 :	DARRICAU J (DARR-Individual)
关键词 :	temperature; 温度
公开日 :	2014-02-12
国际分类 :	A23L-001/00; A23L-001/05; A23L-001/0532; A23L-001/29; A23L-001/305; A23L-001/325; A23P-001/10
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(^_^) 新颖性：Making texture modified food preparation, comprises reducing a solid food in soft food, adding a thermoreversible gelling additive (X1) to the soft food, adding a protein additive with albumin to the soft food, and molding the soft food in a mold at a temperature of 38-59 degrees C.; 适用于：The method is useful for making texture modified food preparation (claimed) su ........ (请QQ直接登录后查看全文)
语种 :	法文
所属领域 :	>>> 海洋环境监测预报服务 >>> 海洋盐业 >>> 海洋渔业
入库时间 :	2016-10-17
浏览次数 :	8

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