AR023213A1 - PROPER FOOD PRODUCTS TO BE FRIED AFTER REHYDRATION AND PROCESS FOR PREPARATION - Google Patents

PROPER FOOD PRODUCTS TO BE FRIED AFTER REHYDRATION AND PROCESS FOR PREPARATION

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Publication number
AR023213A1
AR023213A1 ARP000101430A AR023213A1 AR 023213 A1 AR023213 A1 AR 023213A1 AR P000101430 A ARP000101430 A AR P000101430A AR 023213 A1 AR023213 A1 AR 023213A1
Authority
AR
Argentina
Prior art keywords
weight
fried
rehydration
preparation
food products
Prior art date
Application number
Other languages
Spanish (es)
Original Assignee
Bestfoods
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DE19914476A external-priority patent/DE19914476A1/en
Application filed by Bestfoods filed Critical Bestfoods
Publication of AR023213A1 publication Critical patent/AR023213A1/en

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  • Grain Derivatives (AREA)

Abstract

Productos preformados, rehidratables, secos adecuados para ser fritos en sartén, se prepararan en forma de una composicion homogénea dimensionalmenteestable que tiene una densidad de por lo menos 0,6g/cm3. La composicion consiste esencialmente en 50-70% en peso de harina, 5-25% en peso de grasa y 5-20% enpeso de proteína coagulada, además de sal, especias y otros aditivos opcionales. Los productos se preparan mezclando los ingredientes con un líquido paraobtener una masa humeda. La masa es cortada en porciones de la forma deseada y sometida a tratamiento térmico a temperaturas de 90-160°C seguido de secadohasta un contenido residual de agua de 4-10% en peso.Preformed, rehydratable, dry products suitable for being fried in a pan, shall be prepared in the form of a homogeneously dimensionally stable composition having a density of at least 0.6g / cm3. The composition consists essentially of 50-70% by weight of flour, 5-25% by weight of fat and 5-20% by weight of coagulated protein, in addition to salt, spices and other optional additives. The products are prepared by mixing the ingredients with a liquid to obtain a moist dough. The dough is cut into portions of the desired shape and subjected to heat treatment at temperatures of 90-160 ° C followed by drying to a residual water content of 4-10% by weight.

ARP000101430 1999-03-30 2000-03-30 PROPER FOOD PRODUCTS TO BE FRIED AFTER REHYDRATION AND PROCESS FOR PREPARATION AR023213A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19914476A DE19914476A1 (en) 1999-03-30 1999-03-30 Food products suitable for roasting after rehydration and processes for their manufacture

Publications (1)

Publication Number Publication Date
AR023213A1 true AR023213A1 (en) 2002-09-04

Family

ID=45570445

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP000101430 AR023213A1 (en) 1999-03-30 2000-03-30 PROPER FOOD PRODUCTS TO BE FRIED AFTER REHYDRATION AND PROCESS FOR PREPARATION

Country Status (1)

Country Link
AR (1) AR023213A1 (en)

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