BE341868A - - Google Patents
Info
- Publication number
- BE341868A BE341868A BE341868DA BE341868A BE 341868 A BE341868 A BE 341868A BE 341868D A BE341868D A BE 341868DA BE 341868 A BE341868 A BE 341868A
- Authority
- BE
- Belgium
- Prior art keywords
- onions
- garlic
- shallots
- presentation
- puree
- Prior art date
Links
- 244000291564 Allium cepa Species 0.000 claims description 30
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 19
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 description 7
- 239000000284 extract Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000123646 Allioideae Species 0.000 description 1
- 244000182067 Fraxinus ornus Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE341868A true BE341868A (OSRAM) |
Family
ID=18429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE341868D BE341868A (OSRAM) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE341868A (OSRAM) |
-
0
- BE BE341868D patent/BE341868A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bag | Ginger processing in India (Zingiber officinale): A review | |
| JP4302871B2 (ja) | 新規な蒸留酒とその製造法 | |
| CN100496296C (zh) | 一种风味泡菜汁的制备方法 | |
| JP5817094B2 (ja) | トマト加工品及びその製造方法 | |
| JP4915857B2 (ja) | リンゴ果実又はリンゴ果汁の一次搾汁の搾りかすを使用した高圧圧搾法と共沸分留法により得られる留出液及び濃縮液、並びに、それらの製造方法 | |
| CN1719985A (zh) | 无菌个体包装中的调味甘蔗汁 | |
| KR101623364B1 (ko) | 양파와 여주를 이용한 건강음료제조방법 | |
| BE341868A (OSRAM) | ||
| KR20010099478A (ko) | 양파즙과 그 제조방법 | |
| KR100794300B1 (ko) | 양파즙 제조방법 및 이를 이용한 양파음료 | |
| JP2003339367A (ja) | 黒糖を原料にした食酢の製造方法 | |
| JP3753352B2 (ja) | 酒精含有調味料及びその製造方法 | |
| EP1322180B1 (en) | Process for preparing an edible composition comprising a fat phase, vegetable matter and salt | |
| AU750191B2 (en) | Thickening agent based on homogenized vegetable puree, its preparation and its use in foodstuffs | |
| CN103637135A (zh) | 一种苦瓜咸菜及其制备方法 | |
| KR100392138B1 (ko) | 스파게티 소스의 제조방법 | |
| Arefin et al. | Study of ready to use onion paste for prolonged shelf life | |
| RU2311857C2 (ru) | Жидкий лук | |
| Marianski et al. | Home Production of Vodkas, Infusions & Liqueurs | |
| JP4399576B2 (ja) | 低アルコール濃縮ワイン組成物 | |
| JP2008118945A (ja) | ペースト状のラッキョウ及びその作り方 | |
| Thacker | The vinegar book | |
| RU2447693C1 (ru) | Способ получения икры из лагенарии | |
| JP3212317U (ja) | 容器入り玉ねぎジュース | |
| FR3149170A1 (fr) | Composition d’un additif alimentaire de Prahok |