BE396830A - - Google Patents
Info
- Publication number
- BE396830A BE396830A BE396830DA BE396830A BE 396830 A BE396830 A BE 396830A BE 396830D A BE396830D A BE 396830DA BE 396830 A BE396830 A BE 396830A
- Authority
- BE
- Belgium
- Prior art keywords
- pieces
- food
- emulsion
- bacon
- desc
- Prior art date
Links
- 235000015241 bacon Nutrition 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000003974 emollient agent Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011241 protective layer Substances 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
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE396830A true BE396830A (https=) |
Family
ID=63623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE396830D BE396830A (https=) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE396830A (https=) |
-
0
- BE BE396830D patent/BE396830A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4242365A (en) | Process for producing fried banana slices | |
| FI103471B (fi) | Menetelmä kaakaopapujen käsittelemiseksi | |
| CH618850A5 (en) | Method for manufacturing a food product with a flaky texture | |
| BE396830A (https=) | ||
| FR2477382A1 (fr) | Procede pour la preparation de pates alimentaires a cuisson instantanee, et pates ainsi obtenues | |
| FR2810851A1 (fr) | Produit vegetal deshydrate et son procede d'obtention | |
| JP7220993B2 (ja) | アボカドの収穫後の後処理方法 | |
| US1214598A (en) | Pineapple product. | |
| JP7065640B2 (ja) | 凍結乾燥青果の製造方法 | |
| JPS602174A (ja) | 木の実、種子の外皮の除去方法 | |
| TW201108950A (en) | Maceration process method for dried vegetables and fruits | |
| FR2585624A1 (fr) | Procede de fabrication d'un emballage, en particulier pour fromage a pate molle, et emballage ainsi obtenu | |
| FR2594007A1 (fr) | Procede de preparation et de conservation de poisson frais, et produit ainsi obtenu. | |
| FR2588449A1 (fr) | Procede d'elaboration et de conservation d'un produit carne | |
| FR2813011A1 (fr) | Procede de fabrication d'aliments a la facon des sushis | |
| JP2648537B2 (ja) | 魚節の製造方法 | |
| BE412898A (https=) | ||
| BE351429A (https=) | ||
| JPS61227765A (ja) | 海苔の油温脱水処理法 | |
| CN118556745A (zh) | 一种负载纳米颗粒的玉米醇溶蛋白膜液的制备方法及其应用 | |
| JPS6115839A (ja) | 油ようした薬用人参の製造法 | |
| CN118902028A (zh) | 一种降低干制鱿鱼甲醛的脂质美拉德反应产物的制备方法及其应用 | |
| JP2001231478A (ja) | 煎り落花生の製造方法 | |
| FR2862492A1 (fr) | Procede de fabrication d'un produit alimentaire a base de pommes de terre et produit ainsi obtenu | |
| BE446216A (https=) |