BE410354A - - Google Patents

Info

Publication number
BE410354A
BE410354A BE410354DA BE410354A BE 410354 A BE410354 A BE 410354A BE 410354D A BE410354D A BE 410354DA BE 410354 A BE410354 A BE 410354A
Authority
BE
Belgium
Prior art keywords
solution
legumes
sodium chloride
sodium bicarbonate
cooking
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE410354A publication Critical patent/BE410354A/fr

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • A23B7/022Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products

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)
  • Beans For Foods Or Fodder (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
BE410354D BE410354A (enrdf_load_html_response)

Publications (1)

Publication Number Publication Date
BE410354A true BE410354A (enrdf_load_html_response)

Family

ID=74558

Family Applications (1)

Application Number Title Priority Date Filing Date
BE410354D BE410354A (enrdf_load_html_response)

Country Status (1)

Country Link
BE (1) BE410354A (enrdf_load_html_response)

Similar Documents

Publication Publication Date Title
CN100528002C (zh) 烟熏香糟鱼的制备工艺
CN103181586A (zh) 一种珍珠蚌肉的除腥方法
CN108739968A (zh) 一种黄鱼鲞的制备方法
EP0407299A2 (fr) Procédé de traitement d'herbe ou plante aromatique ou de plante à essence
CN110521914A (zh) 一种无烟熏黑果槟榔的制作方法
CN1229027C (zh) 一种罗非鱼鱼皮的加工工艺
FR2949948A3 (fr) Produits carnes en morceaux saumures, notamment jambon cuit
CN109480212A (zh) 一种抑制咸蛋蛋黄黑圈产生的腌制助剂及其腌制方法
JP2005278635A5 (enrdf_load_html_response)
KR20100035352A (ko) 기능성 김의 제조방법 및 그에 의해 제조된 기능성 김
BE410354A (enrdf_load_html_response)
CN106577988A (zh) 天然复合肉用保鲜剂及其制备方法
KR20050004008A (ko) 인삼식용유지제조방법
KR20180072233A (ko) 해양심층수 절임배추를 이용한 김치의 제조방법
KR20160105001A (ko) 마늘 발효 효소를 이용한 오징어 및 한치의 가공방법
CN105831621A (zh) 一种风味盐蛋的制备方法
CH682878A5 (fr) Procédé permettant d'éviter le brunissement d'un produit alimentaire.
KR101214668B1 (ko) 발향소금 제조방법
KR102043619B1 (ko) 염장생선의 가공방법
KR20060088522A (ko) 매실 성분이 함유된 매실 굴비 제조 방법
JP3585803B2 (ja) 新しい漬け物及びその製法
JP2003189842A (ja) 香味と風味が改善され梅酒の製造方法
CN105919011A (zh) 一种腌制食品调料的制备方法
CN109105849A (zh) 一种花生酱的制作方法
JPH03285658A (ja) 無臭海苔及び生理活性物質の製造方法