BE449794A - - Google Patents
Info
- Publication number
- BE449794A BE449794A BE449794DA BE449794A BE 449794 A BE449794 A BE 449794A BE 449794D A BE449794D A BE 449794DA BE 449794 A BE449794 A BE 449794A
- Authority
- BE
- Belgium
- Prior art keywords
- fat
- water
- pressed
- mass
- dry
- Prior art date
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 8
- 239000011449 brick Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 description 17
- 210000001519 tissue Anatomy 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 208000005156 Dehydration Diseases 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000020994 smoked meat Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000001291 vacuum drying Methods 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
- A23B7/022—Dehydrating; 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)
- Seeds, Soups, And Other Foods (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE449794A true BE449794A (cg-RX-API-DMAC10.html) |
Family
ID=105028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE449794D BE449794A (cg-RX-API-DMAC10.html) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE449794A (cg-RX-API-DMAC10.html) |
-
0
- BE BE449794D patent/BE449794A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0087667B2 (fr) | Procédé de préparation de la garniture d'un produit alimentaire constitué d'une masse poudreuse et d'une garniture emballées séparément. | |
| KR101881261B1 (ko) | 밤 파이의 제조방법 | |
| CN108771201B (zh) | 一种清香松露酱及其制备方法 | |
| EP0166748B1 (fr) | Composition alimentaire destinee a la preparation ou a la decoration des viandes et produits similaires | |
| KR101179720B1 (ko) | 떡갈비 내장형 또는 외장형 가래떡의 제조 방법 및 그 방법에 의해 얻어진 가래떡 | |
| CN108669517B (zh) | 一种香辣松露酱及其制备方法 | |
| CN112314922A (zh) | 一种火锅底料及其制备工艺 | |
| CA2837800C (en) | Method of preparing dehydrated sauteed vegetable pieces | |
| US2549743A (en) | Process for preserving mixed food | |
| BE449794A (cg-RX-API-DMAC10.html) | ||
| KR101403336B1 (ko) | 스틱 형상의 고기 제조방법 및 이의 제조방법으로 제조된 스틱 형상의 고기 | |
| CN111134283A (zh) | 一种冻干方便菜肴块及其制备方法 | |
| KR100508203B1 (ko) | 곰탕 및 그의 제조방법 | |
| KR101793699B1 (ko) | 개소겡 볶음 고추장의 제조방법 | |
| JP7028447B2 (ja) | 密封容器入り調理肉様加熱殺菌加工食品及びその製造方法、並びに密封容器入り調理肉様加熱殺菌加工食品表面の結着及びべたつき防止方法 | |
| CN106983103A (zh) | 一种香椿风味休闲薄脆片的制备方法 | |
| JP2008515448A (ja) | 料理におけるカカオバターの使用 | |
| RU2746404C1 (ru) | Способ производства майонезного соуса | |
| KR102907302B1 (ko) | 다시마를 이용한 떡갈비 소스 제조방법 | |
| KR102712775B1 (ko) | 마늘의 아린맛 저감화 및 식감 개선을 통한 관능성이 우수한 마늘 가공제품 개발 | |
| KR102558058B1 (ko) | 강황과 쿠민이 함유된 카라멜라이징 양파 페이스트 조성물 및 이의 제조를 위한 양파 카라멜라이징 방법 | |
| CN105146545B (zh) | 一种方便干锅的制作工艺及其方便干锅的包装袋 | |
| CN111109546A (zh) | 一种番茄风味鱼肉脯的制作方法 | |
| CN108208754A (zh) | 一种肉酱调料及其加工方法 | |
| CN107223952A (zh) | 一种高防腐烟熏味调味酱及其制备方法 |