BE496411A - - Google Patents
Info
- Publication number
- BE496411A BE496411A BE496411DA BE496411A BE 496411 A BE496411 A BE 496411A BE 496411D A BE496411D A BE 496411DA BE 496411 A BE496411 A BE 496411A
- Authority
- BE
- Belgium
- Prior art keywords
- starch
- mass
- product
- tubers
- cooking
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 235000021395 porridge Nutrition 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
Publications (1)
Publication Number | Publication Date |
---|---|
BE496411A true BE496411A (d) |
Family
ID=139650
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BE496411D BE496411A (d) |
Country Status (1)
Country | Link |
---|---|
BE (1) | BE496411A (d) |
-
0
- BE BE496411D patent/BE496411A/fr unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101214068A (zh) | 一种低含盐量海水蔬菜制品的真空微波加工方法 | |
JPH03180156A (ja) | 食物繊維およびその製造方法 | |
CH661640A5 (fr) | Puree de feculent. | |
CN109170772A (zh) | 一种银香核桃仁加工方法 | |
CN107981008A (zh) | 一种西番莲果脯及其制备方法 | |
KR102577633B1 (ko) | 소고기 숙성 방법 | |
KR101896994B1 (ko) | 대파, 새우젓, 어류를 이용한 맛간장 제조방법 | |
CN103652528A (zh) | 一种紫甘薯酱的制备方法 | |
KR102046387B1 (ko) | 황태튀김의 제조방법 및 이에 의해 제조된 황태튀김 | |
US2278469A (en) | Fruits and vegetables | |
JP4233200B2 (ja) | 紫サツマイモ乾燥フレーク及びその製造方法、並びに、紫サツマイモ濃縮エキス及びその製造方法 | |
KR101900234B1 (ko) | 해양심층수 절임배추를 이용한 김치의 제조방법 | |
EP0141977B1 (fr) | Pain de féculent | |
US2278470A (en) | Starchy food materials | |
BE496411A (d) | ||
KR100448647B1 (ko) | 인삼을 이용하여 부각을 만드는 방법 및 그 방법에 의해제조된 인삼 부각 | |
CN86101822A (zh) | 魚的腌干加工方法 | |
KR100205197B1 (ko) | 사과고추장의 제조방법 | |
CN105077075A (zh) | 一种变温压差膨化干燥制备紫薯熟全粉的方法 | |
KR101425960B1 (ko) | 고구마순 김치 제조방법 | |
KR102577642B1 (ko) | 돼지고기 숙성 방법 | |
CH675948A5 (d) | ||
KR20190057600A (ko) | 패류의 건식통조림 제조방법 및 이로 제조된 건식통조림 | |
CN107136447A (zh) | 一种火龙果果浆及其制备方法 | |
CN105325838A (zh) | 一种通络舒筋固体方便八宝粥及其制备方法 |