CH638959A5 - METHOD FOR PRODUCING DEEP FROZEN POTS. - Google Patents
METHOD FOR PRODUCING DEEP FROZEN POTS. Download PDFInfo
- Publication number
- CH638959A5 CH638959A5 CH115979A CH115979A CH638959A5 CH 638959 A5 CH638959 A5 CH 638959A5 CH 115979 A CH115979 A CH 115979A CH 115979 A CH115979 A CH 115979A CH 638959 A5 CH638959 A5 CH 638959A5
- Authority
- CH
- Switzerland
- Prior art keywords
- frozen
- dry
- mixture
- cooked
- vegetables
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000000203 mixture Substances 0.000 claims description 30
- 244000061456 Solanum tuberosum Species 0.000 claims description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 235000010582 Pisum sativum Nutrition 0.000 claims description 10
- 235000013547 stew Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 235000012015 potatoes Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 240000004713 Pisum sativum Species 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 235000021374 legumes Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 2
- 244000043158 Lens esculenta Species 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000015927 pasta Nutrition 0.000 claims 3
- 235000008216 herbs Nutrition 0.000 claims 1
- 238000005204 segregation Methods 0.000 claims 1
- 235000019197 fats Nutrition 0.000 description 9
- 239000011230 binding agent Substances 0.000 description 7
- 238000010411 cooking Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 235000018185 Betula X alpestris Nutrition 0.000 description 4
- 235000018212 Betula X uliginosa Nutrition 0.000 description 4
- 239000007795 chemical reaction product Substances 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 241000219843 Pisum Species 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000015143 herbs and spices Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Description
Die Erfindung betrifft ein Verfahren zur Herstellung von tiefgefrorenen Eintöpfen. The invention relates to a method for producing frozen stews.
Die bisher bekannten Verfahren zur Herstellung von Eintöpfen weisen den Nachteil auf, dass aus den Verpackungen keine Einzelportionen entnommen werden können, ohne dass Qualitätsverluste, sei es weil zuwenig Würzmischung oder zuviel mit entnommen worden ist, eintreten. In manchen Eintopfmischungen war das würzende Element auch in Form von Würfeln beigegeben worden. Bei einer solchen Form der Darreichung war eine Entnahme von Einzelportionen sowieso nicht möglich, es sei denn, man hat den Würfel geteilt, was eine genaue Dosierung indes nicht ermöglichte. The previously known methods for producing stews have the disadvantage that individual portions cannot be removed from the packaging without loss of quality, either because too little seasoning mix or too much has been removed. In some stew mixes, the seasoning element had also been added in the form of cubes. With such a form of administration, it was not possible to take individual portions anyway, unless the cube was divided, which, however, did not allow an exact dosage.
Die vorliegende Erfindung schafft hier Abhilfe, denn sie ermöglicht die Herstellung einer freifallenden Eintopfmischung, die nur noch mit Wasser versetzt werden muss, um einen schmackhaften Eintopf zu ergeben. The present invention remedies this, since it enables the production of a free-falling stew mixture which only has to be mixed with water to give a tasty stew.
Die erfindungsgemässe Mischung besteht nur aus vorblanchierten Gemüsen mit anderen vorgekochten Bestandteilen, in die zusätzlich Trockendickstoffe, die Geschmacksund Aromastoffe enthalten, eingearbeitet sind, wobei ein s speziell hergestelltes Granulat an das tiefgefrorene Gemüse angelagert wird, um eine Entmischung der Bestandteile weitgehendst zu verhindern und eine Dosierung von einzelnen Portionen aus dieser Mischung zu ermöglichen. The mixture according to the invention consists only of pre-blanched vegetables with other pre-cooked ingredients, into which additional dry thick substances, which contain flavor and aroma substances, are incorporated, whereby a specially produced granulate is attached to the frozen vegetables in order to largely prevent separation of the ingredients and a dosage of individual servings from this mixture.
In diese Trockendickstoffmischung kann Fett eingear-lo beitet werden, falls dies erforderlich sein sollte, wobei dies in erster Linie aus geschmacksgebenden Gründen sein kann. Es kann sowohl Pflanzen- als auch tierisches Fett Verwendung finden. Wenn Diätgründe dies erfordern, kann das Fett auch weggelassen werden. Auch die Zugabe von vorgekochtem 15 Fleisch zu dieser Mischung ist möglich. Der Eintopf ist allerdings auch ohne Zugabe von Fleisch verzehrfertig, so dass - die Fleischzugabe weggelassen werden kann. Fat can be incorporated into this dry thick mixture, if this should be necessary, which can be primarily for taste-giving reasons. Both vegetable and animal fat can be used. If diet reasons so require, the fat can also be omitted. It is also possible to add pre-cooked meat to this mixture. However, the stew is ready to eat without the addition of meat, so that - the meat addition can be omitted.
Neuartig am vorliegenden Verfahren ist auch das Vorgaren von Hülsenfrüchten wie zum Beispiel Erbsen, Linsen 20 und deren nachfolgendes Gefrieren. Dadurch wird eine einheitliche Kochzeit der Gesamtmischung erreicht. Another new feature of the present method is the pre-cooking of legumes such as peas, lentils 20 and their subsequent freezing. This ensures a uniform cooking time for the whole mixture.
Die für die Mischung vorgesehenen Kartoffeln können in verschiedenen Schnittgrössen hergestellt werden. Sie werden in einem Temperaturbereich zwischen 60 und 80 °C vorge-25 gart und nachfolgend gefroren. Dadurch wird die für die spätere Mischung charakteristische Kartoffelqualität erreicht. The potatoes intended for the mixture can be produced in various cutting sizes. They are pre-cooked in a temperature range between 60 and 80 ° C and then frozen. This achieves the potato quality that is characteristic of later blending.
Die Trockenmischungsbestandteile wie zum Beispiel Kartoffelflocken, Erbsenpulver und andere Stärken werden 30 mit einem Wasseranteil von mindestens 20 maximal 40% versetzt, um ein bestimmtes Granulat zu erzeugen. The dry mix components such as potato flakes, pea powder and other starches are mixed with a water content of at least 20 and a maximum of 40% in order to produce a specific granulate.
In diese Trockenmischung kann flüssiges Fett eingearbeitet werden, falls dies erforderlich ist. Natürlich ist die Mischung auch ohne Fett verwertbar. If necessary, liquid fat can be incorporated into this dry mix. Of course, the mixture can also be used without fat.
35 In die entsprechende Trocken-Wasser- oder Fett-Mischung werden bereits die Aromabestandteile und Geschmacksstoffe sowie Kräuter und Gewürze, Salz und andere geschmacksgebende Stoffe eingearbeitet. 35 The aroma components and flavors as well as herbs and spices, salt and other flavors are already incorporated into the corresponding dry water or fat mixture.
40 Das vorstehend beschriebene Granulat wird mit den vorgekochten Kartoffeln oder je nach Geschmacksrichtung mit Reis oder Nudeln und den vorbereiteten gefrorenen Hülsenfrüchten und dem tiefgefrorenen handelsüblichen Gemüse gemischt, wobei das Verhältnis Trockenstoff zu Gemüse 45 zwischen 15 bis 25% Trockenmischung beinhaltet. 40 The granules described above are mixed with the pre-cooked potatoes or, depending on the flavor, with rice or noodles and the prepared frozen legumes and the deep-frozen commercial vegetables, the ratio of dry matter to vegetables 45 being between 15 and 25% dry mix.
Von Bedeutung für die vorliegende Erfindung ist die Anlagerung des speziell hergestellten Granulats an das tiefgefrorene Gemüse, denn dadurch wird eine Entmischung der verschiedenen Bestandteile weitgehendst vermieden und eine 50 Dosierung von einzelnen Portionen aus dieser Mischung ohne weiteres ermöglicht. The addition of the specially produced granules to the frozen vegetables is of importance for the present invention, since this largely prevents the various constituents from segregating and enables individual portions to be dosed from this mixture without further ado.
Aus der vorstehend beschriebenen Mischung können also beliebige Mengen entnommen und mit der bestimmten ss Wassermenge zubereitet werden. Das hergestellte Produkt ist also im Gegensatz zu den bisher bekannten Produkten beliebig nach Wunsch dosierbar. Any amount can be taken from the mixture described above and prepared with the specified amount of water. In contrast to the previously known products, the manufactured product can be dosed as desired.
Nachfolgend werden Musterrezepturen wiedergegeben: Sample formulations are given below:
60 a) Schnittbohnen-Eintopf, Basis Wasser 60 a) Cut bean stew, based on water
Das Endprodukt besteht aus Schnittbohnen, Suppengrün, Kartoffeln und Bindemittelansatz. The end product consists of sliced beans, birch trees, potatoes and binder.
Die Schnittbohnen und das Suppengrün sind bereits tiefgekühlt. The sliced beans and the birch trees are already frozen.
65 Die rohen, geschälten Kartoffeln werden zur Weiterverarbeitung im Endprodukt gewürfelt und in einem zeit- und temperaturgesteuerten Kochgerät gegart, abgetropft und gefrostet. 65 The raw, peeled potatoes are diced for further processing in the end product and cooked, drained and frozen in a time and temperature-controlled cooking device.
3 3rd
638 959 638 959
Die Zutaten für den Bindemittelansatz bestehen aus getrockneten Kartoffelflocken, Wasser, Stärke, Geschmacksstoffen, Gewürzen. The ingredients for the binder mix consist of dried potato flakes, water, starch, flavors, spices.
Die Trockenstoffe des Bindemittelansatzes werden mittels eines Mischgranulators gleichmässig vermischt. Durch Zugabe des Wassers wird die Mischung granuliert. The dry substances in the binder batch are mixed uniformly using a mixing granulator. The mixture is granulated by adding the water.
Alle Zutaten des Eintopfes werden in einen Mischer gegeben. Der Mischvorgang ist beendet, wenn sich die Zutaten untereinander gleichmässig verteilt haben und der Bindemittelansatz an dem Gemüse haftet. All ingredients of the stew are placed in a mixer. The mixing process is finished when the ingredients have been evenly distributed among each other and the binding agent adheres to the vegetables.
b) Erbsensuppe, Basis Fett b) Pea soup, based on fat
Das entsprechende Produkt besteht aus grünen Schälerbsen, Erbsen, Suppengrün, Kartoffeln, Karotten und Bindemittelansatz. The corresponding product consists of green peeled peas, peas, birch trees, potatoes, carrots and binder.
Die Erbsen und das Suppengrün sowie die Karotten sind bereits tiefgefroren. Die Karotten sind auch gewürfelt. The peas and the birch trees and the carrots are already frozen. The carrots are also diced.
Zur Weiterverarbeitung in dem Endprodukt werden die getrockneten Schälerbsen in einem zeit- und temperaturgesteuerten Kochgerät gegart, gekühlt, abgetropft und gefrostet. For further processing in the end product, the dried peeling peas are cooked, cooled, drained and frozen in a time and temperature-controlled cooking device.
Die rohen, geschälten Kartoffeln werden zur Weiterverarbeitung im Endprodukt gewürfelt und in einem zeit- und s temperaturgesteuerten Kochgerät gegart, abgetropft und gefrostet. The raw, peeled potatoes are diced for further processing in the end product and cooked, drained and frozen in a time and temperature controlled cooking device.
Die Zutaten für den Bindemittelansatz bestehen aus getrockneten Kartoffelflocken, getrocknetem Erbspüree, verflüssigtem Fett, Stärke, Geschmacksstoffen, Gewürzen. The ingredients for the binder mix consist of dried potato flakes, dried pea puree, liquefied fat, starch, flavors, spices.
10 Die Trockenstoffe dieser Mischung werden mittels eines Mischgranulators gleichmässig vermischt. Durch Zugabe des verflüssigten Fettes wird die Mischung granuliert. Mischung und Fett sollen im Produktionsweg eine gleichmäs-^ sige Temperatur aufweisen. 10 The dry substances in this mixture are mixed evenly using a mixing granulator. The mixture is granulated by adding the liquefied fat. Mixture and fat should have a uniform temperature in the production process.
Alle hier genannten Zutaten werden in einen Mischer gegeben. Der Mischvorgang ist beendet, wenn sich die Zutaten untereinander gleichmässig verteilt haben und der Bindemittelansatz an dem Gemüse haftet. All of the ingredients listed here are placed in a mixer. The mixing process is finished when the ingredients have been evenly distributed among each other and the binding agent adheres to the vegetables.
Claims (10)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19782830918 DE2830918A1 (en) | 1978-07-14 | 1978-07-14 | METHOD FOR PRODUCING DEEP FROZEN POTS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH638959A5 true CH638959A5 (en) | 1983-10-31 |
Family
ID=6044340
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH115979A CH638959A5 (en) | 1978-07-14 | 1979-02-06 | METHOD FOR PRODUCING DEEP FROZEN POTS. |
Country Status (10)
| Country | Link |
|---|---|
| AT (1) | AT364681B (en) |
| BE (1) | BE874511A (en) |
| CH (1) | CH638959A5 (en) |
| DE (1) | DE2830918A1 (en) |
| FR (1) | FR2430725A1 (en) |
| GB (1) | GB2025197B (en) |
| IE (1) | IE48347B1 (en) |
| IT (1) | IT1116837B (en) |
| LU (1) | LU81065A1 (en) |
| NL (1) | NL7901584A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2463585A1 (en) * | 1979-08-17 | 1981-02-27 | Imbach Paul | Frozen liquid cooked foods - are compacted into frozen granules to avoid spoilage on re-heating |
| DE3828740A1 (en) * | 1988-08-24 | 1990-03-08 | Apetito Karl Duesterberg Kg | METHOD FOR PRODUCING ANY PORTIONABLE FROZEN READY COURSES |
| DE4111476A1 (en) * | 1991-04-09 | 1992-10-15 | Frubella Gmbh | FRUIT BAKE MIX |
| IT1265565B1 (en) * | 1993-06-18 | 1996-11-22 | Bocon Snc | FROZEN OR FROZEN FOOD PRODUCT AND ITS PRODUCTION PROCESS |
| DE19535582C2 (en) * | 1995-09-25 | 2001-09-06 | Cpc Maizena Gmbh | Seasoning mix for the frozen food industry |
| BE1016516A3 (en) * | 2005-05-04 | 2006-12-05 | Crop S Nv | FROZEN ENERGY PRODUCT OF THE TYPE OF SOUP, PUREE OR SAUCE AND PROCESS FOR MANUFACTURING SUCH FROZEN FOOD PRODUCT. |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE754585A (en) * | 1969-08-25 | 1971-02-08 | Findus | PROCESS FOR PREPARING FROZEN VEGETABLES |
| DE2207247A1 (en) * | 1972-02-16 | 1973-08-23 | Magyar Huetoeipar | Edible base for soups,vegetables and sauces - with an onion flavour |
| US3868470A (en) * | 1973-02-16 | 1975-02-25 | Gen Foods Corp | Seasoning individually quick frozen vegetables |
| HU169104B (en) * | 1973-11-30 | 1976-09-28 |
-
1978
- 1978-07-14 DE DE19782830918 patent/DE2830918A1/en active Granted
-
1979
- 1979-02-06 CH CH115979A patent/CH638959A5/en not_active IP Right Cessation
- 1979-02-28 BE BE193744A patent/BE874511A/en not_active IP Right Cessation
- 1979-02-28 NL NL7901584A patent/NL7901584A/en not_active Application Discontinuation
- 1979-03-20 LU LU81065A patent/LU81065A1/en unknown
- 1979-04-05 GB GB7912058A patent/GB2025197B/en not_active Expired
- 1979-05-02 IT IT48905/79A patent/IT1116837B/en active
- 1979-05-07 AT AT0340279A patent/AT364681B/en not_active IP Right Cessation
- 1979-06-05 FR FR7914920A patent/FR2430725A1/en active Granted
- 1979-08-08 IE IE1147/79A patent/IE48347B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| FR2430725B1 (en) | 1983-02-25 |
| NL7901584A (en) | 1980-01-16 |
| IE791147L (en) | 1980-01-14 |
| GB2025197A (en) | 1980-01-23 |
| AT364681B (en) | 1981-11-10 |
| ATA340279A (en) | 1981-04-15 |
| IT1116837B (en) | 1986-02-10 |
| IT7948905A0 (en) | 1979-05-02 |
| LU81065A1 (en) | 1979-06-19 |
| GB2025197B (en) | 1983-04-27 |
| IE48347B1 (en) | 1984-12-26 |
| DE2830918C2 (en) | 1987-07-09 |
| DE2830918A1 (en) | 1980-01-31 |
| BE874511A (en) | 1979-06-18 |
| FR2430725A1 (en) | 1980-02-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3506937A1 (en) | DEHYDRATED PULSE PRODUCTS AND METHOD FOR THEIR PRODUCTION | |
| DE2939407A1 (en) | METHOD FOR PRODUCING AN EDIBLE, DEHYDRATED MEAT PRODUCT | |
| DE3881597T2 (en) | Procedure for preparing a pre-cooked paella. | |
| CH499272A (en) | Dry edible food concentrate | |
| DE2449902C2 (en) | ||
| DE3538805C2 (en) | ||
| DE19535582C2 (en) | Seasoning mix for the frozen food industry | |
| CH638959A5 (en) | METHOD FOR PRODUCING DEEP FROZEN POTS. | |
| CH644998A5 (en) | METHOD FOR APPLYING TASTE TO FROZEN FOODSTUFFS. | |
| DE2424807A1 (en) | DRY FOOD MIXTURE AND PROCESS FOR THEIR PRODUCTION | |
| DE2032753A1 (en) | Process for the production of a partially cooked food | |
| DE2910292A1 (en) | PRODUCT FOR GRILLING, FRYING OR DEEP FRYING BASED ON MINCED MEAT | |
| CH631326A5 (en) | Low-calorie almond and hazelnut composition | |
| DE1936465B2 (en) | Process for the production of dry flake products which swell in hot water | |
| EP0843973A2 (en) | Method for production of edible products containing meat in the form of small sausages or rolls | |
| DE1945543C3 (en) | Process for the production of a pastry-like or powdered food enriched with protein | |
| DE2455050A1 (en) | Semi-finished base for food products - contg. meat and vegetables with additives prepd cold and quick frozen to avoid loss of nutritional value | |
| DE2135842A1 (en) | PROCESS FOR THE MANUFACTURE OF SUGAR AND FAT ALMOND / NUTBREADS (KNUSPERGEBAECK) OR COATING AND PRODUCTS PROVIDED WITH IT, AND A PRODUCT FOR CARRYING OUT THE PROCESS | |
| EP0071114B1 (en) | Potato preparation | |
| DE1904658A1 (en) | Seasoned butter or other edible fat for - preparation of grilled or quickly fried food | |
| DE19517585C1 (en) | Freezable omelette and stirred egg mixt. giving succulent cooked prod. | |
| DE2042187A1 (en) | Process for making a frozen food package | |
| AT237425B (en) | Process for making a food product | |
| CH698251B1 (en) | Meat containing foods. | |
| DE102006001049A1 (en) | Food product, useful as finger food, comprises a filling surrounded by a dough coat having mushroom, meat or fish, vegetables, ham and/or bacon, meat broth and/or vegetable broth, oil or fat, onion, cheese, and sweetened fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |