DE177075C - - Google Patents
Info
- Publication number
- DE177075C DE177075C DENDAT177075D DE177075DA DE177075C DE 177075 C DE177075 C DE 177075C DE NDAT177075 D DENDAT177075 D DE NDAT177075D DE 177075D A DE177075D A DE 177075DA DE 177075 C DE177075 C DE 177075C
- Authority
- DE
- Germany
- Prior art keywords
- egg
- egg yolk
- fat
- yolk
- liquids
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 235000013345 egg yolk Nutrition 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Meat, Egg Or Seafood Products (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE177075C true DE177075C (en:Method) | 1900-01-01 |
Family
ID=441578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT177075D Expired DE177075C (en:Method) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE177075C (en:Method) |
-
0
- DE DENDAT177075D patent/DE177075C/de not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69426823T2 (de) | Eigelb enthaltende, hitzestabile Öl-in-Wasser Emulsionen und Verfahren zur Herstellung derselben. | |
| DE177075C (en:Method) | ||
| DE2162160A1 (de) | Verfahren zur Herstellung von lockeren Desserts | |
| EP3216354A1 (de) | Eiklar-ersatzprodukt | |
| DE2250310C3 (de) | Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe | |
| US334430A (en) | Art of making butter | |
| DE2345045A1 (de) | Verfahren zur herstellung stark fetthaltiger, pastoeser brotaufstriche | |
| DE3018956C2 (de) | Verfahren und Verwendung einer Vorrichtung zum Herstellen einer Buttersauce | |
| DE2110854C3 (de) | Verfahren zur Herstellung von EiweiBkonzentraten | |
| DE1517112A1 (de) | Herstellung von Tomatensosse | |
| DE3039797A1 (de) | Verfahren und vorrichtung zum herstellen von insbesondere schaumigen speisen | |
| DE3213130A1 (de) | Verfahren zur herstellung eines erfrischenden, kalorienarmen nahrungsmittels | |
| DE3425585A1 (de) | Rahm-halbfertig-schnellgericht | |
| DE666685C (de) | Verfahren zur Herstellung eines geleeartigen Nahrungsmittels | |
| DE356938C (de) | Verfahren zur Herstellung von haltbaren Genussmitteln aus eiweisshaltigen Fluessigkeiten und Trauben- oder sauren Obstsaeften | |
| DE2021500A1 (de) | Verfahren zur Herstellung und Haltbarmachung von Milch-Mischgetraenken | |
| AT90444B (de) | Verfahren zur Herstellung eines fleischextraktähnlichen Präparates. | |
| DE97057C (en:Method) | ||
| DE202013105618U1 (de) | Buttercreme | |
| DE725811C (de) | Verfahren zur Herstellung von eiweisshaltigen Suppen, Sossen u. dgl. | |
| DE275401C (en:Method) | ||
| US257513A (en) | Phebe s | |
| DE202015009115U1 (de) | Formfleisch-Zusammensetzung und kombinierter Formfleisch-Fleisch-Rohling | |
| DE202023000686U1 (de) | veganer Kajmak | |
| AT204698B (de) | Verfahren zur Herstellung eines Autolysates aus Eiweißstoffen |