DE303471C - - Google Patents
Info
- Publication number
- DE303471C DE303471C DENDAT303471D DE303471DA DE303471C DE 303471 C DE303471 C DE 303471C DE NDAT303471 D DENDAT303471 D DE NDAT303471D DE 303471D A DE303471D A DE 303471DA DE 303471 C DE303471 C DE 303471C
- Authority
- DE
- Germany
- Prior art keywords
- potatoes
- chopped
- schnitzel
- heated
- drying
- 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.)
- Active
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 244000061456 Solanum tuberosum Species 0.000 claims description 15
- 235000012015 potatoes Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 4
- 239000002918 waste heat Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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)
- Preparation Of Fruits And Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE303471C true DE303471C (https=) |
Family
ID=557182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT303471D Active DE303471C (https=) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE303471C (https=) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1107058B (de) * | 1958-02-15 | 1961-05-18 | Diamalt Ag | Verfahren zur Herstellung von kuechenfertigen Kartoffeltrocken-produkten |
-
0
- DE DENDAT303471D patent/DE303471C/de active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1107058B (de) * | 1958-02-15 | 1961-05-18 | Diamalt Ag | Verfahren zur Herstellung von kuechenfertigen Kartoffeltrocken-produkten |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3437482B1 (en) | Method for producing textured protein material | |
| DE2036683A1 (de) | Eßbares, Naturfleisch ahnliches Kunst fleisch und Verfahren zu seiner Herstellung | |
| DE303471C (https=) | ||
| EP3086661B1 (de) | Marinade zum tumbeln eines fleischprodukts | |
| CN109329441A (zh) | 一种即食型火麻仁、澳洲坚果休闲食品的制备方法 | |
| AT517355A4 (de) | Obstsaftkonzentrat für eine Marinade | |
| CN1209984C (zh) | 一种制作酱茄子的方法 | |
| KR101196193B1 (ko) | 뽕잎 돼지감자차의 제조방법 | |
| US1165924A (en) | Preparation of meat products. | |
| DE69106733T2 (de) | Fleischbehandlung. | |
| ESCUETA et al. | Effect of coconut cream addition to soymilk on the composition, texture, and sensory properties of tofu | |
| DE2110854C3 (de) | Verfahren zur Herstellung von EiweiBkonzentraten | |
| CA1103984A (en) | Process for preparing squid products | |
| DD204837A1 (de) | Verfahren zur herstellung von fleischerzeugnissen aus zerkleinertem material | |
| DE1692581C3 (de) | Verfahren zum Herstellen getrockneter Kartoffelstückchen | |
| DE2336367C2 (de) | Verfahren zum Gewinnen oder Extrahieren von Kariteebutter | |
| JPS59143544A (ja) | 赤身魚肉製品 | |
| CN118634288A (zh) | 一种蜜制天麻片及其制备方法 | |
| DE4039130C1 (https=) | ||
| CN115517340A (zh) | 一种香辣即食腐竹及其制备方法 | |
| CN120814615A (zh) | 一种胶原蛋白强化型牛肉干及制备方法 | |
| CN119279059A (zh) | 一种化橘红-罗汉果-山楂复合果丹皮及其制备方法 | |
| DE860597C (de) | Verfahren zur Herstellung einer Getreiderohkost | |
| DE951970C (de) | Verfahren zur Herstellung eines proteinhaltigen Nahrungsmittels | |
| Snyder et al. | Losses in boiling vegetables and the composition and digestibility of potatoes and eggs |