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Individual
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Individual
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Priority to ES1970159232UpriorityCriticalpatent/ES159232Y/en
Publication of ES159232UpublicationCriticalpatent/ES159232U/en
Application grantedgrantedCritical
Publication of ES159232YpublicationCriticalpatent/ES159232Y/en
General Preparation And Processing Of Foods
(AREA)
Abstract
Textured sachet perfected to carry out brews and macerations, of the type consisting of a closed receptacle containing the product to be marinated, cooked or infused, and submerged in the corresponding liquid to give rise to the process, characterized essentially by the fact of consisting of a cut portion of a tubular band consisting of a dielectric fabric, imputrescible, stainless and unalterable at any ph, resistant to the temperature of the liquid in which the sachet must be submerged, and indestructible by the effect of additional agitation or compression that is exerted to accelerate the process ; whose cut portion is heat sealed at the ends and thus encloses the product to be treated in order to obtain cooking or maceration, with the particularity that the resulting sachet, due to its constitution, makes the provision of an auxiliary element for its extraction unnecessary. Liquid where it is submerged. (Machine-translation by Google Translate, not legally binding)
ES1970159232U1970-06-091970-06-09
TEXTURED BALL PERFECTED TO MAKE COOKIES AND MARKINGS.
ExpiredES159232Y
(en)
A procedure to improve the properties of a fat that is adequate for its employment in frying. (Machine-translation by Google Translate, not legally binding)
A procedure to treat soybean flour which has already been extracted with solvent and contains liquid (Machine-translation by Google Translate, not legally binding)
A procedure, with the corresponding apparatus, for the preheating of fruits and vegetables before their linking. (Machine-translation by Google Translate, not legally binding)