ES289913A3 - Method for preparing a fruit taste base (Machine-translation by Google Translate, not legally binding) - Google Patents

Method for preparing a fruit taste base (Machine-translation by Google Translate, not legally binding)

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Publication number
ES289913A3
ES289913A3 ES0289913A ES289913A ES289913A3 ES 289913 A3 ES289913 A3 ES 289913A3 ES 0289913 A ES0289913 A ES 0289913A ES 289913 A ES289913 A ES 289913A ES 289913 A3 ES289913 A3 ES 289913A3
Authority
ES
Spain
Prior art keywords
translation
preparing
machine
legally binding
google translate
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
Application number
ES0289913A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
PAN CITRUS CORP
Original Assignee
PAN CITRUS CORP
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by PAN CITRUS CORP filed Critical PAN CITRUS CORP
Priority to ES0289913A priority Critical patent/ES289913A3/en
Publication of ES289913A3 publication Critical patent/ES289913A3/en
Expired legal-status Critical Current

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Abstract

Method for preparing a fruit flavor base, characterized in that it comprises shredding the fruit to produce a shredded dough, moving the dough from a first extraction stage to a second extraction stage, passing liquid at a temperature comprised between 90º F and 140º F countercurrent through the moving mass to produce a liquid mixture of the extracted flavor components, continuing the movement of the dough towards the second extraction stage for the subsequent extraction of flavor components thereof, directing a portion of the resulting liquid mixture when stored and mixing the remainder of the resulting liquid mixture with the liquid passing through the aforementioned first extraction stage. (Machine-translation by Google Translate, not legally binding)
ES0289913A 1963-07-11 1963-07-11 Method for preparing a fruit taste base (Machine-translation by Google Translate, not legally binding) Expired ES289913A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES0289913A ES289913A3 (en) 1963-07-11 1963-07-11 Method for preparing a fruit taste base (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES0289913A ES289913A3 (en) 1963-07-11 1963-07-11 Method for preparing a fruit taste base (Machine-translation by Google Translate, not legally binding)

Publications (1)

Publication Number Publication Date
ES289913A3 true ES289913A3 (en) 1963-10-16

Family

ID=34496626

Family Applications (1)

Application Number Title Priority Date Filing Date
ES0289913A Expired ES289913A3 (en) 1963-07-11 1963-07-11 Method for preparing a fruit taste base (Machine-translation by Google Translate, not legally binding)

Country Status (1)

Country Link
ES (1) ES289913A3 (en)

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