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PAN CITRUS CORP
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PAN CITRUS CORP
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Application filed by PAN CITRUS CORPfiledCriticalPAN CITRUS CORP
Priority to ES0289913ApriorityCriticalpatent/ES289913A3/en
Publication of ES289913A3publicationCriticalpatent/ES289913A3/en
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)
ES0289913A1963-07-111963-07-11Method for preparing a fruit taste base (Machine-translation by Google Translate, not legally binding)
ExpiredES289913A3
(en)
Procedure for the preparation of a cosmetic composition for the conservation and regeneration of the dermis. (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)