HRP20201964T1 - Postupak proizvodnje čipsa od sira i čipsa od sazrelog sira - Google Patents
Postupak proizvodnje čipsa od sira i čipsa od sazrelog sira Download PDFInfo
- Publication number
- HRP20201964T1 HRP20201964T1 HRP20201964TT HRP20201964T HRP20201964T1 HR P20201964 T1 HRP20201964 T1 HR P20201964T1 HR P20201964T T HRP20201964T T HR P20201964TT HR P20201964 T HRP20201964 T HR P20201964T HR P20201964 T1 HRP20201964 T1 HR P20201964T1
- Authority
- HR
- Croatia
- Prior art keywords
- amount
- slices
- cheese
- pepper
- temperature
- Prior art date
Links
- 235000013351 cheese Nutrition 0.000 title claims 17
- 238000000034 method Methods 0.000 title claims 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 8
- 235000002566 Capsicum Nutrition 0.000 claims 6
- 239000006002 Pepper Substances 0.000 claims 6
- 241000722363 Piper Species 0.000 claims 6
- 235000016761 Piper aduncum Nutrition 0.000 claims 6
- 235000017804 Piper guineense Nutrition 0.000 claims 6
- 235000008184 Piper nigrum Nutrition 0.000 claims 6
- 240000002234 Allium sativum Species 0.000 claims 4
- 235000004611 garlic Nutrition 0.000 claims 4
- 238000001035 drying Methods 0.000 claims 3
- 238000007710 freezing Methods 0.000 claims 3
- 230000008014 freezing Effects 0.000 claims 3
- 229940116257 pepper extract Drugs 0.000 claims 3
- 239000000052 vinegar Substances 0.000 claims 3
- 235000021419 vinegar Nutrition 0.000 claims 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 3
- 235000013628 Lantana involucrata Nutrition 0.000 claims 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims 2
- 240000007673 Origanum vulgare Species 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 229960004106 citric acid Drugs 0.000 claims 2
- 239000012141 concentrate Substances 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 241001499808 Allium atrorubens Species 0.000 claims 1
- 239000006000 Garlic extract Substances 0.000 claims 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 1
- 240000002129 Malva sylvestris Species 0.000 claims 1
- 235000006770 Malva sylvestris Nutrition 0.000 claims 1
- 235000010676 Ocimum basilicum Nutrition 0.000 claims 1
- 240000007926 Ocimum gratissimum Species 0.000 claims 1
- 240000009164 Petroselinum crispum Species 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 229960004543 anhydrous citric acid Drugs 0.000 claims 1
- 229940041514 candida albicans extract Drugs 0.000 claims 1
- 230000000694 effects Effects 0.000 claims 1
- 238000001704 evaporation Methods 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 235000020706 garlic extract Nutrition 0.000 claims 1
- 239000002184 metal Substances 0.000 claims 1
- 235000011197 perejil Nutrition 0.000 claims 1
- 230000005070 ripening Effects 0.000 claims 1
- 230000000630 rising effect Effects 0.000 claims 1
- 238000001291 vacuum drying Methods 0.000 claims 1
- 239000012138 yeast extract Substances 0.000 claims 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/0976—Freezing; Treating cheese in frozen state; Thawing of frozen cheese
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/10—Cheese characterised by a specific form
-
- 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
-
- 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
- A23V2300/00—Processes
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Claims (11)
1. Postupak proizvodnju čipsa od sira od bilo kojeg tipa sira uključujući Gouda i druge zrele sireve sadrži
- rezanje sira na kriške debljine od 1 mm do 7 mm, duljine/širine 10-80 mm,
- smrzavanje kriški u hladnom zračnom toku na temperaturi ispod minus 20 °C tokom 5 do 40 minuta i zatim
- podizanje brzim isparavanjem vode zbog primjene mikrovalnog i vakuumskog sušenja, naznačeno time što
koraku smrzavanja prethodi sušenje i hlađenje pri čemu korak sušenja sadrži sušenje na temperaturi od 20 °C do 90 °C tokom 30 minuta do 200 minuta sve dok ne dostigne sadržaj vlage kriški čipsa od 10% do 50% nakon čega slijedi hlađenje zrakom na temperaturi od oko 15°C.
2. Postupak prema patentnom zahtjevu 1, naznačen time što se sir provjerava s detektorom metala prije rezanja na kriške, zatim se kriške režu rezačem i provjerava se da ne sadrže nikakva strana tijela, nakon čega kriške sira prolaze proces smrzavanja.
3. Postupak prema bilo kojem od patentnih zahtjeva 1 ili 2, naznačen time što se korak podizanja provodi u mikrovalnom i vakuumskom sušaču tokom 1 min do 20 minuta pod tlakom od 15 do 100 hPa.
4. Postupak prema bilo kojem od patentnih zahtjeva 1 do 3, naznačen time što su kriške sira konačno osušena do sadržaja vlage ispod 9% što proizvodi efekt hrskavosti, i zatim se kriške sira pregledaju na rešetki sita i prihvaćena frakcija se pakuje u vrećice.
5. Postupak prema bilo kojem od patentnih zahtjeva 1 do 4, naznačen time što se prethodno osušena kriške sira smrzavaju do temperature od minus 5 °C do minus 50 °C u hladnom zračnom toku s temperaturom od minus 20 °C do minus 150 °C, nakon čega se sazrijevanje provodi u mikrovalnom i vakuumskom sušaču tokom 1 min do 20 min pod tlakom od 15 do 100 hPa do sadržaja vlage od 0,2% do 9%.
6. Postupak prema bilo kojem od patentnih zahtjeva 1 do 5, naznačen time što se sazrele kriške sira pomiješaju s nadjevom i potom se kriške konačno osuše na temperaturi od 20°C do 65°C tokom 0,5 do 2 sata, preporučljivo, isječene kriške sira se potope u otopinu octa tokom 2 do 40 minuta.
7. Postupak prema patentnom zahtjevu 6, naznačen time što otopina octa sadrži vinski ocat u količini od 60% - 93%, ekstrakt osušenog kvasca u količini od 0,1% do 20%, limunsku kiselinu u količini od 0,1% do 15%, ekstrakt bibera u količini od 0,1% 15% i koncentrat suhog češnjaka u količini od 0,1% - 15% koji su otopljeni u vodi na temperaturi od 15-25 °C u koncentraciji od 1% - 30%.
8. Postupak prema patentnom zahtjevu 1, naznačen time što se isječena kriške sira potope u otopinu češnjaka na 5 - 30 minuta, pri čemu otopina češnjaka poželjno sadrži ekstrakt češnjaka u količini od 35 - 55%, mljeveni češnjak u količini od 0,1% do 25%, morsku sol u količini od 5% - 32%, limunsku kiselinu u količini od 0,1% do 15% i peršin u količini od 0,1% do 15% koji su otopljeni u vodi na temperaturi od 15-25 °C u koncentraciji od 1 - 30%.
9. Postupak prema patentnom zahtjevu 1, naznačen time što se kriške sira pomiješaju s nadjevom s okusom pizze u količini od 2% do 30% prema težini proizvoda, pri čemu nadjev s okusom pizze poželjno sadrži mljevenu sušenu rajčicu u količini od 40% - 60%, aromu sušene paprike i/ili aromu paprike u količini od 2,25% do 27,6%, ekstrakt papra u količini od 0,1% - 15%, morsku sol u količini od 10%-30%, koncentrat sušenog crvenog luka u količini 2% - 22%, bezvodnu limunsku kiselinu u količini od 0,1% - 15%, mljeveni origano u količini od 0,1% - 20%, i fini bosiljak u količini od 0,1% - 20%.
10. Postupak prema patentnom zahtjevu 1, naznačen time što se sazrele kriške sira pomiješaju s nadjevom od paprike u količini od 1% - 30% u odnosu na težinu proizvoda, pri čemu nadjev od paprike poželjno sadrži aromu sušene paprike i/ili paprike u količini od 50% - 99,8%, ekstrakt papra u količini od 0,1% do 25%, i mljeveni origano u količini od 0,1% do 25%.
11. Postupak prema patentnom zahtjevu 1, naznačen time što se kriške sira prosijavaju na rešetki sita s kvadratnom mrežicom, pri čemu je veličina mrežice 10 mm ili 15 mm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL413205A PL230202B1 (pl) | 2015-07-21 | 2015-07-21 | Sposób wytwarzania chipsów serowych |
| EP16179427.6A EP3120710B1 (en) | 2015-07-21 | 2016-07-14 | Method to produce cheese chips and raised cheese chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20201964T1 true HRP20201964T1 (hr) | 2021-02-05 |
Family
ID=56413515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20201964TT HRP20201964T1 (hr) | 2015-07-21 | 2020-12-07 | Postupak proizvodnje čipsa od sira i čipsa od sazrelog sira |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US11006650B2 (hr) |
| EP (1) | EP3120710B1 (hr) |
| JP (1) | JP6921816B2 (hr) |
| KR (1) | KR102196423B1 (hr) |
| CN (1) | CN108135230B (hr) |
| CA (1) | CA2936640C (hr) |
| CY (1) | CY1123741T1 (hr) |
| DK (1) | DK3120710T3 (hr) |
| ES (1) | ES2836186T3 (hr) |
| HR (1) | HRP20201964T1 (hr) |
| HU (1) | HUE052979T2 (hr) |
| LT (1) | LT3120710T (hr) |
| PL (2) | PL230202B1 (hr) |
| PT (1) | PT3120710T (hr) |
| RS (1) | RS61157B1 (hr) |
| SI (1) | SI3120710T1 (hr) |
| WO (1) | WO2017014656A1 (hr) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1024122B1 (fr) * | 2016-07-27 | 2017-11-16 | Proteifood Sa | Produit alimentaire expanse sec a base de proteine et son procede de fabrication |
| US20180220669A1 (en) * | 2017-02-09 | 2018-08-09 | Whitewave Services, Inc. | System and Method for Producing a Cheese Product With or Without Inclusions |
| PL237480B1 (pl) * | 2017-10-20 | 2021-04-19 | Univ Przyrodniczy W Poznaniu | Sposób wytwarzania przekąski serowej |
| RU2711639C1 (ru) * | 2018-09-05 | 2020-01-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Способ производства творожного продукта, обогащенного растительными компонентами |
| CN111493155A (zh) * | 2020-04-21 | 2020-08-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | 一种奶酪及其制备方法 |
| DE102020112363A1 (de) * | 2020-05-07 | 2021-11-11 | Sachsenmilch Leppersdorf Gmbh | Verfahren zum Herstellen eines expandierten Snackprodukts und damit hergestelltes expandiertes Snackprodukt |
| CN116391764A (zh) * | 2022-12-30 | 2023-07-07 | 奶酪博士(上海)科技有限公司 | 一种奶酪片及其制备方法 |
Family Cites Families (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL107786B1 (en) | 1977-12-31 | 1980-03-31 | Method of liquidating effluents from rock salt mines | |
| JPS5831896B2 (ja) * | 1980-12-10 | 1983-07-09 | 六甲バタ−株式会社 | 膨化チ−ズの製造方法 |
| US4803090A (en) * | 1985-11-13 | 1989-02-07 | Kraft, Inc. | Process for producing a microwave puffed cheese snack |
| US4960605A (en) | 1989-08-03 | 1990-10-02 | Kraft, Inc. | Grated hard Parmesan cheese and method for making same |
| JP3083540B2 (ja) | 1990-08-20 | 2000-09-04 | 株式会社東芝 | マルチプロセッサを用いた交換制御方式 |
| US5795613A (en) * | 1995-01-17 | 1998-08-18 | Specialty Cheese Company, Inc. | Dried cheese pieces of nonmelting cheese and process of making the same |
| DE60223178T2 (de) * | 2002-01-25 | 2008-08-07 | Jeffry, Raymond, Steve, Delhaye | Verfahren zur herstellung von käseerzeugnissen und danach erhältliche käseerzeugnisse |
| JP2004097066A (ja) * | 2002-09-09 | 2004-04-02 | Food Institute International:Kk | 乾燥チーズの製造方法 |
| US20050031758A1 (en) * | 2003-08-08 | 2005-02-10 | Paul Scharfman | Dried cheese snack and methods of making the same |
| ES2276264T3 (es) * | 2004-07-09 | 2007-06-16 | Luigi Prestini | Procedimiento de preparacion de un producto lacteo desmenuzable con estructura expandida. |
| US7521078B2 (en) * | 2004-10-15 | 2009-04-21 | Kraft Foods Global Brands Llc | Puffed cheese product and process for making same |
| RU2312521C2 (ru) | 2005-12-20 | 2007-12-20 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Способ производства экструдированных сырных зерновых палочек (варианты) |
| US20080179318A1 (en) * | 2007-01-30 | 2008-07-31 | Christopher John Cornwell | Apparatus and Method for Vacuum Microwave Drying of Food Products |
| US20080181994A1 (en) * | 2007-01-30 | 2008-07-31 | Frito-Lay North America, Inc. | Apparatus and Method for Vacuum Microwave Drying of Food Products |
| US20100104726A1 (en) * | 2008-10-23 | 2010-04-29 | Freeze-Dry Foods Limited | Shelf stable bubbled cheese product and process for making same |
| MX344789B (es) * | 2010-03-12 | 2017-01-06 | Arla Foods Amba * | Un producto reticulado de base lactea. |
| WO2012034218A2 (en) * | 2010-09-13 | 2012-03-22 | Greg Stromotich | Puffed cheese product and process for making same |
| CN101999474B (zh) * | 2010-09-25 | 2012-10-31 | 艾习寿 | 油渍加味水牛奶酪及制作方法 |
| PL223037B1 (pl) | 2011-09-13 | 2016-09-30 | Radaś Adam Membra | Sposób wytwarzania chipsów serowych |
| RU2489890C1 (ru) | 2012-05-03 | 2013-08-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Способ получения чипсов из натурального сыра |
| CN104769377B (zh) * | 2012-12-07 | 2017-03-08 | 能波公司 | 有机材料的微波真空干燥 |
| WO2014173416A2 (en) * | 2013-04-22 | 2014-10-30 | Arla Foods Amba | An aerated cheese product |
| RU2677131C2 (ru) * | 2013-12-20 | 2019-01-15 | Бонгрэн Са | Сухой сырный или молочный пищевой продукт типа закуски и способ его производства |
| FR3015183B1 (fr) * | 2013-12-20 | 2017-05-05 | Bongrain Sa | Produit alimentaire fromager sec de type snack et son procede de fabrication |
-
2015
- 2015-07-21 PL PL413205A patent/PL230202B1/pl unknown
-
2016
- 2016-07-14 PL PL16179427T patent/PL3120710T3/pl unknown
- 2016-07-14 WO PCT/PL2016/050033 patent/WO2017014656A1/en active Application Filing
- 2016-07-14 JP JP2018523733A patent/JP6921816B2/ja active Active
- 2016-07-14 ES ES16179427T patent/ES2836186T3/es active Active
- 2016-07-14 KR KR1020187004320A patent/KR102196423B1/ko active IP Right Grant
- 2016-07-14 PT PT161794276T patent/PT3120710T/pt unknown
- 2016-07-14 EP EP16179427.6A patent/EP3120710B1/en active Active
- 2016-07-14 LT LTEP16179427.6T patent/LT3120710T/lt unknown
- 2016-07-14 RS RS20201479A patent/RS61157B1/sr unknown
- 2016-07-14 DK DK16179427.6T patent/DK3120710T3/da active
- 2016-07-14 SI SI201631012T patent/SI3120710T1/sl unknown
- 2016-07-14 HU HUE16179427A patent/HUE052979T2/hu unknown
- 2016-07-14 CN CN201680042454.2A patent/CN108135230B/zh active Active
- 2016-07-20 CA CA2936640A patent/CA2936640C/en active Active
- 2016-07-21 US US15/215,949 patent/US11006650B2/en active Active
-
2020
- 2020-12-04 CY CY20201101151T patent/CY1123741T1/el unknown
- 2020-12-07 HR HRP20201964TT patent/HRP20201964T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CN108135230A (zh) | 2018-06-08 |
| DK3120710T3 (da) | 2020-12-14 |
| KR102196423B1 (ko) | 2020-12-30 |
| PT3120710T (pt) | 2021-01-06 |
| PL230202B1 (pl) | 2018-10-31 |
| JP6921816B2 (ja) | 2021-08-18 |
| LT3120710T (lt) | 2020-12-28 |
| CA2936640A1 (en) | 2017-01-21 |
| PL3120710T3 (pl) | 2021-05-04 |
| RS61157B1 (sr) | 2021-01-29 |
| EP3120710B1 (en) | 2020-09-09 |
| PL413205A1 (pl) | 2017-01-30 |
| CY1123741T1 (el) | 2022-03-24 |
| SI3120710T1 (sl) | 2021-01-29 |
| WO2017014656A1 (en) | 2017-01-26 |
| KR20180034483A (ko) | 2018-04-04 |
| JP2018526023A (ja) | 2018-09-13 |
| US20170020155A1 (en) | 2017-01-26 |
| CN108135230B (zh) | 2021-11-23 |
| CA2936640C (en) | 2022-03-15 |
| ES2836186T3 (es) | 2021-06-24 |
| HUE052979T2 (hu) | 2021-05-28 |
| EP3120710A1 (en) | 2017-01-25 |
| US11006650B2 (en) | 2021-05-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| HRP20201964T1 (hr) | Postupak proizvodnje čipsa od sira i čipsa od sazrelog sira | |
| CN103211177A (zh) | 一种冻干果蔬酥片的制备方法 | |
| CA2834396C (en) | A process for preparing a dehydrated food composition | |
| Ochida et al. | A review on postharvest storage, processing and preservation of tomatoes (Lycopersicon esculentum Mill) | |
| HRP20171192T1 (hr) | Suhi sir ili mliječni snack proizvod i postupak za njihovu proizvodnju | |
| Derossi et al. | Application of pulsed vacuum acidification for the pH reduction of mushrooms | |
| WO2017140439A1 (en) | A process for preparing a dehydrated food composition | |
| CN106071914A (zh) | 一种冻干牦牛肉的加工方法 | |
| CN104170945B (zh) | 一种红阳猕猴桃复合保鲜技术及其实施方法 | |
| Padmanaban et al. | Increasing the shelf-life of papaya through vacuum packing | |
| CN104146058A (zh) | 一种控制杨梅采后腐败及花色苷降解的复合涂膜保鲜方法 | |
| EP2617289A2 (en) | Method for dehydro-roasting | |
| CN103652835B (zh) | 一种香菇粉的制备方法 | |
| JPH08280325A (ja) | 冷凍野菜の品質改善法 | |
| Bhuvaneswari et al. | Effect of packaging and storage temperature on shelf-life of minimally processed onion (Allium cepa L.) | |
| Siow et al. | Canned, frozen and dried pineapple | |
| CN106305989A (zh) | 速冻真空干燥水蜜桃脆片的加工方法 | |
| Kumar et al. | Vitamin C content in chitosan coating guava. | |
| JP2012016310A (ja) | 乾燥果実の製造方法及び乾燥果実 | |
| Ravula et al. | Effect of process variables on osmotic dehydration of carrot slices | |
| Gouda et al. | Rehydration characteristics of dehydrated different onion slices | |
| Inthamat et al. | Effect of lemon basil (Ocimum basilicum) seed mucilage and Chinese quince (Pseudocydonia sinensis) seed mucilage coating to cherry tomato (Solanum lycopersicum'Sida') fruits | |
| CN108497044A (zh) | 一种脱水蔬菜加工方法 | |
| CN106359555A (zh) | 一种莴笋叶的长时保鲜方法 | |
| KR101963052B1 (ko) | 나물의 냉동방법 및 이에 따라 냉동된 나물의 해동방법 |