HU202086B - Method for producing dry, lumpy aromated bun-bread suitable for making dumplings - Google Patents
Method for producing dry, lumpy aromated bun-bread suitable for making dumplings Download PDFInfo
- Publication number
- HU202086B HU202086B HU876026A HU602687A HU202086B HU 202086 B HU202086 B HU 202086B HU 876026 A HU876026 A HU 876026A HU 602687 A HU602687 A HU 602687A HU 202086 B HU202086 B HU 202086B
- Authority
- HU
- Hungary
- Prior art keywords
- weight
- parts
- bread
- minutes
- rolls
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 235000008429 bread Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002245 particle Substances 0.000 claims abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 125000003118 aryl group Chemical group 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000015927 pasta Nutrition 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000012785 bread rolls Nutrition 0.000 description 10
- 235000013601 eggs Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 238000010411 cooking Methods 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 235000009421 Myristica fragrans Nutrition 0.000 description 3
- 244000270834 Myristica fragrans Species 0.000 description 3
- 235000011203 Origanum Nutrition 0.000 description 3
- 240000000783 Origanum majorana Species 0.000 description 3
- 240000009164 Petroselinum crispum Species 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000001702 nutmeg Substances 0.000 description 3
- 235000011197 perejil Nutrition 0.000 description 3
- 239000001931 piper nigrum l. white Substances 0.000 description 3
- 235000012794 white bread Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000012490 fresh bread Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000011236 particulate material Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH5227/86A CH672973A5 (enrdf_load_stackoverflow) | 1986-12-29 | 1986-12-29 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| HUT47003A HUT47003A (en) | 1989-01-30 |
| HU202086B true HU202086B (en) | 1991-02-28 |
Family
ID=4290075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HU876026A HU202086B (en) | 1986-12-29 | 1987-12-28 | Method for producing dry, lumpy aromated bun-bread suitable for making dumplings |
Country Status (6)
| Country | Link |
|---|---|
| AT (1) | AT393064B (enrdf_load_stackoverflow) |
| CH (1) | CH672973A5 (enrdf_load_stackoverflow) |
| CS (1) | CS272781B2 (enrdf_load_stackoverflow) |
| DD (1) | DD265785A5 (enrdf_load_stackoverflow) |
| DE (1) | DE3735354A1 (enrdf_load_stackoverflow) |
| HU (1) | HU202086B (enrdf_load_stackoverflow) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1785041A1 (en) * | 2005-11-14 | 2007-05-16 | Unilever N.V. | Process for the preparation of croûtons |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1011269B (de) * | 1955-04-28 | 1957-06-27 | Daniel Albrecht Schmidt | Verfahren zur Herstellung von Paniermehl |
| AT231254B (de) * | 1962-07-24 | 1964-01-27 | Leopold Leitner | Verfahren zur Herstellung von Knödeln |
| AT290270B (de) * | 1969-04-02 | 1971-05-25 | Knorr Nahrungsmittel Gmbh | Verfahren zur Herstellung eines vorgefertigten Trockenproduktes für die Zubereitung von Semmelknödeln |
| DE2966770D1 (en) * | 1979-12-18 | 1984-04-12 | Gen Foods Corp | A process for making a high density bread suitable for use in a stuffing mix and a stuffing mix prepared therefrom |
| DE3308375A1 (de) * | 1983-03-09 | 1984-09-13 | Pfanni-Werke Otto Eckart KG, 8000 München | Mischung fuer semmelknoedel und verfahren zu ihrer herstellung |
-
1986
- 1986-12-29 CH CH5227/86A patent/CH672973A5/de not_active IP Right Cessation
-
1987
- 1987-10-19 DE DE19873735354 patent/DE3735354A1/de active Granted
- 1987-10-28 AT AT2838/87A patent/AT393064B/de not_active IP Right Cessation
- 1987-12-22 DD DD87311012A patent/DD265785A5/de not_active IP Right Cessation
- 1987-12-28 CS CS998187A patent/CS272781B2/cs unknown
- 1987-12-28 HU HU876026A patent/HU202086B/hu not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| CH672973A5 (enrdf_load_stackoverflow) | 1990-01-31 |
| CS998187A2 (en) | 1990-06-13 |
| AT393064B (de) | 1991-08-12 |
| ATA283887A (de) | 1991-01-15 |
| DE3735354C2 (enrdf_load_stackoverflow) | 1991-12-19 |
| DD265785A5 (de) | 1989-03-15 |
| DE3735354A1 (de) | 1988-07-07 |
| CS272781B2 (en) | 1991-02-12 |
| HUT47003A (en) | 1989-01-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2010084952A1 (ja) | 米を原料とする食材並びにこれを用いた加工食品並びにそれらの製造法 | |
| US3800056A (en) | Process for making peanut flakes | |
| KR20140071426A (ko) | 전곡미 세절 제품의 제조 | |
| JP3455961B2 (ja) | 膨化食品の製造方法及び膨化食品生地 | |
| US4062979A (en) | Spray dried mustard flour | |
| US2272990A (en) | Fruit product and method | |
| US4847107A (en) | Preparation of food product | |
| RU2112380C1 (ru) | Способ производства экструдированных изделий типа хлебных палочек | |
| JP2015518732A (ja) | 含有物を有するシュレッド加工製品の製造 | |
| US3640728A (en) | Instant oat cereal product | |
| EP0136335B1 (de) | Mischung für semmelknödel und verfahren zu ihrer herstellung | |
| DE60006437T2 (de) | Nach Rehydratisierung fritierbare Nahrungsmittelprodukte und Verfahren ihrer Herstellung | |
| HU202086B (en) | Method for producing dry, lumpy aromated bun-bread suitable for making dumplings | |
| JPS6320501B2 (enrdf_load_stackoverflow) | ||
| JP7518850B2 (ja) | フライ食品用衣材 | |
| EP0326253A1 (en) | Cereal composite | |
| JPH01235554A (ja) | そばめんの製造方法 | |
| Powder et al. | Dietary fiber breads containing gobo residue, gobo holocellulose, and konjac powder | |
| JPH062034B2 (ja) | 揚げ衣用ミツクス | |
| KR0180528B1 (ko) | 재수화성 육류 및 생선 가니쉬 | |
| JP4716393B2 (ja) | パン粉およびパン粉の製造方法 | |
| JPH0229303B2 (enrdf_load_stackoverflow) | ||
| US2283115A (en) | Breakfast cereal | |
| JP2022150940A (ja) | 熱処理小麦ふすまの製造方法、及び加工食品の製造方法 | |
| CN117546892A (zh) | 具有改进面包产率、品质和口感的组合物及制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| HMM4 | Cancellation of final prot. due to non-payment of fee |