NI201900106A - PROCEDURE FOR THE MANUFACTURE OF DRY POROUS FOOD PRODUCTS - Google Patents

PROCEDURE FOR THE MANUFACTURE OF DRY POROUS FOOD PRODUCTS

Info

Publication number
NI201900106A
NI201900106A NI201900106A NI201900106A NI201900106A NI 201900106 A NI201900106 A NI 201900106A NI 201900106 A NI201900106 A NI 201900106A NI 201900106 A NI201900106 A NI 201900106A NI 201900106 A NI201900106 A NI 201900106A
Authority
NI
Nicaragua
Prior art keywords
frozen
procedure
manufacture
food products
dry porous
Prior art date
Application number
NI201900106A
Other languages
Spanish (es)
Inventor
D Durance Timothy
Zhang Guopeng
Original Assignee
Enwave 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 Enwave Corp filed Critical Enwave Corp
Priority to NI201900106A priority Critical patent/NI201900106A/en
Publication of NI201900106A publication Critical patent/NI201900106A/en

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  • Preparation Of Fruits And Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

Un procedimiento de fabricación de un tentempié deshidratado, poroso y crujiente, de hortaliza, de carne o de marisco. Se congela una porción de hortaliza, tal como patata, batata, zanahoria, remolacha o chirivía, o una porción de carne o de marisco, formándose cristales de hielo en la porción de alimento. La porción congelada es expuesta a una radiación de microondas en un deshidratador de microondas a una presión de vacío en la cual el punto de ebullición del agua está por encima de 0 °C, causando que la porción congelada se descongele y que el agua se evapore de la porción descongelada. La evaporación deja poros que fueron formados por los cristales de hielo en la porción de alimento, dando como resultado un tentempié deshidratado, poroso y crujiente.A process for making a dehydrated, porous and crunchy snack made of vegetables, meat or seafood. A portion of vegetable, such as potato, sweet potato, carrot, beet or parsnip, or a portion of meat or seafood is frozen, ice crystals forming in the portion of food. The frozen portion is exposed to microwave radiation in a microwave dehydrator at a vacuum pressure in which the boiling point of the water is above 0 ° C, causing the frozen portion to thaw and the water to evaporate. of the thawed portion. Evaporation leaves pores that were formed by ice crystals in the food portion, resulting in a dehydrated, porous and crunchy snack.

NI201900106A 2019-10-10 2019-10-10 PROCEDURE FOR THE MANUFACTURE OF DRY POROUS FOOD PRODUCTS NI201900106A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
NI201900106A NI201900106A (en) 2019-10-10 2019-10-10 PROCEDURE FOR THE MANUFACTURE OF DRY POROUS FOOD PRODUCTS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NI201900106A NI201900106A (en) 2019-10-10 2019-10-10 PROCEDURE FOR THE MANUFACTURE OF DRY POROUS FOOD PRODUCTS

Publications (1)

Publication Number Publication Date
NI201900106A true NI201900106A (en) 2020-03-11

Family

ID=70472025

Family Applications (1)

Application Number Title Priority Date Filing Date
NI201900106A NI201900106A (en) 2019-10-10 2019-10-10 PROCEDURE FOR THE MANUFACTURE OF DRY POROUS FOOD PRODUCTS

Country Status (1)

Country Link
NI (1) NI201900106A (en)

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