TH1801002581A - Processing methods to produce noodle dishes with low oil content and other foods that are produced by Same method - Google Patents
Processing methods to produce noodle dishes with low oil content and other foods that are produced by Same methodInfo
- Publication number
- TH1801002581A TH1801002581A TH1801002581A TH1801002581A TH1801002581A TH 1801002581 A TH1801002581 A TH 1801002581A TH 1801002581 A TH1801002581 A TH 1801002581A TH 1801002581 A TH1801002581 A TH 1801002581A TH 1801002581 A TH1801002581 A TH 1801002581A
- Authority
- TH
- Thailand
- Prior art keywords
- page
- food
- fangdo
- cooking
- texture
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract 9
- 235000012149 noodles Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract 7
- 230000000111 anti-oxidant Effects 0.000 claims abstract 4
- 239000003963 antioxidant agent Substances 0.000 claims abstract 4
- 238000010411 cooking Methods 0.000 claims abstract 4
- 230000035943 smell Effects 0.000 claims abstract 4
- 230000001953 sensory Effects 0.000 claims abstract 3
- 239000007800 oxidant agent Substances 0.000 claims abstract 2
- 230000001590 oxidative Effects 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 claims 2
- 235000019634 flavors Nutrition 0.000 claims 2
- 241000211181 Manta Species 0.000 claims 1
- 229920002472 Starch Polymers 0.000 claims 1
- 230000002429 anti-coagulation Effects 0.000 claims 1
- 239000003146 anticoagulant agent Substances 0.000 claims 1
- 238000009529 body temperature measurement Methods 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000001497 healthy food Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000010422 painting Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
Abstract
------31/07/2561------(OCR) หน้า 1 ของจำนวน 1 หน้าบทสรุปการประดิษฐ์กระบวนการสำหรับผลิตอาหารที่มีสมใ]ตทางประสาทสัมผัสแบบทอดที่มีปริมาณนํ้ามันตาเช่นอาหารเสันแบบด่วนที่มีกลิ่นดี, รสชาติ, เนือสัมผัส, สีและลักษณะเฉพาะโดยการรวมสารแอนติออกซิแดนท์เข้าไปในแฟ้งโดและการปรุงมันในกระแสลมที่ไหลเวียนที่อุณหภูมิ 100?c หรือเหนือกว่ารูปเขียน ไม่มี ------------ หน้า 1 ของจำนวน 1 หน้า บทสรุปการประดิษฐ์ กระบวนการสำหรับผลิตอาหารที่มีสมใ]ติทางประสาทสัมผัสแบบทอดที่มีปริมาณนํ้ามันตา เช่นอาหารเน้นแบบด่วนที่มีกลิ่นดี, รสชาติ, เนื้อสัมผัส, สีและลักษณะเฉพาะโดยการรวมสารแอนติ ออกซิแดนท์เข้าไปในแฟ้งโดและการปรุงมันในกระแสลมที่ไหลเวียนที่อุณหภูมิ 100?c หรือ เหนือกว่า รูปเขียน: ไม่มี : ------ 31/07/2018 ------ (OCR) page 1 of number 1 page Conclusion for the invention of a process for the production of healthy sensory fried foods containing oil Eyes such as instant food that smells good, taste, texture, color and character by incorporating antioxidants into the fangdo and cooking them in an airflow circulating at 100 ? c or above no paintings ------------ page 1 of the number 1 page Summary of invention A process for producing sensory fried food containing ocular oil. For example, express food that has good smell, taste, texture, color and character by combining antioxidants. Oxidant enters the fangdo and cooks it in an airflow circulating at 100 ° c or above.
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TH1801002581A true TH1801002581A (en) | 2019-09-09 |
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