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Application filed by Одесская Национальная Академия Пищевых ТехнологийfiledCriticalОдесская Национальная Академия Пищевых Технологий
Priority to UAU200803045UpriorityCriticalpatent/UA35771U/en
Publication of UA35771UpublicationCriticalpatent/UA35771U/en
Coloring Foods And Improving Nutritive Qualities
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Seasonings
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Abstract
A food composition for dry breakfasts comprising maize groats which is characterized by that it is supplemented with thermally treated and comminuted beef liver, legume crops, for example peas, soybean, chickpea, iodinated salt, first-grade beef by-products, for example heart, kidneys, tongue, and/or dry vegetables, for example carrot, onion, garlic, parsley greens, parsley root, celery root, spice-flavouring vegetables, and/or spices, for example laurel leaf, saffron, black pepper, cloves, nutmeg, pimento, coriander.
UAU200803045U2008-03-112008-03-11Food composition for dry breakfasts
UA35771U
(en)
CONCENTRATE FOR THE MANUFACTURE OF A BOUILLON, SOUP, SAUCE, FRUIT SALAD OR AS SPICES, IN WHICH THE CONCENTRATE CONTAINS PARTICULATE COMPONENTS AS WELL AS XANTHAN AND JOHANNISBROTGUMMI