WO2020027698A1 - Procédé de fabrication de plats principaux préparés congelés avec un revêtement - Google Patents

Procédé de fabrication de plats principaux préparés congelés avec un revêtement Download PDF

Info

Publication number
WO2020027698A1
WO2020027698A1 PCT/RU2019/000520 RU2019000520W WO2020027698A1 WO 2020027698 A1 WO2020027698 A1 WO 2020027698A1 RU 2019000520 W RU2019000520 W RU 2019000520W WO 2020027698 A1 WO2020027698 A1 WO 2020027698A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
shell
filling
components
coating
Prior art date
Application number
PCT/RU2019/000520
Other languages
English (en)
Russian (ru)
Inventor
Мария Ильинична БУЛДАКОВА
Лариса Ивановна ЗАХАРОВА
Original Assignee
Закрытое акционерное общество "Мясная галерея"
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 Закрытое акционерное общество "Мясная галерея" filed Critical Закрытое акционерное общество "Мясная галерея"
Priority to EA202092063A priority Critical patent/EA202092063A1/ru
Publication of WO2020027698A1 publication Critical patent/WO2020027698A1/fr

Links

Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs

Definitions

  • the invention relates to the food industry, in particular to the production of finished second courses coated frozen.
  • N ° RU 2573317 a group of inventions is known which relates to the meat industry, namely to the production of a meat-shaped product in a test shell sprinkled with breading.
  • Tempura dough is applied to the surface of the meat component, the surface of the test shell is lezonized and breaded twice, then fried until tender.
  • the dough consists of premium flour, melange, vegetable oil, water, salt.
  • the lezon consists of water, flour and salt.
  • Breading is used, for example, in the form of crumbs.
  • Pre-cooked croquet includes a stage in which the shell of the product is covered with at least one layer of tempura from wheat flour and eggs. Croquet is prepared by frying the semi-finished product in oil at a temperature of 140 to 200 ° C. Pre-cooked croquet (semi-finished product) after frying in oil is frozen.
  • the disadvantage of the above methods is that the breadcrumbs are applied to the semi-finished product with the last layer, thereby cracking bread crumbs easily from the finished product, both during cooking, contaminating the dishes, vegetable fat used for frying, and in the process of consumption, contaminating the table and clothes consumer.
  • the majority of the protective layer of the coating is lost, which leads to cracking of the product shell and loss of moisture, which makes the product less juicy, worse stored.
  • due to the possibility of crumbs getting into the respiratory tract such a breaded product is prohibited for use by children under three years of age.
  • the present invention is intended to solve the aforementioned disadvantages of the prior art.
  • the objective of the present invention is to provide a method for the production of ready-made frozen second courses with a coating, which is a reliable multi-layer moisture barrier, in particular, to prevent and inhibit moisture migration in a multicomponent food product, while allowing it to be stored for a long time, remaining juicy inside.
  • the product has a balanced taste, does not crumble and does not cracking, therefore, retains the above properties even after thawing, heat treatment and subsequent transportation and storage.
  • the finished second dish according to the invention consists of a certain sequence of layers, namely: 1 - filling, involving the use of meat, and / or chicken, and / or minced meat, and / or sauce; 2 - shell, providing for the use of meat, and / or chicken, and / or minced meat; 3 - layer of leeson; 4 - a layer of breading; 5 - a layer of tempura (thick dough).
  • the coating has a low moisture permeability in order to prevent the migration of water between areas of different water activity.
  • the coating completely evenly covers the surface of the product, including cracks, and has good adhesion to the surface of the food product.
  • the coating is durable, soft and flexible, forms a continuous surface that does not crack upon handling.
  • this coating does not contain methyl cellulose starch, xanthan gum, guar gum and other film-forming substances that can have a negative effect on the human body.
  • the method includes the following steps:
  • the quantitative ratio of the components of the shell and filling is 80% to 20% or 85% to 15% or 70% to 30%, respectively.
  • the preparation of stuffing for the filling in step a) is carried out by preparing all the constituent components, weighing the raw materials, grinding the ingredients on a spinning top with a diameter of 5-8 mm and mixing the raw materials on the mixer in both directions until all components are evenly distributed for 5-10 minutes, cooling to a temperature of -4 ...- 2 ° C.
  • the preparation of the sauce for the filling in step a) is carried out by mixing in a mixer until a uniform consistency of the recipe components included in the sauce.
  • the preparation of the shell in step b) is carried out by preparing all the components, weighing the raw materials, grinding the ingredients on the top with a diameter of 5-8 mm and mixing the raw materials on the mixer in both directions until all components are uniformly distributed for 5-10 minutes, cooling to a temperature -4 ...- 2 ° ⁇ .
  • step d) involves the preparation of a lezon consisting of chicken and / or melange eggs and / or egg powder, premium wheat flour, salt and water, by pouring flour, salt, egg products, water into the mixer and mixing until completely dissolved components.
  • step d) involves preparing a breading consisting of bread crumbs and / or corn chips.
  • step d) involves the preparation of a tempura consisting of chicken and / or melange eggs and / or egg powder, premium wheat flour, salt, a mixture of spices and water, by pouring flour, salt, egg products, spices and spices into the mixer , and mixing until the components are completely dissolved.
  • the figure 1 shows the finished product with a coating in cross section, where
  • the figure 2 shows the technological flowchart of production, clearly illustrating the sequence of steps of the production method.
  • the preparation of minced meat for ready-made coated second courses is carried out by preparing all the constituent components, weighing the raw materials and preparing the recipe, grinding meat ingredients on a top with a diameter of 5-8 mm. Mixing the raw materials on the meat mixer in both directions until all components are evenly distributed for 5-10 minutes. Stuffed billets are cooled to a temperature of -4 ...- 2 ° C.
  • Sauce can also be used as a filling, the preparation of which is carried out by mixing in a mixer until a uniform consistency of the recipe components included in the sauce.
  • Example 1 Minced meat (shell) - dense, structural, including 43-66% of lumpy poultry meat, 15-20% of raw chicken fat, 20-25% of collagen-containing offal, 4-7%, butter, 1-2 % salt, 1% premium wheat flour, the rest spices and spices.
  • Stuffing - minced meat - to simplify the production of vegetables
  • dry vegetable premixes are used in the form of a powder (pre-cooked mixtures, for example, dried potatoes, potato flakes), which must be rehydrated in an amount of 28-30%, add 2-5% powdered milk 25% fat, salt 1%, eggs and / or egg powder 0.2-0.5%, wheat flour 1-2%, vegetable fiber 1%, drinking water 50-60% and other flavoring components.
  • minced meat predominantly can be used composed of potato mixtures, carrot mixtures.
  • Example 2 Stuffing (shell) - dense, structural, including 43-66% of lumpy poultry meat, 15-20% of raw chicken fat, 20-25% of collagen-containing offal, 4-7%, butter, 1-2% salt, 1% premium wheat flour, the rest spices and spices.
  • Sauce (filling) the process of preparing the sauce, which includes mixing in a mixer to a homogeneous consistency of 50-60% drinking water, 8-10% dry sauce, 12-15% dry milk 25% fat, 12-14% butter, 1 -2% granulated sugar, 1% salt, 0.2-0.5% vinegar, the rest spices and spices.
  • Example 3 Stuffing (shell) - the process of preparing a vegetable shell, including dry vegetable premixes in the form of a powder (pre-prepared mixture, for example, dried potatoes, potato flakes) 28-30%, 2-5% milk powder 25% fat, salt of 1% eggs and / or egg powder 0.2-, 05%, wheat flour 1-2%, drinking water 55-60% vegetable wheat fiber 1-% rest of the flavor components.
  • dry vegetable premixes in the form of a powder (pre-prepared mixture, for example, dried potatoes, potato flakes) 28-30%, 2-5% milk powder 25% fat, salt of 1% eggs and / or egg powder 0.2-, 05%, wheat flour 1-2%, drinking water 55-60% vegetable wheat fiber 1-% rest of the flavor components.
  • Stuffing - any toppings described in examples 1 and 2, consisting of meat and / or vegetable raw materials and / or various types of sauce, can be used.
  • Minced vegetable includes dry vegetable premixes in powder form (pre-prepared mixture, for example, dried potatoes, potato flakes) 30-35%, 2-5% milk powder 25% fat, butter 1-2 %, salt of 1% eggs and / or egg powder 0.2-, 05%, wheat flour 1-2%, drinking water 45-50%, vegetable wheat fiber 2%, the rest are flavor components.
  • Stuffing - the recipe components described in the above examples can be used, consisting of meat and / or vegetable raw materials and / or various types of sauce.
  • Dragee coating is a special process of sequentially applying layers of a protective coating.
  • a thin layer of a lotion consisting of eggs of chicken and / or melange and / or egg powder, premium wheat flour, salt and water is applied to the molded product, a layer of breading consisting of bread crumbs and / or corn chips is applied and a layer of tempura is applied ( thick dough), consisting of eggs of chicken and / or melange, and / or egg powder, premium wheat flour, salt, a mixture of spices and water.
  • the coating process allows you to create a uniform reliable multi-layer edible moisture barrier for a food product, providing increased nutritional value and juiciness of the product.
  • the specified coating process is highly effective in preventing moisture migration in a multicomponent product between food components having different moisture content.
  • the product is fed for deep-frying, where at a temperature of 150-200 ° C for 2-4 minutes the product is fried until cooked. After preparation, the product is frozen in a freezing tunnel at a temperature of -30 ...- 25 ° C for 30-60 minutes and the product is packaged in a container.
  • the method involves at the last stage the use of the coating process to create a coating, which is a uniform reliable edible multilayer moisture barrier.
  • Example 1 Lezon and tempura consists of 2-3% eggs of chicken and / or melange, and / or egg powder, 40-45% of premium wheat flour, skimmed milk powder 4-6%, salt 0, 2-0, 5 %, 50-55% of drinking water, the rest taste and aromatic mixtures and spices.
  • Example 2. Apply a layer of breading, consisting of 100% bread crumbs and / or corn chips.
  • the coating serves to prevent moisture migration in the multicomponent product. Correctly selected formulation and sequence of applying layers eliminates crumbling and cracking of the product. The indicated technical results are also achieved thanks to the optimal process parameters, as well as the optimal selection of recipe components for the preparation of minced meat: shells and fillings from various types of raw materials provide a variety of the product range.
  • the quantitative ratio of the components of the shell and the filling is optimal to ensure the structural - mechanical and functional properties of the filling, having a ratio of the shell with the filling of 80% to 20% or 85% to 15% or 70% to 30%.
  • the presence of beef, and / or pork and / or chicken meat in the recipe for meat raw materials enriches the product with nutritionally complete protein, minerals and vitamins.
  • the use of vegetable mixtures and vegetable dietary fiber is used for people leading a healthy lifestyle (athletes and vegetarians), as well as in dietary products and those products that have shorter times in the gastrointestinal tract.
  • the products of such products may be stored frozen. Deep-fried finished products have a juicy, aromatic filling, not crumbling protective coating on top with a golden brown crust and have a pleasant taste, ready to eat, just heat the finished second dish to the desired temperature in a microwave oven or in an oven or fry in a skillet .
  • the method of obtaining finished second courses, frozen coated, allows you to get a fast food product of high quality and biological value, convenient to use and available for children from one year old, in view of the exclusion of the possibility of choking on breadcrumbs.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Manufacturing & Machinery (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne l'industrie alimentaire et notamment un procédé de fabrication de plats préparés congelés avec un revêtement. Le procédé comprend la préparation d'un fourrage constitué d'une farce de viande et/ou de poulet et/ou de légumes et/ou de sauce ; la préparation d'une enveloppe constituée d'une farce de viande et/ou de poulet et/ou de légumes ; la formation d'un article à partir d'une enveloppe et d'un fourrage en forme de boule par procédé de coextrusion ; l'application sur l'article constitué d'une enveloppe et d'un fourrage en forme de boule d'un revêtement par voie d'application séquentielle de couches de liaison, de panure, de tempura ; la cuisson en friture à une température de 150-200°С pendant 2-4 minutes jusqu'à l'état prêt ; la congélation dans un tunnel de congélation rapide à une température de -30...-25°С pendant 30-60 min ; et la mise du produit fini sous emballage. L'invention permet d'améliorer les propriétés organoleptiques du produit, d'améliorer la qualité, la valeur biologique et la succulence du produit, de créer un processus technologique avec une possibilité d'élargissement de la ligne de produits fabriqués, et grâce à la régularité d'application et un ordre déterminé de pose de couches de revêtements, éliminer le risque de craquement et d'émiettement du revêtement, ce qui rend le produit fini accessible pour l'alimentation des enfants à partir de l'âge d'un an en éliminant la risque de s'étouffer par les miettes de panure.
PCT/RU2019/000520 2018-08-03 2019-07-24 Procédé de fabrication de plats principaux préparés congelés avec un revêtement WO2020027698A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA202092063A EA202092063A1 (ru) 2018-08-03 2019-07-24 Способ производства готовых вторых блюд, замороженных с покрытием

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2018128412 2018-08-03
RU2018128412A RU2693254C1 (ru) 2018-08-03 2018-08-03 Способ производства готовых вторых блюд замороженных с покрытием

Publications (1)

Publication Number Publication Date
WO2020027698A1 true WO2020027698A1 (fr) 2020-02-06

Family

ID=67251708

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2019/000520 WO2020027698A1 (fr) 2018-08-03 2019-07-24 Procédé de fabrication de plats principaux préparés congelés avec un revêtement

Country Status (3)

Country Link
EA (1) EA202092063A1 (fr)
RU (1) RU2693254C1 (fr)
WO (1) WO2020027698A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2726896C1 (ru) * 2019-12-30 2020-07-16 Федеральное государственное бюджетное образовательное учреж-дение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Способ производства колбасного хлеба
RU2747865C1 (ru) * 2020-08-06 2021-05-17 Закрытое акционерное общество "Мясная галерея" Способ производства пельменей на пару

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5100682A (en) * 1989-01-30 1992-03-31 Bernard Matthews Plc Food product manufacture
RU2212147C1 (ru) * 2002-10-08 2003-09-20 Геута Вадим Сергеевич Пельмени "клинские" и способ их производства (варианты)
WO2005041685A2 (fr) * 2003-10-29 2005-05-12 Leprino Foods Company Produits alimentaires enrobes et procedes de production de produits alimentaires enrobes presentant une permeabilite reduite a la graisse et a l'huile
JP2007209290A (ja) * 2006-02-11 2007-08-23 Michiko Okuda コロッケ生地、調理前コロッケ、コロッケおよび冷凍コロッケ並びにこれらの製造方法
RU2309618C2 (ru) * 2005-09-26 2007-11-10 Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУВПО "КубГТУ") Способ производства формованного мясного продукта для школьного питания
RU2573317C2 (ru) * 2014-05-06 2016-01-20 Общество с ограниченной ответственностью "Фабрика замороженных продуктов" Продукт мясной формованный в тестовой оболочке, обсыпанный панировкой, и способ его получения
RU2631699C1 (ru) * 2017-01-09 2017-09-26 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Северо-Осетинский Государственный Университет Имени Коста Левановича Хетагурова" Способ производства кулинарного изделия "Крокеты картофельно-бататные с сыром"

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2626730C2 (ru) * 2015-05-06 2017-07-31 Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" Способ производства обогащенной варено-копченой колбасы

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5100682A (en) * 1989-01-30 1992-03-31 Bernard Matthews Plc Food product manufacture
RU2212147C1 (ru) * 2002-10-08 2003-09-20 Геута Вадим Сергеевич Пельмени "клинские" и способ их производства (варианты)
WO2005041685A2 (fr) * 2003-10-29 2005-05-12 Leprino Foods Company Produits alimentaires enrobes et procedes de production de produits alimentaires enrobes presentant une permeabilite reduite a la graisse et a l'huile
RU2309618C2 (ru) * 2005-09-26 2007-11-10 Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУВПО "КубГТУ") Способ производства формованного мясного продукта для школьного питания
JP2007209290A (ja) * 2006-02-11 2007-08-23 Michiko Okuda コロッケ生地、調理前コロッケ、コロッケおよび冷凍コロッケ並びにこれらの製造方法
RU2573317C2 (ru) * 2014-05-06 2016-01-20 Общество с ограниченной ответственностью "Фабрика замороженных продуктов" Продукт мясной формованный в тестовой оболочке, обсыпанный панировкой, и способ его получения
RU2631699C1 (ru) * 2017-01-09 2017-09-26 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Северо-Осетинский Государственный Университет Имени Коста Левановича Хетагурова" Способ производства кулинарного изделия "Крокеты картофельно-бататные с сыром"

Also Published As

Publication number Publication date
RU2693254C1 (ru) 2019-07-01
EA202092063A1 (ru) 2020-11-03

Similar Documents

Publication Publication Date Title
US5009903A (en) Method of making fried pie
US3656969A (en) Breaded vegetable method
JP4444973B2 (ja) 化工デンプンを含む衣用生地ミックス
US4764386A (en) Process for preparing storage stable, readily reconstituted frozen comestibles
AU4079989A (en) Process for preparing storage stable,readily, reconstituted frozen comestibles
RU2693254C1 (ru) Способ производства готовых вторых блюд замороженных с покрытием
JPH0797971B2 (ja) ねり粉被覆またはねり粉とパン粉被覆の下にソ−スを塗布した食品の製法
JP2009502144A (ja) 炒り卵スナック食物
GB2097646A (en) Coated edible products and processes for their preparation
US5536520A (en) Substantially oil free fried flavor food product and method of making
JP2717412B2 (ja) 電子レンジ調理用フライ様食品及びその製造方法
EP0327857A1 (fr) Utilisation de légumes séchés fragmentés
KR100670109B1 (ko) 기능성 빵가루의 제조방법
KR101993589B1 (ko) 스트로이젤을 묻힌 튀김의 제조 방법
JP2717413B2 (ja) フライ用食品及びその製造方法
EA041564B1 (ru) Способ производства готовых вторых блюд замороженных с покрытием
JP7411734B1 (ja) パン粉付けフライ用食品及びパン粉付けフライ食品の製造方法
JP7406493B2 (ja) 衣付き食品の製造方法
JP7406494B2 (ja) 揚げ物食品の製造方法
JP7402384B1 (ja) 揚げ物食品
US20050238763A1 (en) Method of manufacturing of food products from cooked dough, especially pierogi, with an extended shelf-life, and the food products from cooked dough themselves, especially pierogi, with an extended shelf-life
TWI749259B (zh) 類似可樂餅之零食點心
KR20240156660A (ko) 건포류를 이용한 상온 유통이 가능한 튀김 및 그 제조방법
CA2227411C (fr) Produit alimentaire sensiblement depourvu d'huile et ayant le gout d'un aliment frit
JPH02299550A (ja) ビーフ及びカレー風味のいかせんべいフライの製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19844737

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19844737

Country of ref document: EP

Kind code of ref document: A1