PROCEDE DE PRODUCTION D'UN GRATIN SURGELE

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专利权人:

NISSHIN FOODS INC.

发明人:

YAMAGUCHI, HITOMI,SUGA, YOUHEI,WATANABE, TAKENORI,MIYA, YOUICHIRO

申请号：

CA2901241

公开号：

CA2901241A1

申请日:

2014.03.24

申请国别(地区):

CA

年份:

2014

代理人:

摘要：

This process for producing a frozen gratin is characterized by comprising: extruding a dough which comprises durum wheat flour into a fresh pasta under a pressure of 100 to 200kgf/cm2； boiling the fresh pasta； and freezing the boiled fresh pasta together with a sauce. It is suitable to use, as the dough to be extruded, a dough obtained by blending 100 parts by mass of durum wheat flour with 2 to 6 parts by mass of a vegetable protein. Further, it is also suitable to boil the fresh pasta so as to make the boiling yield fall within a range of 190 to 250%.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/