STABILISATION OF MICROWAVE HEATED FOODS SUBSTRATES

• 收藏
• 分享

专利权人:

CRISP SENSATION HOLDING S.A.

发明人:

PICKFORD,KEITH

申请号：

MYPI2012002905

公开号：

MY158825A

申请日:

2011.01.17

申请国别(地区):

MY

年份:

2016

代理人:

摘要：

A METHOD OF MANUFACTURE OF A FOOD PRODUCT COMPRISING THE STEPS OF: WHOLLY OR PARTIALLY IMPREGNATING A SUBSTRATE WITH A STABILIZER COMPOSITION WHEREIN THE SUBSTRATE COMPRISES PIECES OF MEAT, POULTRY OR FISH； WHEREIN THE STABILIZER COMPOSITION COMPRISES AN AQUEOUS SOLUTION OF: CELLULOSE GUM 5-25% ；MODIFIED STARCH 16-50%； THICKENER COMPONENT 32-79% AND OPTIONAL FURTHER INGREDIENTS WHEREIN THE PERCENTAGE OF THE INGREDIENTS ARE BY DRY WEIGHT AND ARE SELECTED FROM THE RANGES QUOTED TO TOTAL 100%； AND WHEREIN THE IMPREGNATED SUBSTRATE IS COATED WITH AN AQUEOUS COATING COMPRISING 0.1 TO 5% BY DRY WEIGHT OF: CELLULOSE GUM 15-35%； MODIFIED STARCH 15-50%； HYDROCOLLOID 20-30%； PROTEINACEOUS COMPONENT 10-20%

来源网站：

中国工程科技知识中心

来源网址：

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