PROCESS FOR PRODUCING FROZEN GRATIN

• 收藏
• 分享

专利权人:

NISSHIN FOODS INC.

发明人:

YAMAGUCHI, Hitomi,山口仁美,SUGA, Youhei,菅洋平,WATANABE, Takenori,渡邊武紀,MIYA, Youichiro,味谷陽郎

申请号：

HK16101804.6

公开号：

HK1213742A

申请日:

2016.02.18

申请国别(地区):

HK

年份:

2016

代理人:

摘要：

A frozen gratin production method of the invention involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm 2 boiling and cooking the fresh pasta and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour. It is also suitable to boil and cook the fresh pasta such that the yield-after-boiling of the fresh pasta is from 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/