BIANCA VAN DER KOLK,WILHELMUS JOHANNES GERARDUS MICHIELS
申请号：
ARP140104398
公开号：
AR098516A1
申请日:
2014.11.25
申请国别(地区):
AR
年份:
2016
代理人:
摘要：
A method of producing a coated Frozen Food Product, suitable for Microwave Oven, which comprises the steps of providing slices of Mozzarella cheese, with a maximum size of 1 cm pieces, mix the pieces of cheese with a composition which includes a Stabilizer And Protein Component 1: 16 - 20% - 35%, modified Starch, polydextrose 30 - 55%Gelling Agent 1-10%, Cellulose Gum, 5 - 25% in the percentages of the ingredients are in dry weight and are selected from the aforementioned intervals until a total of 100%； Water； in which the component Protein, Starch, polydextrose and Gelling Agent is added as ingredien The Solid Phase with the cheese mixture.Followed by the addition of a Solution comprising Cellulose Gum and Water； In addition to understanding the subsequent stages of the procedure: mix to form a homogeneous mass of Cheese； shape the Dough to give portions； Freeze portions and keep portions Frozen duran You At least eight hours； apply a pre Coating portions Frozen to produce portionsPre coated； applying a Coating of Battered portions to produce pre coated with batter coated portions； Applying one or more layers of Crumb batter coated portions to provide portion covered with CRUMBS； Fry the portions covered with Crumbs. Ara produce Fried portions； and a cryogenic Freeze portions of fries.Un procedimiento de producción de un producto alimenticio revestido, congelado, apto para microondas, que comprende las etapas de proporcionar trozos de queso mozzarella, teniendo los trozos una dimensión máxima de 1 cm； mezclar los trozos de queso con una composición estabilizante que comprende: componente proteico 1 - 20%, almidón modificado 16 - 35%, polidextrosa 30 - 55%, agente gelificante 1 - 10%, goma de celulosa 5 - 25% en el que los porcentajes de los ingredientes son en peso seco y están seleccionados de los intervalos citados hasta un total del 100%； agua； en el que el componente proteico, almidón, polidextrosa y agente gelificante se añaden como ingredientes de fase sólid
