发明授权
- 专利标题： Method of reducing processing time for retorted food products
- 专利标题（中）： 减少蒸煮食品加工时间的方法
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申请号： US943274申请日： 1992-09-10
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公开(公告)号： US5405638A公开(公告)日： 1995-04-11
- 发明人: Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
- 申请人： Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
- 申请人地址： MN Minneapolis
- 专利权人： Pillsbury Company
- 当前专利权人： Pillsbury Company
- 当前专利权人地址： MN Minneapolis
- 主分类号： A23C19/09
- IPC分类号： A23C19/09 ; A23L1/0532 ; A23L1/0534 ; A23L1/09 ; A23L1/39 ; A23L1/48
摘要：
A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.
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