摘要:
In a moulded receptacle (1; 19) for drupes, in particular for holding olives for the treatment thereof, such as pickling, pitting, filling and the like, it being possible for said moulded receptacle (1; 19) to be made up of a bottom part and a top part (2, 3) in a centred manner, between which there are complementary cavity portions (6, 7) for holding the olives in a correct position therein, it is provided that at least the cavity portions (7) in the top part (3) are formed by a flexible cover (8) as part of a clamped film insert (9) for compensating for different natural lengths of pitted olives (35). Furthermore, a method for the simultaneous treatment of a number of olives from the raw state thereof up to the filled end product and a device (18) therefor are proposed, said device (18) having a number of work stations (20; 29; 34; 36; 38; 42 - 44; 46; 49), wherein the moulded receptacle (1; 19) can be used both in the method and in the device (18).
摘要:
Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
摘要:
The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.
摘要:
The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food product. The barrier is especially useful in food products comprising leaking (moisture or flavour or oil) ingredients such as vegetables (tomato, salad), fruit, bread or fish.
摘要:
The present invention relates to a method for preparing a blood plasma powder, in which (1) a fibrinogen concentrate having a fibrinogen content of at least 1 percent by weight is prepared from blood plasma, and in that (2) said fibrinogen concentrate is spray-dried to form a powder, apparently intended for use in foodstuffs, in such a manner that the temperature of the fibrinogen itself is maintained at less than 60 °C. Furthermore, the invention relates to a method for bonding together pieces of foodstuff and to a method for increasing the consistency of a liquid or semi-solid foodstuff.
摘要:
Die Erfindung betrifft ein Verfahren zum Herstellen von mit Backteig umhüllten, stückigen Lebensmitteln, bei dem ein fließfähiger Backteig (Panade) im Tauchverfahren kontinuierlich auf die stückigen Lebensmittel aufgetragen und mittels eines durch anschließende Erwärmung frei werdenden Gases aufgelockert wird. Der Einsatz von chemischen Zusatzstoffen, wie Backpulver und dgl. wird vom Verbraucher häufig als nicht wünschenswert betrachtet. Die Erfindung schafft deshalb Abhilfe dadurch, dass man als Gas Kohlendioxid von Gefriertemperatur des Backteiges bis +25° C unmittelbar in den Backteig einbringt, und wobei unmittelbar nach dem Auftragen oder Überziehen der Lebensmittel mit dem Backteig letztere innerhalb von weniger als 300 Sek., insbesondere 20 Sek. erwärmt werden (Fig. 1).
摘要:
A method for the microwave irradiation of a vegetable to cook the same and to brown the exterior thereof includes the steps of applying a microwave activated browning agent to the surface of the vegetable; prior to irradiation, positioning a shielding means adjacent to the vegetable in a location such that, during irradiation, adjacent portions of the vegetable are shielded from microwave radiation; and irradiating the vegetable with microwave radiation to cook and brown the same.