摘要:
Frozen foods which have been frozen in the state where the surface of the main material (cooked rice grains, pasta pieces, etc.) is coated with a moisture migration-preventive layer and the outer face of this moisture migration-preventive layer is coated with a sauce layer. Since the main material (cooked rice grains, pasta pieces, etc.) is homogeneously mixed with the sauce, these frozen foods can be packaged separately and each pack has stable qualities with homogeneously mixed main material and sauce. These frozen foods can be produced by a process involving the step of mixing the main material with a primary sauce forming the moisture migration-preventive layer, the first freezing step of freezing the main material thus treated, the step of mixing the main material with a second sauce, and the second freezing step of freezing the main material thus treated.
摘要:
Die Erfindung betrifft ein Verfahren zur Herstellung tiefgefrorener Kräuter. Grundsätzlich sind die Hersteller von Nahrungsmitteln und dgl. immer bestrebt, Verbesserungen ihrer Produkte zu erreichen. Bei Kräuter ist es immer wünschenswert, ihre Elastizität und Aroma zu erhalten, ihre Haltbarkeit zu verlängern und gleichzeitig die mikrobiologische Belastung der Kräuter deutlich zu reduzieren. Dieses erreicht das erfindungsgemäße Verfahren dadurch, daß die Kräuter in ein leicht kompaktes Gebilde mit einem speziellen Gewicht von 0,01-0,5 g/cm 3 gebracht werden und in der Mikrowelle ggf. unter gleichzeitiger Kühlung und Sauerstoffausschluß behandelt werden, und zwar in einem Temperaturbereich von - 20 bis
摘要:
The method for final treatment of precooked leguminous plants and cereals, without subsequent drying and without use of chemical and stabilizing additives, in which the dry fruits are cleared of surface impurities by rinsing previously. They are soaked in cold water free of chemical additives during the period of 3 to 30 hours. The fruits, treated in such a way, are exposed to the environment of electromagnetic waves at frequency of 2,450 MHz, power of 750 W at least and temperature over 100 °C during the time period of 10 to 25 minutes. After removal from the microwave environment and after subsequent dripping of water at temperature of +40 °C to+60 °C said fruits are cooled down by shock freezing to temperature below -18 °C and packed afterwards.
摘要:
A green soybean having a deep green color, prevented from discoloring, and being adaptable for chilled distribution is provided as a cooked and frozen product. The green soybean is hard to discolor and is frozen after cooking. The green color is retained even in a condition exposed to illumination of light. The green soybean contains chlorophyll a of not less than 3.8 g / 100 g wet weight. A material for suppressing decomposition of chlorophyll, preferably an anti-oxidation material, e.g., β-carotene, is accumulated in tissues of the green soybean. Preferably, β-carotene of not less than 750 µg / 100 g wet weight is accumulated in the green soybean. The invention also provides a green soybean thawed from the frozen green soybean. The thawed green soybean is adaptable for chilled distribution.
摘要:
Die Erfindung betrifft ein Verfahren zur Herstellung tiefgefrorener Kräuter. Grundsätzlich sind die Hersteller von Nahrungsmitteln und dgl. immer bestrebt, Verbesserungen ihrer Produkte zu erreichen. Bei Kräuter ist es immer wünschenswert, ihre Elastizität und Aroma zu erhalten, ihre Haltbarkeit zu verlängern und gleichzeitig die mikrobiologische Belastung der Kräuter deutlich zu reduzieren. Dieses erreicht das erfindungsgemäße Verfahren dadurch, daß die Kräuter in ein leicht kompaktes Gebilde mit einem speziellen Gewicht von 0,01-0,5 g/cm 3 gebracht werden und in der Mikrowelle ggf. unter gleichzeitiger Kühlung und Sauerstoffausschluß behandelt werden, und zwar in einem Temperaturbereich von - 20 bis
摘要:
The present invention relates to a process for the cold disinfestation of cereals characterized in that it provides for the introduction of liquid nitrogen by means of administration pipes at the base of the mass of cereals stocked in silos.
摘要:
This invention relates to a method of continuously grinding finely and mixing of meat and fish meat which comprises continuous steps of crushing quantitatively and continuously frozen prism blocks of meat or fish meat, adding 0-0.5 parts of sodium carbonate or sodium hydrogencarbonate and 0-5 parts by weight of table salt or sodium caseinate to 100 parts by weight of the crushed blocks, mixing and finely grinding them, adding an emulsifier at a predetermined ratio, further mixing and emulsifying the mixture. This invention relates also to a method of continuously grinding finely and mixing beans which comprises continuous steps of crushing continuously frozen prism blocks of beans that are crushed coarsely, then finely grinding crushed blocks. This invention relates further to an apparatus for continuously grinding finely and mixing meat, fish meat and beans which comprises a crushing apparatus consisting of a crushing cylinder, a crushing rotary drum having feed vanes, a plurality of crushing blades having U-shaped blades and supported rotatably, a frozen raw material block feeder, and delivery vanes disposed around the outer periphery of the crushing rotary drum; and a fine grinding apparatus consisting of a fine grinding cylinder, mixing/fine grinding blades, and a fine grinding ro. tary drum having a plurality of scraping feed blades and fine grinding feed vanes and supported rotatably.