利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

108 条记录 (耗时 0.019 秒)

    Coated stabilised microwave heated foods
    6.
    发明公开
    Coated stabilised microwave heated foods 有权
    Beschichtete und stableisierte，mikrowellenerhitzte Nahrungsmittel

    公开(公告)号：EP2374361A1

    公开(公告)日：2011-10-12

    申请号：EP11151176.2

    申请日：2011-01-17

    申请人： Crisp Sensation Holding SA

    发明人： Pickford, Keith

    IPC分类号： A23L1/00 ,  A23L1/0522 ,  A23L1/0534 ,  A23L1/305

    CPC分类号： A23L17/75 ,  A23L5/15 ,  A23L13/52 ,  A23L13/70 ,  A23L29/212 ,  A23L29/262 ,  A23L29/27 ,  A23L33/17 ,  A23L33/26 ,  A23P20/12 ,  A23P20/17 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/51082 ,  A23V2250/5118 ,  A23V2250/5428

    摘要： A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food; the method comprising the steps of:
    applying a coating of an aqueous coating composition to the substrate;
    wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture comprising by dry weight:







    cellulose gum
    15-35%

    modified starch
    15-50%

    hydrocolloid
    20-30%

    proteinaceous component
    10-20%


    wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and
    and optional further ingredients
    applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the substrate;
    applying a batter composition to the first coating to form a batter coating;
    and optionally applying a layer of outer crumb to the batter coating.

    摘要翻译： 一种制造微波炉或热可煮或可再加热的食品的方法，其中该产品包括一个包含家禽鱼，红肉，乳制品或加工食品的基质; 所述方法包括以下步骤：将水性涂料组合物的涂层施涂到所述基材上; 其中所述水性涂料组合物包含水和0.1至5％的由干重组成的混合物：纤维素胶15-35％改性淀粉15-50％水解胶体20-30％蛋白质组分10-20％，其中所述成分的百分比为 以干重计，选自总计100％的范围; 以及任选的另外的成分，将第一涂层细碎屑施加到水性涂层上以形成包围该基材的细碎屑层; 将面糊组合物施加到第一涂层以形成面糊涂层; 并且可选地将一层外层屑施加到面糊涂层。

    Stabilisation of microwave heated food substrates
    8.
    发明公开
    Stabilisation of microwave heated food substrates 有权
    微波加热食物基质的稳定化

    公开(公告)号：EP2359697A2

    公开(公告)日：2011-08-24

    申请号：EP11151180.4

    申请日：2011-01-17

    申请人： Crisp Sensation Holding SA

    发明人： Pickford, Keith

    IPC分类号： A23L1/00

    CPC分类号： A23L17/75 ,  A23L5/15 ,  A23L13/52 ,  A23L13/70 ,  A23L29/212 ,  A23L29/262 ,  A23L29/27 ,  A23L33/17 ,  A23L33/26 ,  A23P20/12 ,  A23P20/17 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/51082 ,  A23V2250/5118 ,  A23V2250/5428

    摘要： A method of manufacture of a food product comprising the steps of:
    wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat, poultry or fish;
    wherein the stabiliser composition comprises an aqueous solution of:







    cellulose gum
    5-25%

    modified starch
    16-50%

    thickener component
    32-79%

    and optional further ingredients



    wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and
    wherein the impregnated substrate is coated with an aqueous coating comprising 0.1 to 5% by dry weight of:







    cellulose gum
    15-35%

    modified starch
    15-50%

    hydrocolloid
    20-30%

    proteinaceous component
    10-20%

    摘要翻译： 一种制造食品的方法，包括以下步骤：用稳定剂组合物完全或部分地浸渍基质，其中所述基质包含肉块，家禽或鱼块; 其中所述稳定剂组合物包含纤维素胶5-25％改性淀粉16-50％增稠剂组分32-79％和任选其他成分的水溶液，其中所述成分的百分比以干重计，并且选自引用的范围 总计100％; 并且其中浸渍的基材用包含0.1-5％干重量的纤维素胶15-35％改性淀粉15-50％水解胶体20-30％蛋白质组分10-20％