摘要:
The present invention relates to a device for dispensing a dispersion, in particular butter, comprising an input means for receiving the dispersion; a pump, for forcing the dispersion under pressure into; a tube, for leading the dispersion under pressure to a delivery unit, comprising a delivery mouth, having an essentially elongate opening; at least one scraper blade, arranged along a first long side of the opening and a collector for moist, arranged under the opening.
摘要:
Methods for producing fragments of a food product are disclosed. The method includes providing an amount of a formable food product, dividing a single input flow of the formable food product into multiple output streams, extruding the formable food product through an orifice to form strands and cutting the strands of formable food product into pieces. The method may be used be used to produce fragments of cheese that have an appearance similar to cheese that has been shredded. A method is also disclosed for applying the fragments of food product to a base food product, such as a sandwich or pizza.
摘要:
An apparatus for melting refrigerated butter, cream, or similar substances. A block of butter to be melted is forced by a mechanically energized punch through a grating. This grating includes heated tubes that are substantially triangular in transverse section. The block of butter is faced by angular top edges of the tubes. The wall of the grating tubes facing away from the block of butter is preferably furnished with a heat barrier, the angular edges of this wall being as sharp-cornered as possible and preferably equipped with aprons which are at least substantially perpendicular to the plane of the grating.
摘要:
1. A DISPENSING SYSTEM FOR COMPESTIBLE SPREADS NOT REQUIRING REFRIGERATION OR INCLUDED PRESERVATIVES OR CORROSION INHIBITORS FOR PROLONGED SHELF LIFE COMPRISING: (A) A PRESSURE TIGHT CONTAINER; (B) A DISPENSING NOZZLE CONNECTED TO SAID CONTAINER; (C) ABOUT 2 TO 20 PERCENT BY TOTAL WEIGHT OF A FOOD GRADE PROPELLANT; (D) ABOUT 80 TO 98 PERCENT BY TOTAL WEIGHT OF AN ANHYDROUS EDIBLE FAT COMPOSITION HAVING A SOLID FAT INDEX OF 5 TO 30 PERCENT AT 70* F. SELECTED FROM THE CLASS CONSISTING OF ANHYDROUS BUTTER, ANHYDROUS SOLID VEGETABLE OILS AND ANHYDROUS LIQUID VEGETABLE OILS; WHERE THE TOTAL WEIGHT IS THE WEIGHT OF THE PROPELLANT PLUS THE WEIGHT OF THE COMPOSITION.