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    • 3. 发明申请
    • Process for reducing oil and fat content in cooked potato
    • 降低熟土豆油脂含量的方法
    • US20060204639A1
    • 2006-09-14
    • US11436569
    • 2006-05-19
    • Stephen KelleherPeter Williamson
    • Stephen KelleherPeter Williamson
    • A23L1/216
    • A23L19/18A23L19/12
    • A process for cooking a potato in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The uncooked potato and protein and/or peptide is frozen and then cooked in a fat or oil. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
    • 提供了一种用于在油和/或脂肪中烹饪马铃薯的方法。 在烹调前将酸性干蛋白混合物,碱性干蛋白混合物,含水碱性蛋白混合物或其衍生的酸性蛋白质或肽水加入到食物中。 酸性干蛋白混合物,碱性干蛋白混合物,含水碱性蛋白混合物和酸性蛋白质水溶液包含基本上不含肌原纤维和肌肉的肌原纤维蛋白和肌质蛋白。 未煮熟的马铃薯和蛋白质和/或肽被冷冻,然后在脂肪或油中煮熟。 在烹饪过程中食物吸收的油和/或脂肪的量显着减少。