首页> 外国专利> Reducing the moisture content of a foodstuff by immersing a frozen foodstuff in thanol maintained at a temperature in the range of {31 20{20 {0 to 0{20 C

Reducing the moisture content of a foodstuff by immersing a frozen foodstuff in thanol maintained at a temperature in the range of {31 20{20 {0 to 0{20 C

机译:通过将冷冻食品浸入保持在{31 20 {20 {0至0 {20 C

摘要

A method for the dehydration of foodstuffs is provided which gives a substantially unshrunkened product of open texture, like that obtained by the relatively expensive procedure of freeze drying. In the method, the frozen foodstuff is immersed in ethanol maintained at a temperature in the range of -20 DEG C to 0 DEG C in order to extract moisture from its interior by solution in the ethanol. Immersion of the foodstuff in the ethanol is carried out with the foodstuff in the frozen state.
机译:提供了一种用于食品脱水的方法,其提供了基本上未收缩的,具有开放质地的产品,如通过相对昂贵的冷冻干燥程序所获得的产品。在该方法中,将冷冻食品浸入温度保持在-20℃至0℃的乙醇中,以便通过在乙醇中的溶液从其内部提取水分。将食品浸没在乙醇中是在食品处于冷冻状态下进行的。

著录项

  • 公开/公告号US3925903A

    专利类型

  • 公开/公告日1975-12-16

    原文格式PDF

  • 申请/专利权人 LEVER BROTHERS COMPANY;

    申请/专利号US19730339797

  • 发明设计人 WARD;JAMES PATRICK;

    申请日1973-03-09

  • 分类号A23B7/02;A23B1/04;A23B3/04;

  • 国家 US

  • 入库时间 2022-08-23 01:38:03

相似文献

  • 专利
  • 外文文献
  • 中文文献
获取专利

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号