发明名称 |
Fremgangsmåte for bearbeidelse av grönnsaker |
摘要 |
Processed vegetables are subjected to a fermentation step, preferably in a solution of brine or buffer inoculated with lactic acid bacteria, prior to cooking in fat. The fermentation step lowers the amount of reducing sugars on the surface of the vegetable so that over-browning does not occur during cooking. This also permits the use of vegetables such as carrots which contain relatively high levels of reducing sugars, for example 1.5% by weight. |
申请公布号 |
NO941286(A) |
申请公布日期 |
1994.06.08 |
申请号 |
NO19940001286 |
申请日期 |
1994.04.08 |
申请人 |
MATFORSK - NORWEGIAN FOOD RESEARCH INSTITUTE |
发明人 |
SLINDE, ERIK;AUKRUST, THEA;SKREDE, GRETE;BAARDSETH, PERNILLE;ENERSEN, GRETHE |
分类号 |
A23L;A23L5/20;A23L11/30;A23L19/00 |
主分类号 |
A23L |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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