| 发明名称 |
METHOD AND DEVICE FOR SUBJECTING CO-EXTRUDED FOOD PRODUCTS TO AN AIRFLOW IN TWO PHASES |
| 摘要 |
The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, whereafter the co-extruded food products are subjected to an airflow. The invention also relates to a device for manufacturing co-extruded food products. |
| 申请公布号 |
US2015230514(A1) |
申请公布日期 |
2015.08.20 |
| 申请号 |
US201514702092 |
申请日期 |
2015.05.01 |
| 申请人 |
Stork Townsend B.V. |
发明人 |
Bontjer Marcus Bernhard Hubert;Meggelaars Sigebertus Johannes Jacobus Jozef;Thoonsen Paulus Johanus Maria;Van Den Berg Kasper Willem |
| 分类号 |
A23P1/12;A23L1/00;A22C11/02 |
主分类号 |
A23P1/12 |
| 代理机构 |
|
代理人 |
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| 主权项 |
1. Method for manufacturing co-extruded food products, comprising the processing steps of:
A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated food product, B) bringing the casing into contact with a salt solution, and C) dividing the encased elongate food strand into individual products, and subjecting the co-extruded food product to airflows of which successive airflows the process conditions are independently of each other controllable to define independent and separate drying phases, wherein the food products are after dividing the encased elongate food strand into individual products subjected to two successive drying airflows physically separated from each other while the food products are still not fully coagulated after passing through the airflows, characterized in that the initial temperature of the airflow during at least one of the successive drying phases being at least 95° C. |
| 地址 |
Oss NL |
