FETTARME KULINARISCHE SOSSE UND VERFAHREN ZUR HERSTELLUNG DERSELBEN
摘要
A process and an apparatus for the production of a new reduced fat culinary sauce which comprises mixing the ingredients of a reduced fat culinary sauce whereby part of the fat present in a regular culinary sauce is substituted by water, controlling the water activity to a value less than 0.95, mixing or precooking below 160 DEG F. and then processing for a minimum of 0.87 minutes by continuous steam injection and holding at a temperature of at least 160 DEG F.
申请公布号
DE69830994(D1)
申请公布日期
2005.09.01
申请号
DE1998630994
申请日期
1998.04.20
申请人
SOCIETE DES PRODUITS NESTLE S.A., VEVEY
发明人
HARDMAN, JANE;MERCHANT, JEFFREY;JACKSON, TIMOTHY;OPHALS, JOHN;TANDY, KAREN;WAYMOUTH, WILLIAM;HERRICK, PETER