发明名称 |
Culinary base and method for the preparation of a ready-cooked dish or a flavored drink |
摘要 |
The culinary base comprises at least 75% of proteins by dry weight relative to the final dry weight of said base, lipids and carbohydrates. To prepare a ready-cooked dish or a flavored drink, at least one raw, pre-cooked, cooked or further-processed food is available, and said foods are mixed with the culinary base.
|
申请公布号 |
US2005079266(A1) |
申请公布日期 |
2005.04.14 |
申请号 |
US20040507125 |
申请日期 |
2004.12.21 |
申请人 |
SAMEC JEAN-MARIE;DERBESY FREDERIC |
发明人 |
SAMEC JEAN-MARIE;DERBESY FREDERIC |
分类号 |
A23L1/29;A21D2/26;A23J3/00;A23J3/22;A23L1/19;A23L1/212;A23L1/302;A23L1/305;A23L1/39;A23L2/66;(IPC1-7):A23C1/00 |
主分类号 |
A23L1/29 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|