| 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 |
EP1489917(A1) |
申请公布日期 |
2004.12.29 |
| 申请号 |
EP20030727582 |
申请日期 |
2003.03.11 |
| 申请人 |
PROGRESS;SERVICES ACTIONS INDUSTRIELLES DE DEVELOPPEMENT CHIMIE SARL |
发明人 |
DERBESY, FREDERIC;SAMEC, JEAN-MARIE |
| 分类号 |
A23L1/29;A21D2/26;A23J3/00;A23J3/22;A23L1/19;A23L1/212;A23L1/302;A23L1/305;A23L1/39;A23L2/66 |
主分类号 |
A23L1/29 |
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