发明名称 |
Microbiologically stable cooking system |
摘要 |
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer acidic taste of the the sauce composition to achieve selected taste.
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申请公布号 |
US6767574(B2) |
申请公布日期 |
2004.07.27 |
申请号 |
US20030369261 |
申请日期 |
2003.02.18 |
申请人 |
LIPTON, DIVISION OF CONOPCO, INC. |
发明人 |
BAUER ROLAND;GIMELLI KENNETH;TRAY BIRGITHA;KUIL BERT;VERHOEF NICOLAAS JAN;DOAN STEPHANIE |
分类号 |
A23L1/223;A23L1/24;A23L1/39;(IPC1-7):A23L1/39 |
主分类号 |
A23L1/223 |
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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