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 % proteins by dry weight in relation to the final weight of said base, lipids and carbohydrates. In order to prepare a ready-cooked dish or flavored drink, at least one raw, pre-cooked, cooked or further-processed food is provided and said foods are mixed with the culinary base.