| 发明名称 |
Method for cooking egg-based desserts with moistened air |
| 摘要 |
Egg entremets are cooked in a stream of humidified hot air. Process for cooking a food composition of the entremet type based on eggs, comprises exposing the composition to a stream of humidified dry air at 80 -160 degrees C for 15 - 45 minutes. |
| 申请公布号 |
EP0922393(A1) |
申请公布日期 |
1999.06.16 |
| 申请号 |
EP19970203916 |
申请日期 |
1997.12.12 |
| 申请人 |
SOCIETE DES PRODUITS NESTLE S.A. |
发明人 |
CARMENT, LAURENT |
| 分类号 |
A23C9/154;A23L5/10;A23L9/10 |
主分类号 |
A23C9/154 |
| 代理机构 |
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代理人 |
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| 地址 |
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