| 发明名称 |
Preparation of sauerkraut utilizing hydrolyzed protein |
| 摘要 |
Flavored sauerkraut is produced by fermenting cabbage in the presence of salt and a powdered hydrolyzed protein. The salt is preferably present in an amount of from 1.0% to 4.5% by weight based on the cabbage and the hydrolyzed protein is preferably preset in an amount of from 1% to 10% by weight based on the weight of the cabbage.
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| 申请公布号 |
US4428968(A) |
申请公布日期 |
1984.01.31 |
| 申请号 |
US19820435074 |
申请日期 |
1982.10.18 |
| 申请人 |
SOCIETE D'ASSISTANCE TECHNIQUE POUR PRODUITS NESTLE S.A. |
发明人 |
HSU, JAU Y.;WEDRAL, ELAINE R.;KLINKER, WILLIAM J. |
| 分类号 |
A23B7/10;A23B7/12;A23L1/218;A23L1/231;A23L2/00;(IPC1-7):A23L1/21 |
主分类号 |
A23B7/10 |
| 代理机构 |
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