FR2634981B1 - Procede industriel d'elaboration de sauces alimentaires notamment en vue d'un conditionnement sous vide et composition liante de base utilisee dans ce procede - Google Patents
Procede industriel d'elaboration de sauces alimentaires notamment en vue d'un conditionnement sous vide et composition liante de base utilisee dans ce procedeInfo
- Publication number
- FR2634981B1 FR2634981B1 FR8810160A FR8810160A FR2634981B1 FR 2634981 B1 FR2634981 B1 FR 2634981B1 FR 8810160 A FR8810160 A FR 8810160A FR 8810160 A FR8810160 A FR 8810160A FR 2634981 B1 FR2634981 B1 FR 2634981B1
- Authority
- FR
- France
- Prior art keywords
- composition used
- vacuum packaging
- preparing food
- binding composition
- basic binding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8810160A FR2634981B1 (fr) | 1988-07-22 | 1988-07-22 | Procede industriel d'elaboration de sauces alimentaires notamment en vue d'un conditionnement sous vide et composition liante de base utilisee dans ce procede |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8810160A FR2634981B1 (fr) | 1988-07-22 | 1988-07-22 | Procede industriel d'elaboration de sauces alimentaires notamment en vue d'un conditionnement sous vide et composition liante de base utilisee dans ce procede |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2634981A1 FR2634981A1 (fr) | 1990-02-09 |
FR2634981B1 true FR2634981B1 (fr) | 1991-09-27 |
Family
ID=9368854
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8810160A Expired - Fee Related FR2634981B1 (fr) | 1988-07-22 | 1988-07-22 | Procede industriel d'elaboration de sauces alimentaires notamment en vue d'un conditionnement sous vide et composition liante de base utilisee dans ce procede |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2634981B1 (fr) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2663205B1 (fr) * | 1990-06-15 | 1993-07-02 | Oliver Michel | Preparation culinaire elaboree industriellement en vue de la vente a emporter et/ou de la consommation sur place et procede d'obtention. |
DE4117327C2 (de) * | 1991-05-27 | 1997-11-20 | Cpc Maizena Gmbh | Verwendung von Stärke als Fett- und Öl-Ersatzstoff in Nahrungsmitteln |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1465263A (en) * | 1974-04-03 | 1977-02-23 | Northern Foods Ltd | Packing of foodstuffs in containers |
US4415599A (en) * | 1982-05-13 | 1983-11-15 | Carnation Company | Gravy or sauce mix |
US4504509A (en) * | 1982-07-28 | 1985-03-12 | National Starch & Chem. Corp. | Liquid batter for coating foodstuffs and method of making same |
-
1988
- 1988-07-22 FR FR8810160A patent/FR2634981B1/fr not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
FR2634981A1 (fr) | 1990-02-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |