PL416617A1 - Gluten-free food products, preferably stuffed dumplings and the gluten-free blanched products - Google Patents
Gluten-free food products, preferably stuffed dumplings and the gluten-free blanched productsInfo
- Publication number
- PL416617A1 PL416617A1 PL416617A PL41661716A PL416617A1 PL 416617 A1 PL416617 A1 PL 416617A1 PL 416617 A PL416617 A PL 416617A PL 41661716 A PL41661716 A PL 41661716A PL 416617 A1 PL416617 A1 PL 416617A1
- Authority
- PL
- Poland
- Prior art keywords
- gluten
- free
- food products
- products
- flour
- Prior art date
Links
Landscapes
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
Przedmiotem zgłoszenia są produkty spożywcze bezglutenowe, zwłaszcza pierogi z farszem przygotowane z ciasta całkowicie wolnego od glutenu oraz produkty spożywcze blanszowane. Ciasto do produktów bezglutenowych zawiera mąkę, korzystnie mieszaninę posiadającą jeden lub więcej spośród: mąka kukurydziana, mąka ryżowa, mąka jaglana, mąka gryczana oraz lepiszcze, woda i sól. Farsze do pierogów bezglutenowych są to farsze do tradycyjnych pierogów po wyeliminowaniu ewentualnych składników mogących zawierać gluten. Cechą wyróżniającą produkty spożywcze bezglutenowe są specjalnie dobrane dodatki do ciasta, takie jak łuska gryczana oraz olej lniany. Tak uzyskane wyroby spożywcze poddano procesowi blanszowania w temperaturze 95 - 98°C, w czasie 5 - 6 min, korzystnie w trzech etapach po ok. 2 min.The subject of the application are gluten-free food products, especially dumplings stuffed with dough completely free of gluten and blanched food products. The dough for gluten-free products contains flour, preferably a mixture having one or more of: corn flour, rice flour, millet flour, buckwheat flour and binder, water and salt. Gluten-free dumplings are stuffing for traditional dumplings after eliminating any ingredients that may contain gluten. The distinguishing feature of gluten-free food products are specially selected dough additives such as buckwheat husk and linseed oil. The food products thus obtained were subjected to a blanching process at a temperature of 95 - 98 ° C, for 5 - 6 min, preferably in three stages of about 2 min.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL416617A PL416617A1 (en) | 2016-03-24 | 2016-03-24 | Gluten-free food products, preferably stuffed dumplings and the gluten-free blanched products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL416617A PL416617A1 (en) | 2016-03-24 | 2016-03-24 | Gluten-free food products, preferably stuffed dumplings and the gluten-free blanched products |
Publications (1)
Publication Number | Publication Date |
---|---|
PL416617A1 true PL416617A1 (en) | 2017-09-25 |
Family
ID=59897621
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL416617A PL416617A1 (en) | 2016-03-24 | 2016-03-24 | Gluten-free food products, preferably stuffed dumplings and the gluten-free blanched products |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL416617A1 (en) |
-
2016
- 2016-03-24 PL PL416617A patent/PL416617A1/en unknown
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