RU2011138733A - METHOD FOR PREPARING THE BLADED FOOD - Google Patents
METHOD FOR PREPARING THE BLADED FOOD Download PDFInfo
- Publication number
- RU2011138733A RU2011138733A RU2011138733/13A RU2011138733A RU2011138733A RU 2011138733 A RU2011138733 A RU 2011138733A RU 2011138733/13 A RU2011138733/13 A RU 2011138733/13A RU 2011138733 A RU2011138733 A RU 2011138733A RU 2011138733 A RU2011138733 A RU 2011138733A
- Authority
- RU
- Russia
- Prior art keywords
- preparing
- amaranth
- shells
- mixture
- starch fraction
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
1. Способ приготовления вспученного пищевого продукта, включающий экструдирование теста, содержащего муку амаранта, отличающийся тем, что в качестве муки амаранта используют смесь крахмальной фракции и оболочек семян амаранта.2. Способ по п.1, отличающийся тем, что используют смесь крахмальной фракции и оболочек семян амаранта с размером частиц до 800 мкм и при соотношении последних 6:1-5:1 соответственно.1. A method of preparing an expanded food product, comprising extruding a dough containing amaranth flour, characterized in that a mixture of starch fraction and shells of amaranth seeds is used as amaranth flour. The method according to claim 1, characterized in that a mixture of starch fraction and shells of amaranth seeds with a particle size of up to 800 microns and with a ratio of the latter 6: 1-5: 1, respectively, is used.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011138733/13A RU2503256C2 (en) | 2011-09-22 | 2011-09-22 | Swollen food product preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011138733/13A RU2503256C2 (en) | 2011-09-22 | 2011-09-22 | Swollen food product preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2011138733A true RU2011138733A (en) | 2013-04-20 |
| RU2503256C2 RU2503256C2 (en) | 2014-01-10 |
Family
ID=49151776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011138733/13A RU2503256C2 (en) | 2011-09-22 | 2011-09-22 | Swollen food product preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2503256C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2760433C1 (en) * | 2020-12-28 | 2021-11-25 | Общество с ограниченной ответственностью "Домашняя Кухня" | Extruded food product based on oil plant cake and method for its manufacture |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5069923A (en) * | 1990-09-17 | 1991-12-03 | American Amaranth, Inc. | Apparatus and process for expanding raw amaranth |
| RU2363724C2 (en) * | 2007-04-13 | 2009-08-10 | ООО "Русская олива" | Amaranth seeds processing method |
| US20100112176A1 (en) * | 2008-10-31 | 2010-05-06 | Quaker Oats Co. | Expansion of Extruded Cereals with Good Source of Fiber |
| BY14561C1 (en) * | 2009-08-10 | 2011-06-30 | State Scient Institution Central Botan Gardens Of Nas Of Belarus | Method of producing extrudate based on amaranth graded native flour |
-
2011
- 2011-09-22 RU RU2011138733/13A patent/RU2503256C2/en active
Also Published As
| Publication number | Publication date |
|---|---|
| RU2503256C2 (en) | 2014-01-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| PH12015502413A1 (en) | Method for preparing a liquid oat base and products prepared by the method | |
| MX350218B (en) | Composition comprising gluten-free cereal flour. | |
| MX2015013014A (en) | Microalgal flour granules and process for preparation thereof. | |
| GB201202797D0 (en) | Sodium bicarbonate product | |
| RU2013118702A (en) | METHOD FOR PRODUCING Fried Noodle | |
| MX2014014302A (en) | Particulate composition for food products comprising an emulsifier. | |
| NZ706992A (en) | Chocolate product | |
| RU2011138733A (en) | METHOD FOR PREPARING THE BLADED FOOD | |
| RU2013103828A (en) | METHOD FOR PRODUCING A PRODUCT FOR PROCESSING FRUIT AND VEGETABLE PRODUCTS | |
| RU2013113835A (en) | METHOD FOR PRODUCING BOILED SAUSAGE | |
| NZ710565A (en) | Process for producing frozen gratin | |
| UA61078U (en) | Method for making jellied fish | |
| UA86322U (en) | Composition of the pizza half-finished product "kolosok" | |
| RU2013135839A (en) | METHOD FOR PRODUCING FOOD FUNCTIONAL PRODUCT | |
| RU2013151787A (en) | METHOD FOR PRODUCING BIOCRYPS | |
| UA82847U (en) | Macaroni products | |
| PH22013000026Y1 (en) | Process of producing natural food seasoning | |
| TR201005150U (en) | Round cube cutting knife set pattern. | |
| TH152283A (en) | Method for preparing vermicelli and vermicelli derived from that method | |
| RU2013135837A (en) | METHOD FOR PRODUCING FOOD FUNCTIONAL PRODUCT | |
| PH22014000627Y1 (en) | Process of preparing cereal from brown rice for baby | |
| MX2015009844A (en) | Functional food based on nutraceutical corn, amaranth and probiotics. | |
| PH22016000247U1 (en) | GUYABANO (Anona muricata Linn) FLOUR | |
| CN105325784A (en) | Food leavening agent | |
| CN105325783A (en) | Food leavening agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PC41 | Official registration of the transfer of exclusive right |
Effective date: 20181002 |