TH161409B - Process for producing frozen gratin - Google Patents
Process for producing frozen gratinInfo
- Publication number
- TH161409B TH161409B TH1501005722A TH1501005722A TH161409B TH 161409 B TH161409 B TH 161409B TH 1501005722 A TH1501005722 A TH 1501005722A TH 1501005722 A TH1501005722 A TH 1501005722A TH 161409 B TH161409 B TH 161409B
- Authority
- TH
- Thailand
- Prior art keywords
- fresh pasta
- mass
- producing frozen
- parts
- durum wheat
- Prior art date
Links
- 235000012846 chilled/fresh pasta Nutrition 0.000 claims abstract 7
- 235000007264 Triticum durum Nutrition 0.000 claims abstract 4
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims abstract 2
- 102000004169 proteins and genes Human genes 0.000 claims abstract 2
- 108090000623 proteins and genes Proteins 0.000 claims abstract 2
- 235000015067 sauces Nutrition 0.000 claims abstract 2
- 235000013311 vegetables Nutrition 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims 3
- 229920002472 Starch Polymers 0.000 claims 1
- 235000015927 pasta Nutrition 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
Abstract
วิธีของการผลิตกราตินแช่แข็งของการประดิษฐ์เกี่ยวข้องกับ ให้ได้พาสตาสดใหม่โดยการ เอกซ์ทรูดแป้งโดที่รวมถึงข้าวสาลีดูรัมที่ความดันของจาก 100 ถึง 200 kgf/cm2; ต้มและปรุงพาสตาสด ใหม่ และจากนั้นแช่แข็งพาสตาสดใหม่ที่ได้รับการต้มและปรุงร่วมกับซ๊อส มันเหมาะที่จะใช้อย่าง แป้งโดที่กล่าวถีงก่อนหน้า แป้งโดรวมถึงจาก 2 ถึง 6 ส่วนโดยมวลของโปรตีนพืชต่อ 100 ส่วนโดย มวลของแป้งสาลีดูรัม มันยังเหมาะสมที่จะต้มและปรุงพาสตาสดใหม่ในลักษณะที่ผลผลิตหลังการ ต้มของพาสตาสดใหม่เป็นจาก 190% ถึง 250%: The method of producing frozen gratin of the invention involves To get fresh pasta by Extrude dough containing durum wheat at a pressure of 100 to 200 kgf / cm2; Boil and cook fresh pasta and then freeze fresh pasta that has been boiled and cooked with sauce. It is suitable to use. The dough mentioned earlier Dough includes from 2 to 6 parts by mass of vegetable protein per 100 parts by mass of durum wheat. It is also appropriate to boil and cook fresh pasta in such a way that the post The brewing of fresh pasta is from 190% to 250%:
Claims (3)
Publications (3)
Publication Number | Publication Date |
---|---|
TH1501005722A TH1501005722A (en) | 2017-03-30 |
TH161409A TH161409A (en) | 2017-03-30 |
TH161409B true TH161409B (en) | 2017-03-30 |
Family
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