When preparing potatoes, once peeled or cut, store in cold water to keep them from browning. If the potatoes will be boiled, start them in cold water so that they cook evenly. Never cool potatoes in cold water a
fruit ingredients (for cakes and desserts) 果料儿·果料兒 only one ingredient 清一色 main ingredients (in a cooking recipe) 主料 optional ingredients 可选成分 drug ingredients 药材·藥材 component,constituent,ingredient,element,segment成份 成份component,constituent,ingredient,element,segment ac...
stipulata. The fruit is highly regarded for its unique, mild flavor and is consumed raw or processed in beverages, jams, and desserts. Local communities have also utilized it for its nutritional benefits, as babaco is rich in vitamins, enzymes, and antioxidants [41]. Though not as widely ...
5271572Device for the selection, crushing and mixing of fruits for preparing desserts1993-12-21Grandi 5256426Combination popsicle, method of making the same, and device therefor1993-10-26Tomioka et al. 4923093Flavor dispensing device1990-05-08Gerber ...
sub-micron amylose crystallites before "re-setting" as the finished product. Likewise, formulation trials with "paste" material (pre-gelled starch slurry without spray drying) results in similar results with less process (i.e., hydration) steps needed in the manufacturing of the finished spread....
to 70% binding syrup to 30% particulates. The binding syrup is made by heating a solution of sweeteners, bulking agents and other binders (like starch) to 160-230° F. (depending on the finished solids needed in the syrup). The syrup is then mixed with the particulates to coat the part...
(e.g., yogurt, sour cream, and cheese); a frozen food such as frozen desserts and dinners; a microwaveable food such as frozen dinners; a liquid product such as diet products and hospital foods; a baked food, a breakfast cereal, an anhydrous coating (e.g., ice cream compound coating,...
1.A process for the manufacture of a composition comprising asorghumprotein and an active ingredient, wherein the process comprises the steps of:I) preparing an aqueous solution or colloidal solution of a (modified)sorghumprotein,II) optionally adding at least a water-soluble excipient and/or adj...
19. A method for preparing a starch-based texturizing agent, comprising the steps of: a) heating a slurry of high amylose starch in an aqueous acidic medium for a temperature, pressure and time sufficient to substantially disrupt starch granules, to produce a solubilized starch solution; b)...
in any way improve the method of producing instant coffee, it simply provides an improved method for preparing flavors to be added to the soluble coffee to compensate for the loss of volatiles which occurs during the preparation of the dried coffee granules or powders. In other words, the ...