This invention relates to the manufacture of jelly and an object is to provide an improved jelly making process having such characteristics that the jellying power of all fruits and other jelly making materials is greatly improved and the operation of jelly making accelerated. The conventional......
The instant jelly fish and vegetable is prepd. by (a) removing salt from the salted jelly fish and cutting into 0.5-2 mm thick and 1-7 mm width, (b) adjusting the pH of the obtd. cut jelly fish with acid into pH 2.0-4.5, (c) mixing the obtd. jelly fish with salt 1.8-2.0 ...
百度试题 结果1 题目3. Which of the following is not used in the process of making the fruit jelly? B 相关知识点: 试题来源: 解析 答案见上 反馈 收藏
L Liao,W Wu - 《Transactions of the Chinese Society of Agricultural Engineering》 被引量: 16发表: 2014年 Production method for whole oat flour glass noodles or sheet jelly The production method comprises the following steps: crushing oat into oat flour; mixing the oat flour, mung bean starch...
The study was conducted to develop the tender coconut water jelly with addition of different preservatives to improve the shelf life of jelly. Coconut jelly was prepared with following six treatments (1) tender coconut water+agar+ KMS (2) tender coconut water +citric acid +KMS (3) tender coco...
Nutrient bean curd jelly and soybean milk are greatly different from th... 郑善树 被引量: 0发表: 2009年 Bean product with keeping from catching cold function and its manufacturing method The present invention is one kind of bean product with effect of preventing common cold and its making ...
The addition of beta-glucanase to the spent wash buffer tank allows time for the enzyme to take effect, before being pumped to the evaporator. Viscosity Wheat syrup is highly thixotropic. If left standing without agitation, the syrup will quickly thicken with a jelly-like consistency; however, ...
However, it is difficult to adjust drug dosage and control elution properties, making it is very difficult to develop a product especially for infants. To solve this problem, we developed a dry jelly as a novel dosage form that is converted to jelly after adding water at the time of ...
PURPOSE:To prepare a processed food having jellyfish-like chewability by skinning a succulent vegetable such as eggplant, slicing the fruit into thin slices, salting the slices, repeating the dehydration of the slice under weight to attain a completely dehydrated state, saturating the dehydrated prod...
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