PRODUCTION METHOD FOR INSTANT FRENCH FRIES

PURPOSE: An improved production method for instant French fries is provided to improve the flavor and the feeling of tissues, and to be stable to microbes for a long time. CONSTITUTION: The chicken fries is produced by heating chicken fries fried by adding a seasoning fluid after cutting the lean me...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	JUNG, HYUNG KEUN, KIM, SUNK JIN, JUNG, HUN UNG, SON, JONG UK, SONG, SANG HUN, SHIN, HYE WON, KIM, KYUNG RIP
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!