CULINARY BASE AND METHOD FOR THE PREPARATION OF A READY-COOKED DISH OR A FLAVORED DRINK

The culinary base comprises at least 75 % proteins by dry weight in relation to the final weight of said base, lipids and carbohydrates. In order to prepare a ready-cooked dish or flavored drink, at least one raw, pre-cooked, cooked or further-processed food is provided and said foods are mixed with...

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Bibliographische Detailangaben
Hauptverfasser:	DERBESY, FREDERIC, SAMEC, JEAN-MARIE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The culinary base comprises at least 75 % proteins by dry weight in relation to the final weight of said base, lipids and carbohydrates. In order to prepare a ready-cooked dish or flavored drink, at least one raw, pre-cooked, cooked or further-processed food is provided and said foods are mixed with the culinary base. La base culinaire comprend au moins 75% de protéines en poids sec par rapport au poids sec final de ladite base, des lipides et des glucides. Pour préparer un plat cuisiné ou une boisson parfumée, on dispose d'au moins un aliment à l'état cru, précuit, cuit ou élaboré, et on mélange lesdits aliments avec la base culinaire.