Process for preparing a food product based on a thin paste
US4844935A · kind A · utility
12Cited by
12References
3Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 9, 1987 |
| Grant date | Jul 4, 1989 |
| Priority date | — |
| Expiry date | Jul 9, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/20
- WIPO fieldOther special machines
- WIPO sectorMechanical engineering
Abstract
The process for continuously preparing a food product constituted by a thin paste based on a plant product contributing starch includes the steps of introducing at the upstream end of a screw conveyor the plant product with a liquid phase, kneading and grinding, cooking the mix at a temperature between 80.degree. C. and 110.degree. C. with kneading, introducing eggs, fatty substances and products of animal or plant origin essentially containing proteins, homogenization and fine grinding of the mix, and extruding the mix through a die placed at the downstream end of the screw conveyor.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.