ES337065A1 - Procedure for the preparation of natural aroma and very concentrated fried onion. (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure for the preparation of natural aroma and very concentrated fried onion. (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES337065A1 ES337065A1 ES337065A ES337065A ES337065A1 ES 337065 A1 ES337065 A1 ES 337065A1 ES 337065 A ES337065 A ES 337065A ES 337065 A ES337065 A ES 337065A ES 337065 A1 ES337065 A1 ES 337065A1
- Authority
- ES
- Spain
- Prior art keywords
- translation
- concentrated
- preparation
- machine
- legally binding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 title abstract 2
- 235000021397 ready fried onions Nutrition 0.000 title abstract 2
- 241000234282 Allium Species 0.000 abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 2
- 239000000839 emulsion Substances 0.000 abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
Process for the preparation of natural and highly concentrated fried onion flavor using squeezed onion juice, which is characterized by first preparing an emulsion based on onion juice (preferably concentrated), edible oil and an emulsifier for fats physiologically innocuous, this emulsion is heated in a closed system, with stirring and at a temperature between 100 and 150º c, then cooled and, if necessary, converted into a powder, by drying. (Machine-translation by Google Translate, not legally binding)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES337065A ES337065A1 (en) | 1967-02-20 | 1967-02-20 | Procedure for the preparation of natural aroma and very concentrated fried onion. (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES337065A ES337065A1 (en) | 1967-02-20 | 1967-02-20 | Procedure for the preparation of natural aroma and very concentrated fried onion. (Machine-translation by Google Translate, not legally binding) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES337065A1 true ES337065A1 (en) | 1968-01-16 |
Family
ID=8443415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES337065A Expired ES337065A1 (en) | 1967-02-20 | 1967-02-20 | Procedure for the preparation of natural aroma and very concentrated fried onion. (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES337065A1 (en) |
-
1967
- 1967-02-20 ES ES337065A patent/ES337065A1/en not_active Expired
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SE7412115L (en) | KIT AND DEVICE FOR MANUFACTURE OF FRIED COOKED, SLICED POTATOES, S.K. CHIPS | |
| GB1303212A (en) | ||
| GB1027924A (en) | Food flavouring compositions and process of making and using same | |
| GB1303807A (en) | ||
| GB932847A (en) | Fried onions and a process for the preparation thereof | |
| ES318271A1 (en) | A procedure for preparing a substance with flavor for vaccine meat. (Machine-translation by Google Translate, not legally binding) | |
| ES380993A1 (en) | Fruit spreads | |
| GB1059861A (en) | Food package | |
| JPS52135311A (en) | Whipping o/w type fat emulsion | |
| ES276775A3 (en) | Procedure for manufacturing roasted onions (Machine-translation by Google Translate, not legally binding) | |
| ES348369A1 (en) | Procedure for the obtaining of concentrated foods. (Machine-translation by Google Translate, not legally binding) | |
| ES389314A1 (en) | Procedure to toast subdivided coffee. (Machine-translation by Google Translate, not legally binding) | |
| GB1082420A (en) | Simulated meat products | |
| JPS51138938A (en) | High frequency heating device | |
| JPS5585356A (en) | Edible flavored oil | |
| ES274630A1 (en) | Instant soft manufacturing procedure (Machine-translation by Google Translate, not legally binding) | |
| JPS5311908A (en) | Improvement in quality of fats and foods containing fats | |
| ES357298A1 (en) | Procedure for preparing flavored food fats with onion and/or other ingredients. (Machine-translation by Google Translate, not legally binding) | |
| JPS5577854A (en) | Canned food and its production | |
| ES301049A1 (en) | PROCEDURE FOR THE MANUFACTURE OF TOMATO SAUCE | |
| ES274565A1 (en) | Procedure for the manufacture of concentrated shells (Machine-translation by Google Translate, not legally binding) | |
| SE8200746L (en) | SET FOR CREATING THE FOOD SUBJECTS | |
| ES235142A1 (en) | Manufacturing procedure of a concentrated foil (Machine-translation by Google Translate, not legally binding) | |
| CA753591A (en) | Method of reducing the fat content of fried foods | |
| SE7807101L (en) | METHOD FOR PREPARING FRIED VEGETABLES |