| abstract |
According to the process of the invention, to prepare a cooked dish or a scented beverage, comprising a proportion of at least 70% of dry weight proteins relative to the final dry weight of said dish or of said beverage, there is available at minus a raw, precooked, cooked or elaborated food, and said food is mixed with a culinary base comprising proteins, carbohydrates and lipids. The invention also relates to the high protein cooking base used. |