http://rdf.ncbi.nlm.nih.gov/pubchem/patent/HU-220702-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b98f0925b37078a1b31d416b2c5d48c3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 |
| filingDate | 1998-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8ad2d0a648d6b4c569c728dd11b90af |
| publicationDate | 2002-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | HU-220702-B1 |
| titleOfInvention | A method of making dough for stuffed dough preparations and dough preparations |
| abstract | A method of making dough for stuffed pasta, optionally, from potato flakes, water, strudel flour and greaves, in which potato flour is made from potato flakes, so that 10-35% by weight of sieved potato flakes are mixed with 60-85% by weight of water at 75-90 ° C, followed by 5 to 5% water. It is cooled to 10 ° C and further processed, preferably stretched, chopped, for up to 10 hours prior to filling a particular case. Stuffed dough with a dough of 45-70% by weight, potato pulp made by process 1, 25% to 45% wheat flour by weight, and up to 2% by weight of vegetable fat, and the filling weighs 15-30% by weight It consists of a mixture of 40 to 60% by weight of cottage cheese, 10 to 30% by weight of wheat, 10 to 30% by weight of sugar, up to 3% by weight of vegetable fat, up to 1.5% by weight of vanilla sugar and up to 10% by weight of water. Stuffed dough with a dough of 45-70% by weight, potato pulp made by process 1, 25% to 45% wheat flour by weight, and up to 2% by weight of vegetable fat, and the filling weighs 15-30% by weight consisting of a mixture of 60-80% by weight of jam, up to 15% by weight of fine flour, up to 3% by weight of vegetable fat, up to 1% by weight of cinnamon and 10-20% by weight of water. Filled dough composition containing 45-70% by weight of potato pulp according to the method of claim 1, wheat flour 25% to 45% by weight, maximum 2% by weight of salt and up to 2% by weight of vegetable fat \ t containing 40-60% by weight of pork, 10-20% by weight of carrots, 10-20% by weight of celery, 10-20% by weight of onions, up to 10% by weight of tomatoes, up to 4% by weight of salt, up to 1,5% by weight \ t % marjoram not more than 1,5% pepper, not more than 1% ground red pepper, not more than 1% oregano and not more than 1% parsley. Stuffed dough with a dough of 45-70% by weight, potato pulp made by process 1, wheat flour 25 to 45% wheat, up to 2% by weight of salt and up to 2% by weight of vegetable fat, and a total weight of 15-30% by weight of the filling it contains 60 to 80% by weight of apples, 10 to 20% by weight of sugar, 10 to 20% by weight of sweetcorn and up to 1% by weight of cinnamon. A method of making potato croquettes, from potato flakes, strudel flour and emulsifier, in which potato flour potatoes are made by mixing 10 to 35% by weight of sieve potato flakes with 60 to 85% by weight of water at a temperature of 75 to 90 ° C, and up to 10% by weight of fat, preferably molten margarine and emulsifier, up to 5% by weight of milk protein powder, optionally up to 2% by weight of salt and l |
| priorityDate | 1998-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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