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Procedimiento industrial para la elaboracion de hamburguesas sin prolaminas de trigo, avena, cebada y centeno

Es un proceso industrial para la obtención de hamburguesas de pollo sin prolamidas de trigo, avena, cebada y centeno. Comprende las etapas de deshuesar lospollos a tratar, eliminar la piel con filet y (ver mas)
Es un proceso industrial para la obtención de hamburguesas de pollo sin prolamidas de trigo, avena, cebada y centeno. Comprende las etapas de deshuesar lospollos a tratar, eliminar la piel con filet y la que tiene grasa; pesar elproducto obtenido relacionándolo con su volumen, producir su picado y mezclado conharina de soja y fécula de maíz; condimentarlo y determinar unidades menores cuyo peso no debe ser inferior a 90 grs.; Darle forma discoidal a cada una dedichas unidades menores, congelarlas y envasarlas con envoltorio de cierre hermético. Se obtiene un producto cuya composición aproximada por cada 100 gs. Es:carbohidratos 2,53 gr.%; Proteínas 19,52 gr.%; Grasas 2,86 gr.%; Fibra 0,01gr.%; Colesterol 57 mg; sodio 41 mg

Palabras clave: condimentarlo y determinar unidades cebada y centeno menores cuyo peso unidades menores dedichas unidades unidades menores

Titular Vigente: Beccaria De Combina Dora Catalina 100 %

Tipo de Solicitud: Patente

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Deposito en:Argentina
Resolucion: 25/02/2002
Agente:194 -
Tipo:Desistida Forzosa

Titular Vigente:

Beccaria De Combina Dora Catalina 100 %

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