Shelf-stable food products and methods of making same

Shelf-stable food products and methods of making same

  • CN 103,458,713 A
  • Filed: 03/30/2012
  • Published: 12/18/2013
  • Est. Priority Date: 03/31/2011
  • Status: Active Application
First Claim
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1. the method for edible product for the production of packing, it comprises:

  • A) obtain the aqueous mixture that comprises tamarind fruit extract and Arabic Acacia extract,B) by adding weak organic acid, the pH value of thus obtained aqueous mixture is adjusted to from approximately 3.6 to approximately 4.8, preferably be adjusted to from approximately 3.8 to approximately 4.05,C) approximately at the temperature more than 80 ℃

    , cooking described mixture,D) by adding weak organic acid, the pH value of the mixture that obtains is adjusted to from approximately 3.6 to approximately 4.8, preferably be adjusted to from approximately 3.7 to approximately 4.2,E) mixture that optionally will cook is cooled to the temperature at least about 65 ℃

    ,F) by thus obtained mixture packing and sealing, andWhat g) will obtain packs pasteurization at the about temperature of 92 ℃

    , in order to obtain the edible product of packing.

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