Production process of a new appetizer and product obtained

Details Production process of a new appetizer and product obtained Production process of a new appetizer and product obtained

2005-01-04

2005-01-04

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

C426S438000, C426S439000, C426S506000, C426S507000, C426S508000, C426S560000, C426S808000

Reexamination Certificate

active

06838108

ABSTRACT:
A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between about 34 to 38 weight percent moisture; d) soaking the mixture for between about 12 to 16 hours to achieve between about 46 to 52 percent moisture; d) grinding said mixture into a dough; and e) rolling and cooking said dough to produce the appetizer. This process has the quality of permitting a new product from the nixtamalized corn dough, which is acceptable to the public, and a technology that allows for the accomplishment of the above objective.

REFERENCES:
patent: 3117868 (1964-01-01), Madrazo et al.
patent: 3369908 (1968-02-01), Gonzalez et al.
patent: 3859452 (1975-01-01), Mendoza
patent: 4221340 (1980-09-01), Dos Santos
patent: 5176931 (1993-01-01), Herbster
patent: 5298274 (1994-03-01), Khalsa
patent: 6025011 (2000-02-01), Wilkinson et al.
patent: 6265013 (2001-07-01), Martinez-Montes et al.
patent: 6277421 (2001-08-01), Burge

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