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Application filed by Гукас Саркисович ХачатрянfiledCriticalГукас Саркисович Хачатрян
Priority to UAU201402289UpriorityCriticalpatent/UA92053U/en
Publication of UA92053UpublicationCriticalpatent/UA92053U/en
238000004806packaging method and processMethods0.000abstract1
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Confectionery
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Abstract
A method for making lavash chips includes forming and making half-finished products of a thin Armenian lavash. Then a separate half-finished product is spread to put it into shape of small finished products, onto the surface of which food and/or flavour additives are added with further packaging thereof. After spreading the dough half-finished product of the Armenian lavash, the small finished products are deeply fried in deep fat at a temperature of 110…200 °C in the course of 1…25 seconds.
UAU201402289U2014-03-062014-03-06Method for making lavash chips
UA92053U
(en)
Process for preparing a food product that can be cooked or reheated in microwaves or thermally, comprising the steps of applying an aqueous coating to a food substrate, applying a thin breadcrumb coating and applying a batter composition.
vegetable oil and whey protein complex, composition, methods for producing a vegetable oil and whey protein complex and for imparting a taste or texture to a food, and food