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At tomato type source null normal temperature for pasta cooking of container entering food and microwave oven specification

机译:在番茄类型的源中,用于进入食物的容器的面食烹饪的零常温和微波炉规范

摘要

PROBLEM TO BE SOLVED: To provide tomato-based sauce pasta having excellent flavor, compared to previously boiled and frozen noodles, by pouring cooking tomato-based sauce on dried noodles in a container followed by being cooked in a microwave oven.;SOLUTION: The cooking tomato-based sauce includes a container for microwave oven cooking, dried noodles held in the container, and tomato-based cooking sauce applied together with the dried noodles in the container. The cooking tomato-based sauce contains ingredients allowing to boil the dried noodles, and is adjusted to show after cooking properties of usual tomato-based sauce suitable for eating.;COPYRIGHT: (C)2011,JPO&INPIT
机译:要解决的问题:通过将烹饪后的番茄酱倒在容器中的干面条上,然后在微波炉中进行烹饪,从而提供比以前煮熟和冷冻的面条更美味的番茄酱意大利面;解决方案:烹饪番茄基酱包括用于微波炉烹饪的容器,容纳在容器中的干面条以及与容器中的干面条一起施加的番茄基烹饪酱。烹饪用番茄酱汁含有允许将干面条煮沸的成分,并且经过调整后可以显示出适合食用的常规番茄酱汁的烹饪性能。;版权所有:(C)2011,JPO&INPIT

著录项

  • 公开/公告号JP5015993B2

    专利类型

  • 公开/公告日2012-09-05

    原文格式PDF

  • 申请/专利权人 日清フーズ株式会社;

    申请/专利号JP20090086045

  • 发明设计人 坂巻 柔;木村 竜介;

    申请日2009-03-31

  • 分类号A23L1/16;A23L1/24;A23L1/39;

  • 国家 JP

  • 入库时间 2022-08-21 17:37:58

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