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METHOD FOR PRODUCTION OF UNLEAVENED DOUGH FOR BOILED PRODUCTS
METHOD FOR PRODUCTION OF UNLEAVENED DOUGH FOR BOILED PRODUCTS
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机译:生产未煮熟的生粉的方法
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摘要
A method for production of unleavened dough for boiled products involves dough kneading of flour, eggs, salt and water according to the recipe. While kneading, a colorant, natural or synthetic, is added in amount from 50 g to 5 kg per 1 tonne of the finished product.
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