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公开(公告)号：US5720998A
公开(公告)日：1998-02-24
申请号：US587912
申请日：1996-01-16
CPC分类号： A21D13/0022 , A21C11/00 , A21C11/12 , A21D13/0045 , A21D13/007
摘要： A multi-layered pizza product includes multiple dough layers and multiple ingredient layers. A cheese or other ingredient layer is disposed between a first, bottom dough layer and a second dough layer disposed in a middle portion of the pizza. The cheese layer preferably includes a blend of different cheeses and has a relatively reduced moisture content in a desired range to reduce the amount of steam produced during baking. The second dough layer preferably includes at least one vent opening to vent steam that is produced by the cheese during baking. The second dough layer supports an additional ingredient layer that includes tomato sauce, cheese, and/or other traditional pizza topping ingredients. A method of producing a baked pizza product requires only a single, continuous baking step, greatly reducing the lengthy preparation time typically required for multi-layered pizza products.
摘要翻译： 多层披萨产品包括多个面团层和多个成分层。 奶酪或其他成分层设置在第一底层面团层和设置在比萨饼中间部分的第二面团层之间。 干酪层优选包括不同奶酪的混合物，并且在所需范围内具有相对减少的水分含量以减少烘烤期间产生的蒸汽量。 第二面团层优选地包括至少一个通风口，以排出在烘烤期间由奶酪产生的蒸汽。 第二面团层支持另外的成分层，其中包括番茄酱，奶酪和/或其他传统的比萨饼顶部成分。 生产烘烤的比萨饼产品的方法仅需要单一的连续烘烤步骤，大大减少了多层比萨饼产品通常所需的冗长的制备时间。
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公开(公告)号：US4537788A
公开(公告)日：1985-08-27
申请号：US579580
申请日：1984-02-13
CPC分类号： A23L15/20 , Y10S426/802
摘要： There is disclosed a product and a process for preparing a jerky-type product from whole eggs, flavoring ingredients and with or without added textured vegetable protein. A fluid mixture containing at least about 35% by weight of hydrated whole eggs is coagulated as a flat sheet having an average thickness of about 1 to 10 millimeters. The coagulated flat sheet is dried to a moisture level of 18 to 24% by weight having a water activity below 0.8. There is obtained a final product of elongated strips characterized by a flexible, deformable and chewy condition.
摘要翻译： 公开了一种从全蛋，调味成分以及添加或不添加纹理植物蛋白制备干燥型产品的产品和方法。 将含有至少约35重量％水合全蛋的流体混合物凝结成平均厚度为约1至10毫米的平片。 将凝固的平板干燥至具有水活度低于0.8的18至24重量％的水分含量。 获得长条状的最终产品，其特征在于柔性，可变形和耐嚼状态。
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