Seafood products and Poultry that has been incorporated in the coloured nutraceutical products.Natural Flavors and Alcohol Use and scope Aphrodisiac Food and production method

摘要

Comprising: (i) the product disinfected with chlorinated water or QUATERNARY AMMONIUM; (ii) Despite the product to determine the relationship between the product weight, volume, color and the Dye Solution.It is approximately 1: 1; (iii) to prepare the Dye Solution mixing i) between 0.2% and 10% extract Powder selected Coloring: Purple corn, Sugar beet,Among others; (ii) Water, (iii) 5% and 10% of a freeze-dried extract of a nutraceutical product; (iv) 0.1% and 0.6%, and a FLAVORING;(V) 25% and 40% of Alcoholic Beverages; (iv) subjecting the product to a Dive,At a temperature between 12 and 25 degrees Celsius for a period between 2 H and 5 h in a Stainless Steel Mixer; (V) the resulting product with clean water Rinse and leave to dry for 30 min to 60 min; (VI)Freeze the product to a temperature between 25 degrees and 50 degrees Celsius for a period of 1 to 5; (vii) freeze-drying Product at a pressure of 0.6 mbar and 0,8mbar,Between 40 and 50 degrees Celsius for a time of 10 h to 36 h, yielding a product with residual moisture between 2% and 4%.Hydrobiological Products being subject to this process: molluscs, Crustaceans and Cephalopods; and Poultry Products: chicken and Turkey