Gastronomic fixative gel, procedure for its elaboration and uses (Machine-translation by Google Translate, not legally binding)

摘要

Gastronomic fixative gel, procedure for its elaboration and uses. The gastronomic fixative gel proposed in this invention is constituted by mixing ingredients in relation to the weight in which xanthan gum and water passed through osmosis intervene and the rest of the ingredients are adapted to compositions for liquid thickener, fruit mayonnaises, hollandaise sauce , cream, alioli and tempura, which make up the body of said fixative gel until it becomes a gel that is applied to the food preparation, covering the gastronomic figures, once made, to maintain the forms until their final service and placing these in molds provided with fine holes or slits where superfluous liquids drain when heating without deforming the figure. (Machine-translation by Google Translate, not legally binding)