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PROCESS AND DEVICE FOR PREPARING STIFF EGG WHITES OR DESSERTS CONTAINING STIFF EGG WHITES
PROCESS AND DEVICE FOR PREPARING STIFF EGG WHITES OR DESSERTS CONTAINING STIFF EGG WHITES
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机译:制备硬皮蛋白粉或包含硬皮蛋白粉的甜点的方法和装置
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摘要
In order to prepare a dessert containing stiff egg whites, in particular Salzburg dumpling of soufflé, a dry egg white containing mixture of ingredients is mixed with water and filled into a pressure container. By means of an overpressure generated by an inert gas, the mass is sprayed in portions onto a baking support, upon which it is then baked. In order to generate and stabilize the stiff egg whites, the expanding mass is swirled. Stiff egg whites may also be produced in the same manner by using only dry egg whites and water.
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