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A process for the preparation of a basic product for the hot dispersing a lump-free manner, which can be bound sauces and soups
A process for the preparation of a basic product for the hot dispersing a lump-free manner, which can be bound sauces and soups
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机译:一种基本产品的制备方法,该产品以无团块的方式进行热分散,可以结合调味料和汤料
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摘要
A process for the preparation of dehydrated base products for thickened soups and sauces which disperse readily in hot water and form thick, creamy, lump-free products. The product is prepared by combining a starchy material with an edible fat into a homogeneous mixture. Water is added to the mixture which may also contain milk proteins. The mixture is then subjected to heat treatment, cooled and grated. Optionally the homogeneous mixture is heated under elevated pressure.
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