Ready to cook deep frozen souffle preparations - from starch, milk and egg yolk or from fruit, starch, egg yolk, and sugar bases

摘要

The base is prepd. from either starch and milk to which egg yolks are added or from a fruit pulp to which is added starch, egg yolks and sugar. The base mixt. is pref. cooled to 1-3 deg.C. Egg whites are pref. beaten for 45 secs. without over-stiffening them and then mixed 1:2 with the base. The souffles are then pref. deep-frozen at a rate not below 1 deg.C/cm/min. The process enables prodn. of ready to cook souffles the quality of which is not affected by their low temp. storage.