PROCESS FOR APPLYING AROMATES AND FOOD FATS TO FROZEN FOOD IN DIVISION OF PORTIONS TO OBTAIN ONLY A DISHWASTE WHEN READY TO BE CONSUMED AFTER ADDITION OF WATER AND UNDER THE ACTION OF HEAT

摘要

The invention relates to a process for the application of aromatics and food fats to frozen foods which are freely divisible in portions in order to obtain only a dish ready for consumption after addition of water and under the action of heat. / P P A PROCESS CHARACTERIZED IN PREPARING A SEPARATE MIXTURE OF THE PREFERRED AROMATICS, WHEREAS THE MIXTURE INCORPORATES INFLATION AGENTS WHICH ARE CAPABLE, BY THEIR INFLOWING POWER, TO RETAIN THE WATER PRESENTED IN INCORPORATION TO FROZEN PRODUCTS AND IN THE FINAL PRODUCT, TO THE EXTENT REQUIRED THAT A BULK MIXTURE IS OBTAINED. / P P THE INVENTION IS MORE PARTICULARLY APPLICABLE TO THE PREPARATION OF FROZEN DISHES.