Edible salty jelly for wrapping food - prepd. by heating gelling agent, salt and aroma in water below b. pt.

摘要

An edible concd. salty jelly is prepd. by dissolving a saturating amt. of a gellina agent, salt and an aroma in water heated to below its b. pt. and cooling the mixt. The jelly is used for wrapping food e.g. eggs and meat prods., esp. where the jelly contains an alcoholic aroma, e.g. madeira, which is not deteriorated by the process. The jelly can be dild. to any concn. for use and is storage stable. Citric, sapic or tartaric acid may be added as well as Na monoglutamate, colourants, meat extracts and protein hydrolysate.