| 摘要 |
Fresh, storable dumplings, based on white bread and the usual additives, which can be converted to a condition ready for consumption by brief immersion in water at at least 60 deg. C, without further treatment, are prepd. by forming a premix from sliced white bread with small particle size, fresh egg, fresh milk and salt, filling this pre-mix, by means of an automatic vacuum filling appts., into a tubular foil of water-impermeable material, holding at 95-100 deg. C for 30-60 (35-45) mins., followed opt. by cooling. USE/ADVANTAGE - The dumplings can be used in the household or in large-scale catering. The dumplings can be kept at 4-6 deg. C for at least 10 weeks, even after immersion in water at at least 60 deg. C for at least 1 h. They are dimensionally stable even after prolonged (at least 3 h) immersion in water at at least 60 deg.C without the surrounding tubular foil. If more dumplings are immersed in hot water than are required, the excess can be removed (in the foil), cooled and held in a refrigerator until needed. |
