| 摘要 |
Stabilised impregnated nuts having improved flavour and texture are prepd. from compressed defatted nuts, by first roasting the nuts in a bath e.g. oil at 150-175 degrees C. to swell the nuts to their original size and shape then treating in a liquid e.g. oil, at a temp. below that in the first bath (54-60 degrees C) for sufficient time to saturate the nuts with the liquid. |
