METHOD FOR PRODUCING SEASONING MATERIAL PREPARATIONS OF DIRECT UTILIZATION FOR SPICED AFTER-HEAT-TREATED OR PROCESSED DAIRY-PRODUCTS

摘要

Prepn. of flavouring agents which can be used directly in spicy post heat treated and in processed dairy-prods. Depending on the dairy prod. reqd., root vegetables, spices are suited with salt and preservatives and/or consistency improvers are added. The water content of the prods. is adjusted to 20-60%, and the salt concn. of the aq. phase to 14-65%. pH is set to 3.8-5.2 with a permitted acid. The prepns. are comminuted and heated to 20-95 deg.C or comminuted in this temp. range