| 摘要 |
The invention relates to a method for producing a food binding gel, comprising the mixing of 5 wt.-% xanthan gum and 95 wt.-% post-osmosis water. The xanthan gum and the cold or hot water are combined in an industrial mixer and beaten with a beater to form a thick gel that is ready for use. The preparation time is about two minutes. The gel is then packaged for sale and distribution. The resulting binding gel is applied directly to a food preparation using the fingers or a brush. In the case of empanadas and pies, a line of gel is applied and the two ends are joined and sealed along the edge thereof. In the case of edible figures, once made, they are covered with the gel so as to retain the shape thereof until service. |
