| 摘要 |
In prodn. of spleen croutons in which small slices of bread are coated with a compsn. contg. spleen and seasonings, followed by baking, the slices are baked without fat, are freeze-dried and are packed with exclusion of light. The coated slices of bread are baked in hot air at 180-200 deg.C cooled, cut into bite-sized pieces and freeze-dried at below -20 deg.C to max. residual water content of 8 (5) wt. %. ADVANTAGE - The packed prods. can be kept for at lesat 6 months (with a residual moisture content of 8 wt. %) and pref. more than 9 months (with a residual moisture content of 5 wt. %). In an example, minced raw spleen was mixed with seasonings and coated onto white bread. 5kg of the pieces was baked in hot air at 180 deg.C for 10 mins. cooled to room temp. cut to bite-sized pieces and freeze-dried at -20 deg.C to residual water content of 5 wt. % followed by packing in light-protective opt. airtight bags. There was no qualitative change after 9 months |
