| 摘要 |
A storable food is made by forming a pulp by adding an edible liquid to an edible substance which acquires bonding properties on being mixed with liquids, then adding to the pulp a comminuted, edible, absorbent substance in such a quantity that the liquid of the pulp is absorbed by the absorbent substance, the particles of which remain bound together by the residue of the pulp to form a mass of mouldable consistency, whereupon the mass is formed into shapes and the shapes are dried. The pulp may contain proteins such as gluten, casein and gelatine, potato, flour, fruit, vegetables, ground cereal products, carbohydrates; the absorbent and flavouring substances may be cheese, mushrooms, spices, sweetening agents, honey, cocoa, dried mean, dried, e.g. spray dried, foods, ground dried fruit, candied peel, "seed grains", skinned milk powder, dried yeast, marzipan, nougat. Examples are concerned with the preparation of pasta-type products, for adding to soup, from strained, cooked vegetable such as asparagus, cooked wheat flour paste, spray-dried mushroom flovouring or powdered dried mushrooms, flour and yeast, the preparation of dry "bread dumplings", for reconstitution in a hot liquid, from a paste of cooked wheat flour, with, if desired, gelatine or gluten and lactic acid solution, bread crumbs or cubes, dried vegetable, dried whole egg and cream of tartar, and the preparation of pasta-like products for sweet dishes, of ingredients for cake or fruit bread, and of cake decorations from casein, boiled comminuted cereal grains, e.g. rice flour, chopped dried fruit, e.g. grapes, dates, almonds, a vitamin preparation, sugar or sugar syrup, crumbed ginger-bread, poppyseed, ground, dried pears. |
