| 摘要 |
Casein-containing material, optionally with addition of edible diluents such as starch, wheat or maize flour, soya proteins or other proteins optionally neutralised with alkalis, seasoning agents, etc. is mixed with water in such a ratio that the mixture, when extruded under a high mechanical pressure, forms transparent glassy shapes covered by a continuous skin (when dried). The product can be expanded at 100 degrees C commercial casein can be used without neutralization, or with partial neutralization. |
