| 摘要 |
The method for aromatizing food such as cheese, comprises arranging aroma substances and/or herbs in an aroma layer, flatly covering the aroma layer with a separating means, arranging a food on the separating means in a food layer, optionally covering the layer sequence with the separating means and arranging further layers in sequence, covering the produced layer sequence with a cover layer, and ripening and storing the food. The layer sequence is partially restructured in regular intervals. The cover layers separate different ripening- and/or storage stages to each other. The method for aromatizing food such as cheese, comprises arranging aroma substances and/or herbs in an aroma layer, flatly covering the aroma layer with a separating means, arranging a food on the separating means in a food layer, optionally covering the layer sequence with the separating means and arranging further layers in sequence, covering the produced layer sequence with a cover layer, and ripening and storing the food. The layer sequence is partially restructured in regular intervals. The cover layers separate different ripening- and/or storage stages to each other within the layer sequence. The layers are obtained individually or in groups after fixing a given storage and/or ripening time from the layer sequence and are replaced by new layers. The food layer consists of food. The food is meats and sausage product, fish, and dairy product such as hard cheese and cut-cheese e.g. Gouda. A layer of short-fiber cotton-cellulose compound in paper form in the layer sequence is used as separation means. An independent claim is included for an aromatized food. |
