| 摘要 |
A paste for preparing quenelles comprises, by wt., 61-64 pts. hard wheat semolina, 27-32 pts. wetting agent and 20-24 pts. eggs. The paste is prepd. by mixing the eggs with the wetting agent and adding the semolina. The mixt. is then cooked at 130-200 deg.C. Alternatively the semolina and the eggs are kneaded together by adding portions of the wetting agent, while cooking at 70-80 deg.C. Used for prepg. quenelles by adding to the paste flesh, (meat or fish) eggs and fats prior to poaching. The process can be effected on an industrial scale. The prod. compares favourably with conventional quenelles while being superior in uniformity and taste. |
