| 摘要 |
Preparation of ovo-lacto vegetarian food or food intermediate product comprises providing an ovo-lacto emulsion comprising animal and/or vegetable protein and fat; heating the obtained emulsion; incorporating a thickener into the emulsion; incorporating a precipitation and/or coagulation agent into the emulsion; adhering the obtained emulsion in a rest period; and separating the liquid phase from the solid phase, which is formed from the mass of the emulsion. An independent claim is included for ovo-lacto vegetarian food or food intermediate products, produced by the above process. |
