| 摘要 |
A dry preparation serving as a basis for soup is made by mixing comparatively large cheese particles of moisture content 35-28% and a powder comprising raw cereal or vegetable meal and of moisture content not above 10% to embed the cheese particles in the powder, the powder forming 30-50% of the mixture, and maturing the mixture to allow moisture to pass from the cheese to the powder and form a product having a uniformly distributed moisture content not exceeding 28%. An example is concerned with preparing particles of Gruyere cheese by means of a grater with 2 mm. holes, drying the cheese particles to 30% moisture, mixing them with a powder, of 10% moisture, of the dehydrated constituents cereal or vegetable meal, skim milk, meat extract, cooked onions, monosodium glutamate, pepper, garlic and salt, and allowing the mixture to stand for at least 24 hr. at 20-25 DEG C. to attain even distribution of the moisture. |
