| 摘要 |
In a process for dosing liquids which contain solid components, wherein the solid components are distributed in the liquid, the viscosity of the liquid is adjusted to a level at which the solid components remain in suspension during the dosing process. The process is particularly applicable to the production of soups which are to be packaged in bags of aluminium foil. The dosing is preferably effected below 60 DEG C., so that less additive need be added to achieve the desired viscosity. If the soup is to contain fat as well as the aqueous phase, the viscosity can be further increased by emulsifying the fat, preferably so that the emulsion breaks down on sterilization. Suitable thickening agents comprise vegetable mucins, starches, alginate, pectin, gua-meal, carob-bean meal, and carragheenate. Examples relate to the preparation of chicken, meat, and vegetable soups. |
