| 摘要 |
The invention relates to a process for the production of preshaped, rehydratable, dried food products suited for pan-frying and to such products. According to this process the varietally specific raw materials comprising 50-70% by weight grits, 5-25% by weight liquefied fat, 5-20% by weight coaguable protein, and a raising agent as well as salt, spices and other optional additives are mixed, whereafter with addition of a liquid a plastic sliceable wet dough is prepared by mixing and kneading, which wet dough is portioned and converted into the desired form of the products. These dough pieces are, to develop a protein framework, subjected to a thermal treatment at temperatures of 90-160 DEG C for 8-30 minutes and the dough pieces thus treated are then dried to a residual water content of 4-10% by weight. |
