| 摘要 |
The procedure for making food products coated with a thin layer of decorative or aromatic particles, e.g. for sausages coextruded with a gel skin, consists of applying the particles just after coextrusion while the gel layer is still liquid. Where the skin is obtained by passing the product through a gel bath the application of the particles is ended just before the product enters the bath. The procedure for making food products coated with a thin layer of decorative or aromatic particles, e.g. for sausages coextruded with a gel skin, consists of applying the particles just after coextrusion while the gel layer is still liquid. Where the skin is obtained by passing the product through a gel bath the application of the particles is ended just before the product enters the bath. The particles, e.g. of cereal grains, spices such as curry, cumin, coriander or saffron, dehydrated small vegetables or fresh, dried to frozen aromatic herbs, are sprayed onto the product. |
