| 摘要 |
<p>The invention relates to a method for the preparation of food products, for example, sausages, comprising a base coated in a garnishing and preserving material. Said method comprises preparing the material, made from vegetable protein and hydrocolloid to give a ratio (protein/hydrocolloid) less than or equal to 1, substituting calcium acetate for sodium acetate in the base, then adding alcohol and an acidifying agent to the calcium gelification bath. The invention also relates to a product obtained by the above method.</p> |
