| 摘要 |
The present invention consists in a process for the production of instantaneous natural foods made of corn, wheat, rice and oat; in combination with leguminous vegetables such as beans, lentils and chickpeas; as well as greens and scalded vegetables; spinaches, chards, garlic, green and red tomato and onion, also culinary herbs such as coriander, parsley, epazote or meat and lacteous products and their by-products with a mixture of dissolved products all of them dehydrated. It comprises the stages of a baking/toasting by radiant heat and of conduction assuring approximately 100 per cent of the gelatinization of the present starches, at a temperature of approximately 200 to 350 Celsius degrees and with a residence time of approximately 3 to 8 minutes. This gives as a result hot products of hydrophilic character, having a residual temperature of approximately 150 to 200 Celsius degrees and with a dampness of approximately 0 to 0.5 per cent in weight. Said hydrophilic products are impreg nated and soaked up by means of the shaking and mixing of the same with one or various dissolved natural substances hot or at ebullition temperature, with the addition of sanitized raw culinary herbs. Subsequently, they are re-hydrated by means of the application of the dissolved substances to the hydrophilic product with a relation of 0.1 to three times in weight, to precede the dehydration of products originating a sealing in the product pores.
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