| 摘要 |
A frozen food product for use as a cooking ingredient is obtainable by a process comprising the following steps: heating a mixture of different food ingredients, particularly vegetables, to preferably reduce their water content by at least 20 % by weight, homogenising the food ingredients, adding partially-dehydrated vegetable pieces, shaping the homogenate in the form of a rosette and freezing. The product is suitable for use as cooking ingredient in soups, sauces, toppings, etc. |
