COOKING AID

摘要

Cooking aid composed of an envelope based on fat which is solid at room temperature and a fluid or pasty flavouring filling. The envelope of the product according to the invention melts rapidly upon contact with hot food or in a frying pan and possesses good mechanical resistance to handling at room temperature. The envelope comprises of the order of 40 to 100 % of fat and from 0 to 60 % of filling additives of the polysaccharide, protein or fibre type or a mixture thereof. The aqueous and/or fatty filling of the product according to the invention has a viscosity which is in the range between liquid honey and a pasty spread. Process for the manufacture of such a cooki ng aid.