| 摘要 |
1278735 Food product CORPORATE FOODS Ltd 20 March 1970 [21 March 1969] 13722/70 Headings A2B and A2D A process for the preparation of a crisp snack food comprises the steps of: (1) dispersing the foodstuff with suitable edible additives in water to form a fluid batter; (2) aerating the batter; (3) casting the aerated batter into a film; (4) drying the film to a moisture content of between 10 and 30% and (5) cooking the dried film rapidly to a final moisture content of between 1 and 10%. The cooking may be carried out by submerging in hot oil or toasting at 350‹F. The foodstuff may comprise potato solids, rice solids, animal-derived solids, and soybean flour mixed with an edible colloid and starch. |
