| 摘要 |
A technique for applying to raisins a fat-free coating which not only enhances their nutritional value but also renders the raisins more palatable. In this technique raisins to be coated are deposited in a spinnable panning pot containing the hot liquid and dry ingredients which compose the coating. The pot is then spun until the liquid cools and hardens and there is then formed on the surfaces of the raisins a thin and brittle candy coating which when the raisins are masticated is crunched into small particles, the particles being intermingled with the flesh of the raisins to impart a crunchy sensation to the eating experience.
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