| 摘要 |
A desecated culinary preparation protected for conservation against hydration by an essentially hydrophobic layer formed by frying or cooking in an oily medium. The layer is partially traversed by hydrophilic portions to enable the inner hydrophilic structure of the preparation to be rehydrated for consumption. Rehydration may be carried out prior to consumption by external contacting or spraying with water or the like or during consumption, by the saliva when chewing the preparation. The rehydration rate may be controlled by determining a specific relationship between the outer hydrophobic and hydrophilic areas. The invention further relates to a process for obtaining and conserving the culinary preparation. The process essentially comprises the steps of cooking or frying the product to form the hydrophobic outer layer, chilling the cooked product to freeze the liquid water content therei and thereafter subjecting the product to dehydration treatment such as a lyophilization cycle to sublime the frozen water content and evaporate the free oil content. |
