| 摘要 |
A method of producing a snack-food comprises applying to morsels of a foodstuff which have been pre-cooked to a maximum moisture content of 10% by weight a sauce, paste or the like containing at least 20% by weight moisture and at least one desired flavouring so as at least partially to coat the morsels with the sauce, paste or the like. The coated foodstuff is then dried at elevated temperature under conditions such that there is no substantial caramelisation and/or burning of the sauce and so as to produce a snack-food containing at most 5% by weight of moisture. The foodstuff may be pork rind, fried bread, peanuts, potato crisps, extruded potato, corn or rice. The coating may be barbeque, spare rib, tikka or tandoori flavoured sauce and is applied by spraying or tumble mixing. Drying is effected at 30-250‹C. |
