| 摘要 |
PURPOSE:To obtain the subject coagulated food free from deterioration of quality and from contamination of various germs by adding a gelling agent- containing solution to a frozen food, then rapidly lowering the temperature of the gelling agent-containing solution and coagulating it. CONSTITUTION:A food such as noodle, buckwheat noodle, Chinese noodle or spaghetti is cooked or heated in advance and subsequently rapidly frozen. To the resultant frozen food, a solution containing a gelling agent such as gelatin, agar-agar or carrageenan is added and the gelling agent-containing solution is subsequently coagulated by rapidly lowering the temperature thereof, thus obtaining the objective food. |
