Fremgangsmåte ved rekombinering av matvarestykker med kontrollert geldannelse

摘要

The invention concerns a process for recombining food with controlled gelation, wherein an alginate-calcium aqueous phase is mixed with a food phase in the form of purée and prior to the mixing, the food phase in the form of pieces is conditioned with a brine containing acetic acid, the brine is separated and the food phase is pureed, said food phase having a pH of not less than 3.4.