KAVIARÄHNLICHES NAHRUNGSMITTEL UND VERFAHREN ZUR DESSEN HERSTELLUNG

摘要

The food product proposed according to the invention contains granules which have an outer layer of denatured protein and an inner layer of a viscous emulsion in a stable physical state, having the following ratio of granule-forming components (% by mass): Protein 13-30 Egg yolk 45-71 Oil material 9.0-30 Food colouring 1.0-3.0 The process includes heating the protein to a temperature not below 35 DEG C and introducing egg yolk, oil material and food colouring in the ratios mentioned up to the formation of a viscous emulsion which is fed dropwise to an edible vegetable oil heated to a temperature of 80 to 95 DEG C.