| 摘要 |
Prodn. of reconstituted truffle prods. comprises mixing truffle puree with a dispersion of a non-thermoreversible gelling agent in water or truffle cooking stock, adding ions capable of crosslinking the gelling agent, shaping the gel into a plate, block or sausage, and sterilising the prod. Also claimed is a reconstituted truffle prod. produced as above comprising a Na alginate gel contg. 10-30% truffle puree in a form suitable for industrial use. |
