| 摘要 |
There is described a frozen foodstuff mixture having a thermal diffusivity such that the temperature of the foodstuff mixture may be raised from frozen to in excess of 60 DEG c within a period of between 3 to 7 minutes by being placed between two slices of bread within a toasted sandwich making machine, the foodstuff mixture including a thickener capable of binding moisture within the foodstuff mixture during freezing, thawing and re-heating so as to prevent the inner surfaces of the slices of bread from becoming damp or soggy during said re-heating process. There is also described a food product comprising a frozen foodstuff mixture mounted on a farinaceous layer. The food product may comprise a second farinaceous layer mounted on the frozen foodstuff mixture and in alignment with the first farinaceous layer. |
