| 摘要 |
The taste and durability of boiled, shell-less, frozen foodstuffs, which are glazed with a thin ice film, are improved by separately producing a glazing liq. contg. flavour and applying this as the glaze. The foodstuffs are pref. at -30 deg.C and the glazing liq. at -2 deg.C during the glazing step. The glazing liq. circulates in a circuit such that drainage is collected and recirculated. It is a decoction of a different kind of shellfish. It contains salt and/or sugar. The foodstuff is peeled shrimps and the decoction is of unpeeled shrimps. |
