| 摘要 |
MELTING TOLERANT SAUCE AND SEASONING PARTICULATE A process for preparing a melting tolerant portion controlled sauce and seasoning particulate comprising: combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising non-solid ingredients such as cream, margarine, cheese, etc. and mixing the combination to form a sauce mixture, followed by heating the sauce mixture to temperatures effective to pasteurize the sauce mixture then depositing individual sauce particulates onto a freezer belt with a drop forming unit drops and freezing same to temperatures ranging from -5.degree.F to -15.degree.F following by removing the frozen discrete sauce particles from the freezer belt for packaging with frozen meats and/or vegetables. |
