| 摘要 |
A process for the production of compressed dehydrated foodstuffs, said process being characterized in that it comprises the steps of: a) metering the freeze-dried and/or dried, vegetal and/or animal origin products at the doses required for obtaining the final product desired; b) dampening the starting products by means of a water/alcohol solution or by means of just alcohol, and/or keeping them at a temperature between 20 DEG C and 95 DEG C for 1 second - 10 minutes, till obtaining the desired plasticity, and possibly: b1) adding in the case of some products a foodstuffs-type thickening compound dissolved in a water/alcohol solution or just in alcohol, the amount added being such that the weight of the solution represents 1-6 % of the finished product; c) compressing the product(s) at a pressure between 2 and 100 kg/cm<2> and at a temperature between 20 DEG C and 95 DEG C for a time in the range between 1 second and 10 seconds; and d) packaging the product so obtained with a high-barrier material; the final product being required to have anyway a water activity value (WA) less than or equal to 0.4-0.5; as well as the products obtained directly by means of said process. ) |
