| 摘要 |
Foods are coated with a mixture of egg albumen, a milk protein, an unmodified starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to cook them. To effect fluid retention in the foods, at least the coating is heated to a temperature sufficient for a time sufficient to coagulate the egg albumen, denature the protein and gelatinize the starch of the coating, at least partially, and the coated foods may be heated to cook them at least partially, thereby coagulating the egg albumen, denaturing the milk protein and gelatinizing the starch of the coating. |
