| 摘要 |
Method for continuously preparing, in a screw conveyor, a food product known as "dauphine dough". Bread-making flour and water as well as fats are introduced at the upstream end of the screw transporter (1), in a first zone (A), a mixing of the ingredients taking place in the said zone (A), which mixing is extended by a pressurised blending carried out in a second zone (B); the mixture is cooked in a third zone (C) at a temperature of between 90@C and 170@C, in order to obtain a gelatinised fine dough containing from 40 to 60% water; the gelatinised dough is mixed in a fourth zone (D) and cooled to a temperature no higher than 60@C, and whole eggs are introduced; in a fifth zone (E), vegetable flakes and water are introduced with cooling; in a sixth zone (F), the dough is mixed and homogenised, these operations being accompanied by a cooling in order to bring the dough to ambient temperature; the dough is then extruded through a die (18) placed at the downstream end of the screw conveyor (1). <IMAGE> |
