| 摘要 |
Method for flavouring fried foodstuffs, comprising, before the said foodstuff is fried, placing it in contact with an aqueous phase containing at least one flavouring in solution or in dispersion. The flavouring aqueous phase comprises an aqueous solution or dispersion of at least one flavouring in a proportion of 0.01 to 10%, preferably 0.1 to 5%, weight/weight of the flavouring in the aqueous phase. Used to flavour vegetables, cereals, mushrooms, fruits, fish, and culinary preparations containing these ingredients. |
