| 摘要 |
Process for obtaining new industrially produced food products via the usual candying process, consisting in treating a support such as a fruit or vegetable with sugar syrups with increasing concentrations so as to determine the exchange of the water contained in the said support by the sugar contained in the syrup, characterised in that, the said support being devoid of taste or having only a slight or mildly unpleasant taste or, further, losing its taste via the candying, an extract or flavour of a fruit, vegetable or the like is added to the said syrups so that this extract or flavour is transferred at the same time as the sugar to the said support which can be candied, to which the corresponding taste is thus imparted. |
