| 摘要 |
Process which consists in forming a dough with flour, starch or a mixture of both together with a liquid base formed by water, milk, broth (stock) or the like, this being beaten until it is completely homogenized, whilst 0 to 3% of gelling agents are added (carrageen (carrageenan), alginates and peptins, polygalacturonic acid derivatives), which react to calcium ions, either alone or as mixtures, to which dough it is possible to add flavouring products such as cod, ham or the like. The product obtained has the appearance of a fritter, with the composition indicated, and it is prepared by placing portions of the product in contact with a very hot fatty medium, in which they bulk up into a sponge form. Its application is as a food and a confectionery (pastry) product.
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