| 摘要 |
PURPOSE:To obtain a food, capable of withstanding preservation for a long period and useful also as a dietary food, by blending a gelling agent with vegetable fibers and seasoning and successively subjecting the resultant blend to heat treatment, treatment with an acid and freezing treatment, then thawing the frozen blend, compressing and dehydrating the thawed blend to provide a specific moisture content. CONSTITUTION:A gelling agent (preferably mannan, sodium alginate, carrageenan or guar gum) is blended with vegetable fibers (plants are preferably grains, fruits, vegetables, bean-curd refuse, applies or citrus fruits) and water in a specific proportion and the resultant blend is then heat-treated, treated with an acid, subsequently frozen and then thawed. The thawed blend is compressed and dehydrated to provide 30-50% moisture content and afford the aimed food. |
