| 摘要 |
PURPOSE:To obtain carrot curd having excellent taste, flavor, nutrient value, preservability, etc., by boiling cleaned and chopped carrot to half-boiled state, stirring the carrot together with the hot water to form crushed carrot, kneading in the presence of starch and potato and heating the mixture to obtain a pasty product. CONSTITUTION:Sufficiently cleaned carrot is chopped to small pieces and boiled to a half-boiled state leaving some hardness on the surface. The pieces of boiled carrot is crushed by stirring in the hot water to obtain a viscous mixture. The crushed viscous carrot component is added with 20-70pts. of starch (based on 100pts. of carrot) and a small amount of potato, thoroughly kneaded, heated to pasty state and kneaded for several tens minutes under heating. The kneaded mixture is filled in a prescribed vessel and cooled to obtain the objective carrot curd. |
