| 摘要 |
A dry savory blend suitable for the preparation of formed pieces consists essentially of 5-85% of a savory solids, 10-30% of total oil or fat, 5-30% of a filler, 3-12% of water, and 0-1% of a gum, the percentages being by weight and totalling 100%. The blend is formed under conditions of low shear and low temperature, preferably in a forming extruder. The dry, shelf-stable pieces are useful in various food products including dry, cooked, or non-cooked preparations. |
