| 摘要 |
A method of producing chunks of gelled food in a slurry by forming a first slurry having a gelling agent, forming a second slurry containing a gel activator, at least one of the slurries containing comminuted food; bringing the slurries together and gently mixing thereby breaking said food-containing slurry into random and irregularly shaped chunks while the gel activator simultaneously reacts at the interface with the gelling material thereby forming a gel skin which encapsulates the chunks. |
