| 摘要 |
This powdery foodstuff composition consists of a mixture of a kitchen gelatine, of between 80 and 200 Bloom strength, of at least two gelling agents chosen from carrageenans and carob seed flour, and of a kitchen salt. It is capable of forming a solution in water which, after cooking and cooling, sets as a jelly. Application: glazing of cooked pork meat products, such as semi- circular liver paté. <IMAGE> |
