| 摘要 |
A method of applying flavorings and edible fats on to deep-frozen foods with free apportionability so as to obtain a food product ready for consumption merely by adding water and applying heat, characterized in that the intended flavoring and aromatic substances are prepared in a separate mixture and swelling substances are incorporated into this mixture, which swelling substances are capable of binding, as a result of their swelling characteristics, the free water occurring during the mixing with the deep-frozen products and also in the end product, to such an extent that a free-flowing mixture is obtained. |
