| 摘要 |
The paste is pred. by peeling the cassavas and then milling. Then the paste is fermented, pref. with a natural leaven. esp. one obtained by allowing cassava to ferment in the air by the action of microorganisms. The paste is then dried out, cut up, shaped and roasted. Soya or corn flour, or other products may be added before roasting. The drying out of the paste is pref. by pressing. As an alternative, the shaped, dried out paste is fried or dehydrated and can then be roasted later when required. Other shapes than rissoles may also be formed. The prod. can be preserved for over 6 months. |
