Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and gelatin and starch
作者： Matthias Kuhn , Dieter Kurt Karl Ackermann , Reinhard Kohlus , Chiharu Inoue , Georg Achterkamp
DOI:
关键词: Starch 、 Fish <Actinopterygii> 、 Gelatin 、 Food science 、 Seasoning 、 Chemistry
摘要: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or use as seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish crustaceans, 3-30% salt and gelling agent comprising gelatin starch.
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