Technology for toughening prepared food through coating edible fibers
作者： Chen Kaihan
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摘要: The invention discloses a technology for toughening prepared food through coating edible fibers. comprises the following steps of step I, macerating fibers into condiments containing egg white protein first time so that swell and wet: condiment solution protein, usually under 1-5 atmospheric pressure 1-24 hours; II, performing heating steaming; III, taking out steamed fibers, taken-out once again when are hot, immediately macerated outer parts with layer which mouth feel is different from hot solidifying surplus heat fibers; IV, rolling covering outside broken piece shaped articles sesame seeds, peppers, mashed fruit kernels like, needing second time, then articles, time. Through adoption disclosed by invention, rate finished products vegetarian diet foods can be substantially increased, close to standard foods.
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