METHOD FOR APPLICATION OF FLAVOURINGS AND EDIBLE FATS IN FROZEN FOODS WITH FREE DISTRIBUTION TO MERCHANTABILITY ONLY AFTER THE ADDITION OF WATER UNDER action of heat DIGESTIBLE FOOD TO OBTAIN.

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.