GB491146A - Food preparations and process for the production thereof - Google Patents

Abstract

A food product in the form of thin dry pieces which on immersion in hot cooking oil or fat expand into a light fluffy body is prepared by mixing an edible product or a flavouring, e.g. fish, meat, vegetables, fruits, or fruit essences, intimately with tapioca flour with, if desired, addition of a seasoning such as salt and pepper, adding water or milk or other suitable aqueous liquid to reduce the mixture to a pasty consistency, steaming it for about 1 1/2 -2 hours, cooling and allowing it to remain without additional treatment for about 24 hours, cutting into very thin slices and drying at low heat to remove the moisture content. In an example, 5-8 lb. of cleaned and minced fish, 3-5 lb. of tapioca flour, 4-7 eggs, 5 tablespoonfuls each of salt and sugar and one of pepper are employed, the pasty mass obtained on addition of water being moulded into shapes and laid on shallow trays on which it remains during the steaming, cooling, and keeping for 24 hours. The product is then cut to thin slices, e.g. 1/8 in. thick, which are spread on wire mesh supports for the drying operation. Meat, vegetable or tomato may replace the fish and may be in about equal weight to the tapioca flour, and 1-6 eggs, salt, pepper, sugar and water or milk may also be added. In other forms, fresh or dried fruit, e.g. raspberries or blackberries, fruit juices or syrups, chocolate, cocoa, coffee, honey, ground or finely chopped nuts or spices, or both, such as cinnamon or ginger, or vanilla, almond or lemon essences are employed. Where eggs are used as flavouring, a large proportion is employed. U.S.A. Specification 1,926,347 is referred to. Reference has been directed by the Comptroller to British Specification 484,468.