| 摘要 |
A starch and water mixture is added to a premixing tank 5 to which cold water and flavourings are added. The mixture is heated to at least 30 DEG C and meat fat e.g. chicken fat is added. The mixture is agitated then passed through a heat exchanger 12 where the mixture is heated to between 85 DEG C and 105 DEG C. The heated sauce mixture is then passed to a holding tube 15 where it is held for at least 3 minutes before delivery to a holding tank 20 where it is held for at least 20 minutes. The sauce mixture drawn from the holding tank 20 is cooled by passing it through heat exchangers 24, 22. Meat e.g. poultry meat and optionally eg vegetables are added, the mixture is filled into a container with a dough [casing] base then a top cover layer of dough is applied and the container is packaged. <IMAGE> |
