| 摘要 |
PURPOSE:To obtain a thickened retort roux prevented from developing gelled insolubles in adding water thereto to conduct a cooking under heating. CONSTITUTION:This thickened retort roux contains >=0.4wt.% of crystalline cellulose. A roux prepared by mixing wheat flour with solid fat under heating is incorporated with onion roasted in advance and an appropriate seasoning followed by stewing to obtain a thickened roux 60-70wt.% in water content, which is then sealedly packed in a heat-resistant vessel and retorted. In this case, at one of the stages before the sealed packing of the thickened roux, >=0.4wt.% of the crystalline cellulose is admixed with the thickened roux. |
