| 摘要 |
The sauce, made from fresh ingredients such as vegetables, fruit, dairy products and meat, with added seasonings, spices and animal and/or vegetable fat, is cooked in a pot for a period of 20 minutes to 6 hours at a minimum temperature of 80 degrees C, and preferably 95 - 105 degrees C in the middle. The cooked sauce is transferred to suitable containers at a temperature of over 80 degrees C, and the containers are closed immediately after filling and cooled rapidly in less than 2 hours, depending on the volume, to a temperature below 10 degrees C. The cooling can be carried out in a chamber at a temperature at 0 to -25 degrees C. |
