| 摘要 |
PURPOSE: A manufacturing method of brown sauce powder is provided to manufacture brown sauce powder which is more healthful, excellent in the organoleptic property and easy to preserve and distribute by using a collagen component instead of roux as a thickening agent. CONSTITUTION: Baked beef leg bones are prepared by baking beef leg bones 10-50 parts by weight, and baked potherbs are prepared by baking potherbs 5-22 parts by weight. Baked beef leg bones, baked potherbs and spice 0.18-1.55 parts by weight are added to water 100 parts by weight and heated to manufacture brown broth. Beef tendon 100 parts by weight are baked. Baked tendon is pressurized and heated with water 100-200 parts by weight in an autoclave to manufacture gelatin. The brown broth 77-82 weight%, gelatin 8-10 weight% and tomato paste 10-13 weight% are mixed and heated to manufacture brown sauce. The brown sauce is freeze-dried and pulverized. Freeze-drying is carried in a vacuum condition of 10-30 millitorr and the temperature of -40 to -50deg.C for 60-80 hours after preliminarily freeze-drying at -30 to -50deg.C for 20-30 hours. The pulverizing is done to 20-100 mesh. |
