MANUFACTURING EPUIPMENT AND METHOD OF BROWN STOCK AND MANUFACTURING METHOD OF DEMIGLACE SAUCE

摘要

An apparatus and method for producing brown stock is provided to reduce the change of taste, flavor and nutrient components as compared with conventional methods and to improve extraction efficiency. The obtained brown stock is used to make demi-glace sauce. Bone and meat whose blood is removed are put into a preheated oven and roasted for 25min. Vegetables are roasted in a pan until caramelized. The prepared raw materials are put into wire mesh(60) of a high pressure extractor, extracted at 110 to 130deg.C for 12 to 18hr and mixed with 0.2 to 0.4% by weight of salt. The high pressure extractor contains a heating source(20) inside a housing(10) of a body, a kettle(30) with a cover(40) at the upper part of the heating source, a temperature sensor(38) and a pressure gauge(44). The kettle comprises an inner container(32) and outer container(36) and contains a paraffin filled part(34) between the inner container and outer container.