| 摘要 |
A process for a portionable, rapid melt sauce is disclosed which forms a gel, to which additional ingredients of the sauce are then added. After formation of the mixture, it may be homogenized and refrigerated to make the resulting product sufficiently firm to allow it to be processed into segments of a desired size, such as small cubes, shreds, or another portionable shape. The product may then be packaged either into individualized portions, or into larger sizes if desired. The small solid segments contained may be portioned out as desired, and rapidly melt into a sauce when heated or when placed onto hot food and will preferably remain as a sauce at room temperature.
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