| 摘要 |
A method of manufacturing sauce for rice paper using sugar, anchovies, fruit juice, lemon grass, chilli, pectin and purified water is provided. The sauce contains useful nutrients without destruction and improves the taste of rice paper(girdle cake, spring roll, dim sum and dumpling skin). To make the titled sauce, 0.5 to 4% by weight of ground chilli is mixed with 1 to 3% by weight of lemon grass, 30 to 40% by weight of purified water, 13 to 44.49% by weight of sugar, 21 to 28% by weight of salted anchovies, 3 to 10% by weight of fruit juice and 0.01 to 2% by weight of pectin and heated at 61 to 63deg.C for 25 to 35min or 75 to 80deg.C for 10 to 15min. |
