| 摘要 |
Oil or butter is introduced into a jacketed cooking vessel with a capacity of at least 300 litres, and is heated to a temperature of from 90{C to 95{C. Dry ingredients are added to the heated oil. The dry ingredients are sweated in the oil for a period of at least 3 minutes, until the temperature of the oil is from 50{C to 60{C. Cold water is added to the vessel in an amount of from 30 to 50 times the volume of cooking oil introduced into the vessel. The water is heated to a temperature of at least 90{C. A roux comprising about 50% by weight vegetable oil and 50% plain wheat flour is prepared. The roux is added to the heated mixture in an amount of from 10% to 20% by weight of the batch size. Vegetable pieces are added to the thickened mixture in the vessel and the vegetables are cooked over a vegetable cooking time of typically 30 minutes. There may be a number of different vegetables added which may be introduced at different stages. For example, carrot pieces may be introduced first followed 10 minutes later by mushrooms and followed a further 10 minutes later by peppers. Water is intermittently added to the mixture in a total amount of from 1% to 10% of the batch size during only the first 60% of the vegetable cooking time. The cooled mixture is packaged in pouches of a suitable size for cooking/reheating by the customer. Further food pieces such as meat pieces may be added to the pouch. |
