| 摘要 |
Oil or butter in an amount of about 200 to 300 ml is introduced into a jacketed cooking vessel with a capacity of at least 300 litres. The oil is heated to a temperature of from 90 C to 95 C by circulating steam through the vessel jacket. Dry ingredients are added to the heated oil. The dry ingredients are sweated in the oil for a period of about 5 minutes, until the temperature of the oil is from 50 C to 60 C. Prepared fresh onion pieces are then added to the sweated dry ingredients and the mixture thus formed is sweated for about 10 minutes. Cold water is added to the vessel in the 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 intermiddently 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. |
