| 摘要 |
PURPOSE: A process for preparing cheese-containing curry sauce is provided, thereby providing the cheese-containing curry sauce having improved taste, nutrients and appearance. CONSTITUTION: A process for preparing cheese-containing curry sauce comprises the steps of: washing, peeling and cutting vegetables including 5 to 15 wt.% of potato, 5 to 15 wt.% of carrot, 1 to 5 wt.% of pine mushroom and 1 to 5 wt.% of pea, and parboiling the vegetables; adding 3 to 8 wt. % of roux, 5 to 15 wt.% of onion saute, 3 to 9 wt. % of apple puree, 0.5 to 3 wt.% of tomato paste, 1 to 5 wt.% of beef extract, and 14.6 to 52.9 wt.% of purified water into a mixture of 1 to 5 wt.% of milk powder, 0.3 to 0.8 wt.% of salt, 0.1 to 0.8 wt.% of seasoning, 2 to 6 wt.% of spice and 0.2 to 0.8 wt.% of pigment, and heating the mixture thereof at 75 to 95 deg. C for 5 to 60 minutes to prepare curry sauce; inserting the pretreated vegetables, the curry sauce and 5 to 20 wt.% of cheese into a retort aluminium pouch and sealing the retort aluminium pouch; and heating the pouch at 110 to 125 deg. C for 20 to 60 minutes. |
