| 摘要 |
PROBLEM TO BE SOLVED: To produce a sauce causing no color fading of the tomato therein even if subjected to heat cooking. SOLUTION: The objective method for producing a sauce comprises the following procedure: ingredients are divided into a to-be-fried ingredient and a to-be-boiled ingredient comprising tomatoes, the former ingredient is fried and then boiled well to prepare a stock, and the latter ingredient is boiled well to prepare a 2nd stock; these two stocks are cooled respectively and mixed together and then subjected to a sterilization treatment. |
