| 摘要 |
PURPOSE: A process of preparing pork cutlet sauce by heating beef and bones for a long period of time and then mixing fruits such as apple, pear or the like and natural spices such as leaves of basil, salary or the like is provided. Whereby, the sauce has improved taste and nutritive values and is removed in the fatty smell of meat. CONSTITUTION: Beef and bones are soaked in a specified amount of water, heated with natural spices such as salary, leaves of basil(Ocimum basilicum L.) or the like and fruits and vegetables such as apple, pear, onion, green onion, carrot, garlic, wine, mustard, curry powder, whole pepper, ginger or the like at 180 to 200deg.C for about 36 hr and sieved until the amount of the material is reduced by 1/2 to produce a first sauce, which is heated with steak sauce, hot sauce, worcester sauce, paste, ketchup, butter, margarine and sugar for about 20 to 30 min. |
