| 摘要 |
<p>A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiological attack which in turn requires pH control. The seasoning component is designed to buffer and/or neutralise acidic taste of the sauce composition to achieve selected taste.</p> |
