| 摘要 |
PROBLEM TO BE SOLVED: To obtain shellfish-containing sauces contained in a vessel and having excellent flavor, texture and appearance and excellent preservability at a high temperature higher than 40 deg.C. SOLUTION: The objective shellfish-containing sauces contained in a vessel are produced by dipping shellfishes in an acid and/or alcohol-containing water, heat-treating the dipped shellfishes at an F0 value of 4-20 to prepare a raw material mixture for sauces, then heat-sterilizing at an F0 value of 4-30 the raw material mixture for sauces under a pH condition so as a pH of the final product to become 5.0-7.0. |
