| 摘要 |
PURPOSE: A method for preparing retort gratin is provided to preserve and distribute at normal temperature for a long time and prevent cheese from being solid by softening cheese and increase security against contamination by microbes. CONSTITUTION: A retort gratin is produced by filling up solid matters cut and mixed in container; cutting finely cheese which is matured at 4-10°C for more than 30 days, and covering on flat solid matters; spreading white sauce on the cheese to make gratin; packing the gratin and sterilizing in retort sterilizer at 115-125°C for 15-25 minutes. The cheese is prepared by making raw cheese containing more than 35% of oil and fat in the form of block. The solid matters are prepared by frying mixture of onion cut finely, ham cut in the cube, and potato with butter. And white sauce is prepared by boiling fried flour 5% which is mixed of butter and flour in the ratio of 1:1, milk 35-40%, natural cream 7-9%, sugar 2-4%, salt 0.3-0.5% and pepper 0.07-0.15%, adding corn starch 2-3% and xanthan gum 0.05-0.1%, heating again, and adding small amount of water.
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