| 摘要 |
PURPOSE: Retort cream stew is provided to cook conveniently by using electric wave range by making it possible to store at the normal temperature, and preventing oil particle from separating from oil cream and butter of chicken and sauce. CONSTITUTION: Retort cream stew is produced by mixing sauce materials in the not-heated condition, passing the mixture through homogenizer to make sauce whose oil particles are dispersed homogeneously, and filling up the sauce and solid matter in retort sterilizer, sterilizing at 115-125°C for 15-25 minutes to make the mixture viscous. The sauce is made by melting in 50-60°C water the homogeneous mixture of roasted flour 3-5% of butter 1: flour 1, and blending the solution, grinded onion 10-13%, milk 20-30%, cream 13-16%, sugar 2-4%, salt 0.3-0.5%, pepper 0.07-0.15%, corn starch 4-5%, and Xanthan Gum 0.1-0.4% in mixer. The solid matter is prepared by adding salt 2-3%, pepper 0.1-0.3%, sugar 1-3%, garlic 2-3%, and ginger 0.2-0.4% to cut chicken, scalding in boiling water, and adding cut carrot and potato.
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