| 摘要 |
PURPOSE: A vegetable cooking material of flavor and its production method are provided to be able to store in the room temperature, and to suit to the outer material and/of the inner material. CONSTITUTION: The production method of the vegetable cooking material comprises steps of: forming a uniform base mass having the Brix of 65-72°C by boiling vegetables cut thick in the polydextrose aqueous solution; mixing the obtained base mass with a structure-offering element of small piece; forming a cooking material of 70-74°C Bx containing the structure-offering element of small piece by heating for a short time again; setting to the 73-82°C final Bx, aw larger than 0.85 and pH smaller than or same as 5.5, by adding the spices and condiments, the flavor component, the eatable acid and/or the salt thereof. At this time, the dry vegetables are used a pepper, an onion, a garlic, a tomato, a carrot, a pumpkin, a bamboo sprout, an olive, and/or a sugar cane. |
