| 摘要 |
<p>A process and an apparatus for the production of a new reduced fat culinary sauce which comprises mixing the ingredients of a reduced fat culinary sauce whereby part of the fat present in a regular culinary sauce is substituted by water, controlling the water activity to a value less than 0.95, mixing or precooking below 160 °F and then processing for a minimum of 0.87 minutes by continuous steam injection and holding at a temperature of at least 160 °F.</p> |
