| 摘要 |
PROBLEM TO BE SOLVED: To obtain a frozen sauce for topping, simple in cooling operation, slightly causing occurrence of liquid drip, deteriorating neither tissue nor flavor, excellent in handleability, by mixing a main raw material for sauce with a viscosity modifier, etc., under heating and treating the mixture under specific conditions. SOLUTION: A main raw material for sauce is mixed with a viscosity modifier such as thickening agent under heating. The heated mixture is packed into a molding tray having a recessed part of shape and size such as those of hamburger steak or steak, rapidly frozen, and removed from the tray to give the objective sauce for topping. |
