| 摘要 |
PROBLEM TO BE SOLVED: To obtain retort sauce having smooth feeling on the tongue and good color and luster and excellent in viscosity stability and long-term storage stability by preparing boiled sauce, subjecting the sauce after completing preparation of the sauce to pasting treatment to control viscosity of sauce, packing the sauce into a container and carrying out retort sterilization of the sauce. SOLUTION: After preparation of boiled sauce such as carry sauce, demiglace sauce or white sauce is completed, the sauce is subjected to pasting treatment and viscosity of the sauce is lowered to 20-80%, based on viscosity in completion of the preparation and successively, the sauce is packed into a container and subjected to retort sterilization for 30-50min at 121-122 deg.C to provide the objective retort sauce. |
