| 摘要 |
PROBLEM TO BE SOLVED: To obtain a garlic sauce capable of simply using for cooking and being good for health and to provide its production. SOLUTION: Garlic is allowed to stand for about one day in a warm water at about 60 deg.C and subjected to desalt treatment and deodorizing treatment in flowing water for 2 or 3 days and processed into fine granules having about 1mm<2> to 2mm<2> diameter. The processed garlic is mixed with margarine for >=1hr in a prescribed ratio, preferably in a ratio of a mixture containing 80wt.% to 90wt.% margarine and 20-10wt.% garlic based on 100wt.% total amount of garlic and margarine. |
