| 摘要 |
PURPOSE: To obtain a canned sauce having high storage stability without causing the browning of the sauce, the separation of oil and fat, etc., by sterilizing the sauce under rotation until the temperature reaches a specific level and then sterilizing in stationary state. CONSTITUTION: A sauce is filled in a can, sealed, thermally sterilized under rotation until the temperature reaches 110-115 deg.C and then thermally sterilized in stationary state. There is no trouble of browning, etc., of a sauce required to have whiteness such as white sauce. |
