| 摘要 |
Making basis material for sauces from bones and vegetables consists of the following stages: (a) meaty bones are chopped into pieces, (b) these pieces are roasted in an oven without the addition of fat, and are then boiled in water for longer than 10 hours, (c) the solid particles are removed from the resulting stock, which is then filtered, (d) a separately-prepd. vegetable stock is added to this bone stock, or alternatively the vegetables, or a part of the vegetables, are added to the bone stock towards the end of the boiling procedure, (e) the fat is removed from the stock mixt., (f) the stock is conc. to a solid matter content of 15 to 20 percent, and (g) is then sterilised, homogenised and packed under sterile conditions. |
