| 摘要 |
Reduction sauces are prepared by first preheating ingredients of a reduction sauce and then feeding the preheated ingredients to and through a scraped surface heat exchanger operating at substantially atmospheric pressure and having a scraper speed of below 200 RPM which heats the ingredients to a temperature for evaporating at least some of the ingredients for concentrating the ingredients and developing a reduction sauce flavor during the residence time of the ingredients in the heat exchanger. The evaporated vapors are separated and removed from the concentrated heated reduction sauce.
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