| 摘要 |
PURPOSE:To obtain the subject sauce utilized as garnishings for roasted fishes, grated radish mixed with sardine hatchlings, soup for roasted meat, Japanese style dressing, TEMPURA (Japanese deep-fried food) sauce, etc., by regulating main raw materials of grated radish and fruit juice of citrus fruits to a specific pH, then subjecting the resultant raw materials to thermal sterilizing treatment under specified conditions. CONSTITUTION:A grated radish sauce containing preferably >=50wt.% grated radish and a fruit juice of citrus fruits (e.g. citron, Citrus sphaerocarpa hort. ex Tanaka, Citrus sudachi hort. ex Shirai or lemon) is regulated to pH 4.2-4.6 and then subjected to thermal sterilizing treatment at 85-93 deg.C for 3-60min to afford the objective sauce. |
