| 摘要 |
PURPOSE:To prepare a low-viscosity sauce free from precipitation of insoluble powdery raw material such as spice powder at the bottom of the sauce by mixing an insoluble powder raw material such as spice powder to an oil and fat, a thickener, etc., and mixing the mixture to a sauce. CONSTITUTION:An insoluble powdery raw material such as various powdery spices and dried vegetable powder, etc., is uniformly mixed with a thickener such as xanthan gum or potato starch, an oil and fat and water. The obtained mixture is added and mixed to a low viscosity sauce especially having a viscosity of <=50cp (e.g. dressing or Chinese noodle soup). |
