| 摘要 |
A method for preparing a food flavour base comprises cooking one or more carbohydrate-containing food products in a fat-free aqueous medium and permitting the medium to evaporate almost to dryness so as to provide a concentrated flavour base. In that way the food which preferably may comprise one or more flavour vegetables can be sautéd to develop its flavour without the use of fat. Also provided is a fat-free composition which comprises an aqueous base, one or more flavouring materials and optionally a gelling agent, when put up visibly for use as a cooking medium in the sautéing of flavour vegetables. The composition can be prepared by subjecting one or more portions of one or more animal and/or vegetable food products to a series of boiling and simmering steps in water in order to extract flavouring materials therefrom. Then solids are removed as necessary and the remainder cooled to produce a layer of fat and a layer of fat-free medium, after which the layer of fat is removed. |
