| 摘要 |
PURPOSE:To impart desirable roast flavor to an animal extract, especially meat extract, easily, by mixing an animal extract with an oil or fat, and heating the mixture to effect moderate scorching and rapid evaporation of water. CONSTITUTION:A meat extract composed mainly of water-soluble components (so-called extract) obtained by boiling the meat, tendon, or bone of edible meat such as beef, pork, chicken, etc. is prepared beforehand. Separately, an oil or fat composed of an animal fat corresponding to the above extract (e.g. chicken fat is suitable for chicken extract) is prepard. A mixture of said extract and said oil or fat is locally exposed to heavy heat repeatedly by the radiation heating or by the contact with a hot surface until the roast flavor is imparted to the whole mixture. The conversion of the original smell to the roast flavor can be achieved by scorching the extract to a moderate degree until the water- content is decreased to <=10%. The temperature and stirring condition are selected to attain the final temperature of >=100 deg.C, especially 100-120 deg.C, or the mixture is heated in a short time in the form of thin layer. |
