| 摘要 |
Sauce for processed meat products such as ham, sausage, and bacon was prepared. The mixture of tomato paste 15-30 %, mustard powder 0.5-15 %, augar, refined salts, spice, organic acid, table vinegar, emulsifier, stabilizer each 0.01-10 % with purified water 35-45 % was added to vegetable fat 7-15 %. The final mixture was stirred, emulsified and passed thorugh homogenizer with pressure 35-135kg/cm2 |
