| 摘要 |
PURPOSE:Vegetables are heat treated and squeezed, the resultant juice is subjected to alcohol fermentation, then spices are dipped in the fermentation product and aged and finally the spices are added to make the objective Worcester sauce with mellow taste. CONSTITUTION:Vegetables such as tomato, onion or carrot are washed, selected, crushed, heated, squeezed and concentrated to make a vegetable juice. Then, glucose is added, they are heated, cooled and subjeced to alcohol fermentation using a yeast such as a Saccharomyces cerevisiae. When the alcohol concentration becomes 5-7%, salt is added to end the fermentation. The product is mixed or not mixed with an alcohol fermentation product from fuit juice such as apple or orange juice and spices are dipped in the product. The spices are aged by storing for a long period of time and added while Worcester sauce is produced. |
