| 摘要 |
PURPOSE:To prepare a retorted curry having improved body, appearance and voluminous feeling, by boiling a ground vegetable, water and a fat or oil, diluting the mixture with a blond roux in water, adding curry powder to the diluted roux, and adding a meat and vegetable to the resultant curry sauce. CONSTITUTION:Vegetables, e.g. 10-30wt%, based on the total weight of the resultant retorted curry, onion, 5 wt% or less carrot or 1wt% or less garlic, are ground, and water and a fat or oil are then added to the ground vegetables and boiled well at 90-100 deg.C for 60min or longer. A blond curry consisting of a fat or oil and wheat flour at a weight ratio of 3:7-2:3 is added thereto, and the mixture is diluted with water. The diluted mixture is then mixed with curry powder, bouillon seasoning, and if necessary various spices and an adequate amount of water, and heated at 95-100 deg.C for 20min or longer to prepare a curry sauce, which is then mixed with a meat and vegetable. The resultant material is packed in a retortable pouch, deaerated, sealed, and retorted and sterilized at 100-135 deg.C and 1-3kg/ cm<2>.G. |
