| 摘要 |
PURPOSE: To obtain an entitled sauce with a characteristic flavor significantly faster than a conventional manufacturing method by preheating fragrant sauce components, supplying it for a specific heat exchange in atmospheric pressure, and evaporating it to separate steam. CONSTITUTION: The components of the fragrant sauce is preheated, next supplied to a surface scratch-taking heat exchange 25 operating under atmospheric pressure at the scratch-taking speed of not more than 200RPM, evaporated there to separate steam for obtaining the desired sauce. In addition preheating is desirably executed in a flat pot or a furnace at 70 to 95 deg.C first and next in a pressure heat exchange at 120 to 160 deg.C. Concerning the 100 to 120 deg.C in the exchange 25 and the rotating speed 10 to 50RPM, it is respectively desirably that the flowing speed of the components is 0.5 to 101/min and that a staying time is 10 to 100sec. |
