| 摘要 |
Sauce-like preparations which are suitable for food use are produced which are sterilisable and are suitable for use in the acid pH range by converting 15-50% by weight of oil, 0.3 to 4% by weight of milk protein, 0.5-5% by weight of carbohydrates, 1.5 to 2.5% by weight of additives for flavouring and/or nutritional purposes and water to make up to 100% by weight into an emulsion. They are principally suitable for the production of instant dishes. |
