Cooking method null of the food which uses the ruu food and the said ruu food for microwave oven cooking

摘要

PROBLEM TO BE SOLVED: To obtain the subject roux food capable of making a food excellent in flavor when used with a raw or boiled ingredient and heated and cooked by a microwave oven, by dispersing a seasoning and a thickening agent to an oil and fat phase having dissolved a flavor component. ;SOLUTION: A salad oil is mixed with an onion, a ginger, a garlic, etc., heated to about 100°C to give a boiled material, which is mixed with a tomato puree, salt, a chicken essence, a vegetable bouillon, chutney, a spice, heated and mixed at 90°C for 5 minutes while stirring to give a carry roux. The carry roux is cooled, packed and sealed in a retort pouch, pressurized and thermally sterilized to give the objective roux food which is a roux food to be heated and cooked by a microwave oven and in which a seasoning and a thickening agent are dispersed into an oil and fat phase having dissolved a flavor component.;COPYRIGHT: (C)1998,JPO