Ajinomoto Co., Ltd.

Eri Hoshikawa

Morihiro Sada

Chiaki Nosaka

Tomoyuki Hirota

Makoto Tanabe

Takeshi Nishinomiya

Masata Mitsuiki

Hirofumi Terazaki

Shundo Harada

Sachiyo Yoshida

Takashi Futatsugi

Emi Miyazaki

A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50&deg; C. to 200-280&deg; C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Production method of Chinese fried meat dumplings

The present invention relates to a method for manufacturing saut&eacute;ed onion or sofrit. The method includes the steps of saut&eacute;ing onion or sofrit ingredients in a rotary saut&eacute;ing machine, and heating the machine with an auxiliary heater concurrently with the saut&eacute;ing step, whereby the temperature at a center of the onion or sofrit ingredients in a rotary pot of the rotary saut&eacute;ing machine is increased to 85-950&deg; C. within 10 minutes; and after the temperature at the center of the onion or sofrit ingredients reaches 95&deg; C., deglazing is continuously carried out by spraying water, as required, while maintaining the surface temperature of the onion or sofrit ingredients at 95-120&deg; C. for 15 to 120 minutes, thereby effecting saut&eacute;ing processing. The method also includes the step of oscillating the rotary saut&eacute;ing machine concurrently with the saut&eacute;ing step. According to the present invention, it is possible to easily manufacture saut&eacute;ed onion and sofrit which has a less pungent taste, is superior in the sweet taste and the caramel flavor and in the shape retention property, and can greatly improve the flavor of hamburger, soup, pasta sauce and the like.

Method for manufacturing saut&eacute;ed onion or sofrit in a rotary saut&eacute;ing machine

A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a protein decomposition solution, and then using said protein decomposition solution and said boiled extract separated from the baked meats boiled; or a protein hydrolytic solution obtained by reacting a protease on baked meats without boiling, with a boiled extract of fried vegetables. There is provided a process for easily producing a fond de veau in an industrial manner that has a quality equivalent to a fond de veau produced by a professional culinarian in a high yield.

Brown broth

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Kawasaki, Japan

Eri Hoshikawa