SPICY ROSE CREAM SAUCE USING AGED OYSTERS AND SHRIMPS AND MANUFACTURING METHOD THEREOF

摘要

In order to check which influence the aging of oysters and shrimps gives to a functional property of a rose cream sauce, a functional evaluation has been conducted to experimental groups 4 (aged) and 8 (unaged), which are made in the embodiment 1, in accordance with a method described in the embodiment 2-1. As a result, like what is described in the table 3 below, the rose cream sauce with aged oysters and shrimps has a better taste and a better flavor than the rose cream sauce with unaged oysters and shrimps, and also, shows a high general preference. On the other hand, the cream sauce with the unaged oysters and shrimps makes fishy smell, so the functionality is deteriorated (referring to the table 3).;COPYRIGHT KIPO 2018