A method is described for producing a food product suitable for final preparation at the point of use. Oil or butter is put into a jacketed cooking vessel with a capacity of >300 l, and heated to a temp. of 90-95°C; dry ingredients are added to the heated oil and sweated in the oil for >3 min, until oil temp. is 50-60°C; cold water is added to the vessel at an amount of 30-50x the vol. of cooking oil introduced into the vessel; the water is heated to 90°C; a roux comprising approx. 50% by wt. vegetable oil and 50% plain wheat flour is prepared and added to the heated mixture at an amount of 10-20% by wt. of the batch size; vegetable pieces are added to the thickened mixture in the vessel and cooked for up to approx. 30 min; and the cooled mixture is packaged in pouches of...

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