The present production method for a pasta sauce containing shrimp extract has a freezing step for freezing a liquid containing shrimp extract and obtaining frozen shrimp extract, and a cooking step for heat cooking the sauce ingredients, including the frozen shrimp extract. The liquid is preferably obtained by hot-water extraction of a heated product of a shrimp ingredient. The heated product of the shrimp ingredient is preferably produced through a heating step for heating the shrimp ingredient using oil/fat. During said heating step, the shrimp ingredient may be heated together with a potherb.

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