李派林酱汁

LEA & PERRINS Worcestershire

又称英国黑醋，于一八三O年由化学家李氏与培林兹氏研制，发明人在印度尝到一种美味的酱汁，回英国以后想要自己研发出来，一开始作出来的酱汁味道太重，就先盖著，没有想到经过几个月后，酱汁发展出独特的味道。

如今在英美成为料理的重要调味料，除了直接沾食血肠、牛排外，也常常和其调味料配合调制沾料或腌料。烤肉

Worcestershire这字的来源是因为首次量产装瓶是在英国的乌斯特郡Worcester，颜色乌黑微带 *** 的李派林酱汁适用于肉类、汤品等调味，也是著名调酒血腥玛莉Bloody Mary的材料之一，李派林酱汁以大蒜、酱油、罗望子、葱、糖浆、莱姆汁、鳀鱼、醋和其他数种调味料调合而成。,Worcestershire Sauce (喼汁) ~~~~~ HOW IT'S MADE? <--link

The exact making process and ingredients have remained a secret for over 100 years. We're not about to give it all away here (even if they'd tell us) but we are going to give you an insight into the creation of Worcestershire Sauce. It all takes time and is done with great care and attention to detail, which we think shows in the final product.

The Secret Sauce

From just a handful of ingredients including, of course, a secret one, the Lea & Perrins Worcestershire Sauce we find gracing our tables today has hardly changed from the original blend, which first matured in 1837.

The full recipe has been kept hidden for over 160 years. Only 3 or 4 people at a time know what that special secret ingredient that gives it that extra kick is. Developed by chemists Mr Lea and Mr Perrins, they passed the knowledge to their o sons. They in turn passed it on to a select few.

Following the Second World War, it was decided that no one person should be aware of the whole secret so it was broken up. They even gave the ingredients code names to secure the secret further!

To this day, that entire recipe is still a mystery.

Time to Mature

The first step in the original maturing process was to prepare the casks for the sauce to mature in. These were then lifted out of the vault and taken into the pressroom. Here, each barrel was hoisted by pulley (o chains and o hooks) and placed bung-down onto a large wooden tub.

These tubs contained a mesh of cider hair, which filtered the liquid. Once the sauce had filtered through, the remaining solids held in the mesh were removed and pressed.

For many years this press was worked by hand (hydraulics are now used instead). The liquid was then pumped into a vat through a vibrating sieve. The sauce continued to be filtered, until it reached the bottling and crating plant. Today it's pasteurised before it is bottled.

Although the general process has changed significantly in recent years, the taste of Lea & Perrins Worcestershire Sauce still remains the same.

Vital Statistics

The main ingredients involved in the making of our famous Lea & Perrins Worcestershire sauce (as listed on the bottle) are:

Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarinds, Shallots or Onions, Garlic, Spices and Flavouring.

The first step is to lightly crush the British onions, French garlic and Danish shallots. These are then stored and aged in barrels of malt vinegar.

Once they are sufficiently matured, they are trferred to huge vats and mixed with Spanish salted anchovies, black tamarinds from Calcutta, red hot chillies from China, cloves from Madagascar and black strap molasses from the Caribbean.

The process of mixing, stirring and pumping continues until the sauce is ready, at which point it is strained and bottled. It takes up to o years to make a bottle of Lea & Perrins Worcestershire Sauce.

官网公开的只是汁料的主要成份和概括制作过程、品牌史和食谱等。真确的制作过程及成份则是百年秘方。(已highlight)

(Hello Harris,我见阁下其他post得悉你极不喜欢抄袭而来的答案 ，但我想话唔系个个抄返来的答案都咁乞人(你)憎，例如我在保健或食谱区见人地有问题，例如怀孕前准备工夫等，便会在各奶粉尿片网找答案、并唔系乜鬼都抄一餐，也有列明出处。当然可能有闪失。有些答案根本无可能凭空写出，食谱怕记漏嘛。唔系话你唔o岩，我之不过想为自己澄清返少少少少少野啫,多谢各位收看.....),参考: leaperrins/about/how,

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