喼汁的成份是什麼

李派林醬汁
LEA & PERRINS Worcestershire

又稱英國黑醋，於一八三Ｏ年由化學家李氏與培林茲氏研製，發明人在印度嘗到一種美味的醬汁，回英國以後想要自己研發出來，一開始作出來的醬汁味道太重，就先蓋著，沒有想到經過幾個月後，醬汁發展出獨特的味道。
如今在英美成為料理的重要調味料，除了直接沾食血腸、牛排外，也常常和其調味料配合調製沾料或醃料。烤肉

Worcestershire這字的來源是因為首次量產裝瓶是在英國的烏斯特郡Worcester，顏色烏黑微帶刺激的李派林醬汁適用於肉類、湯品等調味，也是著名調酒血腥瑪莉Bloody Mary的材料之一，李派林醬汁以大蒜、醬油、羅望子、蔥、糖漿、萊姆汁、鯷魚、醋和其他數種調味料調合而成。

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 two 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 (two chains and two 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 transferred 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 two years to make a bottle of Lea & Perrins Worcestershire Sauce.
官網公開的只是汁料的主要成份和概括製作過程、品牌史和食譜等。真確的製作過程及成份則是百年秘方。(已highlight)
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