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Manufacturing method of instant freezing korean soybean paste soup and freezing korean soybean paste soup made by using it
Manufacturing method of instant freezing korean soybean paste soup and freezing korean soybean paste soup made by using it
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机译:即食速冻韩式豆沙汤及用其制作的速冻韩式豆沙汤的制造方法
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摘要
PURPOSE: A production method of instant frozen fermented soybean paste soup is provided to enable users to instantly cook fermented soybean paste soup by pouring hot water. CONSTITUTION: Vegetables are parboiled in salt water with the concentration of 0.5-1.5%. The parboiled vegetables are washed with cold water, and dehydrated. 100 parts by weight of dehydrated vegetables, 1-5 parts by weight of fermented soybean paste, and 0.5-3 parts by weight of red pepper paste are mixed, and the mixture is aged at a temperature lower than 10C for 10-48 hours. Sauce containing fermented soybean paste, anchovy seasonings, and salt is roasted, and mixed with the aged mixture. The mixture is packed, and rapidly frozen at 20-60C below zero. [Reference numerals] (AA) Step of parboiling vegetables; (BB) Step of washing the parboiled vegetables with cold and dehydrating; (CC) Step of roasting sauce containing fermented soybean paste, anchovy seasonings, salt, garlic and green onion; (DD) Step of mixing the dehydrate vegetables and roasted sauce; (EE) Step of packing the mixture of the dehydrate vegetables and roasted sauce and rapidly freezing; (FF) Step of storing the rapidly frozen soybean paste soup at freezing temperature
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