Powder and its production manner for besuburosu

摘要

Provided are a base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions and cabbage, an extract powder from anchovies, dried pollock, kelp and green onions and a ground powder of anchovies and gelatinized rice, freeze-drying the resulting mixture and grinding the resultant to powder and a method of producing the base broth powder. Therefore, the base broth powder may be useful in producing a strong base broth without complicated procedures in a short time and obtaining a product that can be stored in small disposable packs for a prolonged time. Also, the base broth powder may satisfy the consumers' latest trend of pursuing convenience by eliminating a troublesome procedure of boiling a variety of materials over a long time during cooking of broth, improve sensory properties including a rich taste and a strong anchovy taste compared to conventional products and ensure a great degree of storability that may not be ensured by the conventional methods or in the conventional products.