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Method for manufacturing freeze-dried block for instant northern Korean soup using enzyme treatment and steam sterilization
Method for manufacturing freeze-dried block for instant northern Korean soup using enzyme treatment and steam sterilization
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机译:利用酶处理和蒸汽灭菌制造速食朝鲜汤的冻干块的方法
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摘要
PURPOSE: A method for manufacturing dried Pollack soup is provided to shorten immersion time and minimize the loss of specific ingredient of the Pollack soup. CONSTITUTION: A method for manufacturing dried Pollack soup comprises: a step of immersing dried Pollack in a Flavourzyme hydrolysate and performing steam sterilization; a step of blanching the liquid whole egg and scallion; a step of steaming garlic and radish and adding potato starch and starch syrup to obtain viscous liquid; a step of steaming bean curd and freeze-drying; a step of filling Pollack, egg, scallion, and garlic viscous liquid; a step of immersing 0.02- 0.05 weight% at 45-50C for one hour; and a step of sterilizing at 0.04Mpa and 95C for 30 seconds.
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