MANUFACTURING METHOD OF FREEZE-DRIED BLOCK FOR INSTANT DRIED POLLACK SOUP USING AN ENZYME TREATMENT AND STEAM STERILIZATION

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.