Method of drying a plant product without using monosodium glutamate, and a product obtained by implementing the method

摘要

A method of drying a spice or aromatic herb plant product including providing a quantity Q₀ of frozen plant product; adding a quantity q_e of an electrolyte and mixing with a quantity q_g of a glucid to obtain a homogeneous quantity Q₁ of an edible water-soluble carrier substance, the carrier substance being substantially free of monosodium glutamate (MSG); adding the quantity Q₀ of frozen plant product and mixing with the quantity Q₁ of carrier substance to obtain a resulting frozen plant product with which the carrier substance has been mixed substantially homogeneously; and heating the resulting product to a temperature in the range 50° C. to 170° C. for a time sufficient to substantially dry the product; and a plant product produced by the method, the product including, by weight, less than about 3% of water, about 20% to about 50% of plant matter, and about 35% to about 65% of electrolyte.