公开(公告)号：US20110171361A1

公开(公告)日：2011-07-14

申请号：US13003169

申请日：2009-07-01

申请人： Se-Hyun Jung ,  In-Duck Yoon ,  Won-Dae Chung

发明人： Se-Hyun Jung ,  In-Duck Yoon ,  Won-Dae Chung

IPC分类号： A23L1/40

CPC分类号： A23B5/04 ,  A23L17/70 ,  A23L23/10

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.

摘要翻译： 提供通过将从鲥鱼，虾，贝类，萝卜，洋葱和卷心菜提取的浓缩物，来自鲥鱼，干鳕鱼，海带和洋葱的提取物粉末和鲥鱼和糊化米粉碎粉末混合而制备的基础肉汤粉末， 将得到的混合物干燥并研磨成粉末，以及制备基础肉汤粉末的方法。 因此，基础肉汤粉末可以在短时间内没有复杂程序的情况下用于生产强碱性肉汤，并且可以长时间地获得可以储存在小型一次性包装中的产品。 此外，基础肉汤粉可以通过消除在烹饪肉汤期间长时间煮沸各种材料的麻烦的过程来满足消费者追求便利的最新趋势，改善感觉特性，包括丰富的味道和强的vy鱼味，与 并且通过常规方法或常规产品确保可能不能确保的很大程度的保存性。