Instant sauce soup material and its making method

The instant sauce soup material includes sauce in packet, dry vegetable in packet and seasoning in packet. Each packet of sauce is 30-60 g; each packet of dry vegetable includes dry Chinese cabbage 5-15 g and dry mushroom 5-10 g; and each packet of seasoning includes dried meat powder 3-10 g, dry sc...

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Bibliographische Detailangaben
1. Verfasser:	YINGJI JIANG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The instant sauce soup material includes sauce in packet, dry vegetable in packet and seasoning in packet. Each packet of sauce is 30-60 g; each packet of dry vegetable includes dry Chinese cabbage 5-15 g and dry mushroom 5-10 g; and each packet of seasoning includes dried meat powder 3-10 g, dry scallion powder 1-5 g, dry onion powder 0.5-3.5 g, dry green pepper powder 1-5 g and gourmet powder 1-4 g. The production process includes processing dry vegetable, processing seasoning, weighing, packing and other steps. The sauce is made with soybean with rich protein and other nutritive components as main material. The instant sauce soup material is convenient in eating.