| 摘要 |
PURPOSE: A method for manufacturing meat stock source for the taste of soup or stew is provided to dilute in water and to enables long term preservation. CONSTITUTION: A method for manufacturing meat stock source comprises: a step of heating 0.9-60 weight% of purified water at 50-100°C; a step of mixing with 2.1-18 weight% of anchovy and heating to obtain anchovy extract; a step of adding 0.1-35 weight% of soy source, 35-1.5weight% of anchovy-processed product; 15-0.1 weight% of seasoning; 10-0.1 weight% of vegetables, 1.19-20 weight% of salt, and 0.01-1 weight% of spice and heating at 50-100°C for 10 minutes; a step of packing or maturing at 0-10°C for 6-12 hours; and a step of sterilizing. The vegetables are dried piece, dried powder, or freezed product of onion, scallion, garlic and ginger.
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