SAVORY FRESH BEEF POWDER MANUFACTURING METHOD THEREOF

摘要

A method of manufacturing seasonings with a beef soup taste is provided to prevent flavor loss by degradation during a drying process and lowering of economy by long time drying and to maintain the taste, flavor and color of beef soup. Seasonings with a beef soup taste are prepared by the steps of: grinding 5 to 40% by weight of beef, 1 to 30% by weight of radish, 0.1 to 5% by weight of garlic, 1 to 30% by weight of bean sprouts, 1 to 30% by weight of Welsh onions and 0.1 to 5% by weight of red pepper; mixing the ground material with 0.1 to 3% by weight of soup soy sauce, 0.1 to 3% by weight of red pepper powder, 1 to 10% by weight of purified salt and 0.001 to 0.005% by weight of tocopherol and heat at 80 to 100deg.C for 5 to 240hr; adding 5 to 40% by weight of maltodextrin thereto; drying by zeodration with a degree of vacuum of 7mbar. In the heating process, the mixture is heated at 95deg.C for 20min in the first step, at 95deg.C for 5min and at 95deg.C for 50min.