| 摘要 |
A method of manufacturing composite seasoning by homogenizing beef broth powder, Katsuobushi Extract Powder, vegetables, seasoning bases, salt, sesame and red pepper is provided to increase the content of nutrients and to give various tastes. Composite seasoning is prepared by mixing 36.840% by weight of beef broth powder, 10.530% by weight of Katsuobushi Extract Powder, 8.000% by weight of a seasoning base, 34.630% by weight of refined salt, 2.2% by weight of roasted sesame, 3.000% by weight of garlic, 4.000% by weight of onion and 0.8000% by weight of red pepper, homogenizing and sieving with a 40 mesh sieve. The beef broth powder is obtained by heating, concentrating and freeze-drying 50% by weight of beef bones or beef, 40% by weight of tendons, 1% by weight of garlic and 9% by weight of vegetables. Katsuobushi Extract Powder is obtained by heating, concentrating and freeze-drying 15% by weight of Thunnus thynnus, 5% by weight of kelp and 80% by weight of radish. |
