DEVELOPMENT OF INSTANT ONIONSEAFOOD SOUP

摘要

A method of manufacturing instant soybean paste soup(Doenjang Guk) by mixing white soybean paste, Styela clava powder, onion powder and the like is provided to obtain the instant soybean paste soup having thrombolytic capacity and improved palatability by addition of smoke liquid. White soybean paste is dried at 30 to 40deg.C, ground, repeatedly sprayed with 20% by weight of 5 wt.% smoke liquid 2 to 5 times, based on 100% by weight of white soybean paste powder and dried. Then, 54 to 65% by weight of the white soybean paste sprayed with smoke liquid is mixed with 8 to 10% by weight of Styela clava powder, 6 to 8% by weight of onion powder, 6 to 8% by weight of garlic powder, 1 to 2% by weight of red pepper powder, 6 to 8% by weight of anchovy powder, 6 to 8% by weight of dried kelp and 1 to 2% by weight of dried Welsh onions.