| 摘要 |
PURPOSE: A process of preparing ready-to-cook rice reserved in soup(gukbap, Korean native name) using various soup products such as soup(tang), stew(tchigae), hot pot cooking(chongol), casserole dishes(tchim), stir-fry dishes(pokkum) or the like is provided. Whereby, the product has the enhanced shelf life of 1 year or more and a good taste without the use of chemical seasonings. CONSTITUTION: A dried fish product, fish and shellfish, vegetables and other materials are boiled with mixed powder of shellfish, onion and mushroom for 3 to 10 minutes, vacuum-packed or hermetically sealed with nitrogen, followed by sterilizing. The soup product is provided with a cooked rice product at the same time. |
