| 摘要 |
PURPOSE: Instant soup is provided to restore the soup to the original form without changing flavor, taste and color by boiling the soup in water, cooking it in a microwave oven or adding hot water to it. CONSTITUTION: A method for manufacturing instant soup comprises the steps of: cooking soup with using 1/10-1/3 weight parts of water; concentrating over 90% of the water; and vacuum-packaging the concentrated soup or frozen-packaging the soup between -4deg.C and -50deg.C. The manufactured instant soup is restored by boiling in 2-3 times of water for 2-15 minutes, cooking in a microwave oven for 5-15 minutes or adding 90deg.C hot water for 3-5 minutes.
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