| 摘要 |
PURPOSE:To obtain the subject soup free from the soakage of a dense seasoning solution into ingredients and containing ingredients visible from outside by pouring a dense seasoning solution into a tray which is divided into sections for a meal, placing an ingredient block into each section, subjecting the materials to preliminary freezing and successively to lyophilization. CONSTITUTION:Into a tray divided into sections for a meal, a dense seasoning solution having a high viscosity preferably of 150-2500cps (at 25 deg.C) and preferably containing a soluble solid component of 10-35wt.% is poured into the tray in such a manner that the level of the solution in each section is lower than the height of ingredients later to be placed in each of the sections. Ingredients are cut in appropriate sized and cooked in advance. These ingredients are added with 1-20wt.% of a paste or a thickener (preferably glucomannan, starch, xanthane gum or gum guaiac) or their mixture preferably in an amount of 0.1-20wt.% to form blocks of the ingredients. The block of the ingredients obtained is placed into each of the sections of the tray as mentioned above. Then, these materials are subjected to preliminary freezing and successively to lyophilization to obtain the objective soup. |
