PREPARATION OF INSTANT VEGETABLE SOUP

摘要

PURPOSE:To prepare an instant vegetable soup suitable for instant food and having high stability by drying (blanched) Corchorus olitorius with far infrared ray, crushing the dried vegetable and mixing the powder with other raw materials and subsidiary raw materials. CONSTITUTION:Corchorus olitorius is blanched and freeze-dried in vacuum or Corchorus olitorius is dried with far infrared ray optionally after blanching. The dried Corchorus olitorius is mixed with other raw materials and subsidiary raw materials to obtain the objective instant vegetable soup.