| 摘要 |
PURPOSE:To obtain a tasty soup raw material in a short time with simple settlement, by bleeding cattle or porcine bones, freezing and pulverizing the bones, passing chicken bones through the same steps, weighing the bones and filling the weighed bones in a bag having excellent permeability. CONSTITUTION:Cattle or porcine bones are bled, preferably cooled to 5-15 deg.C, frozen and pulverized. Chicken bones are passed through the same steps. The resultant bones are weighed and filled in a bag having excellent permeability to afford the aimed soup raw material. Furthermore, if the constitution weight ratio of the porcine to chicken bones is 70:30-80:20, quality especially excellent as a soup for Chinese noodles is obtained. |
