| 摘要 |
Multi nutrition seasoning materials were prepd. by drying and pulverizing with vitalized food and spice (red pepper, pepper, garlic etc.). Mixts. of washed seasoning raw materials 4-5 kinds and crushed natural spice 4-5 kinds, ginseng leaves and ginseng flowers were mixed at mixt. ratio 6:3:1, dried in a vacuum freezing dryer. Dried seasoning composition was crushed in pulverizer at rotation rate 100-150 R.P.M., passed the compn. through a 20-7 mesh sieve, sterilized the compn. by ultrasonic waves at 24 KC-35 KC/sec, sprayed a mixt. soln. of lecithin, ascorbic acid, succinic acid and cystine or glycine until the whole seasoning wt. 1-5%. |
