MANUFACTURE METHOD OF READY-TO-EAT PEPPER-POT SOUP

From the paper

Abstract

PURPOSE: Provided is a manufacture method of a ready-to-eat pepper-pot soup without using preservative. The manufactured ready-to-eat pepper-pot soup has traditional hot spicy and savory tastes.

CONSTITUTION: A manufacture method of a ready-to-eat pepper-pot soup comprises the steps of: washing and cutting a catfish and a shrimp and packing them in a container washing dried radish leaves and followed by heating at 85-95 deg.C for 30 minutes and washing and drying mixing the dried radish leaves with fermented soy bean paste, pepper, pepper power and sesame oil and roasting the mixture at 85-95 deg.C for 30 minutes fermenting the roasted mixture at 4-5 deg.C for 24 hours and packing it in a container washing pepper, garlic, ginger and onion and followed by crushing mixing them with hot pepper paste, fermented soy bean paste, pepper MSG and salt fermenting the mixture at 4-5 deg.C for 24 hours and packing it in a container washing welsh onion, dropwort, perilla leaf and Flammulina Velutipes Sinh and followed by cutting into a uniform size and packing in a container cutting radish into a uniform size and followed by washing and boiling with sea tangle and dried anchovy in water at 85-95 deg.C for 2 hours to give stock packing the stock in a container and vacuum-packing the above containers in a retort pouch and followed by quick-freezing.