No | Material | Proportion |
---|---|---|
1 | Salt | 43.35 |
2 | Spice(Chilli, Garlic, Kaffir Lime) | 11.45 |
3 | Fish sauce Powder T-24 | 9.00 |
4 | MSG(IG) | 25.00 |
5 | Citric Acid | 9.00 |
6 | Disodium5′-ribonucleotide | 2.00 |
7 | Flavor | 0.15 |
8 | Sucralose | 0.05 |
100.00 |
Measure and mix the seasonings, then sprinkle about 6% over the snack.
No | Material | Proportion |
---|---|---|
1 | Vegetable Soup Powder T-444 | 5.00 |
2 | Soy sauce pste T-519 | 1.00 |
3 | Sugar | 10.00 |
4 | Chicken Bouillon Seasoning T-320 | 2.00 |
5 | Beef Extract Powder T-488 | 2.00 |
6 | Salt | 1.50 |
7 | MSG(IG) | 0.50 |
8 | Tomato paste | 20.00 |
9 | Starch | 2.00 |
10 | Spices | 0.40 |
11 | Vegetable oil | 2.00 |
12 | Vinegar | 10.00 |
13 | Water | 43.60 |
100.00 |
Measure ingredients 1-12 using a measuring cup and combine.
Add hot water (ingredient 13) .
Combine all ingredients. Stir well, simmering for 20 minutes at about 98℃.
Adjust the weight to 100.
No | Material | Proportion |
---|---|---|
1 | Milk | 20.00 |
2 | Non-dairy creamer | 8.00 |
3 | Flour | 3.00 |
4 | Butter | 3.00 |
5 | Salt | 0.60 |
6 | Starch | 0.50 |
7 | Sugar | 2.00 |
8 | Chicken Bouillon Seasoning T-320 | 1.00 |
9 | Spice | 0.05 |
10 | Vegetable Soup Powder T-444 | 0.50 |
11 | Water | 61.35 |
100.00 |
Prepare roux by sautéing flour in butter (for about 40 minutes at 110℃).
Add seasonings and water, and stir over heat until the mixture begins to bubble.
No | Material | Proportion |
---|---|---|
1 | Vinegar | 30.00 |
2 | Sugar | 10.00 |
3 | Vegetable oil | 15.00 |
4 | Lemon juice | 2.00 |
5 | Cheese powder | 5.00 |
6 | Budoo Powder T-205 | 4.00 |
7 | Seaweed Extract T-44 | 3.00 |
8 | Spices | 2.00 |
9 | MSG(IG) | 0.50 |
10 | Xanthane gum | 0.20 |
11 | Acidulant | 0.20 |
12 | Water | 28.10 |
100.00 |
Combine all ingredients except vinegar; heat until the mixture boils.
Once the mixture boils, turn off the heat and add the vinegar.
Adjust the weight to 100, and cool.