Tom Yum Seasoning

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

preparation

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

preparation

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

preparation

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

preparation

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.