Small-Scale Chinese Frozen soup Production: Workshop Formula, Ratios & Method

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In short: Small-Scale Chinese Frozen soup Production: Workshop Formula, Ratios & Method. This entry documents a formula & ratios taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2119 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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frozen soupIn order to reduce housework, various convenience foods have long been popular abroad, and frozen soup is also one of them. In order to facilitate market sale, the fresh soup is frozen into blocks. Consumers buy the frozen blocks and rinse them with tap water for about 30 seconds. When the surface of the cold blocks is slightly thawing, the film bag containing the frozen soup is cut open, the frozen blocks are heated in a pot, and boiled, you can eat delicious vegetable soup that has the same taste as the original soup. …

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