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There is a company that uses freeze-drying techniques to make broths in easy-cooking food.
Sungan participated in 2019 COEX Food Week held Nov 20-23 to introduce freeze-dried solid broth products.
As a manufacturer of broth-related products, Sungan uses a freeze-drying technique to make it easier to use the broth packs easily to make soups. The solid broth made in block form is released in 3-4 seconds and becomes broth. The broth block melts like what’s seen in a Hollywood movie. When you melt it in boiling water and add other ingredients, it becomes a delicious stew or soup. Because it melts well in cold water as well, you can make cold soup with it.
The freeze-dried solid broths now available are anchovies, mushrooms, shrimp, and vegetables. In addition to the main ingredients, a variety of natural ingredients are used to make broth. In the vegetable broth, more than 10 kinds of vegetables are used, and anchovy broth is made by mixing more than 8 kinds of ingredients like anchovies, kelp and leeks. It is made by extracting and processing pure and natural ingredients.
Kim Hee-gon, who participated in the event, said, “I preserved the flavor of raw materials by freeze-drying and made clean taste. We made the flavor without strong synthetic seasoning, and it can be used for cooking any kind of soup.”
2019 COEX Food Week, organized by COEX and sponsored by the MAFRA, RDA, Seoul Metropolitan Government, KFRI, Korea Agency of HACCP, and Korea Health Supplements Association, is participated by 1,000 companies taking 1,800 booths, having 60,000 participants. In addition to the exhibition, various programs such as IR pitching contests, investment consultations, global media promotion, domestic and overseas YouTube video interviews, networking parties, and media selection awards were prepared.
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