Soup, dried

Wang, R., Zhang, M., Mujumdan A. S., Sun, J. C., 2009. Microwave freeze-drying characteristics and sensory quality of instant vegetable soup. Drying Technol. 27(9) 962-968. 

Celery Seed. Celery spice is the dried ripe fmit of y piumgraveolens L. (UmbeUiferae) a biennial, sometimes aimual, herb native to southern Europe and grown extensively in India, China, Mexico, and the United States. The seed is 0.42 cm long and brown. The odor of the seed is characteristic and warm and the taste somewhat bitter. It is used in tomato ketchup, sauces, soups, pickles, pastries, salads, and certain cheeses. 

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

Casein hydrolyzates are produced from dried casein. With appropriate heat treatment and the addition of alkaHes and enzymes, digestion proceeds. FoUowing pasteurization, evaporation (qv), and spray drying, a dried product of 2—4% is obtained. Many so-called nondairy products such as coffee cream, topping, and icings utilize caseinates (see Dairy SUBSTITUTES). In addition to fulfilling a nutritional role, the caseinates impart creaminess, firmness, smoothness, and consistency of products. Imitation meats and soups use caseinates as an extender and to improve moistness and smoothness. 

Uses. Inactive dried yeasts are used as iagredients ia many formulated foods baby foods, soups, gravies, and meat extenders as carriers of spice and smoke flavors and ia baked goods. Yeasts used ia the health food iadustry are geaeraHy fortified with minerals and contain higher concentrations of the B vitamins, especially thiamin, riboflavin, and niacia (see Vitamins). 

An interesting and novel use of a soHd desiccant, the reduction of cold condensate corrosion in automotive exhaust systems, illustrates a hybrid closed—open system. Internal corrosion occurs in mufflers when the water vapor in the exhaust condenses after the engine is turned off and the muffler cools. Carbon dioxide dissolves in the condensate to form an acidic soup. In an essentially closed static drying step, an acid- and heat-resistant desiccant located in the muffler adsorbs water vapor from the exhaust gas as it cools to prevent formation of corrosive acidic condensate. When the engine is restarted, the system becomes open, and the desiccant is regenerated by the hot exhaust gas to be ready for the next cooldown step (19). 

A slurry of the starch is cooked in the presence of a heat-stable bacterial endo-a-amylase. The enzyme hydrolyzes the a-l,4-glycosidic bonds in pregelatinized starch, the viscosity of the gel rapidly decreases, and maltodextrins are produced. The process may be terrninated at this point. The solution is purified and dried, and the maltodextrins are utilized as blandtasting functional ingredients in dry soup mixes, infant foods, sauces and gravy mixes, etc. 

Dried and dehydrated fruits, vegetabies, and soup mixes... 

Cholestyramine powder The prescribed dose must be mixed in 4 to 6 duid ounces of water or noncar-bonated beverage and shaken vigorously. The powder can also be mixed widi highly fluid soups or pulpy fruits (applesauce crushed pineapple). The powder should not be ingested in die dry form. 

Colesevelam Mix die granules in liquids, soups, cereals, or pulpy fruits. Do not take dry. Mix the prescribed amount in a glassful of liquid. 

Spices Rosemary (1000 ppm of extract with 0.92 mmol/g total phenols) Rosemary (200 ppm of extract with 0.92 mmol/g total phenol) Dried chicken meat for soup powder (up to 1000 ppm is acceptable sensorically) Potato flakes for mashed potatoes (up to 200 ppm is acceptable sensorically) Rosemary extract gave better protection than extracts of tea, grape skin or coffee Rosemary extract gave better protection than extracts of green tea, grape skin or coffee Nissen et al., 2000 Nissen et al., 2002... 

The electrolyte was a solution of ammonium chloride that bathed the electrodes. Like Plante s electrochemistry of the lead-acid battery, Leclanche s electrochemistry survives until now in the form of zinc-carbon dry cells and the use of gelled electrolyte.12 In their original wet form, the Leclanche electrochemistry was neither portable nor practicable to the extent that several modifications were needed to make it practicable. This was achieved by an innovation made by J. A. Thiebaut in 1881, who through encapsulating both zinc cathode and electrolyte in a sealed cup avoided the leakage of the liquid electrolyte. Modern plastics, however, have made Leclanche s chemistry not only usable but also invaluable in some applications. For example, Polaroid s Polar Pulse disposable batteries used in instant film packs use Leclanche chemistry, albeit in a plastic sandwich instead of soup bowls.1... 

Most ritual use has involved ingestion of the raw peyote by itself or in cold water soups prepared with dried powdered cactus buttons and fresh green cactus tops. The Huichol Indians in the western Sierra Madre in Mexico have also employed peyote enemas using a syringe of deer femur and a bulb of deer bladder. Informants claim that the enema infusion bypasses the traditional nausea and vomiting associated with oral ingestion and is favored by shamans with weak stomachs (11). 

Ethanol 1,3-Butylene glycol Propyleneglycol PEG-200 PEG-400 Glycerol Sodium acetate Dried Meat Glucose + salts Sucrose Sucrose + salts Salts mixture Dried milk Dried soup NaCI... 

In the end, a compromise diet containing 23 MJ as 57% fat, 35% carbohydrate and 8% protein was selected. The diet consisted of porridge fortified with butter in the morning, soup with added butter during two bri stops in the day, a flapjack biscuit with butter after stopping in the tent, and a freeze dried meal with butter in the evening. 

Vegetables should be cooked as lightly as possible, and the cooking water (which contains minerals and vitamins) used in soups and stocks. Salads and raw vegetables are particnlarly good sources of vitamins and minerals. Seeds are more nutritious if they are ground or milled. Dried frnits are good sources of some minerals. 

Preparation - Mix the contents of 1 powder packet or 1 level scoopful with 60 to 180 ml (2 to 6 fl oz) water or noncarbonated beverage. Do not take in dry form. Always mix with water or other fluids, highly fluid soups, or pulpy fruits, such as applesauce or crushed pineapple. 

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