Soups savory

Commercially available yeast extracts are made from brewers yeast, from bakers yeast, from alcohol-grown yeast (C. utilis) and from whey grown yeast (K fragilis). Extracts are used ia fermentation media for productioa of antibiotics, ia cheese starter cultures, and ia the productioa of viaegar. They are also exteasively used ia the food iadustry as condiments to provide savory flavors for soups, gravies and bouillon cubes, and as flavor intensifiers ia cheese products. 

Grate some fresh nutmeg into the soup, taste, and add more salt as necessary to make it savory and delicious. 

These savory buns are the perfect accompaniment to salads, soups, stews, or chili. 

Tofu is inexpensive, nutritious, versatile, and can be served as a meat or cheese substitute. Yet, compared with meat or cheese, tofu contains fewer calories because of its higher protein/fat ratio. Tofu is also cholesterol-free, lactose-free, and lower in saturated fat. Because of its bland taste and porous texture, tofu can be prepared with virtually any other food. It is frequently served in soups or separate stir-fried dishes with meat and/or vegetables. Tofu can also be further processed into secondary products such as deep-fried tofu, savory tofu, and fermented tofu (sufu). 

Tofu is very versatile as a food it can be served fresh or cooked with vegetables and/or meat in thousands of different dishes and soups. It can also be further processed into various secondary tofu products, including deep-fried tofu, savory tofu (Fig. 14.2), grilled tofu, frozen tofu, dried-frozen tofu, fermented tofu, etcetera. In most cases, these processed tofu products have different characteristics, end uses, and commercial identities from the original plain tofu discussed previously. 

With the introduction of commercial fungal proteolytic enzyme complexes, it is possible to produce protein hydrolysates with fewer undesired by-products, resulting in new opportunities and new products for savory ingredient manufacturers. Food ingredients like savory flavors and enhancers are important in the manufacture of soups, sauces, ready-to-eat meals, and snacks [99]. 

Flavor potentiators find wide usage in food products. Vegetables, sauces, soups, meats, and other savory foods constitute the major food applications. Typical food products and usage levels are presented in Table 11.5. The ability of the flavor potentiators to impart viscosity, drying, and fullness is a useful property in soups,... 

Food. Summer savory is quite extensively used as a flavor component in baked goods, meat and meat products (e.g., canned meats), condiments and relishes (e.g., spice blends), processed vegetables, soups, and gravies. 

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