A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough.fwdarw.pressing of dough wrapper.fwdarw.preparation of dumpling wrapper.fwdarw.preparation of stuffing.fwdarw.kneading of dumpling.fwdarw.pre-cooking.fwdarw.canning.fwdarw.sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.

A chili powder is produced by freeze drying fresh chile peppers, and the grinding the dried peppers to a fine mesh. The peppers may be roasted, skinned, and de-seeded before freeze drying. The powder has a floral bouquet, a fruity flavor, and enhances vibrant color, compared to conventionally prepared chili powder. The powder is heated and/or irradiated to kill pathogens before being eaten.

A chili powder is produced by freeze drying fresh chile peppers, and the grinding the dried peppers to a fine mesh. The peppers may be roasted, skinned, and de-seeded before freeze drying. The powder has a floral bouquet, a fruity flavor, and enhances vibrant color, compared to conventionally prepared chili powder. The powder is heated and/or irradiated to kill pathogens before being eaten.

A plant only umami flavoring replacement system in food products is provided. The plant-only umami flavoring replacement system in food products is prepared by mixing a) 5-15% by weight of a fruit source, b) 10-35% by weight of a fungal source, c) 5-15% by weight of a vegetable source, d) 5-10% by weight of an aquatic plant source, e) 5-15% by weight of a bulb source and f) 5-10% by weight of spice and herb plant source. The plant-only ingredients for umami flavoring replacement system effectively added for various dishes, including soups, sauces, marinades, meats, vegetables, and snacks to enhance the flavoring.

A plant only umami flavoring replacement system in food products is provided. The plant-only umami flavoring replacement system in food products is prepared by mixing a) 5-15% by weight of a fruit source, b) 10-35% by weight of a fungal source, c) 5-15% by weight of a vegetable source, d) 5-10% by weight of an aquatic plant source, e) 5-15% by weight of a bulb source and f) 5-10% by weight of spice and herb plant source. The plant-only ingredients for umami flavoring replacement system effectively added for various dishes, including soups, sauces, marinades, meats, vegetables, and snacks to enhance the flavoring.

A method for cooking savory food with a cannabinoid containing mixture. The method comprising the general steps of making a cannabinoid containing mixture and mixing the cannabinoid containing mixture with a savory food item, such as a brisket. In one exemplary embodiment, the cannabinoid containing mixture comprises brown sugar, garlic powder, onion powder, salt, black pepper, cajun seasoning, peppercorn pepper, white sugar, and a therapeutic amount of CBD or THC. If desired, a spicey component, such as habanero peppers, may be added to the cannabinoid containing mixture to add heat.

A method for cooking savory food with a cannabinoid containing mixture. The method comprising the general steps of making a cannabinoid containing mixture and mixing the cannabinoid containing mixture with a savory food item, such as a brisket. In one exemplary embodiment, the cannabinoid containing mixture comprises brown sugar, garlic powder, onion powder, salt, black pepper, cajun seasoning, peppercorn pepper, white sugar, and a therapeutic amount of CBD or THC. If desired, a spicey component, such as habanero peppers, may be added to the cannabinoid containing mixture to add heat.

A method for manufacturing solid gochujang according to a disclosed embodiment includes evaporating moisture from gochujang that has fluidity by containing moisture, and cooling the gochujang that has fluidity equal to or less than a predetermined threshold as the moisture is evaporated.

A method for manufacturing solid gochujang according to a disclosed embodiment includes evaporating moisture from gochujang that has fluidity by containing moisture, and cooling the gochujang that has fluidity equal to or less than a predetermined threshold as the moisture is evaporated.