A versatile culinary formulation is described. A mixture that includes the culinary formulation is prepared using any of the food preparation methods: cooking, baking, beverage crafting, refrigerating, or freezing. The culinary formulation is used in a plurality of recipes and reduces or eliminates the need for at least one ingredient in each recipe of the plurality of recipes. The flavor and texture of comestibles are enhanced by the culinary formulation. Comestibles prepared from the culinary formulation have a sweet, sour, salty, bitter, or savory taste. Accordingly, each time a comestible is prepared, its taste is the same as long as it is prepared using the culinary formulation. In addition, only the culinary formulation needs to be measured before it is added to a mixture. The ingredients already present in the formulation do not have to be measured or added individually. As a result, preparation of the comestible is more efficient. The culinary formulation may be dry or wet. The dry culinary formulation includes an egg powder, a dairy solid, and an additive. The wet culinary formulation includes an egg, a dairy product, and an additive. Furthermore, the additive is at least one of a flavor enhancer or a texture enhancer to improve the flavor or texture of the comestible, an anti-clumping agent or colorant to improve the appearance of the dry or wet culinary formulation, or a preservative to extend the shelf life of the dry or wet culinary formulation.

An ingredient-containing liquid seasoning packed in a hermetically sealed vessel includes ingredients and a seasoning liquid. The ingredients are swollen in the seasoning liquid, and a size of the swollen ingredients ranges from 3 to 60 mm. The ingredient-containing liquid seasoning includes 20 to 80% by mass of the swollen ingredients on a wet weight basis.

An ingredient-containing liquid seasoning packed in a hermetically sealed vessel includes ingredients and a seasoning liquid. The ingredients are swollen in the seasoning liquid, and a size of the swollen ingredients ranges from 3 to 60 mm. The ingredient-containing liquid seasoning includes 20 to 80% by mass of the swollen ingredients on a wet weight basis.

The present invention relates to a method of preparing vegan kimchi, which includes a first salting step of first salting napa cabbage using salting water; a second salting step of second salting the first salted napa cabbage using a second salting mixture; and a condiment mixing step of mixing the second salted napa cabbage with vegan kimchi condiment. The prepared vegan kimchi retains the characteristics and taste of general kimchi, has crunchy characteristics since the vegan kimchi is salted two times using salty and sweet ingredients during the salting process, has excellent preservability since the vegan kimchi has a slightly slower growth rate of lactobacillus than general kimchi containing animal ingredients, and thus has an effect of being easily commercialized and sold.

The present invention relates to a method of preparing vegan kimchi, which includes a first salting step of first salting napa cabbage using salting water; a second salting step of second salting the first salted napa cabbage using a second salting mixture; and a condiment mixing step of mixing the second salted napa cabbage with vegan kimchi condiment. The prepared vegan kimchi retains the characteristics and taste of general kimchi, has crunchy characteristics since the vegan kimchi is salted two times using salty and sweet ingredients during the salting process, has excellent preservability since the vegan kimchi has a slightly slower growth rate of lactobacillus than general kimchi containing animal ingredients, and thus has an effect of being easily commercialized and sold.

Novel enhanced spice systems evenly coat food substrates when combined with heat, feature a plurality of peppers as complements to the base profile, and are scalable as liquid and dry spice packaged goods in unit dose and volume.

Novel enhanced spice systems evenly coat food substrates when combined with heat, feature a plurality of peppers as complements to the base profile, and are scalable as liquid and dry spice packaged goods in unit dose and volume.

A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.

A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.

A method of preparing seasoned raw pollock includes cutting pollock flesh from pollock of which skin has been removed, preparing a salt mixture by adding Euphorbia humifusa powder and Dryopteris crassirhizoma powder to deep sea water brine, salting the pollock flesh in the salt mixture; preparing a vinegar mixture by adding Ixeris dentata powder and Androsace umbellata powder to vinegar water, performing fermentation by immersing the salted pollock flesh in the vinegar mixture, and mixing the fermented pollock flesh with salt, red pepper powder, garlic, ginger, sugar, syrup, vinegar, and sesame. Seasoned raw pollock is prepared by using the method, and a processed food is produced by using the seasoned raw pollock.