Instant soup
Soups are industrially manufactured soups and stews , with processes such as drying , canning in tin cans or freezing can be made for a long time durable. To be eaten, they only have to be heated, sometimes after adding water.
development
Ready-made soups are among the oldest ready-made meals . Precursors and early forms from the second half of the 19th century are the meat extract from Justus Liebig , Rudolf Scheller's “Condensirte Soups” (from 1872), the legume flour from Julius Maggi , the Maggi wort and the stock cube as well as the pea sausage . Aside from legume flour, all of these products are still made today.
The instant soups made from concentrated or dried ingredients - also known colloquially as "sachet soups" - were later joined by canned soups and, finally, soups preserved by deep freezing.
precursor
The forerunners of this food form, known for centuries, are pemmican and borts , food preparations of the North American and Caucasian steppe inhabitants.
See also
literature
- Uwe Spiekermann: Artificial food - nutrition in Germany, 1840 until today . 948 pages, Göttingen 2018, ISBN 978-3-525-31719-8
- Volkmar Leonhard: History of the "First Factory of Condensed Soups by Rudolf Scheller Hildburghausen / Thuringia" 1871-1947 - A contribution to the early history of ready-made soups in Germany, Switzerland and Austria as well as a look at the history of meerschaum product production in Germany and the early days of industrial advertising . 458 pages, Verlag Frankenschwelle Salier, Hildburghausen 1995, ISBN 978-3-86180-044-6
Web links
- Color and soup . In: Der Spiegel . No. 36 , 1965 ( online - Sept. 1, 1965 ).
- Who cooks another soup ... Dry or wet: tough fight for a market Die Zeit 12/1966 of March 18, 1966
- Martin Pelzl: The inventor of the sachet soup comes from Thuringia . In: Leipziger Volkszeitung, January 15, 2020, p. 7
Individual evidence
- ↑ Martin Pelzl: The inventor of the sachet soup comes from Thuringia . In: Leipziger Volkszeitung on January 15, 2020, p. 7 (online)