A bouillon cube (Canada and US) or stock cube (Australia, Ireland, New Zealand, South Africa, UK) or broth cube (Philippines) is dry broth (French for broth) or broth formed into small cubes of about 15 mm ( 1 / 2 Width). Usually made of dried vegetables, meat broth, a little fat, MSG, salt, and spices, formed into small cubes. Vegetarians and vegans are also made. Bouillon is also available in granular or powder form.
Video Bouillon cube
History
The stock of dried meat, in tablet form, was known in the 17th century for the English food writer Anne Blencowe who died in 1718 and elsewhere in early 1735. Various French chefs in the early 19th century (Lefesse, Massuà © Å ©, and Martin ) tried to patent the bouillon and tablet cubes but was rejected for lack of originality. Nicolas Appert also proposed a dry bouillon in 1831.
In the mid-19th century, German chemist Justus von Liebig developed a meat extract, but the price was more expensive than the broth cube.
The industrial-produced bouillon cube was commercialized by Maggi in 1908, by Oxo in 1910 and by Knorr in 1912. In 1913, there were at least 10 brands available, with salt content of 59-72%.
Maps Bouillon cube
Materials
Common ingredients for stock cubes are: salt, hydrogenated fat, monosodium glutamate, flavor enhancer, flavor.
Production process
Contrary to popular belief, stock cubes are not made by "drying stock" but by mixing dry ingredients into pastes. The ingredients are usually mixed in a container (batch mixing), allowed to mature and then formed into a cube shape. Alternatively, they can be mixed directly into the extruder.
See also
- List of dried foods
- Portable soup
References
Source of the article : Wikipedia
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