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A method to produce a solid concentrate for preparation of broths or soups with laksa flavour comprising the steps of grinding a boiled mixture to obtain a smooth paste; baking the paste at 50 to 60 ?C into solid form; and casting the solid paste into a desired shape, wherein the boiled mixture comprises 40 to 50 wt% of mackerel, 40 to 50 wt% of fish stock, 1 to 3 wt% of shrimp paste and 10 to 15 wt% of herbs and spices, characterized in that the fish stock is made of lean fish.
MYPI2013700635A2013-04-182013-04-18Solid concentrate with laksa flavour and method of producing the same
MY172223A
(en)
Process of producing food concentrate from cagaycay (venerupis philippinarium) with big eye scad (selar crumenophthalmus) in ginger (zingiber officinale) flavor