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Application filed by Don Mariano Marcos Memorial State UnivfiledCriticalDon Mariano Marcos Memorial State Univ
Priority to PH22019000382UpriorityCriticalpatent/PH22019000382Y1/en
Publication of PH22019000382U1publicationCriticalpatent/PH22019000382U1/en
Publication of PH22019000382Y1publicationCriticalpatent/PH22019000382Y1/en
The utility model aims to provide a process and method in producing a seasoning particularly chevon-flavored bouillon cube made from chevon carcass or waste by-products. The carcass is boiled into water. The resulting broth from the boiled carcass is collected and mixed with lean trimmings. Yeast extract and salt is added to the mixture before subjecting to the dehydrator for 12 hours at 80øC. Oil is added into the dehydrated mixture before molding it using a molder. The bouillon cube is packaged in laminated foil before storage. The chevon bouillon cube can be used as a flavor enhancer or seasoning in cooking.
PH22019000382U2019-03-222019-03-22A process of preparing chevon flavored bouillon cube
PH22019000382Y1
(en)