| 摘要 |
A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation products; and dehydrating the mixture of meat and meat extract and/or bone extract. Vegetables and/or spices may also be added. The bouillon is readily extractable in hot water within a short period. A preferred product achieves a target flavor profile of beef consommé. |
