Bouillon cube

 ( Convenience Foods ) 

A bouillon cube (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about wide. It is typically made from Food drying vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms.

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History Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,Joan Thirsk, 'Blencowe, Anne, Lady Blencowe (1656–1718)', Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 2007 accessed 17 Nov 2016 and elsewhere as early as 1735.Vincent La Chapelle, Le cuisinier moderne, as cited in Davis Various French cooks in the early 19th century (Lefesse, Massué, and Martin) tried to patent bouillon cubes and tablets, but were turned down for lack of originality.Jennifer Davis, Defining Culinary Authority: The Transformation of Cooking in France, 1650–1830, Louisiana State University Press, 2013, p. 154 f Nicolas Appert also proposed such dehydrated bouillon in 1831.

Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially Food drying food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cuisine. It was long a staple of seamen and explorers, for it would keep for many months or even years. In this context, it was a filling and nutritious dish. Portable soup of less extended vintage was, according to the 1881 Household Cyclopedia, "exceedingly convenient for private families, for by putting one of the cakes in a saucepan with about a quart of water, and a little salt, a basin of good broth may be made in a few minutes.""Culinary Arts: Plain Cookery", Household Cyclopedia. . 1881.

In the mid-19th century, German chemist Justus von Liebig developed meat extract, but it was more expensive than bouillon cubes.

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Industrially produced bouillon cubes were commercialized by Maggi in 1908, by Oxo in 1910, and by Knorr in 1912. By 1913, at least 10 brands were available, with salt contents of 59–72%.

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Ingredients The ingredients vary between manufacturers and may change from time to time. Typically, the ingredients consists of salt, Hydrogenation fat, monosodium glutamate, flavor enhancers, and flavors.

Maggi bouillon cubes are manufactured from Iodised salt, Hydrogenated oil palm oil, wheat flour, flavor enhancers (monosodium glutamate, disodium inosinate, disodium guanylate), chicken fat, chicken meat, sugar, caramel, yeast extract, onion, spices (turmeric, white pepper, coriander), and parsley.

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Production process Stock cubes are made by mixing already dry ingredients into a paste. The ingredients are usually mixed in a container (batch mixing), left to mature, and then shaped into the cube form. Alternatively, they can be mixed directly into an extruder.

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See also

• Dashi
• List of dried foods
• Portable soup

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