Meat extract

Meat extract is a highly concentrated meat product that is used as a broth, stock, or flavoring in cooking. It is made by cooking meat for a long period of time to extract the flavors, then reducing the liquid until it becomes a thick paste. The process of making meat extract was first developed in the 19th century by the German chemist Justus von Liebig.

History

Meat extract was first produced in the mid-19th century by Justus von Liebig, a German chemist who was interested in finding a way to preserve the nutritional value of meat. He developed a process for extracting the essence of meat, which he believed contained its most valuable nutrients. This process involved boiling meat in water to extract the flavors and nutrients, then reducing the liquid until it became a thick paste. The resulting product was a highly concentrated form of meat that could be stored for long periods of time without spoiling.

Production

The production of meat extract involves several steps. First, the meat is cooked for a long period of time to extract the flavors and nutrients. This is usually done by boiling the meat in water. The liquid is then strained to remove any solid pieces of meat, and the remaining broth is reduced until it becomes a thick paste. This paste is then cooled and can be stored for future use.

Uses

Meat extract is used in a variety of ways in cooking. It can be used as a base for soups and stews, as a flavoring in sauces and gravy, or as a marinade for meat. It is also often used in the production of processed foods, such as canned soups and stews, to enhance their flavor.

Nutritional value

Meat extract is a concentrated source of protein, vitamin B12, and other vitamins and minerals. However, it is also high in sodium, which can be a concern for people with high blood pressure or other health conditions.

See also

• Bouillon cube
• Stock (food)
• Broth
• Bovril