PROCESS OF PREPARING TURMERIC-FLAVORED CONCENTRATE FROM MEAT OF CAGAYCAY (VENERUPIS PHILIPPINARIUM)

摘要

The present utility model is related to the preparation of a food concentrate from cagaycay (Venerupis philippinarium) shellfish and is flavoured with turmeric, comprising the following steps: boiling cagaycay meat at 200 to 212 øF, straining of boiled meat to separate the broth, grinding and squeezing the strained boiled meat to further collect the broth, boiling of the broth for 3 hours, further straining of the broth, further boiling of the strained broth to produce the concentrate.