CONCENTRATE FROM MEAT OF CAGAYCAY (Venerupis philippinarium) IN TURMERIC FLAVOR

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, said turmeric in concentrate being mixed with cagaycay concentrate at ratio from 1:8.8 to 1:26.7. Based on the final output, the concentrate comprising: 26.09-26.79 pcnt salt solution, 34.78-35.71 pcnt cagaycay concentrate, 34.78-35.71 pcnt fish concentrate, 1.34-3.91 pcnt turmeric concentrate, and 0.43-0.45 pcnt hot pepper extract.