Composition of snapping shrimp head bouillon cube

Abstract

The utility model discloses the composition of developing the snapping shrimp head bouillon cube from snapping shrimp head. Snapping shrimp head contains nutritive value that is beneficial for human health and is a potential aquatic by-product in making bouillon cube. The snapping shrimp head bouillon cube are derived from the composition (by weight) of the following ingredients that includes 2,000 g snapping shrimp head, 128 g corn flour, 125 g vegetable oil, 34 g onion, 34 g garlic, 17 g onion powder, 17 g garlic powder, 5 g black pepper powder, 2 g bay leaves, 150 g iodized salt, and 2,000 g water

Description

COMPOSITION OF SNAPPING SHRIMP HEAD BOUILLON CUBETECHNICAL FIELDThe present utility model relates in general to food product, but more specifically tocomposition of snapping shrimp head bouillon cube as a nutritional and alternative bouilloncube made from the by-product of snapping shrimp, the head. Snapping shrimp headcontains important nutritive values that are beneficial for human health. However, sinceconsumers consume only the meat of snapping shrimps, heads are usually discarded.Thus, utilizing the snapping shrimp head not just only provides nutritive value but alsoreduces the amount of discarded food waste or by-products of a certain aquatic product.BACKGROUND OF THE UTILITY MODELThe snapping shrimp head bouillon cube is from a composition of utilizing snappingshrimp heads plus other additives such as corn flour, vegetable oil, onion and onion powder,garlic and garlic powder, black pepper powder, bay leaves, salt, and water. The utility modelprovides a unique composition that may help to minimize food wastes not just only reducingdiscarded by-products of snapping shrimp but also provides another flavored bouillon cubethat is nutritional yet enhance the taste of delicious dishes.The meat of snapping shrimps are usually consumed and cooked in different styles.Moreover, snapping shrimps were utilized in making food products. In the Patent 1PH12018050524A1 mentioned on how the snapping shrimp spread is produced. Itdiscloses on the invention of relating to a food spread comprising snapping shrimp (A / oheusheterocaelis) spread and the process of producing thereof. However, snapping shrimpheads are usually discarded and considered as food wastes. Indeed, the utilization ofsnapping shrimp heads provides an opportunity to explore on the utilization of other by-products from some commercially important aquatic products.Bouillon cubes or also known as broth cubes consisting a concentrated bouillon orbroth are used around the world as a cooking ingredient that enhances a certain dish andcomes with different flavors. In the Patent 2 PH22019000386 discloses on the invention toa Chevon flavored bouillon cube. The chevon flavored bouillon cube and the productionmethod are characterized in that the chevon flavored bouillon cube comprises one (1) cupor 250 ml of broth (made from 1 kg of chevon or goat carcass in 1 litre of water); 255 g leantrimmings; 1 g salt; 1 g yeast extract; and oil. The broth mixture is dehydrated and thenformed into cubes, and packaged in laminated foil before storage. In addition, chevonbouillon cube can be used as flavor enhancer or seasoning in cooking.PKO11A3303G2024204 30 Nov 2024 09:35:58 AM 2Response to FER_22023050459 Composition of Snapping Shrimp Head Bouillon Cube.pdfOn the other hand, Patent 3 CN109757691 relates the invention to a method forpreparing a sour fresh bamboo shoot chicken flavor bouillon cube. It comprises the stepsof adding 80-100 parts by weight of a sauce, 3-5 parts by weight of a stabilizer, 10-15 partsby weight of enzyme hydeolysate and 10-15 parts by weight of porous starch. Stirring at 80DEG C for 15-45 minutes, cooling to room temperature, placing in a mold, quickly freezingto a eutectic point-30-35 DEG C, placing in a vacuum oven at a vacuum degree of 40 Paand a temperature 45 DEG C, and drying to the room temperature to obtain the sour freshbamboo shoot chicken flavor bouillon cube. The industrial production of the sour freshbamboo shoot chicken flavor bouillon cube is standardized by carefully. Moreover, sourfresh bamboo shoot chicken flavor bouillon cube have nutritive value and healthy toconsume, advantage for it is convenient and can be done with simple method and this canbe used for direct consumption in the catering field or added to the dishes and soups forconsumption.Presently, several bouillon cubes are available in the market wherein others aremade or flavored with by-products of some indigenous food wastes. In the Patent 4KR10201400061 44, the invention relates to a method for preparing beef bone broth bymixing beef tallow with beef bone broth powder which is concentrated and powdered afterdecomposition of bone broth by proteinases. Beef bone impurities were removed, enzymedecomposed beef bone, beef bone concentrate, and bone broth powder were prepared,and beef bone broth cube were done by mixing and cooling heated beef tallow. The saidbroth cube makes long-term distribution easy with an excellent flavor and allowsSeolleongtang or beef-bone soup to be easily made in houses or restaurants.Although, the present utility model snapping shrimp head bouillon cube is differentfrom previous patent disclosure especially in the composition as it uses snapping shrimphead instead of meat that are only consumed by the consumers. Hence, it helps to minimizediscarding by-products of a certain aquatic product that is a great potential in making intonew product. This is different from the prior art of making snapping shrimps to based foodspread aside from its unique ingredients and composition but also for its nutritive value andutilizing snapping shrimp head instead of meat. Thus, the present utility model provides anavenue to provide another product that gives nutritive value and health benefits to theconsumers and addressing the problems concerning on aquatic by-products or food wastesthat are usually discarded.PKO11A3303G2024204 30 Nov 2024 09:35:58 AM 3Response to FER_22023050459 Composition of Snapping Shrimp Head Bouillon Cube.pdfSUMMARY OF THE UTILITY MODELThe present utility model aims to identify the composition of utilizing the snappingshrimp heads, by-product of snapping shrimps, in producing a snapping shrimp headbouillon cube. In the prior art, the most related to the present utility model includes theinvention that use snapping shrimp in making food based spread. Another prior art is themaking of chevon flavor bouillon cube made from chevon or goat carcass. The other one isthe method of preparing sour fresh bamboo shoot chicken flavor bouillon cube made frombamboo shoot and chicken meat. Lastly, the method of preparing beef bone broth cubemade from beef bone. All have different composition and ingredients used. Although theymade mentioned on its nutritive value and other benefits, however, the inventions are veryspecific on its composition. In which there are different compositions and procedure used.To utilize discarded by-products of the high commercial valued aquatic product such assnapping shrimps, the present utility model is designed to minimize food waste and solvethe very expensive highly commercialized food products in the market by utilizing by-products of such aquatic product. Thus, the present utility model could also be a potentialas another flavor enhancer or seasoning in cooking and can be used for direct consumptionin the catering field or added to the dishes and soups for consumption.DETAILED DESCRIPTION OF THE UTILITY MODELSnapping shrimps are famous as delicious crustacean delicacy. They are a goodsource of nutrients such as protein, vitamins and minerals such as phosphorus and vitaminB12, and are low in carbohydrates. Their by-product such as head wastes are good inprotein, minerals, lipids, chitin, and small amount of valuable carotenoids. By consumingshrimps specifically snapping shrimps, people would benefit from the following nutrientvalues that snapping shrimps have. Thus, snapping shrimps including its head had a greatimpact to human once consumed containing various benefits yet delicious which greatlyhelp in maintaining everyone’s healthy body.The composition of the snapping shrimp head bouillon cube includes snappingshrimp head, snapping shrimp head broth, corn flour, vegetable oil, onion and onionpowder, garlic powder, black pepper powder, bay leaves, iodized salt, and water.The snapping shrimp head bouillon cube have its composition (by weight) thatincludes 2,000 g snapping shrimp head, 128 g corn flour, 125 g vegetable oil, 34 g onion,34 g garlic, 17 g onion powder, 17 g garlic powder, 5 g black pepper powder, 2 g bay leaves,150 g iodized salt, and 2, 000 g water.PKO11A3303G2024204 30 Nov 2024 09:35:58 AM 4Response to FER_22023050459 Composition of Snapping Shrimp Head Bouillon Cube.pdfThe snapping shrimp head bouillon cube only use snapping shrimp head. The saltused is iodized salt.In making the snapping shrimp head bouillon broth, it comprising the following stepssuch as: preparing and washing all ingredients of snapping shrimp head bouillon broth withclean water. Putting the washed ingredients such as 2,000 g snapping shrimp head, onion,garlic, 2.5 g powdered black pepper, 2 g bay leaves, and 83 g iodized salt in the pressurecooker. Adding 2,000 g of water and boiling the ingredients for about one hour or until theingredients became soft enough to produce juice. Cooling the boiled ingredients. Squeezingthe cooled ingredients using cheese cloth to get the juice. Straining the squeezedingredients using very fine strainer to remove the remaining debris and setting aside thestrained snapping shrimp head bouillon broth.The process of making snapping shrimp head bouillon cube comprising thefollowing steps such as: preparing all the ingredient for snapping shrimp head bouillon cube.Heating the 125 g of vegetable oil in the pan. Adding 128 g corn flour to the heatedvegetable oil and stirring continuously using whisk. Adding and mixing 17 g onion powder,17 g garlic powder, 2.5 g black pepper powder; and 67 g iodized salt to the heated andstirred corn flour to create a mixture. Adding the snapping shrimp head broth to the mixtureand stirring continuously until it thickens. Pouring mixture into trays and letting it cool.Freezing the cooled mixture overnight. Slicing into cubes and packing using foil.The present utility model can further be explained as follows:1. through research output on the level of acceptability to its taste and aroma;2. snapping shrimp head bouillon cube with 500 ml snapping shrimp head broth thathas majority of the respondents responded as highly acceptable in terms of tasteand aroma.PKO11A3303G2024204 30 Nov 2024 09:35:58 AM 5Response to FER_22023050459 Composition of Snapping Shrimp Head Bouillon Cube.pdf

Claims

CLAIMS1. Acomposition of snapping shrimp head bouillon cube, comprising: snappingshrimp head, corn flour, vegetable oil, onion, garlic, onion powder, garlicpowder, black pepper powder, bay leaves, iodized salt, and water.

2. The composition of snapping head bouillon cube according to claim 1,wherein the formulation consists of:Ingredients Composition by weight (grams)snapping shrimp head 2,000 gcorn flour 128gvegetable oil 1259onion 34 ggarlic 34 gonion powder 17ggarlic powder 17gblack pepper powder 5gbay leaves 29giodized salt 150gwater 2, 000gTotal 4,512g3. The composition of snapping shrimp head bouillon cube according to claim1, wherein said bouillon cube is made from snapping shrimp head broth.PKO11A3303G2024204 30 Nov 2024 09:35:58 AM 6Response to FER_22023050459 Composition of Snapping Shrimp Head Bouillon Cube.pdf