James Post

Hello Kareng,

Thanks for the suggestion; I contacted the University of Wageningen/Netherlands Food Science division. I hope it will have effect. But besides the technicality questions, I would like some feedback on what you and your members think about the concept to produce dehydrated broth. As mentioned, I could not find this approach anywhere on the Internet (except those who do it themselves). Either its MSG, hidden or not and other crazy ingredient such as palm shortening, rice flour and sugar.

It would help me a lot when you could discuss that with your readers. IMO they could benefit but I would like to know what they feel.

Thanks,

James

  On 3/28/2012 at 3:00 PM, Bubba's Mom said:

I was looking for broth or bouillion without added MSG or autolyzed yeast extract, and no soy. It was hard, but I found Pacific organic free range chicken broth, and Kroger's culinary chicken stock are ones that meet my needs.

I haven't seen a condensed version, like a cube, but thought maybe I could make my own by cooking the broth down a bit until it's more concentrated, and then freezing it in ice cube trays? Once frozen the cubes could be dumped into a freezer bag. Then we could grab one or two to boost the flavor in recipes where we don't want to add a lot of extra liquid?

 

I'm going to try it later this week when I have a bunch of other cooking to do. I'll be in the kitchen anyway.

Expand Quote  

Like you, I found that real natural broths are a rarity. When they are labeled as such, they often contain hidden MSG, such as yeast extracts. And when they are really natural, the price is prohibitive. 

To cut a long story short.... I am setting up a micro business in the rural north of Thailand (where I live mostly), which allows the artisanal production of vegetable broth by solar PV energy, which are than dehydrated using solar dryers.  I am still not sure about chicken broths, but when I do, it would be without skins and de-fatted. 

After powdering, I then plan to add a healthy & tasty dehydrated herb & spice mix that should double as natural preservatives, in addition to a little salt. Since we plan to vacuum pack the broth this would not be required during transport, but I believe this is necessary in case moist is attracted while using the broth powder.

While this procedure is labor intensive, it is feasible to sell the dehydrated real natural broth at prices more close to the so-called natural broth powder. Upon success, the concept can be easily multiplied, providing better work for locals, and a step forwards toward affordable healthy food.

I have two questions hereto:

1. Is it correct that e.g. dehydrated cinnamon and lemon grass retain their preserving properties?

2. Is my assumption correct that it is better to dehydrate these herbs & spices for better preservation and taste? (rather than adding them to the broth).

Thanks for your highly appreciated opinion.