Description
Thermally separate fat from broth then dry‑sieve to remove solids, yielding a concentrated, clarified, fat‑rich broth.
Technical
Heating the broth to 120–140 °C denatures proteins and melts triglycerides, allowing the fat phase to coalesce and be skimmed. Subsequent dry‑sieving at 60–80 °C removes residual solids while evaporating water, reducing water activity and concentrating flavor compounds. Excessive temperatures (>170 °C) trigger Maillard reactions and lipid oxidation, producing off‑flavors and bitterness.
Science
Primary Reaction
thermal phase separation of lipids and water evaporation; limited Maillard browning at high temperature
Sensory Profile
Aroma ()
nuttybutteryroastedumamisavory
Origin & History
Civilization
Japanese, European, Chinese culinary traditions
Era