| abstract |
A process for preparing a bouillon tablet having two or more layers comprising the steps (a) forming a first layer of the tablet comprising a mixture of two or more of salt, taste enhancer, sugar, and fat (or oil), (b) forming a second layer of the tablet by adding to the first layer a mixture comprising one or more of herbs, garnishes, vegetable pieces, and spices; and (a) compressing the two layers to form the tablet, where the tablet is formed using a rotary double-punch press. |