Concentrated beef cream

A technology of extracting tanks and weight ratios, applied in applications, food preparation, food science, etc., can solve the problems of limited consumption of bone resources, less elution of nutrients in the skeleton, and high labor intensity, so as to improve people's living standards and nutritional level, beneficial to human health, and low production cost

Active Publication Date: 2010-02-17
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are mainly the following aspects in the utilization of bones at home and abroad, and there are problems such as pollution: ① extract waste fat, phosphorus, calcium, etc. of colloid (bone glue), which has great environmental pollution; , fat, etc., causing great environmental pollution; ③ extracting waste bones (calcium, phosphorus) from condiment soup stock, causing great environmental pollution; ④ there are few products for comprehensive utilization of bones, such as bone marrow extract series products, which cause little environmental pollution, but the The product has a limited consumption of bone resources
[0004] At present, there are few concentrated products using bovine skeleton as raw material in the market; the traditional method is very backward in technology, labor-intensive, and the amount of nutrients dissolved in the skeleton is small, the efficiency is low, and the flavor after concentration is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Put 200kg of water into the extraction tank first, and heat it to above 85°C (or directly add hot water above 85°C);

[0020] 2) Add 100 kg of beef skeleton, 1 kg of salt, 0.6 kg of spices mixed with star anise and cinnamon in a ratio of 1:1 by weight (the spices are wrapped in roving);

[0021] 3) Open to boil, boil on high heat (bumping) for 20 minutes, then change to low heat and boil (slightly boil) for 100 minutes;

[0022] 4) Cover, heat up to 115°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 115°C for 1 hour;

[0023] 5) discharging, separating bone broth, oil, bone and meat residue;

[0024] 6) Concentration: the bone broth is concentrated in vacuum below 80°C until the solid content is ≥ 25%;

[0025] 7) Add 2kg of beef-flavored spices, 4kg of salt, and 3kg of butter for deployment → homogenization (emulsification) → filling → finished product.

Embodiment 2

[0027] 1) First put 400kg of hot water at 85°C into the extraction tank;

[0028] 2) Add 100kg of beef skeleton, 2kg of salt, 2kg of spices mixed with dried tangerine peel, Chinese prickly ash, star anise and cinnamon in a ratio of 1:1:1:1 by weight (wrap the spices in thick gauze);

[0029] 3) Open the mouth and boil, boil on high heat (bumping) for 10 minutes, then change to low heat and boil (slightly boil) for 180 minutes;

[0030] 4) Cover, heat up to 105°C (control the heating time within 1 hour, pressure <1.5atm); keep warm at 105°C for 3 hours;

[0031] 5) discharging, separating bone broth, oil, bone and meat residue;

[0032] 6) Concentration: the bone broth is concentrated in vacuum at 75°C until the solid content is ≥ 25%;

[0033] 7) Add 0.5kg of beef-flavored spices, 3.5kg of salt, and 4kg of butter for deployment → homogenization (emulsification) → filling → finished product.

Embodiment 3

[0035] 1) First put 100kg of hot water at 90°C into the extraction tank;

[0036] 2) Add 100kg of beef skeleton, 1.5kg of salt, 1kg of spices mixed with Chinese prickly ash, star anise and cinnamon in a ratio of 1:1:1 by weight (the spices are wrapped in roving);

[0037] 3) Open to boil, boil on high heat (bumping) for 15 minutes, then change to low heat and boil (slightly boil) for 40 minutes;

[0038] 4) Seal the lid and raise the temperature to 120°C (control the heating time within 1 hour and the pressure <1.5atm; keep warm at 120°C for 3 hours;

[0039] 5) discharging, separating bone broth, oil, bone and meat residue;

[0040] 6) Concentration: the bone broth is concentrated in vacuum at 80°C until the solid content is ≥ 25%;

[0041] 7) Add 3kg of beef-flavored spices, 5.5kg of salt, and 5kg of butter for deployment → homogenization (emulsification) → filling → finished product.

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PUM

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Abstract

The present invention relates to a food concentrated beef paste. It is made up by using (by weight portion) 100 portions of beef bone, 0.5-2 portions of Chinese herbal medicine flavouring material forfood, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of said production process. Said product has rich nutrients, in particular, richly contains the components of protein, calcium and phosphorus, etc.

Description

technical field [0001] The invention relates to food, in particular to a kind of concentrated beef jelly. Background technique [0002] Bones are a huge resource bank. Some nutritionists pointed out that if our country's bone resources can be fully utilized, as far as protein is concerned, it is almost equivalent to doubling our country's total meat output. In 2002, my country's total meat output was 65.8 million tons, and the country's "Tenth Five-Year Plan" target is an annual increase of 3-5%. It has been the dream of nutritionists for many years to increase the total amount of meat without increasing input. Bones are rich in protein and fat, and rich in calcium and phosphorus, and the ratio of calcium and phosphorus is appropriate. The calcium contained in every 1000 grams of bones can meet the calcium supplement needs of 100 people in my country for a day, which is an extremely huge treasure house of sustainable resources for calcium deficiency of more than 60% of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/317A23L1/221A23L1/237A23L33/00A23L13/60A23L27/10A23L27/40
Inventor 赵君哲
Owner FUSHUN DUFENGXUAN FOOD
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