Method for making ox bone fresh soup can

A production method and beef bone technology, which can be used in medical preparations containing active ingredients, food preparation, pharmaceutical formulations, etc., can solve the problem of rare soup stock and other problems, and achieve a variety of seasonings, simple eating methods, and well-chosen ingredients. Effect

Inactive Publication Date: 2008-03-26
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, with the acceleration of people's life rhythm and the continuous improvement of living standards, the diet structure is also constantly changing, and there are new requirements for drinking soup. More and more attention is paid to the efficacy and health care of soup. The favor of convenient and health-care broth has gradually become a new trend, but there are not many broths in the market that meet this demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of preparation method of beef bone stock can, the preparation steps are as follows:

[0014] (1) Take clean bovine bones and water and put them in the soaking tank according to the weight ratio of 30:100, put in enoki mushrooms, jujubes, lotus seeds, yams, hawthorns, walnut kernels, honey and sucrose, under a pressure of 0.108 MPa , under the temperature of 121`C, add acetic acid and boil for 2 hours;

[0015] (2) Filtrate the initial liquid, remove floating oil, add pepsin to the liquid, and enzymatically hydrolyze to pH4 at 35°C at room temperature;

[0016] (3) Get the canned beef bone broth after filtering, vacuum canning and sealing.

[0017] A preparation method of the above-mentioned canned beef bone broth, the weight share ratio of acetic acid to the total weight of beef bone and water is 1:100.

[0018] A method for making the above-mentioned canned beef bone broth, the weight ratio of pepsin and the liquid after removing floating fat is ...

Embodiment 2

[0020] Embodiment 2: a kind of preparation method of bovine broth can, the preparation steps are as follows:

[0021] (1) Take clean bovine bones and water and put them in the soaking tank according to the weight ratio of 50:100, put in enoki mushrooms, jujubes, lotus seeds, yams, hawthorns, walnut kernels, honey and sucrose, under the pressure of 0.143 MPa , under the temperature of 126`C, add acetic acid and boil for 2 hours;

[0022] (2) Filtrate the initial liquid, remove floating oil, add pepsin to the liquid, and enzymatically hydrolyze to pH6 at 38°C at room temperature;

[0023] (3) Get the canned beef bone broth after filtering, vacuum canning and sealing.

[0024] A kind of preparation method of above-mentioned beef bone broth can, the weight share ratio of acetic acid and beef bone and water total weight is 5: 100.

[0025] A method for making the above-mentioned canned beef bone broth, wherein the weight ratio of pepsin and the liquid after removing floating fat ...

Embodiment 3

[0027] Embodiment 3: a kind of preparation method of beef bone stock can, the preparation steps are as follows:

[0028] (1) Take clean bovine bones and water and put them in the soaking tank according to the weight ratio of 40:100, put in enoki mushrooms, jujubes, lotus seeds, yams, hawthorns, walnut kernels, honey and sucrose, and put them under a pressure of 0.125 MPa , under the temperature of 124`C, add acetic acid and boil for 2 hours;

[0029] (2) Filtrate the initial liquid, add pepsin to the liquid after removing the floating oil, and enzymolyze it to PH5 at 37°C at room temperature;

[0030] (3) Get the canned beef bone broth after filtering, vacuum canning and sealing.

[0031] A kind of preparation method of above-mentioned beef bone stock can, the weight share ratio of acetic acid and beef bone and water total weight is 3: 100.

[0032] A method for making the above-mentioned canned beef bone broth, the weight ratio of pepsin and the liquid after removing floati...

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PUM

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Abstract

The present invention is aimed at providing a method for preparing canned beef bone soup. It is characterized by that said method includes the following steps: (1), placing cleaned beef bone and water into a container according to a certain weight portion ratio, adding long-rooted mushroom, jujube, lotus seed, Chinese yam, crataegus fruit, walnut kernel, honey and cane sugar, under the condition of that pressure is 0.108-0.143 megapascal and temperature is 121-126 deg.C adding acetic acid and boiling for 2h, (2), filtering to obtain primary filtrate, removing floated oil, adding pepsinase, under the normal temperature condition with 35-38deg.C making enzymolysis reaction until its pH value is 4-6; and (3), filtering to obtain beef bone soup, vacuum canning and sealing so as to obtain the invented product.

Description

(1) Technical field: [0001] The invention relates to a method for making food, in particular to a method for making canned beef bone broth. (two) background technology: [0002] In recent years, with the acceleration of people's life rhythm and the continuous improvement of living standards, the diet structure is also constantly changing, and there are new requirements for drinking soup. More and more attention is paid to the efficacy and health care of soup. The favor of convenient and health-care broth has gradually become a new trend, but there are not many broths in the market that meet this demand. (3) Contents of the invention: [0003] The purpose of the present invention is to provide a method for making canned beef bone broth. The broth made by the method is rich in calcium, zinc, iron, protein and various amino acids, and is easy to eat, especially suitable for the elderly and children. [0004] The technical scheme of the present invention is: a kind of prepara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23B4/00A61K36/00A23L23/00
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
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