Method for preparing shiitake fungus-swine bone high-soup jelly

A technology for pork bones and shiitake mushrooms, which is applied in food preparation, application, food science and other directions, can solve the problems of underutilized bones, inconsistent quality of broth, and restricted application fields, and achieves maintaining and improving nutritional value, full and mellow taste, and production. low cost effect

Active Publication Date: 2008-05-21
ANJI FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional cooking broth has many disadvantages, mainly due to the time spent, energy, firepower, raw material quality and other factors, the quality of the broth cooked every day is inconsistent, and it cannot be mass-produced industrially, resulting in inconvenient use , the application field is restricted
[0003] Shiitake mushrooms are delicious and have high nutritional value. However, currently the market is mainly made of dried shiitake mushrooms, and there are very few deep-processed shiitake mushrooms.
Pork bone is a very important by-product in the meat processing industry. It is rich in nutrition and is a high-quality and cheap natural resource. The development of fresh bone food in my country is in a relatively backward state. Most of the bones have not been fully utilized, resulting in huge waste of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Using shiitake mushrooms and pork bones as raw materials, first extract the flavor substances in shiitake mushrooms, soak the crushed dried shiitake mushrooms in warm water at 60°C for 30 minutes, and then use microwaves for extraction. The extraction conditions are as follows: the solid-liquid ratio is 1:100 microwave power 300w, time 50min; secondly extract the flavor substances in the pork bones, first remove the residual meat and fat from the pork bones, wash them and freeze them in a -16°C refrigerator, then smash the pork bones and put them through 15min at 95°C Heat treatment, and then enzymolysis, enzymolysis conditions are as follows: pig bone substrate concentration 15%, E / S 5800u / g, enzymolysis time 4.5h, enzymolysis temperature 55°C, enzymolysis pH 7.4, adding papaya Protease activity and trypsin activity, the ratio of enzyme activity is 1:1. Finally, the vacuum-concentrated shiitake mushrooms and pig bone extracts are blended into broth jelly. The blending ...

Embodiment 2

[0016] Using shiitake mushrooms and pork bones as raw materials, first extract the flavor substances in shiitake mushrooms, soak the crushed dried shiitake mushrooms in warm water at 55°C for 30 minutes, and then use microwaves for extraction. The extraction conditions are as follows: solid-liquid ratio 1:95, microwave power 350w, time 45min; secondly extract the flavor substances in the pork bones, first remove the residual meat and fat from the pork bones, wash them and freeze them in a -15°C refrigerator, then smash the pork bones and put them through 12min, 90°C Heat treatment, and then enzymolysis, enzymolysis conditions are as follows: pig bone substrate concentration 12.5%, E / S 5500u / g, enzymolysis time 4.5h, enzymolysis temperature 50°C, enzymolysis pH 7.5, adding papaya Protease activity and trypsin activity, the ratio of enzyme activity is 1:1. Finally, the vacuum-concentrated shiitake mushrooms and pig bone extracts are blended into broth jelly. The blending process...

Embodiment 3

[0018] Using shiitake mushrooms and pork bones as raw materials, first extract the flavor substances in shiitake mushrooms, soak the crushed dried shiitake mushrooms in warm water at 50°C for 40 minutes, and then use microwaves to extract. The extraction conditions are as follows: solid-liquid ratio 1:100 microwave power 400w , time 50min; secondly extract the flavor substances in the pork bones, first remove the residual meat and fat from the pork bones, wash them and freeze them in a -10°C refrigerator, then smash the pork bones and heat-treat at 85°C for 15 minutes , and then carry out enzymatic hydrolysis, the enzymatic hydrolysis conditions are as follows: pig bone substrate concentration is 15%, E / S is 6000u / g, enzymolysis time is 5h, enzymolysis temperature is 52°C, enzymolysis pH value is 7.3, adding papain enzyme Activity and trypsin enzyme activity, enzyme activity ratio 1:1. Finally, the vacuum-concentrated shiitake mushrooms and pig bone extracts are blended into b...

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Abstract

The invention provides a preparation method of mushroom-pig bone thick soap jelly. Mushroom and pig bone are taken as raw material. Flavor material in the mushroom are extracted first: Crushed dry mushroom is soaked in water under the temperature of 50-60 DEG C for 20-40min and then is extracted by microwave. Then the flavor material in the pig bone are extracted, residual meat and fat in the pigbone are rejected and then the rejected pig bone is washed and put into a refrigerator with the temperature of -10 to -20 DEG C to be frozen; the pig bone is crushed and heat-processed under the temperature of 85-95 DEG C for 10-15min and enzymatic hydrolysis is carried out. At last, the vacuum concentrated extract of mushroom and pig boon are blended into the thick soap jelly. By selecting technique route and technique condition, the invention does not damage the nutritional components in the mushroom and pig bone, thus ensuring the nutritional components to be absorbed by human body more easily and solving the disadvantages of the traditional thick soap production.

Description

(1) Technical field [0001] The invention relates to a method for preparing food condiments, in particular to a method for preparing broth jelly. (2) Background technology [0002] Traditional cooking broth has many disadvantages, mainly due to the time spent, energy, firepower, raw material quality and other factors, the quality of the broth cooked every day is inconsistent, and it cannot be mass-produced industrially, resulting in inconvenient use , The application field is restricted. [0003] Shiitake mushrooms are delicious and have high nutritional value. However, the current market is mainly based on dried shiitake mushrooms, and there are very few deep-processed shiitake mushrooms. Pork bone is a very important by-product in the meat processing industry. It is rich in nutrition and is a high-quality and cheap natural resource. The development of fresh bone food in my country is in a relatively backward state. Most of the bones have not been fully utilized, resulting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/221A23L1/28A23L1/312A23L1/01A23L5/10A23L13/20A23L23/10A23L27/10
Inventor 杨铭铎沈春燕张根生
Owner ANJI FOODSTUFF
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