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Bovine bone soup and its production method

A production method and beef bone soup technology are applied in the processing field of meat products, which can solve the problems of inconvenient storage, time-consuming and labor-intensive, and inability to fully enter, and achieve the effects of convenient carrying and eating, delicious taste, and anti-aging effects.

Inactive Publication Date: 2008-10-15
吉林省长春皓月清真肉业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef bones are rich in active calcium, protein, phosphorus, iron, VA and other nutrients, but usually the family uses a small pot to cook, which is time-consuming and labor-intensive, and the effective nutrients in the bones cannot be completely entered into the soup and it is inconvenient Disadvantages such as carrying preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 The preparation of the beef bone broth without meat bag and material bag

[0019] Material selection: choose fresh beef bones slaughtered in a halal way and passed the sanitary inspection;

[0020] Precooking and cooking, sawing the beef stick bones horizontally before precooking;

[0021] First, the beef bones are precooked in a pot (15 minutes), and then boiled in a high temperature and high pressure sterilizer for 3 hours after the precooking is completed;

[0022] Filtration, degreasing

[0023] Filtration: After cooking, filter the beef bone soup into a stainless steel container, and then cool it through the pipe to make the temperature reach 4°C;

[0024] Degreasing: cooling the cooled beef bone broth for another 12 hours in a refrigerator with a temperature of 0-4° C., and removing the grease on the surface of the broth.

[0025] Soup filling: fill the cooled and degreased beef bone soup with a fully automatic aseptic filling machine, and then ste...

Embodiment 2

[0028] The following raw materials of each weight are mixed to obtain beef bone broth:

[0029] 580 grams of bovine broth of embodiment 1 gained.

[0030] Meat bun ratio: 25 grams of beef, 25 grams of chest oil, and 15 grams of cartilage meat.

[0031] Material package ratio: 5 grams of salt.

Embodiment 3

[0033] The following raw materials of each weight are mixed to obtain beef bone broth:

[0034] 580 grams of bovine broth of embodiment 1 gained.

[0035] Meat bun ratio: 10 grams of beef, 40 grams of chest oil, and 15 grams of cartilage meat.

[0036] Material package ratio: 5 grams of salt, 3 grams of monosodium glutamate.

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PUM

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Abstract

The invention relates to bovine bone soup and the production method thereof. The bovine bone soup is prepared from fresh bones of cattle killed in the halal manner and qualified in healthy quarantine by pre-boiling, boiling, filtering, removing oil, and packaging the soup. The bovine bone soup is rich in nutritive components such as active calcium, protein, phosphor, iron, and vitamin A, and can meet the requirement for various nutriments for human body. The product has the advantages of convenient carriage and eating, delicious taste and rich nutriment, and is a popular soup food for supplementing calcium, iron, strengthening body and resisting aging.

Description

technical field [0001] The invention relates to the technical field of processing meat products, in particular, the invention relates to a beef bone soup and a production method thereof. Background technique [0002] At present, "soup" has been a wonderful flower of Chinese food culture since ancient times. The popular saying "I would rather eat without meat than without soup" is enough to show that soup is irreplaceable in people's diet structure. nutritious food. Beef bones are rich in active calcium, protein, phosphorus, iron, VA and other nutrients, but usually the family uses a small pot to cook, which is time-consuming and labor-intensive, and the effective nutrients in the bones cannot be completely entered into the soup and it is inconvenient Disadvantages such as carrying preservation. Contents of the invention [0003] The present invention overcomes above-mentioned shortcoming, proposes a kind of beef bone soup and production method thereof. In order to adapt...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/312A23L33/00A23L13/20
Inventor 胡铁军何彬潘维利赵青春秦凤贤王鹏传李兰英张焕军史春来宋宝莲杨华战国峰
Owner 吉林省长春皓月清真肉业股份有限公司
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