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Method for preparing bone plain soup base for chafing dish

A technology of bone white soup and base material, which is applied in the field of preparation of bone white soup base material for hot pot, which can solve the problems of unstable emulsified state, affecting the sense and flavor of hot pot, losing the milky white color of hot pot soup base, etc.

Inactive Publication Date: 2009-04-08
广东汇香源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation of the bone white soup base material as the bottom material of the hot pot is carried out in a near-alkaline environment. For shabu-shabu dishes, the acidity of the soup base will continue to increase, gradually approaching the isoelectric point of amino acids, causing the bone broth protein in an emulsified state to flocculate and form a precipitate, causing the soup base to quickly demulsify and become clear, losing white soup. The milky white of the soup base will affect the sense and flavor of the hot pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Beef bone broth paste / powder

[0022] (1) Preparation of buffer solution

[0023] Preparation of 0.2mol / L citric acid standard solution A: Weigh 42.02g of edible citric acid monohydrate, dissolve in 1000ml of pure water, and mix well;

[0024] Preparation of 0.2mol / L citric acid standard solution B: Weigh 58.82g of edible sodium citrate dihydrate, dissolve in 1000ml of purified water, and mix well;

[0025] Preparation of standard buffer solution with a pH value of 4.3: Measure 220ml of citric acid standard solution A into a container, then add 320ml of citric acid standard solution B, and mix well.

[0026] (2) deployment

[0027] Get the primary bovine bone broth with a protein mass percentage of 30-45%, adjust the fat mass percentage to 27% with refined butter, adjust the salt mass percentage to 12% with salt, and adjust the water mass percentage with the above buffer solution The content is 38%, and the pH value is adjusted to 5.5 with sodium bicarbonate;

[002...

Embodiment 2

[0035] Pork bone soup paste / powder

[0036] (1) Preparation of buffer solution

[0037] Preparation of 0.2mol / L citric acid standard solution A: Weigh 42.02g of edible citric acid monohydrate, dissolve in 1000ml of pure water, and mix well;

[0038] Preparation of 0.2mol / L citric acid standard solution B: Weigh 58.82g of edible sodium citrate dihydrate, dissolve in 1000ml of purified water, and mix well;

[0039] Preparation of standard buffer solution with a pH value of 3.8: Measure 210ml of citric acid standard solution A into a container, then add 360ml of citric acid standard solution B, and mix well.

[0040] (2) deployment

[0041] Get the primary pork bone clear soup with protein mass percentage content 30-46%, adjust fat mass percentage content 25% with refining lard, adjust salt mass percentage content 13% with salt, adjust moisture with step (1) buffer solution The mass percentage is 45%, and the pH value is adjusted to 4.1 with citric acid;

[0042] (3) Steriliz...

Embodiment 3

[0049] Chicken bone broth paste / powder

[0050] (1) Preparation of buffer solution

[0051] Preparation of 0.2mol / L citric acid standard solution A: Weigh 42.02g of edible citric acid monohydrate, dissolve in 1000ml of pure water, and mix well;

[0052] Preparation of 0.2mol / L citric acid standard solution B: Weigh 58.82g of edible sodium citrate dihydrate, dissolve in 1000ml of purified water, and mix well;

[0053] Preparation of pH 4.0 standard buffer solution: Measure 200ml of citric acid standard solution A into a container, then add 380ml of citric acid standard solution B, and mix well.

[0054] (2) Deployment

[0055] Get the primary chicken bone clear soup with protein mass percentage content 30-50%, adjust fat mass percentage content 30% with refined chicken oil, adjust salt mass percentage content 15% with salt, adjust moisture with step (1) buffer solution The mass percentage is 42%, and the pH value is adjusted to 4.8 with sodium bicarbonate;

[0056] (3) Ster...

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PUM

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Abstract

The invention discloses a method for preparing a bone white soup basal material for hot pot. The preparation method comprises the following: a step of preparing: an animal bone is extracted to obtain primary bone soup, and the primary bone soup is added with ingredients and auxiliary agents, so that the protein content in weight percentage is between 10 and 50 percent, the fat content in weight percentage is between 5 and 35 percent, the salt content in weight percentage is between 12 and 18 percent, and the pH value is between 3.5 and 6.2; a step of sterilization: the primary bone soup is kept at a temperature of between 60 and 85 DEG C for 23 to 42 minutes: a step of homogenizing: the primary bone soup is homogenized under the working conditions the temperature is between 40 and 60 DEG C and the pressure is between 10 and 30MPa; and a step of drying: the air inlet temperature is between 190 and 220 DEG C, the air outlet temperature is between 80 and 110 DEG C, and the rotary speed of a centrifugal disc is between 13,000 and 15,600 rev / min. The bone white soup basal material prepared by the method is of a powder shape or a paste shape according to use requirement, and has the advantages of having flavor and taste of the corresponding animal and convenient use, and is used to prepare hot pot white soup bedding material, and ensures that the bone white soup basal material stably keeps milk white.

Description

technical field [0001] The invention relates to the field of food science and processing, in particular to a preparation method of bone white soup base material for hot pot. Background technique [0002] Bone white soup base material is processed from livestock and poultry bones as the main material, and is used to prepare catering ingredients for hot pot white soup base. At present, the preparation of the bone white soup base material as the bottom material of the hot pot is carried out in a near-alkaline environment. For shabu-shabu dishes, the acidity of the soup base will continue to increase, gradually approaching the isoelectric point of amino acids, causing the bone broth protein in an emulsified state to flocculate and form a precipitate, causing the soup base to quickly demulsify and become clear, losing white soup. The milky white of the soup base will affect the sense and flavor of the hot pot. In order to keep the emulsified state of bone white soup base materi...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L23/10
Inventor 赵修念吴进卫孔令会
Owner 广东汇香源生物科技股份有限公司
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