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Production process for producing collagen bone calcium vinegar from pig bone

A collagen and production process technology, applied in the preparation of vinegar and other directions, can solve the problems of low content, difficult to meet the requirements of diet and health, etc., and achieve the effects of high content, short production cycle and better flavor

Inactive Publication Date: 2012-02-29
深圳得利斯商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protein contained in ordinary vinegar is mostly vegetable protein, and the content is low, it is difficult to meet people's requirements for diet and health, and play a health care role in people's diet structure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Now the production process of the present invention is further described: 1, pretreatment: get 4kg pork bone and divide, remove meat, clean; Boil under pressure for 8 hours; 3. Filtration and separation: filter the bone broth, take the filtrate, remove the slick oil after cooling, and obtain 5800ml of bone broth; 4. Hydrolysis: heat the bone broth in a water bath at 55°C, adjust with edible acetic acid PH to 3.0-3.5, add 135g of bone calcium and 30g of protease respectively, and keep the temperature of bone broth at 40-45°C for 5-6 hours of hydrolysis; , cinnamon, pepper, cloves, etc.) 170ml, 58g salt, stir evenly; 6. Inactivation: heat the prepared semi-finished product to boiling and cool, filter to get the filtrate; 7. Seasoning: Add 100g of monosodium glutamate to the above solution, 5 1.5g disodium '-inosinate and 1.5g disodium 5'-guanylate, stir until dissolved, adjust the pH to 3.0-3.5 with edible acetic acid, add 20ml of Erguotou wine (56°) and mix well; 8. Seal...

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PUM

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Abstract

The invention discloses a production technique which utilizes pig bones to produce collagen bone calcium vinegar, and belongs to the production technique field of further processing and utilizing pig bones. The production technique comprises working procedures, such as pretreatment, stewing, filtration, separation, hydrolization, blending, inactivation, seasoning and the like. Through the production technique, an ideal seasoning which has rich nutrients and fresh taste, improves the health and beautifies and nourishes faces can be produced.

Description

technical field [0001] The technology for producing collagen bone calcium vinegar by using pig bones in the present invention belongs to the industrial field of deep processing and utilization of pig bones. Background technique [0002] Ordinary vinegar is a common seasoning that contains certain amino acids, vitamins, etc., and has a certain flavor by fermenting grain or bean leftovers. Most of the proteins contained in common vinegar are vegetable proteins, and the content is low, so it is difficult to meet people's requirements for diet and health, and play a health care role in people's diet structure. Contents of the invention [0003] The purpose of the present invention is to provide a technology for producing collagen bone calcium vinegar by utilizing pig bones to produce collagen bone calcium vinegar that is rich in nutrition, delicious in taste, healthy and healthy, beautifying and beautifying. [0004] For achieving above object, the technical process that the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
Inventor 郑和平吴振业郑乾坤李敏
Owner 深圳得利斯商贸有限公司