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Method for processing animal bone paste dried noodles

A processing method and technology of animal bone paste are applied in the field of food processing to achieve the effects of good flavor, good market prospect and reasonable processing cost

Inactive Publication Date: 2011-08-24
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few patents on how to use the processed dried noodles from animal bones with good umami taste and nutritional properties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take fresh pork bones and wash them to remove visible impurities, add 90°C water to cover all the fresh pork bones, cook at 90°C for 12 minutes, discard the boiled water, take out the pork bones, and add 4 times the weight of pork bones to the pork bones Drinking water boiled at 0.2Mpa pressure and temperature at 130°C for 1 hour, filtered; then add drinking water twice the weight of the pig bone to the pig bone, and add citric acid of 1% of the weight of the drinking water, at 0.2Mpa Under the pressure and temperature of 130°C, cook for 1 hour, filter, combine the cooking liquid twice, adjust the pH value to 6 with edible alkali, concentrate it into a bone paste that is 3 times the weight of pork bones, and set aside; Dry at ℃ until the water content is lower than 10%, and crush it to 100-200 mesh fine powder; take 100kg of flour, add 0.3kg of bone meal, 15kg of bone paste, and 12kg of water, knead the dough, ripen, press into tablets, cut into strips, and dry. Cut off...

Embodiment 2

[0021] Take fresh beef bones and wash them to remove visible impurities, add boiling water to cover all the fresh beef bones, cook at 100°C for 8 minutes, discard the boiled water, take out the beef bones, and add 6 times the weight of beef bones to the beef bones for drinking Water, boiled for 3 hours at 0.2Mpa pressure and temperature at 110°C, filtered; then add drinking water 4 times the weight of the beef bone to the beef bone, and add 5% lactic acid as drinking water weight, at 0.2Mpa pressure, temperature Cook at 110°C for 3 hours, filter, combine the two cooking liquids, adjust the pH value to 7 with edible alkali, concentrate to a bone paste five times the weight of bovine bones, and set aside; dry the remaining bovine bones at 105°C to The water content is less than 10%, crushed to 100-200 mesh fine powder; take 100kg of flour, add 0.5kg of bone meal, 25kg of bone paste, and 2kg of water, knead the dough, ripen, press into pieces, cut into strips, dry, cut off, and pa...

Embodiment 3

[0023] Take fresh lamb bones and wash them to remove visible impurities, add 95°C water to cover all the fresh lamb bones, cook at 95°C for 10 minutes, discard the boiled water, take out the lamb bones, and add 5 times the weight of the lamb bones to the lamb bones Boil drinking water at 0.2Mpa pressure and temperature at 120°C for 2 hours, filter; then add drinking water with 3 times the weight of sheep bone to the sheep bone, and add acetic acid equal to 3% of the drinking water weight. , at a temperature of 120°C, cook for 2 hours, filter, combine the two cooking liquids, adjust the pH value to 6.5 with edible alkali, concentrate it into a bone paste that is 4 times the weight of sheep bones, and set aside; the remaining bones of sheep bones are stored at 105°C Dried to less than 10% water content, crushed to 100-200 mesh fine powder; take 100kg of flour, add 0.4kg of bone meal, 20kg of bone paste, and 5kg of water, knead the dough, ripen, press into pieces, cut into strips,...

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PUM

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Abstract

The invention provides a method for processing animal bone paste dried noodles. The method is characterized by boiling out and dissolving the fresh animal bones under pressure with drinking water and drinking water plus edible acid respectively to dissolve out matters with delicate flavor and the like, and concentrating to obtain bone paste; then drying and grinding the bone residues left after boiling out twice to carry out refining treatment; and finally adding the concentrated bone paste and the refined meal to flour in a certain ratio to prepare the dried noodles. The method has the following advantages: the utilization ratio of the animal bones is 100%; the prepared dried noodles have good flavor, have calcium content equivalent to that in the fresh milk and are new calcium supplementing food; only the edible acid is used in the whole process, thus conforming to the standards related to food quality and safety; and the products have reasonable processing cost and good market prospects.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a technology for melting and thinning fresh animal bones and making vermicelli. Background technique: [0002] Dried noodles have a history of more than 2,000 years in China. The basic process of making noodles is: first put wheat flour and various auxiliary materials into the noodle mixer and fully mix them. Thick noodles about 10 mm are rolled continuously in 6 to 8 steps to reach the required thickness. After being cut into strips, they are hung on a pole to dry. [0003] In the past 30 years, my country's noodle industry has developed rapidly. There have been many innovations in noodle making technology and processing equipment. There have been more than 160 noodle patents. Vegetable vermicelli, such as using pumpkin, celery, carrot, etc. as additives, also has a lot of vermicelli. But there are few patents on how to utilize the all good livestock bone processed vermicelli wi...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/312A23L7/109A23L13/20
Inventor 庞立夏菠李明浩何清明夏延斌
Owner HUNAN AGRICULTURAL UNIV
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