Method for producing bone essence, bone protein, bone meal, meat bone meal, meat meal and refined oil by animal fresh bone
A technology of bone protein and meat and bone meal, which is applied in the fields of meat and bone meal, meat meal and refined oil, bone meal, bone protein, and osteoin production. It can solve the problems of low extraction yield and environmental pollution, achieve great economic benefits, and avoid environmental pollution , cost reduction effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
specific Embodiment approach 1
[0013] Specific embodiment one: the method for producing osteoin, bone protein, bone meal, meat and bone meal, meat meal and refined oil from animal fresh bone in this embodiment is carried out according to the following steps: 1. Put fresh bone and water into high pressure by weight ratio 1:1 In the digester, cook for 2 hours at a pressure of 0.4-0.6MPa and a temperature of 145-155°C, then release the gas to reduce to normal pressure and reduce the temperature to 20-30°C, discharge the bone oil from the high-pressure cooker and store it separately. Bone dregs and meat dregs are taken out from the high-pressure cooker and stored separately, and then fat hydrolase, bone proteolytic enzyme and osteon hydrolase are added to the high-pressure cooker, stirred well and then left to stand for 2 to 4 hours;
[0014] 2. After standing still, cook for 1 hour at a pressure of 0.4-0.6MPa and a temperature of 145-155°C, then deflate to normal pressure and reduce the temperature to 20-30°C, ...
specific Embodiment approach 2
[0022] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that in step 1, the pressure is 0.4 MPa and the temperature is 155° C. for 2 hours, and then the gas is reduced to normal pressure and the temperature is reduced to 30° C. Other steps and parameters are the same as those in Embodiment 1.
specific Embodiment approach 3
[0023] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in step 1, cooking is carried out at a pressure of 0.6 MPa and a temperature of 145° C. for 2 hours, and then the gas is reduced to normal pressure and the temperature is lowered to 20° C. Other steps and parameters are the same as those in Embodiment 1.
PUM
Property | Measurement | Unit |
---|---|---|
Acid value | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com