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Method for preparing natural mutton flavour by utilizing sheep bone

A sheep bone and mutton technology, applied in food preparation, application, food science and other directions, can solve the problems of inability to effectively extract other nutrients and not suitable for industrialized production, and achieve the effect of full taste, vivid flavor and rich nutrition.

Inactive Publication Date: 2013-09-25
南京缇丰食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of the prior art proposed in the background technology, protease directly enzymolyzes the bone residue to prepare essence, but this method is not suitable for industrial production, nor can it effectively extract other nutritional components. The purpose of the present invention is to provide a A production process for preparing natural mutton flavor essence by using mutton bone

Method used

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  • Method for preparing natural mutton flavour by utilizing sheep bone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The cleaned sheep bones are decapitated, and the bones are put into a bone crusher to be crushed into bone grains with a diameter less than 0.5cm.

[0029] Weigh 300g of bone grains and put them in a 2L stainless steel reaction tank, wash them with clean water for 2-3 times and drain the blood, add 300g of clean water, seal them, put them in an autoclave, set the temperature at 130°C and time for 3 hours, after cooking is completed Filter out the bone residue with gauze, and separate the bone oil and bone broth with a separatory funnel. The separated bone broth also contains a small amount of fat, which is removed by a centrifuge (model BECKMAN COULTER Avanti J-E, centrifugal force 4400×g);

[0030] After adjusting the pH of bone broth to 7.1 with 1mol / L citric acid solution, detect the concentration of protein in bone broth, calculate the protein content in bone broth according to the volume of bone broth and the concentration of protein in bone broth, add flavor protea...

Embodiment 2

[0033] Remove the flesh from the washed sheep bones, put the bones into a bone grinder and crush them into bone particles with a diameter of less than 0.5cm, weigh 300g of bone particles in a 2L stainless steel reaction tank, wash them with clean water for 2-3 times and drain the blood. Add 450g of water, seal it, put it in an autoclave, keep the temperature at 125°C for 4 hours, filter out the bone residue with gauze after cooking, and separate the bone oil and bone broth with a separatory funnel. The separated bone broth also contains a small amount Fat is removed with a centrifuge (model is BECKMAN COULTER Avanti J-E, centrifugal force 4400×g);

[0034] Regulate the bone broth pH to 7.1 with 1mol / L citric acid solution, detect the concentration of protein in the bone broth, calculate the protein content in the bone broth according to the volume of the bone broth and the concentration of protein in the bone broth, add flavor protease (574LAPU / g activity unit) 30LAPU / g (that ...

Embodiment 3

[0037]Remove the flesh from the washed sheep bones, put the bones into a bone grinder and crush them into bone particles with a diameter of less than 0.5cm, weigh 300g of bone particles in a 2L stainless steel reaction tank, wash them with clean water for 2-3 times and drain the blood. Add 300g, seal, put clean water into the autoclave, keep the temperature at 130°C for 3 hours, filter out the bone residue with gauze after cooking, separate the bone oil and bone broth with a separatory funnel, and the separated bone broth also contains a small amount Fat is removed with a centrifuge (model is BECKMAN COULTER Avanti J-E, centrifugal force 4400×g);

[0038] Regulate the bone broth pH to 7.1 with 1mol / L citric acid solution, detect the concentration of protein in the bone broth, calculate the protein content in the bone broth according to the volume of the bone broth and the concentration of protein in the bone broth, add flavor protease (574LAPU / g activity unit) 35LAPU / g (that i...

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Abstract

The invention belongs to the field of deep processing of sheep slaughter byproduct and discloses a method for preparing natural meat flavour by utilizing sheep bone. The method comprises the steps of smashing the sheep bone, carrying out high temperature high pressure cooking, carrying out compound proteinase and flavourzyme enzymolysis, and carrying out maillard reaction, thus the natural meat flavour is obtained. In the method disclosed by the invention, protein and fat in the bone can be effectively extracted by virtue of the high temperature high pressure cooking, and bone soup is rich in free amino acid and small peptide after enzymolysis is carried out, thus the natural mutton flavour is an ideal flavour product which is full of nutriments and has strong mutton taste. In the method disclosed by the invention, the high temperature high pressure cooking is adopted, and the protein and fat in the bone can be simply and efficiently extracted. The obtained mutton flavour has mellower and longer smell, fuller palate and more lasting aftertaste. Protein content in the natural mutton flavour is obviously increased, and contents of calcium and phosphorus also can be obviously improved.

Description

technical field [0001] The invention belongs to the field of deep processing of by-products of livestock and poultry, and in particular relates to a method for preparing natural mutton-flavored essence by using mutton bones. Background technique [0002] In recent years, my country's mutton sheep industry has developed rapidly. In 2005, the sheep stock in my country reached 366.641 million, an increase of 28% over 2000, accounting for 19.41% of the world's total; The annual 451,000 tons increased to 3.803 million tons in 2008, accounting for 34.6% of the world share from 6.1% in 1980 to 2008; with the scale development of the sheep slaughtering and processing industry, a large number of sheep bones, animal bones It contains a large amount of protein and fat, and is also rich in calcium, phosphorus, iron, zinc and other trace elements and various biologically active components. Although it is rich in nutrients, due to the backward and single processing technology in our country...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 黄明郇兴建黄继超周兴虎赵莲
Owner 南京缇丰食品有限公司
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