Seasoning bone soup and process for preparing same

A preparation process and a technology for bone broth, applied in the field of seasoning bone broth and its preparation process, can solve the problems of insufficient nutritional value, low utilization rate of animal bone processing, etc., and achieve unique taste and flavor, and the effects of rich nutrition.

Inactive Publication Date: 2012-07-18
华子昂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bone soup made in the prior art has a low utilization rate for animal bone processing, and its nutritional value has not been fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The cut and cleaned pork ribs and tail bones are crushed into 80-180 mesh bone paste and put into the fermentation tank; add the bacteria liquid, the strain is Lactobacillus plantarum LP, the weight of the added bacteria liquid and bone paste The ratio is 0.05:1; adding sucrose, the weight ratio of added sucrose to bone mud is 0.06:1; adding distilled water, the weight ratio of added distilled water to bone mud is 6:1; anaerobic fermentation, fermentation temperature 8-15 Ferment for 50 hours at ℃, take the supernatant to obtain the fermentation broth.

[0032] The whole pig skull containing eyes, tongue and brain is cleaned, divided, crushed, and passed through an 80-180 mesh sieve to obtain bone mud.

[0033] ⑴Crush the divided and cleaned pork spine and stick bones, crush them into blocks with a diameter of 4-8cm, and put them in the steamer;

[0034] (2) Add cold water to the steamer, and the weight ratio of the added cold water to the bone mass is 3:1;

[0035] ⑶In terms ...

Embodiment 2

[0041] The cut and cleaned lamb ribs and lamb tail bones are pulverized and crushed into 80-180 mesh bone paste and put into the fermentation tank; add the bacteria liquid, the strain is Lactobacillus plantarum LP, the weight of the added bacteria liquid and bone paste The ratio is 0.5:1; adding sucrose, the weight ratio of added sucrose to bone mud is 0.005:1; adding distilled water, the weight ratio of added distilled water to bone mud is 1:1; anaerobic fermentation, fermentation temperature 20-40 Ferment for 200 hours at ℃, take the supernatant to obtain the fermentation broth.

[0042] The whole sheep skull containing eyes, tongue and brain is cleaned, divided, crushed, and passed through an 80-180 mesh sieve to obtain bone mud.

[0043] ⑴Crush the cut and cleaned lamb spine and lamb bat bone, crush them into blocks with a diameter of 4-8cm, and put them in the steamer;

[0044] ⑵ Add cold water to the steamer, the weight ratio of the added cold water to the bone mass is 6:1;

[...

Embodiment 3

[0051] The cut and cleaned beef ribs and tail bones are crushed into 80-180 mesh bone paste and put into the fermentation tank; the bacteria liquid is added, the strain is Lactobacillus plantarum LP, the weight of the added bacteria liquid and bone paste The ratio is 0.2:1; adding sucrose, the weight ratio of added sucrose to bone mud is 0.02:1; adding distilled water, the weight ratio of added distilled water to bone mud is 3:1; anaerobic fermentation, fermentation temperature 16-26 ℃, ferment for 168 hours, take the supernatant to obtain the fermentation broth.

[0052] The complete bovine skull containing eyes, tongue and brain is washed, divided, crushed, and passed through an 80-180 mesh sieve to obtain bone mud.

[0053] ⑴Crush the cut and cleaned beef spine and stick bones, crush them into blocks with a diameter of 4-8cm, and put them in the steamer;

[0054] ⑵ Add cold water to the steamer, the weight ratio of the added cold water to the bone mass is 5:1;

[0055] ⑶In terms o...

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PUM

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Abstract

The invention discloses a seasoning bone soup and a process for preparing the seasoning bone soup, belonging to the field of food. The seasoning bone soup is prepared from livestock bone, water, seasonings, fermentation broth and meshed bone by stewing. The process for preparing the seasoning bone soup comprises the steps of washing, crushing, boiling and filtering. Because the livestock bone is stewed at high temperature and pressure and subjected to microbial fermentation, the nutrients of the fresh bone dissolve into the soup as mush as possible, and the seasoning bone soup has unique taste and flavor, is rich in nutrition and has a certain health care function.

Description

technical field [0001] The invention relates to the field of food, in particular to a flavored bone broth and a preparation process thereof. Background technique [0002] Bone is a by-product of meat processing with very high nutritional value. According to analysis, 90% of the protein in animal bones is collagen, collagen and chondroitin, which can strengthen the metabolism of cortical cells and prevent aging. Bone contains all the amino acids that make up protein, and the proportion is balanced, and the level of essential amino acids is high, which belongs to high-quality protein. Bone fatty acids contain linoleic acid, the most important essential fatty acid in the human body, and other fatty acids. Fresh bones also contain a large amount of calcium, phosphorus, biologically active substances, magnesium, sodium, iron, zinc, potassium, fluoride, and citrate and VA, VD, VB1, VB2, VB12, etc. There are phospholipids and phosphoproteins that are indispensable for the brain in...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 华子昂
Owner 华子昂
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