White chicken bone soup and preparation method thereof

A chicken bone soup and chicken skeleton technology, which is applied in the field of chicken bone soup and its preparation, can solve the problems that development has not been paid enough attention, and achieve the effects of good instant solubility, good taste and rich nutrients.

Inactive Publication Date: 2013-06-26
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chicken skeleton is a large by-product of broiler proc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] A preparation method of chicken bone white soup, comprising the following steps: selecting crushed chicken bones, weighing 2330g net weight, adding 4660g cold water, boiling over high heat, boiling for 10 minutes, removing white foam, boiling over medium heat for 0.5h, and turning to low heat Boil for 2.5h to obtain 1240g of extract. The obtained extract was centrifuged to obtain 784g of soup, 348g of oil phase was obtained, 784g of soup was further concentrated by vacuum concentration (53°C, vacuum degree 10-15KPa) to obtain 392g of concentrated soup, 100g of concentrated soup and 4.35 g of soup were obtained. 175.65g of emulsifier modified starch was added after the preparation, and 280g of chicken bone white soup was obtained after homogenization.

[0016] The changes of each component in the preparation process are as follows:

[0017] sample name

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PUM

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Abstract

The invention relates to a white chicken bone soup and a preparation method thereof. The white chicken bone soup is prepared by taking fresh chicken skeleton as the main raw material, crushing and extracting so as to obtain an extraction liquid, separating the extraction liquid in a centrifugal mode so as to obtain a soup liquid and a fat phase, conducting vacuum concentration on the soup liquid so as to obtain a concentrated soup liquid, and further blending the concentrated soup liquid with the fat; and adding an emulsifying agent to homogenize after the blending so as to obtain a white chicken bone soup product. The white chicken bone soup prepared by using the preparation method is good in taste and bright in color; and not only the original color, fragrance and taste of the white chicken bone soup are maintained, but also the white chicken bone soup is good in instant dissolving capability and rich in nutritional ingredient.

Description

technical field [0001] The invention relates to a chicken bone soup, in particular to a chicken bone white soup and a preparation method thereof. Background technique [0002] Livestock fresh bone is composed of bone tissue, bone marrow and periosteum. It is a by-product of meat processing with very high nutritional value. It contains a large amount of protein, lipid, minerals and other nutrients. The protein and fat content of fresh skeleton is similar to that of meat. 90% of the protein in bone is collagen, collagen and chondroitin (acid mucopolysaccharide), which is a relatively complete soluble protein. Its composition of amino acids is complete, including 8 kinds of amino acids necessary for the human body, with high content and balanced proportion; bone fat The content of linoleic acid is relatively high, and the ratio of saturated fat and unsaturated fat is close to 1:1. The composition is reasonable and can be used as high-quality edible oil; minerals in bones inclu...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/315A23L1/29A23L23/00A23L13/50A23L33/00
Inventor 靳林溪
Owner 天津市春升清真食品有限公司
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