Fermented sauced bone meal and preparation method thereof

A technology of fermented sauce and fragrant bone, applied in the field of food processing, to achieve the effect of complete variety, unique flavor and broad application prospects

Active Publication Date: 2014-09-17
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] By searching the existing technologies at home and abroad, it is found that there is no report on the preparation of

Method used

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  • Fermented sauced bone meal and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A fermented sauce-flavored bone powder and a preparation method thereof, the steps are as follows:

[0030] (1) Wash 250g of lamb bones, 220g of beef bones, 100g of pork bones, 180g of duck bones, 100g of goose bones, and 80g of chicken bones, drain them and put them in a high-pressure cooker to cook until soft. The cooking conditions are: pressure 0.20MPa , temperature 140°C, time 30-40min. Then dry, pulverize, add deionized water 1 times the weight of the bone, and beat;

[0031] (2) Add compound enzyme to the above bone pulp at a weight ratio of 0.1%, and enzymolyze it at a temperature of 45°C and a pH of 6.5 for 8 hours;

[0032] (3) Add 1.5% (W / W) lactose after the enzymatic hydrolysis is completed, and insert the mixed bacterial solution of Lactobacillus plantarum and Saccharomyces cerevisiae with a CFU ratio of 1.5:1 according to the inoculum size of 4%, and the mixed bacterial solution is effective The total number of bacteria is 6.7×10 11 ~8.2×10 12 per g, ...

Embodiment 2

[0036] A fermented sauce-flavored bone powder and a preparation method thereof, the steps are as follows:

[0037] (1) Wash 300g of lamb bones, 280g of beef bones, 225g of pork bones, 200g of duck bones, 180g of goose bones, and 160g of chicken bones, drain them and put them in a high-pressure cooker to cook until soft. The cooking conditions are: pressure 0.20MPa , temperature 140°C, time 30-40min. Then dry, pulverize, add deionized water 1 times the weight of the bone, and beat;

[0038] (2) Add compound enzyme to the above bone pulp at a weight ratio of 1%, and enzymolyze it at a temperature of 60°C and a pH of 7.5 for 12 hours;

[0039] (3) Add 2% (W / W) lactose after the enzymatic hydrolysis is completed, and insert the mixed bacterial solution of Lactobacillus plantarum and Saccharomyces cerevisiae with a CFU ratio of 2.5:1 according to the inoculum size of 10%, and the mixed bacterial solution is effective The total number of bacteria is 6.7×10 11 ~8.2×10 12 per g, aer...

Embodiment 3

[0043] A fermented sauce-flavored bone powder and a preparation method thereof, the steps are as follows:

[0044] (1) Wash 275g of lamb bones, 250g of beef bones, 165g of pork bones, 190g of duck bones, 140g of goose bones, and 120g of chicken bones, drain them and put them in a high-pressure cooker to cook until soft. The cooking conditions are: pressure 0.20MPa , temperature 140°C, time 30-40min. Then dry, pulverize, add deionized water 1 times the weight of the bone, and beat;

[0045] (2) Add compound enzyme to the above bone pulp at a weight ratio of 0.5%, and enzymolyze it at a temperature of 52°C and a pH of 7.0 for 10 hours;

[0046] (3) Add 1.75% (W / W) lactose after the enzymolysis is completed, and insert the mixed bacterial solution of Lactobacillus plantarum and Saccharomyces cerevisiae with a CFU ratio of 2:1 according to the inoculum size of 7%, and the mixed bacterial solution is effective The total number of bacteria is 6.7×10 11 ~8.2×10 12 Individual / g, a...

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Abstract

The invention discloses fermented sauced bone meal and a preparation method thereof. The fermented sauced bone meal is prepared by adopting a way of fermenting after enzymolysis. Livestock and poultry bone protein and polysaccharide are degraded by adopting mixed bacteria and composite enzyme, so that bone calcium can be adequately separated, the bone calcium is interacted with amino acid to generate soluble calcium ammonium, the absorption and the utilization on the calcium can be promoted, and the content of soluble protein is increased. The developed fermented sauced bone meal is not only rich in nutrients, proteins, collagen polypeptide, amino acid, nucleotide, polysaccharide substances and minerals, but also full and strong in taste, thick in sauce fragrance, durable in fragrance, natural in flavor and easy to carry and store.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented sauce-flavored bone powder using animal bones as a raw material and a preparation method thereof. Background technique [0002] Edible animal bone is a natural resource rich in nutrition. The bone contains many functional components, such as collagen, calcium, phosphorus and other mineral elements, amino acids, bone glue, mucopolysaccharides, auxin, etc. The essence of its nutrition and health care has long been accepted by people. my country is rich in livestock and poultry bone resources, but due to the limitation of technical level, the utilization of this high-quality nutrient source is very backward. Every year, a large amount of livestock and poultry bones are wasted or simply processed into low-value-added products. product. The development and utilization of livestock and poultry bones has the following advantages: 1. Complete nutritional ...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/314A23L1/30A23L13/20A23L13/40
CPCA23L13/20A23L13/48A23L33/10C12Y304/21004C12Y304/22002
Inventor 汪超邹桂怀游智能李冬生高冰徐宁胡勇朱于鹏曹约泽祁勇刚吕文平吴勇超陈世贵
Owner HUBEI UNIV OF TECH
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