Preparation method of pumpkin and meat bone soup paste or powder

A technology of meat bone and pumpkin, which is applied in the preparation of powder and the field of pumpkin meat bone thick soup paste, to achieve the effect of preventing arteriosclerosis, fresh and strong smell, and improving nutritional value and medicinal value

Inactive 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

[0004] By retrieving the existing technologies at home and abroad, it is found that there is no report on the p

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  • Preparation method of pumpkin and meat bone soup paste or powder
  • Preparation method of pumpkin and meat bone soup paste or powder

Examples

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Effect test

Embodiment 1

[0027] A pumpkin meat and bone soup paste, powder and preparation method thereof, the steps are as follows:

[0028] (1) Take 15kg of fresh pumpkin, wash, peel, remove capsules, remove seeds, slice and steam, add deionized water 4 times the weight of pumpkin, add 3kg of spices, use colloidal grinding, filter to remove crude fiber to obtain composite pumpkin juice;

[0029] (2) Wash 18kg of beef bones, 18kg of sheep bones, 6kg of pig's trotters, 8kg of chicken racks, and 4kg of chicken feet, put them into a high-pressure cooking tank together, add deionized water 6 times the solid weight, and cook at a pressure of 0.25MPa and a temperature of 125 Boil for 1 hour at ℃, filter to remove bone residue and meat fiber to obtain meat and bone juice;

[0030] (3) In terms of weight percentage, take 10% of compound pumpkin juice, 80% of meat and bone juice, 5% of chicken oil, and 5% of flavoring agent, mix them evenly and homogenize them, and make them homogeneous under the condition o...

Embodiment 2

[0033] A pumpkin meat and bone soup paste, powder and preparation method thereof, the steps are as follows:

[0034] (1) Take 22kg of fresh pumpkin, wash, peel, remove capsules, remove seeds, slice and steam, add deionized water 8 times the weight of pumpkin, add 5.5kg of spices, use colloidal grinding, filter to remove crude fibers to obtain compound pumpkin juice;

[0035] (2) Wash 25kg of beef bones, 25kg of sheep bones, 10kg of pig's trotters, 12kg of chicken racks, and 6kg of chicken feet, put them into a high-pressure cooking tank together, add deionized water 12 times the solid weight, and cook at a pressure of 0.40MPa and a temperature of 145 Boil for 2 hours at ℃, filter to remove bone residue and meat fiber to obtain meat and bone juice;

[0036] (3) In terms of weight percentage, take 35% of compound pumpkin juice, 50% of meat and bone juice, 5% of chicken oil, and 10% of flavoring agent, mix them evenly, and homogenize them. Concentrate for 6 hours to obtain pump...

Embodiment 3

[0039] A pumpkin meat and bone soup paste, powder and preparation method thereof, the steps are as follows:

[0040] (1) Take 18.5kg of fresh pumpkin, wash, peel, remove capsules, remove seeds, slice and steam, add deionized water 6 times the weight of pumpkin, add 4kg of spices, use colloidal grinding, filter to remove crude fibers to obtain compound pumpkin juice;

[0041] (2) Wash 2kg of beef bones, 2kg of sheep bones, 8kg of pig’s trotters, 10kg of chicken racks, and 5kg of chicken feet, put them together in a high-pressure cooking tank, add deionized water 9 times the weight of the solid, and cook at a pressure of 0.3MPa and a temperature of 130 Boil for 1.5 hours at ℃, filter to remove bone residue and meat fiber to obtain meat and bone juice;

[0042] (3) In terms of weight percentage, take 20% of compound pumpkin juice, 60% of meat and bone juice, 10% of chicken oil, and 10% of flavoring agent, mix them evenly, and homogenize them. Concentrate for 3.5 hours to obtain...

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Abstract

The invention discloses a preparation method of pumpkin and meat bone soup paste or powder. The method is characterized by comprising the following steps: adding composite pumpkin juice into meat-bone soup to obtain a mixture I, adding chicken oil and seasonings into the mixture I to obtain a mixture II, performing homogenizing, performing vacuum concentrating on the mixture II at a low temperature, and then performing vacuum freeze drying. By adopting the composite animal bone raw material, the contents of nutrients such as collagen protein, amino acid, and nucleotide in the raw material can be increased, so that the nutrients are relatively complete, the fragrance is thick, and the flavor is rich; by adding the composite pumpkin juice, not only can the flavor taste of the paste be enhanced, but also the nutritional value and the medicinal value of the pumpkin and meat bone soup paste or powder can be integrally improved.

Description

Technical field [0001] The present invention involves the field of food processing, which specifically involves a method of preparation of pumpkin meat and bone soup cream and powder. Background technique [0002] Animal bone is a by -product of meat processing and contains a variety of essential nutrients, including collagen, minerals, osteosyl, vitamins, etc.At present, domestic livestock bones are mainly used as feed, with low added value. The use of nourishing bone -flavored seasoning with livestock bones can be used to incorporate the protein, amino acids, minerals, vitamins and other nutrients in the bones.Effective ways of additional values.Tradition is mostly boiled on a single animal bone such as pigs, chickens, fish, sheep, beef bone, etc. The nutritional content of the produced soup is not comprehensive, the fresh aroma is not strong, and the flavor is relatively single.Effectively solve these problems. [0003] Pumpkin contains starch, protein, carotene, vitamin B, vi...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/212A23L1/312A23L1/315A23L1/29A23L23/10A23L13/20A23L13/50A23L19/00A23L33/00
CPCA23L23/10A23L33/00A23V2002/00A23V2200/30
Inventor 汪超邹桂怀游智能李冬生徐宁胡勇朱于鹏邹承君陈世贵卢忠诚曹约泽
Owner HUBEI UNIV OF TECH
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