Method for processing pre-treated soup material through bone by-products
A by-product and pre-conditioning technology, which is applied in the fields of application, food science, food preparation, etc., can solve the problems of waste abandonment, etc., and achieve the effect of increasing nutrition and fragrance, strong fragrance, improving utilization rate and utilization value
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[0018] Example 1
[0019] Selection and processing of raw materials: select crucian carp bones (including fish bones), the by-products that are eliminated or extruded from the production of surimi meat products from crucian carp, and chicken bones and rabbit bones, which are the by-products of sausages, sausages, hams, etc., which are processed by broiler chickens and meat rabbits. Wash it and refrigerate it at 0-2°C for later use;
[0020] Boil the original soup: Put the crucian carp bones in cold water and boil over high heat, remove the foam and impurities, and simmer slowly over low heat. After simmering for 10 hours, put in a gauze bag wrapped with smashed ginger and smashed pepper. Continue to simmer on low heat for 10 hours, until the bones are completely crisp, remove the gauze bag, filter, and reserve the fish soup. The cold water, ginger and pepper are added to 550 kg of cold water, 2.0 kg of old ginger, and pepper per 100 kg of crucian carp bones. 0.3 kg is added; ...
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[0024] Example 2
[0025] Selection and processing of raw materials: Select the by-product fish bones (including fish bones) removed or extruded from surimi meat products made from freshwater fish such as crucian carp and grass carp, and the by-product chicken bones from broiler chicken processing sausages, sausages, hams, etc. After washing it, store it in the refrigerator at 0-2°C for later use;
[0026] Boil the original soup: put the fish bones (including freshwater fish bones such as crucian carp bones and grass carp bones) into cold water and boil over high heat, remove the foam and impurities, and then simmer slowly over low heat. gauze bag of old ginger and smashed pepper, continue to simmer on low heat for 14 hours, until the bones are completely smashed, remove the gauze bag, filter, and reserve the fish soup, the cold water, ginger and pepper are per 100 kg of fish Add 500 kg of cold water to bones, 1.0 kg of old ginger, and 0.2 kg of pepper;
[0027] Preparation ...
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