Nutrient pig bone stock and preparation method thereof

A pig bone and nutritional technology, applied in the field of nutritional pig bone soup and its preparation, can solve the problems of waste, loss of nutrients, and ineffective use of bone oil, etc., to achieve economic value improvement, reduce resistance, and good water solubility Effect

Inactive Publication Date: 2015-05-20
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the utilization of pork bones is mostly used to process meat flavors and fragrances, pork bone soup, bone powder, etc., and pork bone soup only uses the water phase after

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] This embodiment relates to a preparation method of nutritious pork bone soup, specifically:

[0025] S1. Crush the pork bones to a particle size of 0.5cm 3 Pork bone particles and below.

[0026] S2. Add pork bone particles and water to the reaction kettle in a ratio of 1:2, then heat, react at 121°C for 40 minutes, filter to remove bone residue, and then stand for 60 minutes to separate the raw bone soup and raw bone oil.

[0027] S3. Mix the raw bone oil with the compound emulsifier (polyglycerol fatty acid ester, sucrose ester and monoglyceride 2:1:1) at a ratio of 10:1 at a temperature higher than 50°C, and at 25kHz ultrasonic intensity and Stir at 3m / s speed for 30 minutes, and then homogenize for 5 cycles at 15MPa pressure.

[0028] S4. Mix the emulsified bone oil compound and the original bone soup in a ratio of 1:20, treat them at 15kHz ultrasonic intensity and 3m / s rotation speed for 30 minutes, and then homogenize 3 times under a pressure of 25MPa to...

Example Embodiment

[0030] Example 2

[0031] This embodiment relates to a preparation method of nutritious pork bone soup, specifically:

[0032] S1. Crush the pork bones to a particle size of 1cm 3 Pork bone particles and below.

[0033] S2. Add pork bone particles and water to the reactor in a ratio of 1:1, then heat, react at 135°C for 20 minutes, filter to remove bone residue, and then stand for 45 minutes to separate the raw bone soup and raw bone oil.

[0034] S3. Mix the raw bone oil with the compound emulsifier (polyglycerol fatty acid ester, sucrose ester and monoglyceride 1:1:1) at a ratio of 10:2 at a temperature higher than 50°C, and at 15kHz ultrasonic intensity and Stir at a speed of 5m / s for 20 minutes, and then homogenize for 1 cycle under a pressure of 35MPa.

[0035] S4. Mix the emulsified bone oil compound and the original bone soup in a ratio of 1:15, treat them at 25kHz ultrasonic intensity and 6.0m / s rotation speed for 20 minutes, and then homogenize once at 35MPa pressure to obtain...

Example Embodiment

[0037] Example 3

[0038] This embodiment relates to a preparation method of nutritious pork bone soup, specifically:

[0039] S1. Crush the pork bones to a particle size of 1cm 3 Pork bone particles and below.

[0040] S2. Add pork bone particles and water to the reaction kettle in a ratio of 3:2, then heat, react at 145°C for 30 minutes, filter to remove bone residue, and then stand for 30 minutes to separate the raw bone soup and raw bone oil.

[0041] S3. Mix the raw bone oil with the compound emulsifier (polyglycerol fatty acid ester, sucrose ester and monoglyceride 4:3:3) at a ratio of 10:3 at a temperature higher than 50°C, and at 35kHz ultrasonic intensity and Stir at 8m / s speed for 10min, then homogenize 4 times under 35MPa pressure.

[0042] S4. Mix the emulsified bone oil compound and the original bone soup in a ratio of 1:10, treat them at 35kHz ultrasonic intensity and 8m / s rotation speed for 30 minutes, and then homogenize 3 times under a pressure of 45MPa to obtain nutri...

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Abstract

The invention relates to the field of processing of animal bone products, in particular to a nutrient pig bone stock and a preparation method thereof. The method specifically comprises the following steps: mixing and emulsifying upper bone oil which is obtained by high-temperature treatment of pig bones with an emulsifier, so that a bone oil compound has water soluble property; and mixing and homogenizing with lower bone soup, wherein the fat content in the obtained nutrient pig bone stock can be increased to 90g/kg; the vitamin A can be increased to 1.8mg/kg; the energy and the nutrient requirements of a human body for taking in the bone soup are increased; the pig bone stock prepared by the method can be prepared into pig bone soups with different flavors by adding different seasoners, and can be diluted to eat; the product is in a uniform and stable state; the appearance is improved; and the contradiction of people for taking in the bone oil is avoided.

Description

technical field [0001] The invention relates to the field of animal bone product processing, in particular to a nutritious pig bone broth and a preparation method thereof. Background technique [0002] With the intensive and large-scale development of the modern breeding industry, the scale of the pork product processing industry continues to expand. At the same time, a large number of by-products of pork processing are produced, of which pig bones account for an important proportion. How to realize the comprehensive utilization of pig bones, Increasing its economic value is an important measure to promote the development of pork products processing industry. [0003] At present, the utilization of pork bones is mostly used to process meat flavors and fragrances, pork bone soup, bone powder, etc., and pork bone soup only uses the water phase after cooking and processing of pork bones, and a large amount of bone represented by the oil phase. The oil is not effectively utiliz...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/312A23L1/035A23L23/00A23L13/20A23L29/10
CPCA23V2002/00A23V2250/192
Inventor 刘文营成晓瑜张顺亮李迎楠艾婷陈文华李家鹏乔晓玲王守伟
Owner CHINA MEAT RES CENT
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