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Cattle bone soup, preparation method and applications thereof

A technology of beef bone soup and soup, which is applied in the field of beef bone soup and its preparation, can solve problems such as the influence of beef bone flavor and complicated operation methods, and achieve the effects of unique flavor, convenient use, and simple preparation method

Active Publication Date: 2015-09-16
湖北华栋食品生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The operation method of this technical scheme is complicated, and other livestock and poultry substances such as chicken, duck, tripe, etc. are added, which improves the diversity of taste, but has a certain influence on the flavor of beef bone in beef bone soup

Method used

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  • Cattle bone soup, preparation method and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of beef bone broth, by mass percentage, comprises the following components:

[0030] Creamer 4.77%, whole milk powder 1.11% and whole evaporated milk 16.30%; beef extract 18.59%, beef bone broth marinade 32.3%, beef powder 8.54% and beef essence 0.16%; caramel powder 0.37%, sugar powder 1.11% % and maltodextrin 1.49%; monosodium glutamate 6.89% and nucleotide disodium 0.21%; glycine 0.06% and L-alanine 0.09%; salt powder 6.33%, yeast extract 0.54%, citric acid powder 0.04%, apple Acid powder 0.06% and ginger powder 0.55%; ginger oil 0.09%, butter 0.37%, potassium sorbate 0.03%.

[0031] The preparation method of above-mentioned beef bone broth, comprises the steps:

[0032] S1. Preparation of lo-mei powder: Weigh various materials in proportion, star anise 39.12%, cinnamon 11.15%, cumin 5.85%, tangerine peel 8.16%, cardamom 3.84%, pepper 4.80%, grass fruit 3.10%, Amomum 6.10% , licorice 1%, ginger 5.88%, bay leaf 2.10%, clove 1.90%, angelica 2.00%, kaempferen 2...

Embodiment 2

[0040] A kind of beef bone broth, by mass percentage, comprises the following components:

[0041] 22% protein substances, wherein the protein substances include creamer, whole milk powder and evaporated whole milk with a weight ratio of 25:5:86;

[0042] Beef preparation 60%, the beef preparation includes beef extract, beef bone broth marinade, beef powder and beef essence with a weight ratio of 100: 174: 46: 0.3, and the beef bone broth marinade is marinated powder and boiling water in mass ratio It is mixed in the ratio of 1: 32 and boiled for 10-20 minutes to prepare;

[0043]Sugar substance 3%, this carbohydrate substance comprises caramel powder, white sugar powder and maltodextrin that the weight ratio is 0.5: 2: 2;

[0044] Freshness enhancer 6%, this freshness enhancer comprises monosodium glutamate and nucleotide disodium that weight ratio is 20: 1;

[0045] Amino acids 0.1%, amino acids include glycine and L-alanine with a weight ratio of 2: 3;

[0046] ...

Embodiment 3

[0050] A kind of beef bone broth, by mass percentage, comprises the following components:

[0051] 17% protein substances, protein substances include creamer, whole milk powder and whole evaporated milk with a weight ratio of 26:7:87;

[0052] Beef preparation 65%, beef preparation includes beef extract, beef bone broth marinade, beef powder and beef essence with a weight ratio of 101: 175: 47: 0.5, wherein the beef bone broth marinade is marinated powder and boiling water with a mass ratio of 1 : Mixed at a ratio of 37 and boiled for 10-20 minutes;

[0053] Sugar substances 3%, sugar substances include caramel powder, white sugar powder and maltodextrin with a weight ratio of 0.5: 2: 2.2;

[0054] Freshness enhancer 6%, freshness enhancer comprises monosodium glutamate and nucleotide disodium that weight ratio is 24: 1;

[0055] Amino acids 0.2%, amino acids include glycine and L-alanine with a weight ratio of 3:5;

[0056] Flavoring agent 8.1%, flavoring agent includes sa...

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Abstract

The invention relates to a cattle bone soup, a preparation method and applications thereof. The cattle bone soup comprises, by mass, 17-22% of protein substances (including non-dairy creamer, whole milk powder and full-fat evaporated milk), 60-70% of a beef preparation (including beef extract, cattle bone soup sauce, beef powder and beef essence), 2-3% of saccharide substances (including caramel powder, white sugar powder, and maltodextrin), 5-6% of a freshener (including monosodium glutamate and disodium nucleotide), 0.1-0.2% of amino acids (including glycine and L-alanine), 0.5-0.7% of oil substances (including ginger oil and cattle oil), and the balance of a flavoring agent (including salt powder, a yeast extract, citric acid powder, malic acid powder and fresh ginger powder). The cattle bone soup of the present invention has characteristics of mellow taste, unique flavor, delicious taste, rich nutrition, safety, health, and easy use. The cattle bone soup preparation method is simple.

Description

technical field [0001] The invention relates to the field of food seasoning and its processing technology, in particular to a beef bone broth and its preparation method and application. Background technique [0002] Beef bone soup has a mellow taste and is extremely delicious. At the same time, it is also rich in protein, fat, vitamins and calcium, which are absorbed by the human body. Absorption, improve immunity, invigorate the spleen and whet the appetite. [0003] However, it takes a long time to cook beef bone soup. For people who live in a fast-paced society, it is a little inconvenient to enjoy a delicious and nutritious beef bone soup. Therefore, many manufacturers are committed to convenient Development of packaged beef bone broth. [0004] The technical scheme of application number 201110027825.9 discloses a kind of processing technology of beef bone soup, the raw material used: main ingredient is 545-550 parts of beef bone paste; Auxiliary material is 70-90 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/231A23L1/227A23L1/22A23L23/00A23L27/00A23L27/21A23L27/26
CPCA23V2002/00A23V2250/0604A23V2250/0622A23V2250/21A23V2250/204A23V2250/76A23V2200/14
Inventor 陈锦国王延平孙寒潮
Owner 湖北华栋食品生物科技有限公司
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