Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste

A technology of flavored sauce and poultry bone, which is applied in the field of food processing, can solve the problems of poor utilization of fresh bone resources, waste of resources, low added value, etc., achieve good social and economic benefits and market prospects, and improve Effect of adding value, improving grade and value

Inactive Publication Date: 2015-12-16
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh bone food has not been fully promoted in my country, and fresh bone resources have not been well utilized. Some by-product bones are sold cheaply as a...

Method used

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  • Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste
  • Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste
  • Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]A kind of livestock and poultry fresh bone flavor sauce comprises the following raw materials in parts by weight:

[0046]

[0047] The seasoning consists of

[0048] 2.5 parts white sugar; 1 part cooking wine; 0.5 part salt;

[0049] 0.5 parts of chicken essence; 0.5 parts of five-spice powder.

[0050] Its preparation method is:

[0051] (1) Raw material pretreatment

[0052] A. Making bone paste and concentrated bone broth:

[0053] (1) Pretreatment: select 7.5 parts of qualified fresh pork bones, no need to remove periosteum, ligaments, minced meat, and hard leg bones of livestock and poultry, remove residual viscera, hair, blood stains, sundries, clean and drain moisture;

[0054] (2) High-pressure cooking: put the cleaned pork bones and water into an autoclave at a mass ratio of 2:1, and cook under high pressure at 0.12 MPa for 50 minutes to soften and sterilize the bones; 1. Cool the soup quickly, remove the oil slick on the surface, separate the bone and...

Embodiment 2

[0074] A kind of livestock and poultry fresh bone flavor sauce comprises the following raw materials in parts by weight:

[0075]

[0076] The seasoning consists of

[0077] 1.8 parts of white sugar; 1 part of cooking wine; 0.4 parts of table salt;

[0078] 0.3 parts of chicken essence; 0.5 parts of five-spice powder.

[0079] Its preparation method is:

[0080] (1) Raw material pretreatment

[0081] A. Making bone paste and concentrated bone broth:

[0082] (1) Pretreatment: select 6 pieces of qualified fresh chicken bones and duck bones, no need to remove periosteum, ligaments, minced meat, and hard leg bones of livestock and poultry, remove residual viscera, hair, blood, sundries, clean clean, drain;

[0083] (2) High-pressure cooking: put the cleaned chicken bones and duck bones and water into an autoclave at a mass ratio of 2:1, and cook under high pressure at 0.10 MPa for 45 minutes to soften and sterilize the bones; Cool the chicken bone, duck bone and soup qui...

Embodiment 3

[0103] A kind of livestock and poultry fresh bone flavor sauce comprises the following raw materials in parts by weight:

[0104]

[0105] The seasoning consists of

[0106] 2.9 parts of white sugar; 1.2 parts of cooking wine; 0.6 parts of table salt;

[0107] 0.7 parts of chicken essence; 0.6 parts of five-spice powder.

[0108] Its preparation method is:

[0109] (1) Raw material pretreatment

[0110] A. Making bone paste and concentrated bone broth:

[0111] (1) Pretreatment: Select 9 parts of fresh beef bones that have passed the inspection. It is not necessary to remove the periosteum, ligaments, minced meat, and hard leg bones of livestock and poultry. Remove the remaining viscera, hair, blood stains, sundries, clean them, and drain them. moisture;

[0112] (2) High-pressure cooking: put the cleaned beef bones and water into an autoclave at a mass ratio of 2:1, and cook under high pressure at 0.15 MPa for 60 minutes to soften and sterilize the bones; 1. Cool the...

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Abstract

The invention discloses a fresh bone flavor paste of animals. The fresh bone flavor paste is prepared from the following raw materials: bone paste, diced meat, mashed onion, mashed garlic, bruised ginger, sesame, a thick broad-bean sauce, a chilli sauce, vegetable oil, a seasoner, edible mushroom sludge, peanuts, walnut grains and concentrated bone soup. A preparation method of the fresh bone flavor paste comprises the following steps: (1) raw material pretreatment; (2) preparation of the flavor paste; and (3) canning, exhausting, sterilizing and cooling. The fresh bone flavor paste product of the animals with high additional value is produced by a plurality of technologies with relatively high technological content; by-products in the animal processing industry are changed into treasures; a lot of meat products with abundant nutrient are provided for the consumer market; deep processing and full utilization of animal bones can be promoted; the nutritive value of the mean products is relatively high; the raw material cost is relatively low; the fresh bone flavor paste has a great development prospect.

Description

technical field [0001] The invention relates to a sauce and a preparation method thereof, in particular to a livestock and poultry fresh bone flavor sauce and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Livestock fresh bone is a by-product of meat processing with very high nutritional value. The content of protein and fat is similar to the same amount of fresh meat and the proportion of amino acids is balanced. Mineral elements such as Ca, P, Fe, Zn and VA, VD, VB1 , VB2, VB12 and other ingredients are far more than the content in fresh meat. However, fresh bone food has not been fully promoted in my country, and fresh bone resources have not been well utilized. Some by-product bones are sold cheaply as animal feed or processed into products with low added value, of which less than 2 are deeply processed. %, resulting in a huge waste of resources and environmental pollution. Contents of the invention [...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 孙月娥王卫东陈松雷
Owner XUZHOU UNIV OF TECH
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