Mixed bacterium fermented livestock and poultry bone and meat paste production method

A technology of mixed species fermentation and production method, which is applied in the direction of yeast-containing food ingredients, functions of food ingredients, bacteria used in food preparation, etc., can solve the problem of insufficient utilization of livestock and poultry bones, low nutritional value, and low nutritional content. Waste and other problems, to achieve the effect of promoting the deep processing of livestock and poultry bones, good calcium supplementation effect, and inhibiting the growth of pathogenic bacteria and spoilage bacteria

Active Publication Date: 2016-01-27
兰州西北牛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the actual production process, the utilization of livestock and poultry bones is not very sufficient, and the flavor of the meat sauce processed with livestock and poultr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method for mixed fermented livestock and poultry bone meat sauce, comprising the following steps:

[0036] A. Making bone paste and bone broth:

[0037] (1) Pretreatment: select fresh pork bones that have passed the quarantine inspection, preferably spines and ribs that contain more bone marrow, remove hair, blood stains and sundries, and clean them;

[0038] (2) Pre-cooking: After pre-processing, put the pork bones in a pot of clean water, the amount of water is not enough to cover the bones, and boil at 100°C for 10 minutes to remove the smell of blood;

[0039] (3) High-pressure cooking: Put the pre-cooked pork bones into a high-pressure steam sterilizer, and cook them at 121°C for 45 minutes. The mass ratio of bones and water is 2:1. After cooking, the bone broth is cooled rapidly and separated by solid-liquid The machine separates the bone, oil and soup, and the bone broth is stored for use;

[0040] (4) Drying: put the pork bones cooked under high ...

Embodiment 2

[0054] A preparation method for mixed fermented livestock and poultry bone meat sauce, comprising the following steps:

[0055] A. Making bone paste and bone broth:

[0056] (1) Pretreatment: select fresh bovine bones that have passed the quarantine inspection, preferably spines and ribs with more bone marrow, remove hair, blood and sundries, and clean them;

[0057] (2) Pre-cooking: After pre-processing, put the beef bones in a pot of clean water, the amount of water is not enough to cover the bones, and boil at 100°C for 12 minutes to remove the smell of blood;

[0058] (3) High-pressure cooking: Put the pre-cooked beef bones into a high-pressure steam sterilizer, cook at 121°C for 50 minutes, the mass ratio of bones to water is 2:1, and cool the bone broth rapidly after cooking, and separate it with solid-liquid The machine separates the bone, oil and soup, and the bone broth is stored for use;

[0059] (4) Drying: put the beef bones cooked at high temperature and high pr...

Embodiment 3

[0073] A preparation method for mixed fermented livestock and poultry bone meat sauce, comprising the following steps:

[0074] A. Making bone paste and bone broth:

[0075] (1) Pretreatment: select fresh pork bones and chicken bones that have passed the quarantine inspection, preferably spines and ribs that contain more bone marrow, remove hair, blood stains and sundries, and clean them;

[0076] (2) Pre-cooking: After pre-processing, put the pork bones and chicken bones in a pot of clean water, the amount of water should not cover the bones, and boil at 100°C for 15 minutes to remove the bloody smell;

[0077] (3) High-pressure cooking: Put the pre-cooked pork bones and chicken bones into a high-pressure steam sterilizer, cook at 121°C for 60 minutes, the mass ratio of bones to water is 2:1, and cool the bone broth rapidly after cooking. The solid-liquid separator separates bone, oil and soup, and the bone broth is stored for use;

[0078] (4) Drying: put the pork bones an...

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Abstract

The present invention discloses a mixed bacterium fermented livestock and poultry bone and meat paste production method which comprises the following steps: A, bone paste and soup producing; B, meat paste producing; C, material blending and pickling; D, mixing and boiling; E inoculating to ferment; and F, canning, sterilizing, cooling, and storing. The production method makes full use of by-products from meat product processing industry to turn waste into treasure, promotes deep processing of the livestock and poultry bone, and has certain market prospects; the ultrafine grinded bone powder has special physical and chemical properties which are not found in general granules, and is better in solubility and dispersion, and thus the ultrafine grinded livestock and poultry skeleton bone powder has very good effects of supplementing calcium; and lactobacillus fermentation can produce lactic acids to reduce the pH value of the environment, can also produce peptide antibacterial substances, reduce the nitrite content, etc., thereby suppressing the growth of pathogenic and putrefying bacteria, and improving product safety.

Description

technical field [0001] The invention relates to a preparation method of mixed fermented livestock and poultry bone meat paste, which belongs to the technical field of food processing. Background technique [0002] Bone meat paste is a kind of pasty food processed from livestock and poultry bones and meat as the main raw materials. It can be used as a seasoning sauce for meals, or as a method of cooking dishes, that is, the sauce method is used to cook other non-seasoning dishes. . [0003] However, in the actual production process, the utilization of livestock and poultry bones is not very sufficient, and the flavor of the meat sauce processed with livestock and poultry bones is not very good, the nutritional value is not very high, and the calcium in livestock and poultry bones cannot be well absorbed. Absorption by the human body results in a waste of nutrients. Contents of the invention [0004] In order to solve the above-mentioned technical problems, the present inv...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/20A23L13/40A23L33/00
CPCA23V2002/00A23V2400/169A23V2200/30A23V2250/76
Inventor 孙月娥陈松雷
Owner 兰州西北牛食品有限公司
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