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
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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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