Preparation method of concentrated jelly-like bone soup

Abstract

The invention discloses a preparation method of a concentrated jelly-like bone soup. The preparation method comprises the following steps: (1) taking livestock and poultry bones, and stewing for 2-4 hours to obtain bone soup liquid; (2) filtering the bone soup liquid to obtain bone soup, grease and bone dregs, wherein the bone soup is subjected to low temperature vacuum concentration to obtain concentrated bone soup; the grease is refined and filtered to obtain bone oil; the bone dregs are subjected to grinding, enzymolysis, spray-drying and superfine grinding to 300 meshes to obtain bone calcium powder; mixing the concentrated bone soup, the bone oil and the bone calcium powder according to the ratio of 70:20:10, so as to obtain a mixed material; adding a thicker with the weight 0.5%-4% of the total weight of the mixed material and a flavoring agent with the weight 8%-26% of the total weight of the mixed material, and carrying out homogeneous emulsification to obtain the concentrated jelly-like bone soup. The prepared concentrated jelly-like bone soup is high in nutritional value (the bone dregs are subjected to processing treatment such as enzymolysis, so that the nutrition, especially, calcium, in the bone dregs is fully used.), strong in flavor, soft in taste, and convenient to eat and can be popularized and applied.

Description

technical field [0001] The invention relates to a preparation method of concentrated frozen bone broth, which belongs to the technical field of food processing. Background technique [0002] Livestock and poultry bone is a large by-product produced in the process of meat product processing. It is relatively cheap and easy to obtain. It is a kind of potential raw material in food processing and production. The protein content in livestock and poultry bones is about 10-14%, and the fat content is about 8-14%, which is almost equivalent to that of meat; the content of calcium and phosphorus is even richer, and the ratio of calcium to phosphorus is about 2:1, which is ideal. Natural calcium source, healthy calcium supplement food. [0003] The concentrated bone broth product produced in the prior art is widely used in the catering market and has a certain market. But its shortcomings are: the concentrated bone broth product process is high-pressure, high-temperature and long-t...

AI Technical Summary

Problems solved by technology

But its shortcomings are: the concentrated bone broth product process is high-pressure, high-temperature and long-term extraction. Although 80% of protein and fat can be extracted into bone broth, the extraction rate of calcium and phosphorus is only 5%, and the remaining 95% is still in the bone broth. In the slag, the nutrients in the bone have not been utilized to the greatest extent