Fermented sturgeon cartilage chewable tablets and preparation method thereof
A chewable tablet and sturgeon technology, which is applied in the field of fermented sturgeon cartilage chewable tablet and its preparation, can solve the problems of poor taste coordination, incompatibility of dairy raw materials, and restrictions on blending, etc., and achieves the effect of high calcium content
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Embodiment 1
[0043] Example 1 Preparation of Fermented Sturgeon Cartilage Chewable Tablets (1)
[0044] 1. Prepare the seed liquid of the starter strain. The starter strain Lactobacillus casei is stored in freeze-dried bacterial powder, and the Lactobacillus casei is inoculated into the MRS medium, cultured statically at 37° C. for 24 hours, and continued to be subcultured until the vitality is restored. Transfer to MRS medium and store at 4°C.
[0045] 2. Preparation of sturgeon cartilage powder Take the skull and spine of the sturgeon and wash them with flowing water; boil the sturgeon cartilage for 30 minutes, and take out the cartilage when the fish becomes soft; continue to boil for 10 minutes to remove the minced meat; wash with running water until No oil slick; pre-dried in a constant temperature drying oven at 40°C and then placed in a cool place to dry; after drying, use a pulverizer to grind for 1 min, repeat 3-5 times; pass through a 100-mesh sieve to obtain sturgeon cartilage w...
Embodiment 2
[0049] Example 2 Preparation of Fermented Sturgeon Cartilage Chewable Tablets (2)
[0050] 1. Prepare the seed liquid of the starter strain. The starter strain Lactobacillus casei is stored in freeze-dried bacterial powder, and the Lactobacillus casei is inoculated into the MRS medium, cultured statically at 37° C. for 24 hours, and continued to be subcultured until the vitality is restored. Transfer to MRS medium and store at 4°C.
[0051] 2. Preparation of sturgeon cartilage powder Take the skull and spine of the sturgeon and wash them with flowing water; boil the sturgeon cartilage for 30 minutes, and take out the cartilage when the fish becomes soft; continue to boil for 10 minutes to remove the minced meat; wash with running water until No oil slick; pre-dry in a constant temperature drying oven at 40°C and dry in the shade; after drying, use a pulverizer to grind for 1 min, repeat 3-5 times; pass through a 160-mesh sieve to obtain sturgeon cartilage powder with a particl...
Embodiment 3
[0055] Example 3 Preparation of Fermented Sturgeon Cartilage Chewable Tablets (3)
[0056] 1. Prepare the seed liquid of the starter strain. The starter strain Lactobacillus casei is stored in freeze-dried bacterial powder, and the Lactobacillus casei is inoculated into the MRS medium, cultured statically at 37° C. for 24 hours, and continued to be subcultured until the vitality is restored. Transfer to MRS medium and store at 4°C.
[0057] 2. Preparation of sturgeon cartilage powder Take the skull and spine of the sturgeon and wash them with flowing water; boil the sturgeon cartilage for 30 minutes, and take out the cartilage when the fish becomes soft; continue to boil for 10 minutes to remove the minced meat; wash with running water until No oil slick; pre-dry in a constant temperature drying oven at 40°C and then dry in the shade; after drying, use a pulverizer to grind for 1 min, repeat 3-5 times; pass through a 60-mesh sieve to obtain sturgeon cartilage powder with a par...
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