Method for preparing bone soup ointment

A technology of bone soup paste and bone soup, applied in the direction of food science, etc., can solve the problems of high production cost, difficult to grasp the process, and difficult to form scale effect, and achieve the effect of good solubility, high nutritional value, and beautiful color

Inactive Publication Date: 2017-01-04
TIANJIN AGRICULTURE COLLEGE
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the proportion of intensive processing and high-value utilization of livestock and poultry bone by-products in my country is less than 10%, and the low utilization rate of slaughter by-product resources has become a bottleneck restricting the development of livestock and poultry slaughter and processing industry
In life, the boiled bone broth is often used to cook food to enhance the umami taste and nutritional value of the food, but the bone of livestock and poultry is hard, and the taste substances in the bone need to be boiled for a long time before they can be transferred to the bone broth. Among them, the production cost is high and the process is difficult to grasp, so it is difficult to form a scale effect

Method used

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  • Method for preparing bone soup ointment
  • Method for preparing bone soup ointment

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Experimental program
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Effect test

Embodiment 1

[0021] A preparation method for bone broth paste, comprising the following steps:

[0022] 1) The first cooking: Put 500g of beef bone meat paste and 1500g of water into the pot, add ginger, cooking wine, tripe, beef and chicken skeleton, keep boiling on medium heat, boil for 30 minutes, and filter to get bone broth. The addition amounts of described ginger, cooking wine, tripe, beef and chicken skeleton are respectively 40g, 20g, 30g, 20g and 30g;

[0023] 2) The second cooking: add 1000g of water to the pot according to the mass ratio of beef bone meat and water: 1:2, add 20g of cooking wine, boil for 30min on high heat, and filter to obtain bone broth;

[0024] 3) Combine the bone broth obtained in steps 1), 2) and cool to normal temperature. Based on the quality of the bone broth, add 5% salt, 0.05% onion powder, 0.03% ginger powder, and 0.05% pepper Powder, 1.0% β-cyclodextrin, 0.9% sucrose ester, 0.9% guar gum, after stirring evenly, obtain the bone broth paste after em...

Embodiment 2

[0026] 1) The first cooking: Put 500g of chicken bone meat paste and 1500g of water into the pot, add ginger, cooking wine and chicken skeleton, keep boiling on medium heat, boil for 30 minutes, and filter to obtain bone broth, wherein the ginger, cooking wine , The addition amount of chicken skeleton is 30g, 15g, 20g respectively;

[0027] 2) The second cooking: add 1000g of water to the pot according to the mass ratio of chicken bone meat and water: 1:2, add 15g of cooking wine, boil for 40 minutes on high heat, and filter to obtain bone broth;

[0028] 3) Combine the bone broth obtained in steps 1) and 2) and cool to normal temperature. Based on the quality of the bone broth, add 4.5% salt, 0.04% onion powder, 0.02% ginger powder, and 0.04% pepper Powder, 0.8% β-cyclodextrin, 0.7% sucrose ester, 0.7% guar gum, after stirring evenly, obtain the bone broth paste after emulsifying with a high-speed emulsifying disperser.

Embodiment 3

[0030] 1) The first cooking: Put 500g of mutton bone meat paste and 1500g of water into the pot, add ginger, cooking wine, lamb tripe, mutton and chicken skeleton, keep boiling at medium heat, boil for 50 minutes, and filter to get the bone broth. The addition amounts of described ginger, cooking wine, morel, mutton and chicken skeleton are respectively 40g, 17g, 23g, 22g and 30g;

[0031] 2) Second cooking: add 1000g of water to the pot, add 30g of cooking wine, boil for 50min on high heat, and filter to obtain bone broth;

[0032] 3) Combine the bone broth obtained in steps 1) and 2) and cool to normal temperature. Based on the quality of the bone broth, add 5.5% salt, 0.07% onion powder, 0.04% ginger powder, and 0.06% pepper powder, 1.1% β-cyclodextrin, 1.0% sucrose ester, 1.0% guar gum, after stirring evenly, obtain the bone broth paste after emulsifying with a high-speed emulsifying disperser.

[0033] Table 1 shows the nutrient composition analysis results of the raw ma...

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Abstract

The invention discloses a method for preparing a bone soup ointment. The method comprises the following steps: 1), boiling for the first time, that is, putting 500 g of bone meat paste and 1500 g of water into a pot at the mass ratio of 1:3, adding ginger, cooking wine and chicken bone, boiling with medium fire to keep a boiling state, boiling for 30-60 minutes, and filtering s to obtain bone soup; 2) boiling for the second time, that is, adding a corresponding mass of water into the pot at mass ratio of the bone to the water of 1:2, adding 15-30 g of the cooking wine, boiling for 30-60 minutes with strong fire, and filtering to obtain bone soup; 3) combining the bone soup obtained in the two steps, cooling to the normal temperature, adding salt, onion powder, ginger powder, ground pepper, beta-cyclodextrine, sucrose ester and guar gum, uniformly stirring, and emulsifying with a high-speed emulsification dispersion machine to obtain the bone soup ointment. The bone soup made by using the method is delicious in taste, high in protein content and attractive in color, and has unique flavor of ox bone soup, sheep bone soup and chicken bone soup, and relatively high nutritional values.

Description

technical field [0001] The invention relates to the field of livestock and poultry product processing, in particular to a preparation method of bone broth paste. Background technique [0002] my country is a large livestock and poultry country, and the consumption of meat products ranks among the top in the world. With the rapid development of the livestock and poultry slaughtering industry, the output of livestock and poultry bones is increasing year by year. Every year, nearly 10 million tons of livestock and poultry bones are produced in my country, about 1.65 million tons of animal protein, based on the current per capita daily protein consumption of 75g in my country, is enough to meet the annual protein demand of 60 million people. However, at present, the proportion of intensive processing and high-value utilization of livestock and poultry bone by-products in my country is less than 10%, and the low utilization rate of slaughter by-product resources has become a bottl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L13/20
Inventor 马俪珍樊晓盼姚惠王洋杨华杨梅熊凤娇
Owner TIANJIN AGRICULTURE COLLEGE
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