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Livestock and poultry clear-soup seasoning and preparation method thereof

The technology of seasoning and clear soup is applied in the field of livestock and poultry clear soup seasoning and its preparation, which can solve the problems of high energy consumption, waste of time and the like, and achieve the effects of high yield, good flavor and stable quality.

Inactive Publication Date: 2017-07-14
HEBI PULETAI BIOLOGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of people's life, there are more and more types of food, and the production of food is also diversified. Livestock and poultry clear soup seasoning is a kind of seasoning with a good taste. Now a lot of making livestock and poultry clear soup seasoning Most of the time, the frozen pork bones are thawed first, which is a waste of time, and the extraction of the raw bones is generally done by hot-pressed extraction or enzymatic hydrolysis. In the production process, a large amount of fossil energy needs to be consumed as steam to drive. Thawing raw materials, hot pressure extraction, or enzymatic hydrolysis, and vacuum concentration consume a lot of energy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of broth seasoning for livestock and poultry, is made up of following raw material: frozen pork bone, Angelica dahurica, pepper, Chinese prickly ash, green onion, carrot, VE, wherein the parts by weight of each raw material are as follows: frozen pork bone 50Kg, Angelica dahurica 0.05 Kg , pepper 0.05 Kg, Chinese prickly ash 0.1 Kg, green onion 0.02 Kg, carrot 0.01 Kg, VE 0.01 Kg, salt 10 Kg.

[0020] Preferably, the frozen pork bones are frozen pork bones at -18°C.

[0021] The preparation method of above-mentioned livestock and poultry clear soup seasoning, comprises the following steps:

[0022] (1) Weigh each raw material according to the above parts by weight: 50Kg of frozen pork bones at -18°C, 0.05 Kg of Angelica dahurica, 0.05Kg of pepper, 0.1 Kg of Zanthoxylum bungeanum, 0.02 Kg of green onion, 0.01 Kg of carrot, 0.01 Kg of VE, 10 kg of salt Kg;

[0023] (2) Broken: directly crush the frozen pork bones into 10 cm blocks without thawing; ...

Embodiment 2

[0030] Embodiment 2: a kind of livestock and poultry clear soup seasoning, is made up of following raw material: frozen pork bone, Angelica dahurica, pepper, Chinese prickly ash, green onion, carrot, VE, wherein the parts by weight of each raw material are as follows: frozen pork bone 100 Kg, Angelica dahurica 0.1 Kg, pepper 0.2 Kg, pepper 0.3Kg, green onion 0.1 Kg, carrot 0.04 Kg, VE0.05 Kg, salt 13 Kg.

[0031] Preferably, the frozen pork bones are frozen pork bones at -18°C.

[0032] The preparation method of above-mentioned livestock and poultry clear soup seasoning, comprises the following steps:

[0033] (1) Weigh each raw material according to the above parts by weight: 100 Kg of frozen pork bone at -18°C, 0.1 Kg of Angelica dahurica, 0.2 Kg of pepper, 0.3 Kg of Zanthoxylum bungeanum, 0.1 Kg of green onion, 0.04 Kg of carrot, 0.05 Kg of VE, salt 13 kg;

[0034] (2) Broken: directly crush the frozen pork bones into 15 cm blocks without thawing;

[0035] (3) Mixing: Mi...

Embodiment 3

[0041] Embodiment 3: a kind of livestock and poultry clear soup seasoning, is made up of following raw material: frozen pork bone, Angelica dahurica, pepper, Chinese prickly ash, green onion, carrot, VE, wherein the parts by weight of each raw material are as follows: frozen pork bone 75Kg, Angelica dahurica 0.075 Kg , pepper 0.1 Kg, Chinese prickly ash 0.2 Kg, green onion 0.05 Kg, carrot 0.02 Kg, VE 0.03 Kg, salt 12 Kg.

[0042] Preferably, the frozen pork bones are frozen pork bones at -18°C.

[0043] The preparation method of above-mentioned livestock and poultry clear soup seasoning, comprises the following steps:

[0044] (1) Weigh each raw material according to the above parts by weight: 75 Kg of frozen pork bone at -18°C, 0.075 Kg of Angelica dahurica, 0.1 Kg of pepper, 0.2 Kg of Zanthoxylum bungeanum, 0.05 Kg of green onion, 0.02 Kg of carrot, 0.03 Kg of VE, salt 12 kg;

[0045] (2) Broken: directly crush the frozen pork bones into 13 cm blocks without thawing;

[004...

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PUM

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Abstract

The invention relates to food, in particular to a livestock and poultry clear-soup seasoning and a preparation method thereof. The seasoning is prepared from raw materials in parts by weight as follows: 50-100 parts of frozen pig bones, 0.05-0.1 part of radix angelicae, 0.05-0.2 part of pepper, 0.1-0.3 part of Chinese prickly ash, 0.02-0.1 part of shallots, 0.01-0.04 part of carrots, 0.01-0.05 part of VE and 10-13 parts of salt. The ultrahigh pressure acts on livestock and poultry bone protein, the ultrahigh pressure method is used for auxiliary heating and cooking, dissolution of nutrients in livestock and poultry bones is increased, and thus, the requirement for utilization of nutrients in the livestock and poultry bones is met.

Description

technical field [0001] The invention relates to a food, in particular to a livestock and poultry broth seasoning and a preparation method thereof. Background technique [0002] With the development of people's life, there are more and more types of food, and the production of food is also diversified. Livestock and poultry clear soup seasoning is a kind of seasoning with a good taste. Now a lot of making livestock and poultry clear soup seasoning Most of the time, the frozen pork bones are thawed first, which is a waste of time, and the extraction of the raw bones is generally done by hot-pressed extraction or enzymatic hydrolysis. In the production process, a large amount of fossil energy needs to be consumed as steam to drive. Thawing raw materials, hot-press extraction, or enzymatic hydrolysis, and vacuum concentration consume a lot of energy. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, avoid...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23V2002/00A23V2300/46
Inventor 许雄
Owner HEBI PULETAI BIOLOGY TECH
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