Fresh ossein seasoning and manufacturing method thereof

A manufacturing method and seasoning technology, applied in the fields of health care products and food

Inactive Publication Date: 2017-11-24
ANHUI JINGSAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the rapid economic growth, people's desire to pursue a high-quality life has become stronger and stron

Method used

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  • Fresh ossein seasoning and manufacturing method thereof
  • Fresh ossein seasoning and manufacturing method thereof
  • Fresh ossein seasoning and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A fresh bone seasoning, comprising 100 parts by weight of fresh and / or frozen meat and bones of livestock and poultry, 0.5 parts by weight of composite protease, 1 part by weight of edible salt, 2 parts by weight of auxiliary materials, and 3 parts by weight of food additives,

[0036] Wherein, the fresh livestock and poultry bones and / or frozen livestock and poultry bones include pork bones, pork, chicken bones, chicken, duck bones and duck meat;

[0037] The auxiliary materials include monosodium glutamate, maltodextrin and edible glucose;

[0038] The food additives include taste nucleotide disodium, disodium succinate, potassium sorbate, nisin, sodium dehydroacetate and sodium diacetate.

[0039] The manufacturing method comprises the following steps: taking fresh and / or frozen livestock and poultry bones, crushing them until the particle size is less than 5mm, adding hot water for high-temperature extraction, the temperature of the hot water is 80°C, mixing the hot...

Embodiment 2

[0041] A fresh bone seasoning, comprising 100 parts by weight of fresh livestock and poultry bones and / or frozen livestock and poultry bones, 1 weight part of composite protease, 10 parts by weight of edible salt, 10 parts by weight of auxiliary materials, and 10 parts by weight of food additives,

[0042] Wherein, the fresh livestock and poultry bones and / or frozen livestock and poultry bones include lamb bones, mutton, donkey meat, donkey bones, chicken bones, chicken, duck bones and duck meat;

[0043] The auxiliary materials include white granulated sugar, edible cornstarch and compound spices;

[0044] The food additives include nisin, sodium dehydroacetate, sodium diacetate, octenyl succinic acid starch, acetylated distarch phosphate, hydroxypropyl distarch phosphate and flavor for food.

[0045] The manufacturing method of the fresh bone element seasoning comprises the following steps: taking fresh and / or frozen livestock and poultry bones, crushing them until the parti...

Embodiment 3

[0047] A fresh bone seasoning, comprising 100 parts by weight of fresh and / or frozen meat and bones of livestock and poultry, 0.7 parts by weight of composite protease, 5 parts by weight of edible salt, 6 parts by weight of auxiliary materials, and 4 parts by weight of food additives,

[0048] Wherein, the fresh livestock and poultry bones and / or frozen livestock and poultry bones include pork bones, pork bones, beef bones, beef, sheep bones, mutton, donkey meat, donkey bones, chicken bones, chicken bones, duck bones and duck meat;

[0049] The auxiliary materials include monosodium glutamate, maltodextrin, edible glucose, white granulated sugar, edible cornstarch and compound spices;

[0050] The food additives include taste nucleotide disodium, disodium succinate, potassium sorbate, nisin, sodium dehydroacetate, sodium diacetate, octenyl succinic acid starch, acetylated distarch phosphate, Hydroxypropyl Distarch Phosphate and Food Flavor.

[0051] The manufacturing method o...

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Abstract

The invention provides a fresh ossein seasoning, which is prepared from 100 weight parts of fresh livestock and poultry bone meat and/or frozen livestock and poultry bone meat, 0.5 to 1 weight part of compound protease, 1 to 10 weight parts of edible salt, 0 to 10 weight parts of auxiliary materials and 0 to 10 weight parts of food additives, wherein the fresh livestock and poultry bone meat and/or frozen livestock and poultry bone meat comprises at least one kind of materials from pig bone, pork, ox bone, beef, goat bone, mutton, donkey meat, donkey bone, chicken bone, chicken meat, duct bone and duct meat; the auxiliary materials comprise at least one kind of materials from monosodium glutamate, maltodextrin, edible glucose, white granulated sugar, edible corn starch and composite spice; the food additives comprise at least one kind of materials from flavor development disodium nucleotide, disodium succinate, potassium sorbate, nisin, sodium dehydroacetate, sodium diacetate, octenyl succinate anhydrate starch, acetylated distarch phosphate, hydroxy propyl distarch phosphate and food flavor.

Description

technical field [0001] The invention belongs to the field of food and health products. More specifically, the present invention relates to a fresh bone seasoning and a production method. Background technique [0002] At present, there are mainly the following kinds of condiments on the market: the first one, single-flavor condiments, such as: soy sauce, vinegar, sauce, fermented bean curd, chili, star anise and other natural spices, which have been in fashion for the longest time and have been around for thousands of years. It's been there before. The second type, high-concentration and high-efficiency condiments, such as super fresh monosodium glutamate, IMP, GMP, cyclamate, aspartame, stevia and xylose, etc., as well as yeast extract, HVP, HAP, food flavors, spices Wait. Such high-efficiency condiments have been in the kitchens of modern people since they were born in the 1970s. The third type is compound condiments. Modern compound condiments started relatively late,...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/00A23L33/00
Inventor 康继富
Owner ANHUI JINGSAI FOOD
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