Processing technology capable of obviously enhancing meat flavor of bone extract

A processing technology, osteoin technology, applied in food processing, food processing, food extraction, etc., can solve the problems of extraction by-products are easy to spoil, the characteristic flavor of osteoin is not obvious, and the extraction efficiency needs to be improved, so as to achieve the benefit of large Large-scale industrial production, improved utilization of raw materials, and the effect of strong bone flavor

Inactive Publication Date: 2019-03-29
临沂新程金锣肉制品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the above-mentioned problems such as the inconspicuous flavor of osteoin, the need to improve the extraction efficiency, and the easy spoilage of the extracted by-products, etc., and provides a processing technology that significantly enhances the meaty texture of osteoin, and optimizes and improves the production process through physical methods to improve the Improve product quality, improve product efficiency, and solve the problem of product by-product corruption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A processing technique for obviously enhancing the texture of bone meat, comprising the following steps:

[0029] (1) Abrasive crushing with a powerful bone breaker: the fresh pork bone is crushed by a strong bone breaker, and the crushing standard is 3-5mm, and the ground material is obtained;

[0030] (2) Extraction: put the ground material and water obtained in step (1) into the extraction tank at a ratio of 1:3 for extraction, the extraction temperature is 138-140°C, and the extraction pressure is 0.35-0.4 MPa, the extraction time is 3 hours; the water used for the extraction raw materials must be clean, free of impurities, meet the requirements of drinking water standards, and must be heated to 45-50 ℃ in advance; keep stirring during the extraction process to ensure that the materials are evenly dispersed and must not appear Precipitation, blockage of pipelines.

[0031] (3) Coarse separation: The extracted feed liquid is roughly separated through a decanter cent...

Embodiment 2

[0036] A processing technique for obviously enhancing the texture of bone meat, comprising the following steps:

[0037] (1) Abrasive crushing with a powerful bone breaker: the fresh pork bone is crushed by a strong bone breaker, and the crushing standard is 3-5mm, and the ground material is obtained;

[0038] (2) Extraction: put the ground material and water obtained in step (1) into the extraction tank at a ratio of 1:2 for extraction, the extraction temperature is 120-130°C, and the extraction pressure is 0.25-0.30 MPa, the extraction time is 5 hours; the water used for the extraction raw materials must be clean, free of impurities, meet the requirements of drinking water standards, and must be heated to 45-50 ℃ in advance; keep stirring during the extraction process to ensure that the materials are evenly dispersed and must not appear Precipitation, blockage of pipelines.

[0039] (3) Coarse separation: The extracted feed liquid is roughly separated through a decanter cen...

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PUM

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Abstract

The invention belongs to the technical field of bone extract processing technologies, and specifically relates to a processing technology capable of obviously enhancing the meat flavor of a bone extract. Fresh pig bones are grinded by a strong bone breaking machine, then extraction is performed at a high temperature under a high pressure, the bone extract, bone oil, and bone dregs are separated bya coarse separation technology and a fine separation technology; after separation, the bone extract is concentrated by a double effect concentration technology, and finally salt is added to obtain the bone extract with a prominent bone fragrance. Through a physical method, the weak local flavor of the bone extract is obviously enhanced, the yield is increased, and the fermentation and rotting phenomenon are reduced during the bone extract storage process.

Description

technical field [0001] The invention belongs to the technical field of osteoin processing technology, and in particular relates to a processing technology for obviously enhancing the texture of osteoin. Background technique [0002] Since the 1990s, my country's meat output has leapt to the first place in the world, and its pork output has exceeded 40 million tons. With the increase in meat consumption, a large number of bones produced by slaughtering have also appeared. Because bones are not easy to process, other The market is not good. Through this project’s research on fine processing of raw material bone, the added value of the meat processing industry can be increased. At the same time, the developed series of products can be used as high-quality raw materials for the food industry to promote the further development of the food industry. [0003] The important product of raw bone processing is osteoin. The current production process of osteonin is: raw bone→crushing→ext...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23V2002/00A23L27/00A23L27/11A23V2250/204A23V2300/14A23V2300/50
Inventor 倪来学刘学生朱晓东白兴达
Owner 临沂新程金锣肉制品集团有限公司
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