Preparation method for strong-flavor clear ox bone soup

A strong-flavor, beef-bone technology, applied in the functions of food ingredients, food ultrasonic treatment, food heat treatment, etc., can solve the problems of large loss of nutrients and active substances, inability to meet quality and nutrition, poor flavor and stability, etc. To achieve the effect of increasing the flavor of bone broth, shortening processing time and improving stability

Inactive Publication Date: 2019-08-02
泰安市海之润食品有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But the color and luster of the bone broth produced by the existing process is not good, the loss of nutrients and active substances is large, and the flavor and stability are relatively poor.
The production o

Method used

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  • Preparation method for strong-flavor clear ox bone soup

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Embodiment 1

[0030] A kind of production technology of Luzhou-flavor beef bone white soup, comprises the following steps:

[0031] (1) Bovine bone crushing: 500 kg of fresh bovine bone is cut and crushed, and the diameter of the broken bone is 2-5 cm;

[0032] (2) Rinse: rinse with water;

[0033] (3) Warm soak: Add 0.03% sodium citrate and 0.02% sodium bisulfite to the rinsed bovine bone and water at a ratio of 1:1 for warm soak. When the water temperature reached 55 °C, under the conditions of ultrasonic power 5000 W and ultrasonic frequency 40 kHz, ultrasonic treatment was performed for 2 min every 5 min, for a total of 3 times, and the blood was poured out;

[0034] (4) Boiling: Put the soaked beef bones and water in a high-pressure cooking pot at a ratio of 1:1, add 0.6% eel, and cook for 3 hours at a temperature of 100-102°C. At the beginning of boiling, add 0.15% ethanol, and add 0.2% ethanol after 1 h. Add 0.6% reducing sugar after boiling for 0.5h, and the ratio of glucose, xyl...

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Abstract

The invention provides a preparation method for a strong-flavor clear ox bone soup. The preparation method comprises the following steps: smashing ox bone, cleaning, soaking in warm water, cooking, filtering, centrifugally separating, emulsifying, blending, degassing, sterilizing and filling, thereby acquiring a clear ox bone soup product. On the basis of original technology, the invention improves the processes of soaking in warm water, cooking, filtering, emulsifying and degassing. Compared with the original bone soup, the clear ox bone soup produced by the invention has the advantages of milk white, strong flavor, mellow taste, rich nutrition and high stability of bone soup.

Description

technical field [0001] The invention relates to the field of edible bone soup processing, in particular to a preparation method of Luzhou-flavored bovine bone soup. Background technique [0002] Beef bones are rich in nutrition, rich in high-quality protein, various amino acids, minerals, vitamins, and a reasonable proportion of fatty acids, which have excellent nutritional effects on improving human calcium, anti-aging, beauty and enhancing immunity. Making beef bones into bone broth can not only maintain the nutrition and flavor of the bones, make it easier for the human body to digest and absorb, but also provide energy and replenish water to promote health. However, the color of the bone broth produced by the existing technology is not good, the loss of nutrients and active substances is large, and the flavor and stability are relatively poor. The production of bone broth by traditional technology can no longer meet people's demands for its quality and nutrition, so the...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L29/00A23L5/10A23L33/10A23L5/30A23L29/10A23L29/30A23L5/00
CPCA23V2002/00A23L5/00A23L5/13A23L5/19A23L5/32A23L23/00A23L29/015A23L29/035A23L29/10A23L29/30A23L33/10A23V2200/30A23V2300/24A23V2300/48A23V2250/1614A23V2250/082A23V2250/5112A23V2250/506A23V2250/602A23V2250/61A23V2250/638A23V2250/626A23V2200/222
Inventor 武益正代养勇侯杰徐庆菊张玉杰
Owner 泰安市海之润食品有限公司
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