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Preparation method of black bone chicken soup containing low purine and triglyceride and containing natural nanoparticles

A triglyceride and nanoparticle technology, applied in the field of food technology, can solve the problems of increased triglyceride purine content, easy to cause gout, cardiovascular disease of diners, etc., so as to shorten the high temperature cooking time, prolong the low temperature cooking time, simple craftsmanship

Pending Publication Date: 2019-11-19
郑州市美宴食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

China is rich in ingredients, and many ingredients can be used as raw materials for making soup, especially poultry such as pigs, beef tube bones, fish, chickens and ducks are the preferred ingredients for making high soup, and the soup in the prior art is especially the above-mentioned bone and meat as The raw material broth needs to be boiled at high temperature for a long time, which will increase the content of triglycerides and purines (mainly including xanthine, hypoxanthine, guanine and adenine). Foods with high purine content are likely to cause gout, high Foods high in triglycerides are prone to cardiovascular disease in eaters

Method used

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  • Preparation method of black bone chicken soup containing low purine and triglyceride and containing natural nanoparticles
  • Preparation method of black bone chicken soup containing low purine and triglyceride and containing natural nanoparticles
  • Preparation method of black bone chicken soup containing low purine and triglyceride and containing natural nanoparticles

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Experimental program
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Effect test

Embodiment 1

[0024] Take the treated black-bone chicken, wash it, mix it with water, and boil it at 45°C for 30 minutes, 65°C for 45 minutes, 85°C for 60 minutes, and 100°C for 15 minutes under normal pressure, and filter out the raw materials The soup was obtained, the average particle size of nanoparticles in the soup was 613.8nm, the purine content was 50.3mg / kg, and the triglyceride content was only 0.0018%.

Embodiment 2

[0026] Take the processed black-bone chicken, wash it, mix it with water, and boil it at 45°C for 45 minutes, 65°C for 30 minutes, 85°C for 50 minutes, and 100°C for 20 minutes under normal pressure, and filter out the raw materials The soup was obtained. The average particle size of nanoparticles in the soup was 953.5nm, the purine content was 54.3mg / kg, and the triglyceride content was only 0.0035%.

Embodiment 3

[0028] Take the treated black-bone chicken, wash it, mix it with water, and boil it at 40°C for 30 minutes, 70°C for 45 minutes, 90°C for 60 minutes, and 100°C for 15 minutes under normal pressure, and filter out the raw materials The soup was obtained. The average particle size of nanoparticles in the soup was 840.9nm, the purine content was 51.1mg / kg, and the triglyceride content was only 0.0021%.

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Abstract

The invention belongs to the field of food process, and particularly relates to a preparation method of black bone chicken soup containing low purine and triglyceride and containing natural nanoparticles. A treated black bone chicken is cleaned and mixed with water, firstly boiled at 100 DEG C or below under normal pressure for 30-150 min and then boiled at 100 DEG C for 15-20 min, and raw materials are filtered out to obtain the soup. The process is simple, the content of purine and triglyceride in the boiled black bone chicken soup can be reduced, and natural nanoparticles with nanoparticlesize distribution in the range of 555-954 nm can be formed in the chicken soup.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a method for preparing black-bone chicken soup low in purines and triglycerides and containing natural nanoparticles. Background technique [0002] Soup is a food with rich nutritional value and delicious taste. As one of the traditional Chinese delicacies, soup has been loved and sought after by people for a long time. China is rich in ingredients, and many ingredients can be used as raw materials for making soup, especially poultry such as pigs, beef tube bones, fish, chickens and ducks are the preferred ingredients for making high soup, and the soup in the prior art is especially the above-mentioned bone and meat. The raw material broth needs to be boiled at high temperature for a long time, which will increase the content of triglycerides and purines (mainly including xanthine, hypoxanthine, guanine and adenine). Foods with high purine content are likely to cause go...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L5/10
CPCA23L23/00A23L5/13A23V2002/00A23V2300/24
Inventor 韩跃军邹建许美娟马永生王源连伟帅唐薇张梦想王怡杰
Owner 郑州市美宴食品有限公司