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Bone soup powder processing technology

A processing technology, bone broth powder technology, applied in the field of bone broth powder processing technology, can solve the problems of not adapting to the rhythm of life, time-consuming and labor-intensive, and inability to fully enter the nutritional components of bovine bone, etc.

Pending Publication Date: 2020-10-30
山东百寿坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Beef bones are rich in active calcium, protein, phosphorus, iron, VA and other nutrients, but usually families use small pots to cook, which is time-consuming and labor-intensive, and the effective nutrients in beef bones cannot completely enter the soup and cause inconvenience Disadvantages such as carrying preservation
The cooking of the above-mentioned soup takes a long time, which is not suitable for the fast pace of life now, and people cannot obtain this tonic at any time

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The invention provides a kind of bone soup powder processing technology, comprises the following steps:

[0045] Step S01, sanitizing and disinfecting the sandwich pot and various utensils;

[0046] Step S02, soaking chicken bones, sheep bones, and beef bones in running cold water for 8 hours;

[0047] Step S03, after cleaning the jacketed pot, add clean water, open the steam valve, and the pressure should not exceed 0.25MPa;

[0048] Step S04, pour the chicken bones, lamb bones, and beef bones soaked in the above step S02 into the interlayer pot and boil, beat all the blood foam, and pour out the chicken bones, lamb bones, and beef bones;

[0049] Step S05, clean the interlayer pot, add clear water to boil, add the chicken bones, lamb bones, and beef bones poured out in step S04, boil for 140 minutes, add mildew-free spices, cook for 160 minutes, and the color of the soup will be The consistency is close to milky, add some green onions and ginger, cook for another 20...

Embodiment 2

[0065] The invention provides a kind of bone soup powder processing technology, comprises the following steps:

[0066] Step S01, sanitizing and disinfecting the sandwich pot and various utensils;

[0067] Step S02, soaking chicken bones, sheep bones, and beef bones in flowing cold water for 9 hours;

[0068] Step S03, after cleaning the jacketed pot, add clean water, open the steam valve, and the pressure should not exceed 0.25MPa;

[0069] Step S04, pour the chicken bones, lamb bones, and beef bones soaked in the above step S02 into the interlayer pot and boil, beat all the blood foam, and pour out the chicken bones, lamb bones, and beef bones;

[0070] Step S05, clean the interlayer pot, add clear water to boil, add the chicken bones, lamb bones, and beef bones poured out in step S04, boil for 150 minutes, add mildew-free spices, cook for 170 minutes, and the color of the soup will be The consistency is close to milky, add a proper amount of green onion and ginger, cook f...

Embodiment 3

[0086] The invention provides a kind of bone soup powder processing technology, comprises the following steps:

[0087] Step S01, sanitizing and disinfecting the sandwich pot and various utensils;

[0088] Step S02, soaking chicken bones, sheep bones, and beef bones in running cold water for 10 hours;

[0089] Step S03, after cleaning the jacketed pot, add clean water, open the steam valve, and the pressure should not exceed 0.25MPa;

[0090] Step S04, pour the chicken bones, lamb bones, and beef bones soaked in the above step S02 into the interlayer pot and boil, beat all the blood foam, and pour out the chicken bones, lamb bones, and beef bones;

[0091] Step S05, clean the interlayer pot, add clear water to boil, add the chicken bones, lamb bones, and beef bones poured out in step S04, boil for 160 minutes, add mildew-free spices, cook for 180 minutes, and the color of the soup will be The consistency is close to milky, add appropriate amount of green onion and ginger, co...

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Abstract

The invention relates to the technical field of bone soup, in particular to a bone soup powder processing technology. The bone soup powder comprises a bone material and auxiliary materials. The technology comprises that the bone material is sequentially subjected to soup boiling, powder preparation, granulation and powder bag treatment, and the auxiliary materials are added into the granulated powder, wherein the auxiliary materials include salt and monosodium glutamate, and the bone material includes at least one of chicken bone, sheep bone and bovine bone and the mass ratio of the powder tothe salt to the monosodium glutamate is 100: 18.5: 11. According to the invention, chicken bones, sheep bones and cattle bones are combined, the nutritional value is higher, and the filled powder bagproduced by the process is convenient to carry and use, can adapt to faster pace of life, and can strengthen the body.

Description

technical field [0001] The invention relates to the technical field of bone broth, in particular to a processing technology of bone broth powder. Background technique [0002] At present, "soup" has been a wonderful flower of Chinese food culture since ancient times. The popular saying "I would rather eat without meat than without soup" is enough to show that soup is irreplaceable in people's diet structure. nutritious food. [0003] Lamb bone contains calcium phosphate, calcium carbonate, collagen and other ingredients. Its nature, flavor and liver temperature have the functions of nourishing the kidney and strengthening tendons. It can be used for thrombocytopenic purpura, aplastic anemia, muscle and bone pain, fatigue, white turbidity, gonorrhea, chronic diarrhea, chronic dysentery and other diseases. Mutton, warm in nature. Mutton is divided into goat meat, sheep meat and wild lamb. In ancient times, mutton was called pork, pork, and pork. It can not only resist wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/00A23P10/40
CPCA23L23/10A23L33/00A23P10/40A23V2002/00A23V2200/30
Inventor 张雷陈喆
Owner 山东百寿坊食品有限公司
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