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Marrow extract

The technology of bone marrow extract and bone paste is applied in the production field of food accessories, which can solve the problems of trouble, insufficient extraction and use of nutrients, complicated operations, etc., and achieve rich meat flavor, lasting fragrance, calcium content rich effects

Inactive Publication Date: 2006-05-10
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Contains a variety of amino acids, peptides, nucleic acids (series of flavor substances), and is also rich in fat, calcium, phosphorus, etc., of which more than 14% of protein, 50-60% of fat and 99% of calcium in animals, but due to the complexity of traditional technology and operational troubles, so far these nutrients have not been fully extracted and used

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0008] Bone marrow extract is divided into chicken flavor, pig flavor, cow flavor, etc. according to the different bones used. The specific formula and production process are described as follows:

[0009] process

[0010] Wherein: I+G is a mixture of 50% each of sodium 5'-guanylate and disodium 5'-sarcosylate. The processing process is:

[0011] a. Raw material preparation:

[0012] Bone paste: bone→bone crusher crushed to 1cm size→bone paste machine (coarse) to grind to 2mm size→bone paste machine (fine) to grind to above 80 mesh.

[0013] b. Equipment preparation:

[0014] Reactors and other canning-related equipment should be cleaned after use, disinfected before use, and cooled after disinfection.

[0015] c. Enzyme hydrolysis:

[0016] Put in one-step material and one-third of water, raise the temperature to 45±1°C, keep the temperature for 1 hour, release 5-10 kg of material and return it; then continue to heat up to 90°C, put in the second-step material, ...

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PUM

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Abstract

A bone marrow extract as food flavouring is prepared from the bone of domestic animals and fowls, biological enzyme, edible glue, flavouring and water through crushing and grinding said bone to obtain bone slurry, mixing with others, enzymolyzing, extracting, concentrating and purifying. Its advantages are durable meat fragrance, high flavouring effect, and rich in amino acids and calcium.

Description

(1) Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production technology of food auxiliary materials. (2) Background technology [0002] Livestock and poultry bones are leftovers of human food. Previously, most of the bones were discarded, and the use of a few bones was limited to boiling glue or extracting calcium, which only partially utilized resources and easily caused environmental pollution. Bones are a very valuable resource, but unfortunately most of us fail to use them and waste them. The bones and bone marrow of animals are rich in flavor substances and various nutrients, with extremely high nutritional value, almost equivalent to half of the nutrition of animals. Contains a variety of amino acids, peptides, nucleic acids (series of flavor substances), and is also rich in fat, calcium, phosphorus, etc., of which more than 14% of protein, 50-60% of fat and 99% of calcium in animals, but due to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 于连富
Owner FUSHUN DUFENGXUAN FOOD
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