Dried bone and meat floss and its producing method

Abstract

The invention provides a dried bone floss comprising the constituents (by weight proportion) of the following raw materials, 40-60 portions of fresh bones and boiled bone marrow, 40-60 portions of meat and conventional auxiliary materials. The invention also provides a process for preparing the dried bone floss which comprises, (1) cleaning the fresh bones, boiling, separating, (2) grinding, filtering, drying, (3) heating and mixing into fibrous mud form, (4) drying, baking, and disintegrating.

Description

technical field [0001] The invention relates to a bone processing technology, in particular to bone meat floss produced by utilizing the bones and meat of various livestock and poultry such as pigs, cattle, horses, donkeys, dogs, sheep, and rabbits and a production method of the bone meat floss. Background technique [0002] Bone processing technology began in the 1970s in developed countries such as Denmark and Sweden. First of all, the processing of fresh bone paste was successfully developed, and then it developed the fastest in Japan and Southeast Asia, and was introduced to my country in the 1980s. In 1992, Chen Yong applied for the "Manufacturing Process of High Calcium Bone Powder" (Notice No. 1087793). The bone was frozen, cut, and ground to make bone paste, and then the second enzymatic hydrolysis with neutral protease and papain bioprotease was used to make the collagen Enzymatic hydrolysis with phosphoproteins is beneficial for absorption. Combining the ancient b...

AI Technical Summary

Problems solved by technology

It promotes the development of non-staple food processing, but its disadvantage is that in addition to freezing the raw materials, it needs to add shaved ice and low-temperature operation, and the bones are ground four times. The process is complicated, the operation is troublesome, th...