Method for producing bone marrow condiment

A technology of condiment and preparation method, applied in food preparation, application, food science and other directions, can solve the problems of low calcium content, no calcium supplementation, low nutritional value, etc., and achieve the effect of extending shelf life and facilitating packaging

Inactive Publication Date: 2006-01-04
王宝林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, animal bones should be bone organic matter in addition to inorganic salts: bone marrow, bone collagen, mucopolysaccharides, etc., which are bone fats, incomplete proteins, and sugars, with little calcium, no calcium supplementation, and low nutritional value.

Method used

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  • Method for producing bone marrow condiment

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Experimental program
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Effect test

Embodiment

[0018] 1. Select 100kg of fresh or refrigerated beef hard bones with attached meat. Generally, the attached meat accounts for 5-10% of the bone weight. Clean them, put them into a pressure cooker, and add 120kg of water. At the same time, add 200g each of nutmeg, clove, Chinese prickly ash, pepper, 2kg onion, and 2kg salt. Steam it at a temperature of 120°±5°C and a pressure of 0.2Mpa for 45 minutes. Seasonings, etc. should be wrapped in cloth.

[0019] 2. After stopping the temperature, stir to separate the meat with bones from the bones, and keep the soup.

[0020] 3. Crush the bone with a hammer mill into pieces below 10 mm, add 40 kg of water to boil (under normal pressure) and stir, and separate the bone marrow and juice remaining in the original bone cavity.

[0021] 4. Put the soup separated twice into the colloid mill to pulverize and emulsify.

[0022] 5. Concentrate the emulsion in the concentrator, the double-effect vacuum concentration parameters are I.68°C, 600mm...

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Abstract

The present invention provides a method of producing meat taste condiment with farm animal bone and attached matters. Animal bone, bone marrow, attached meat and other matters are steamed to separate organic matter from inorganic matter, emulsified and concentrated to obtain the meat taste seasoning paste similar to farm animal meat concentrate. The meat taste seasoning paste is used as seasoning for soup and instant noodles. The present invention utilizes bone resource of farm animal reasonably.

Description

technical field [0001] The invention belongs to the manufacturing technology of food meat seasoning and is suitable for soup seasoning application. Background technique [0002] Use livestock and poultry bones to process bone calcium and bone marrow products, see application number 96103047.X "Bone pulp", add water to pulverize fresh bones, and use them as calcium nutritional food additives or medicinal calcium supplements; application number 0110710.1 "Animal bones and bone marrow The processing method of "separate the bone and marrow, dry and pulverize them separately, and then combine them into one. Its purpose is also to supplement calcium. In fact, besides inorganic salts, animal bones should be bone organic matter: bone marrow, bone collagen, mucopolysaccharides, etc., which are bone fats, incomplete proteins, and sugars. They contain very little calcium, have no calcium supplementation effect, and have low nutritional value. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/312A23L27/00A23L13/20
Inventor 王宝林王鹏王生
Owner 王宝林
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