A method for rapidly preparing low volatile base nitrogen chicken bone soup

Abstract

The application provides a low-volatile base nitrogen chicken bone soup rapid preparation method, first, the chicken bone frame is cleaned, coarsely broken, frozen by a tunnel type liquid nitrogen quick freezing equipment, soaked in hydrogen-rich water for 0.5-1.0 hours, the hydrogen-rich water mass concentration is 0.8-1.6 ppm, and the temperature is controlled below 4 DEG C; after the soaking is completed, the chicken bone frame is put into a steam explosion machine, the steam explosion pressure is 1.6-3.8 Mpa, and the pressure maintaining time is 400-800 seconds; after the steam explosion is completed, the bone soup and bone residue are separated, the bone residue is crushed and then added to the bone soup, hydrogen-rich water is supplemented to make the bone soup and the chicken bone frame volume / mass ratio 2-4:1, the bone pulp is finely ground to 30-80 microns by using a colloid mill, and finally the chicken bone stock solution is obtained; the chicken bone stock solution is cooled and canned to obtain the low-volatile base nitrogen nutritional chicken bone soup, and the application effectively reduces the volatile base nitrogen content in the chicken bone soup and guarantees the bone soup quality.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of livestock bone product processing, in particular to a low volatile base nitrogen chicken bone soup rapid preparation method. BACKGROUND

[0002] With the development of modern breeding industry intensification and scale, chicken meat processing industry scale is expanding, accompanied by a large number of chicken processing by-products, of which chicken bones account for a large proportion, how to realize the comprehensive utilization of chicken bones and increase their economic value is an important measure to promote the development of chicken meat processing industry.

[0003] Chicken collagen and mucopolysaccharide content is as high as 90%, containing 17 kinds of amino acids and the proportion of amino acids is relatively balanced, including 8 kinds of essential amino acids for human body, chicken bones contain rich minerals, mainly calcium, phosphorus, iron and zinc, the content is several times of fresh meat and the proportion is also suitable for human body absorption. In addition, chicken bones also contain a large amount of phospholipid, phosphoprotein, various amino acids and other essential nutrients for human body, including phospholipid and phosphoprotein indispensable for brain, which can strengthen cortical cell metabolism and prevent aging bone collagen and chondroitin etc. As can be seen, chicken bones have high nutritional value, and the source is extensive and low in price, which is a high-quality biological raw material worth developing.

[0004] However, at present, compared with other poultry livestock bones, chicken bones have the problems of less utilization way and low product value, and the main processing method of chicken bones is to be dried and crushed as animal feed, or even discarded directly. Developing bone soup is a way to effectively utilize bone resources. Bone soup has thick taste and balanced umami, and can be widely used in catering industry. The conventional processing method needs to be cooked at high temperature for a long time. Because the bone contains a high fat, it is easy to oxidize and decompose into toxic and harmful substances such as low-grade fatty acids, aldehydes and ketones. In addition, the free radical intermediates produced by fat oxidation can cause protein oxidation and deterioration, and destroy the integrity of protein structure, not only reducing the nutritional value of bone soup, but also producing some toxic and harmful secondary oxidation products such as volatile base nitrogen. Volatile base nitrogen has a clear corresponding relationship with animal food spoilage and deterioration, and it is an important index of food hygiene inspection standard, especially for fresh meat and meat products. SUMMARY

[0005] The purpose of the present application is to provide a low volatile base nitrogen chicken bone soup rapid preparation method, which can quickly and effectively reduce the hardness of chicken bones and effectively reduce the content of volatile base nitrogen in chicken bone soup, so as to ensure the quality of bone soup.

[0006] The purpose of the present application is achieved by the following technical scheme:

[0007] A low volatile base nitrogen chicken bone soup rapid preparation method, characterized in that it comprises the following steps:

[0008] Step one, after the chicken skeleton is cleaned and roughly broken, it is frozen for 5-10 minutes by a tunnel type liquid nitrogen quick freezing equipment;

[0009] Step two, after the freezing is completed, the chicken skeleton is soaked in hydrogen-rich water for 0.5-1.0 hours, the hydrogen-rich water has a mass concentration of 0.8-1.6 ppm, and the temperature is controlled below 4℃;

[0010] Step three, after the soaking is completed, the chicken skeleton is put into a steam explosion machine, the valve of the steam explosion machine is closed and sealed, the steam explosion pressure is 1.6-3.8 Mpa, and the pressure maintaining time is 400-800 seconds;

[0011] Step four, after the steam explosion is completed, the bone soup and bone residue are separated, the bone residue is crushed and then added back to the bone soup, hydrogen-rich water is added to make the volume / mass ratio of the bone soup and the chicken skeleton 2-4:1, the bone soup is finely ground to 30-80 μm by using a colloid mill, and finally the chicken bone stock solution is obtained, the hydrogen-rich water has a mass concentration of 0.8-1.6 ppm, and the temperature is controlled below 1-4℃;

[0012] Step five, the chicken bone stock solution is cooled and canned to obtain the nutritional chicken bone soup with low volatile nitrogen.

[0013] As a more preferred technical scheme of the present application, the mass concentration of the hydrogen-rich water in steps two and four is 1.6 ppm

[0014] As a more preferred technical scheme of the present application, the temperature of the hydrogen-rich water in steps two and four is 1℃

[0015] As a more preferred technical scheme of the present application, the steam explosion pressure is 2.0 Mpa, and the pressure maintaining time is 600 seconds.

[0016] The beneficial effects are as follows:

[0017] The present application provides a fast preparation method of the chicken bone soup with low volatile nitrogen, which shortens the production cycle, saves energy and is high in efficiency, the prepared chicken bone soup is fine and has no residue feeling, the chicken bone soup has low volatile nitrogen content, is not easy to be oxidized and deteriorated, has good color and flavor retention effect, and realizes full utilization of the chicken bone. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 The figure is a comparison diagram of the particle size of the chicken bone soup obtained in examples 1-4 and comparative examples 1-5;

[0019] Figure 2 The figure is a comparison diagram of the volatile nitrogen content of the chicken bone soup obtained in examples 1-4 and comparative examples 1-5;

[0020] Figure 3 The figure is a comparison diagram of the product value of the thiobarbituric acid reaction of the chicken bone soup obtained in examples 1-4 and comparative examples 1-5;

[0021] Figure 4 Figure 1 is a graph showing the results of sensory evaluation of chicken soup obtained in Examples 1 to 4 and Comparative Examples 1 to 5;

[0022] Figure 5 Figure 2 is a graph showing the comparison of volatile basic nitrogen content of chicken soup obtained in Examples 1, 5 to 8;

[0023] Figure 6 Figure 3 is a graph showing the comparison of thiobarbituric acid reaction product value of chicken soup obtained in Examples 1, 5 to 8;

[0024] Figure 7 Figure 4 is a graph showing the results of sensory evaluation of chicken soup obtained in Examples 1, 5 to 8;

[0025] Figure 8 Figure 5 is a graph showing the comparison of volatile basic nitrogen content of chicken soup obtained in Examples 1, 9 to 13;

[0026] Figure 9 Figure 6 is a graph showing the comparison of thiobarbituric acid reaction product value of chicken soup obtained in Examples 1, 9 to 13;

[0027] Figure 10 Figure 7 is a graph showing the results of sensory evaluation of chicken soup obtained in Examples 1, 9 to 13. DETAILED DESCRIPTION

[0028] The present application will be further described in detail below with reference to the accompanying drawings and specific examples.

[0029] Example 1:

[0030] A rapid preparation method of low volatile basic nitrogen chicken soup, comprising the following steps:

[0031] (1) After the chicken bone frame is cleaned and roughly broken, it is frozen in liquid nitrogen for 6 min;

[0032] (2) After the freezing is completed, it is soaked in hydrogen-rich water (1.0 ppm, 2°C) for 0.5 h;

[0033] (3) After the soaking is completed, it is put into a steam explosion machine, the feed valve and discharge valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 1.0 Mpa, and the pressure maintaining time is set to 700 s.

[0034] (4) After the steam explosion is completed, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.0 ppm, 2°C) is added to make the bone soup: chicken bone frame ratio to be 3.5:1 (v / w), and the bone paste (30-80 μm) is finely ground by a colloid mill to obtain chicken stock.

[0035] (5) The chicken bone soup is sterilized, cooled and canned to obtain the low volatile nitrogen nutritional whole bone soup, and the volatile nitrogen content is 3.21 mg / 100 g.

[0036] Example 2

[0037] A low volatile nitrogen chicken bone soup rapid preparation method comprises the following steps:

[0038] (1) The chicken bone frame is cleaned, coarsely broken and then frozen in liquid nitrogen for 6 min;

[0039] (2) After freezing, the chicken bone frame is soaked in hydrogen-rich water (1.0 ppm, 2 ℃) for 0.5 h;

[0040] (3) After soaking, the chicken bone frame is put into a steam explosion machine, the feeding valve and the discharging valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 2.0 Mpa, and the pressure maintaining time is 600 s;

[0041] (4) After steam explosion, the bone soup and the bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.0 ppm, 2 ℃) is added to make the bone soup:chicken bone frame ratio 3.5:1 (v / w), and the bone paste (30-80 μm) is finely ground by a colloid mill to obtain chicken bone stock liquid;

[0042] (5) The chicken bone soup is sterilized, cooled and canned to obtain the low volatile nitrogen nutritional whole bone soup, and the volatile nitrogen content is 2.91 mg / 100 g.

[0043] Example 3

[0044] A low volatile nitrogen chicken bone soup rapid preparation method comprises the following steps:

[0045] (1) The chicken bone frame is cleaned, coarsely broken and then frozen in liquid nitrogen for 6 min;

[0046] (2) After freezing, the chicken bone frame is soaked in hydrogen-rich water (1.0 ppm, 2 ℃) for 0.5 h;

[0047] (3) After soaking, the chicken bone frame is put into a steam explosion machine, the feeding valve and the discharging valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 2.0 Mpa, and the pressure maintaining time is 600 s;

[0048] (4) After steam explosion, the bone soup and the bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.0 ppm, 2 ℃) is added to make the bone soup:chicken bone frame ratio 3.5:1 (v / w), and the bone paste (30-80 μm) is finely ground by a colloid mill to obtain chicken bone stock liquid;

[0049] (5) The chicken bone soup is sterilized, cooled and canned to obtain the low volatile base nitrogen nutritional whole bone soup, and the volatile base nitrogen content is 3.06 mg / 100 g.

[0050] Example 4:

[0051] A rapid preparation method of low volatile base nitrogen chicken bone soup comprises the following steps:

[0052] (1) After the chicken bone frame is cleaned, the chicken bone frame is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0053] (2) After the freezing is completed, the chicken bone frame is soaked in hydrogen-rich water (1.0 ppm, 2 ℃) for 0.5 h;

[0054] (3) After the soaking is completed, the chicken bone frame is placed in a steam explosion machine, the feeding valve and the discharging valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 4.0 Mpa, and the pressure maintaining time is 460 s.

[0055] (4) After the steam explosion is completed, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.0 ppm, 2 ℃) is added to make the bone soup: chicken bone frame be 3.5:1 (v / w), and the bone soup is finely ground by a colloid mill (30-80 μm) to obtain chicken bone stock.

[0056] (5) The chicken bone soup is sterilized, cooled and canned to obtain the low volatile base nitrogen nutritional whole bone soup, and the volatile base nitrogen content is 3.36 mg / 100 g.

[0057] Comparative Example 1:

[0058] A rapid preparation method of chicken bone soup comprises the following steps:

[0059] (1) After the chicken bone frame is cleaned, the chicken bone frame is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0060] (2) After the freezing is completed, the chicken bone frame is soaked in water (2 ℃) for 0.5 h;

[0061] (3) After the soaking is completed, the chicken bone frame is placed in a steam explosion machine, the feeding valve and the discharging valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 1.0 Mpa, and the pressure maintaining time is 700 s.

[0062] (4) After the steam explosion is completed, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, water (2 ℃) is added to make the bone soup: chicken bone frame be 3.5:1 (v / w), and the bone soup is finely ground by a colloid mill (30-80 μm) to obtain chicken bone stock.

[0063] (5) The chicken bone soup is sterilized, cooled and canned to obtain the low volatile base nitrogen nutritional whole bone soup, and the volatile base nitrogen content is 5.57 mg / 100 g.

[0064] Comparative Example 2

[0065] A rapid preparation method of chicken bone soup includes the following steps:

[0066] (1) After the chicken bone frame is cleaned, the chicken bone frame is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0067] (2) After the freezing is completed, the chicken bone frame is soaked in water (2 ℃) for 0.5 h;

[0068] (3) After the soaking is completed, the chicken bone frame is put into a steam explosion machine, the feeding valve and the discharging valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 2.0 MPa, and the pressure maintaining time is 600 s.

[0069] (4) After the steam explosion is completed, the bone soup and the bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, water (2 ℃) is added to make the ratio of the bone soup to the chicken bone frame 3.5:1 (v / w), and the bone paste (30-80 μm) is finely ground by a colloid mill to obtain chicken bone stock.

[0070] (5) The chicken bone soup is sterilized, cooled and canned to obtain the low volatile base nitrogen nutritional whole bone soup, and the volatile base nitrogen content is 4.36 mg / 100 g.

[0071] Comparative Example 3

[0072] A rapid preparation method of chicken bone soup includes the following steps:

[0073] (1) After the chicken bone frame is cleaned, the chicken bone frame is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0074] (2) After the freezing is completed, the chicken bone frame is soaked in water (2 ℃) for 0.5 h;

[0075] (3) After the soaking is completed, the chicken bone frame is put into a steam explosion machine, the feeding valve and the discharging valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 3.0 MPa, and the pressure maintaining time is 500 s.

[0076] (4) After the steam explosion is completed, the bone soup and the bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, water (2 ℃) is added to make the ratio of the bone soup to the chicken bone frame 3.5:1 (v / w), and the bone paste (30-80 μm) is finely ground by a colloid mill to obtain chicken bone stock.

[0077] (5) The chicken bone soup is sterilized, cooled and canned to obtain the low volatile base nitrogen nutritional whole bone soup, and the volatile base nitrogen content is 4.87 mg / 100 g.

[0078] Comparative Example 4

[0079] A quick preparation method of chicken bone soup includes the following steps:

[0080] (1) After the chicken bone frame is cleaned, it is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0081] (2) After the freezing is completed, the chicken bone frame is soaked in water (2℃) for 0.5h;

[0082] (3) After the soaking is completed, the chicken bone frame is put into a steam explosion machine, the feed valve and the discharge valve of the steam explosion machine are closed and sealed, the steam explosion pressure is set to 4.0Mpa, and the pressure maintaining time is 460s.

[0083] (4) After the steam explosion is completed, the bone soup and the bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, water (2℃) is added to make the ratio of the bone soup to the chicken bone frame 3.5:1 (v / w), the bone soup is finely ground by a colloid mill (30-80μm), and a chicken bone stock solution is obtained.

[0084] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile base nitrogen nutritional whole bone soup, and the volatile base nitrogen content of the low volatile base nitrogen nutritional whole bone soup is 5.34mg / 100g.

[0085] Comparative Example 5

[0086] A traditional boiling chicken soup method:

[0087] First, an appropriate amount of water is added to a pot, the chopped chicken bone frame is put into the pot, the water should cover the chicken bone frame, and the chicken bone frame is immediately fished out after being boiled to a boil; the cleaned chicken bone frame is put into a pressure cooker, water is added to cover the chicken bone frame by about one inch, the pot cover and valve are covered, and the pressure cooker is placed on a stove to boil; after the pressure cooker sprays steam, the medium heat is changed to 5 minutes, and then the small heat is changed to 10 minutes, the fire is turned off, and the pressure of the pressure cooker is reduced; the bone soup and the bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, water (2℃) is added to make the ratio of the bone soup to the chicken bone frame 3.5:1 (v / w), the bone soup is finely ground by a colloid mill (30-80μm), and a chicken bone stock solution is obtained. The chicken bone soup is sterilized, cooled, and canned to obtain a chicken bone soup, and the volatile base nitrogen content of the chicken bone soup is 6.78mg / 100g.

[0088] The chicken bone soup obtained by the methods in Examples 1-4 and Comparative Examples 1-5 and the traditional boiling method is detected, and the results show that the chicken bone soup treated by the steam explosion pressure of 1.0, 2.0, 3.0, 4.0Mpa and the multi-step addition of hydrogen-rich water is delicate and has no residue feeling, the volatile base nitrogen content of the chicken bone soup is low; the chicken bone soup is not easy to oxidize and deteriorate, and the color and flavor retention effect is good. The determination results are as follows: the particle size is as shown in Table 1, and the volatile base nitrogen content is as shown in Table 2. Figure 1 Figure 2 ​As shown, the thiobarbituric acid reaction product (TBARs) such as Figure 3 As shown, the chicken bone soup sensory score is as follows Figure 4 As shown. In the figure, CK represents the traditional cooking method, 1, 3, 5, 7 respectively represent the chicken bone soup (comparative examples 1 to 4) under the steam explosion pressure of 1.0, 2.0, 3.0, 4.0 Mpa, 2, 4, 6, 8 respectively represent the chicken bone soup (examples 1 to 4) treated by hydrogen-rich water combined with steam explosion pressure of 1.0, 2.0, 3.0, 4.0 Mpa.

[0089] Example 5:

[0090] A rapid preparation method of low volatile basic nitrogen chicken bone soup, comprising the following steps:

[0091] (1) After the chicken bone frame is cleaned, it is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0092] (2) After freezing is completed, it is soaked in hydrogen-rich water (0.8 ppm, 2°C) for 0.5 h;

[0093] (3) After soaking is completed, it is put into a steam explosion machine, the feed valve and discharge valve of the steam explosion machine are closed and sealed, and the steam explosion pressure is set to 2.0 Mpa, and the pressure maintaining time is 600 s.

[0094] (4) After the gas explosion is completed, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (0.8 ppm, 2°C) is added to make the bone soup: chicken bone frame ratio 3.5:1 (v / w), and the bone paste is finely ground (30-80 μm) by a colloid mill to obtain chicken bone stock.

[0095] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile basic nitrogen nutritional whole bone soup.

[0096] Example 6:

[0097] A rapid preparation method of low volatile basic nitrogen chicken bone soup, comprising the following steps:

[0098] (1) After the chicken bone frame is cleaned, it is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0099] (2) After freezing is completed, it is soaked in hydrogen-rich water (1.2 ppm, 2°C) for 0.5 h;

[0100] (3) After soaking is completed, it is put into a steam explosion machine, the feed valve and discharge valve of the steam explosion machine are closed and sealed, and the steam explosion pressure is set to 2.0 Mpa, and the pressure maintaining time is 600 s.

[0101] (4) After the end of the gas explosion, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.2 ppm, 2°C) is added to make the bone soup: chicken bone frame 3.5:1 (v / w), and the bone paste is finely ground (30-80 μm) by a colloid mill to obtain chicken bone stock solution.

[0102] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile nitrogen nutritional whole bone soup.

[0103] Example 7:

[0104] A rapid preparation method of low volatile nitrogen chicken bone soup includes the following steps:

[0105] (1) After the chicken bone frame is cleaned, it is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0106] (2) After freezing is completed, soak in hydrogen-rich water (1.4 ppm, 2°C) for 0.5 h;

[0107] (3) After soaking is completed, put it into a steam explosion machine, close and seal the feed valve and discharge valve of the steam explosion machine, set the steam explosion pressure to 2.0 Mpa, and the pressure maintaining time to 600 s.

[0108] (4) After the end of the gas explosion, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.4 ppm, 2°C) is added to make the bone soup: chicken bone frame 3.5:1 (v / w), and the bone paste is finely ground (30-80 μm) by a colloid mill to obtain chicken bone stock solution.

[0109] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile nitrogen nutritional whole bone.

[0110] Example 8:

[0111] A rapid preparation method of low volatile nitrogen chicken bone soup includes the following steps:

[0112] (1) After the chicken bone frame is cleaned, it is crushed by a stainless steel bone crusher and then frozen by liquid nitrogen;

[0113] (2) After freezing is completed, soak in hydrogen-rich water (1.6 ppm, 2°C) for 0.5 h;

[0114] (3) After soaking is completed, put it into a steam explosion machine, close and seal the feed valve and discharge valve of the steam explosion machine, set the steam explosion pressure to 2.0 Mpa, and the pressure maintaining time to 600 s.

[0115] (4) After the end of the gas explosion, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, and hydrogen-rich water (1.6 ppm, 2°C) is supplemented to make the bone soup:chicken bone frame ratio 3.5:1 (v / w), and the bone paste (30-80 μm) is finely ground by a colloid mill to obtain chicken bone stock solution.

[0116] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile nitrogen nutritional whole bone soup.

[0117] The comparison results of comparative example 2 and examples 2 and 5-8 are shown in Figures 5 to 7 , the treatment is 2.0 Mpa for 600 s combined with different concentrations (0-1.6 ppm) of hydrogen-rich water (2°C) treatment, the volatile nitrogen content is shown in Figure 5 , the thiobarbituric acid reaction product (TBARs) is shown in Figure 6 , and the sensory score is shown in Figure 7 .

[0118] Example 9:

[0119] A low volatile nitrogen chicken bone soup rapid preparation method comprises the following steps:

[0120] (1) The chicken bone frame is cleaned and coarsely broken, and then frozen in liquid nitrogen for 6 min;

[0121] (2) After freezing is completed, soak in hydrogen-rich water (1.0 ppm, 1°C) for 0.5 h;

[0122] (3) After soaking is completed, put into a steam explosion machine, close and seal the feed valve and discharge valve of the steam explosion machine, set the steam explosion pressure to 2.0 Mpa, and the pressure maintaining time to 600 s.

[0123] (4) After the end of the gas explosion, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, and hydrogen-rich water (1.0 ppm, 1°C) is supplemented to make the bone soup:chicken bone frame ratio 3.5:1 (v / w), and the bone paste (30-80 μm) is finely ground by a colloid mill to obtain chicken bone stock solution.

[0124] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile nitrogen nutritional whole bone soup.

[0125] Example 10:

[0126] A low volatile nitrogen chicken bone soup rapid preparation method comprises the following steps:

[0127] (1) The chicken bone frame is cleaned and coarsely broken, and then frozen in liquid nitrogen for 6 min;

[0128] (2) After freezing is completed, soak in hydrogen-rich water (1.0 ppm, 3°C) for 0.5 h;

[0129] (3) After soaking, put it into the steam explosion machine, close and seal the feed valve and discharge valve of the steam explosion machine, set the steam explosion pressure to 2.0Mpa, and the pressure maintaining time to 600s.

[0130] (4) After the gas explosion, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.0ppm, 3℃) is added to make the bone soup: chicken bone frame 3.5:1 (v / w), and the bone paste (30-80μm) is finely ground by a colloid mill to obtain chicken bone stock.

[0131] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile nitrogen nutritional whole bone soup.

[0132] Example 11:

[0133] A rapid preparation method of low volatile nitrogen chicken bone soup, comprising the following steps:

[0134] (1) The chicken bone frame is cleaned and coarsely broken, then frozen in liquid nitrogen for 6min;

[0135] (2) After freezing, soak in hydrogen-rich water (1.0ppm, 4℃) for 0.5h;

[0136] (3) After soaking, put it into the steam explosion machine, close and seal the feed valve and discharge valve of the steam explosion machine, set the steam explosion pressure to 2.0Mpa, and the pressure maintaining time to 600s.

[0137] (4) After the gas explosion, the bone soup and bone residue are separated, the bone residue is crushed by a stainless steel bone crusher and then added back to the bone soup, hydrogen-rich water (1.0ppm, 4℃) is added to make the bone soup: chicken bone frame 3.5:1 (v / w), and the bone paste (30-80μm) is finely ground by a colloid mill to obtain chicken bone stock.

[0138] (5) The chicken bone soup is sterilized, cooled, and canned to obtain a low volatile nitrogen nutritional whole bone soup.

[0139] Example 12:

[0140] A rapid preparation method of low volatile nitrogen chicken bone soup, comprising the following steps:

[0141] (1) The chicken bone frame is cleaned and coarsely broken, then frozen in liquid nitrogen for 6min;

[0142] (2) After freezing, soak in hydrogen-rich water (1.0ppm, 5℃) for 0.5h;

[0143] (3) After soaking, put into the steam explosion machine, close and seal the feed valve and discharge valve of the steam explosion machine, set the steam explosion pressure to 2.0 Mpa, and the pressure maintaining time to 600 s.

[0144] (4) After the gas explosion, separate the bone soup and bone residue, add the bone residue back to the bone soup after crushing by a stainless steel bone crusher, supplement the hydrogen-rich water (1.0 ppm, 5℃) to make the bone soup: chicken bone frame 3.5:1 (v / w), and finely grind the bone paste (30-80 μm) by a colloid mill to obtain the chicken bone stock solution.

[0145] (5) Sterilize, cool and can the chicken bone soup to obtain the low volatile base nitrogen nutritional whole bone soup.

[0146] Example 13

[0147] A rapid preparation method of low volatile base nitrogen chicken bone soup, comprising the following steps:

[0148] (1) After the chicken bone frame is cleaned and coarsely broken, freeze in liquid nitrogen for 6 min;

[0149] (2) After freezing, soak in hydrogen-rich water (1.0 ppm, 6℃) for 0.5 h;

[0150] (3) After soaking, put into the steam explosion machine, close and seal the feed valve and discharge valve of the steam explosion machine, set the steam explosion pressure to 2.0 Mpa, and the pressure maintaining time to 600 s.

[0151] (4) After the gas explosion, separate the bone soup and bone residue, add the bone residue back to the bone soup after crushing by a stainless steel bone crusher, supplement the hydrogen-rich water (1.0 ppm, 6℃) to make the bone soup: chicken bone frame 3.5:1 (v / w), and finely grind the bone paste (30-80 μm) by a colloid mill to obtain the chicken bone stock solution.

[0152] (5) Sterilize, cool and can the chicken bone soup to obtain the low volatile base nitrogen nutritional whole bone soup.

[0153] The comparison results of Examples 2 and 9 to 13 are shown in Table 1, the treatment is 2.0 MPa for 600 s combined with 1.0 ppm hydrogen-rich water at different temperatures (1-6℃), the volatile base nitrogen content is shown in Table 2, the thiobarbituric acid reaction product (TBARs) is shown in Table 3, and the sensory score is shown in Table 4. Figures 8 to 10 Figure 8 Figure 9 Figure 10 ​​​​

Claims

1. A rapid method for preparing low-volatile basic nitrogen chicken bone broth, characterized in that, Includes the following steps: Step 1: After cleaning and roughly crushing the chicken carcass, freeze it in a tunnel-type liquid nitrogen quick-freezing equipment for 5-10 minutes; Step 2: After freezing, immerse the product in hydrogen-rich water for 0.5 to 1.0 hours. The hydrogen-rich water should have a concentration of 1.2 to 1.6 ppm and be kept at a temperature below 4°C. Step 3: After soaking, place the product into the steam explosion machine, close and seal the steam explosion machine valve; the steam explosion pressure is 1.6~3.8 MPa, and the pressure holding time is 400~800 s; Step 4: After the steam explosion is completed, separate the bone broth and bone residue. Then, crush the bone residue and add it back to the bone broth. Add hydrogen-rich water to make the volume / mass ratio of bone broth to chicken carcass 2~4:

1. Then, use a colloid mill to grind the bone paste to 30~80 μm. Finally, obtain the original chicken bone broth liquid with a hydrogen-rich water mass concentration of 1.2~1.6 ppm and a temperature controlled below 1~4℃. Step 5: Cool and bottle the chicken bone broth to obtain a nutritious chicken bone broth with low volatile basic nitrogen.

2. The rapid preparation method of low-volatile basic nitrogen chicken bone broth as described in claim 1, characterized in that, The hydrogen-rich water concentration in steps two and four is 1.6 ppm.

3. The rapid preparation method of low-volatile basic nitrogen chicken bone broth as described in claim 1, characterized in that, The temperature of the hydrogen-rich water in steps two and four is 1℃.

4. The rapid preparation method of low-volatile basic nitrogen chicken bone broth as described in claim 1, characterized in that, The steam explosion pressure in step three is 2.0 MPa, and the pressure holding time is 600 s.

Images