Beef bone white soup and preparation method thereof

Abstract

According to the preparation method of the cattle bone clear soup, the homogenization step is adjusted to be the sterilization step, the layering phenomenon of a product is effectively inhibited, the storage stability of the product is remarkably improved, cattle bone oil is subjected to circulating homogenization treatment, and then the cattle bone oil and the cattle bone clear soup are mixed and emulsified, so that the beef bone clear soup is obtained. According to the preparation method, the taste of the beef bone clear soup is improved, the soup body is fuller and mellower, the continuity of flavor is enhanced, and salt is added in the later stage of emulsification, so that the tendency that oil is separated out in the subsequent boiling process of the product is effectively reduced, the demulsification phenomenon of the product is remarkably improved, and the heat tolerance of the product is greatly improved; and finally, the beef bone clear soup produced by the method is different from the dependence of a conventional process on an emulsion stabilizer, no exogenous emulsifier or stabilizer is added in the whole process, and the obtained product is pure and natural in flavor and better meets the requirements of modern consumers on cleaning labels and natural healthy foods.

Description

Technical Field

[0001] This invention relates to the field of condiment technology, and in particular to a beef bone broth and its preparation method. Background Technology

[0002] Beef bone broth is a rich, creamy-white stock made by emulsifying beef bone broth and beef bone oil. Renowned for its unique flavor and texture, it is an indispensable base for many soups and dishes that require a strong beef flavor. The emulsification process is the core technology of beef bone broth, directly determining the stability, texture uniformity, and fullness of the broth, making it a key factor in its quality. The essence of emulsification is to encapsulate fat droplets with water as a continuous phase, achieving a long-term stable oil-in-water colloidal dispersion system through a protein-phospholipid complex interfacial membrane and a gelatin network.

[0003] In current industrial production, beef bone broth is generally produced using conventional emulsification processes. A typical process involves mixing beef bone broth, beef bone oil, and salt, followed by emulsification or homogenization, and then high-temperature sterilization. This traditional process has significant drawbacks—the emulsion system is unstable, leading to the following issues in the final product: 1. Fat separation (fat floating / emulsion breaking); 2. Insufficient heat resistance (white flocculent material precipitates after boiling); 3. Deterioration of texture. Summary of the Invention

[0004] The purpose of this invention is to address the technical problems existing in the background art by proposing a method for preparing beef bone broth.

[0005] To achieve the above-mentioned technical objectives, the technical solution adopted by the present invention in the first aspect is as follows: A method for preparing beef bone broth, comprising: S1: Clean the beef bones thoroughly and break them into multiple pieces; S2: Mix the various beef bone particles with water in a certain proportion to obtain a beef bone water mixture, and then boil the beef bone water mixture. S3: Use a centrifuge to separate the beef bone water mixture into bone broth, bone oil and bone residue, while retaining the bone broth and bone oil; S4: Vacuum concentrate the bone broth to obtain bone mineral concentrate, and place the bone oil in the first emulsification tank and homogenize the bone oil under high pressure using a homogenizer to obtain homogenized bone oil. S5: Place the osteocalcin concentrate into the second emulsification tank for heating and stirring, and slowly add a measured amount of homogenized bone oil into the second emulsification tank for the first emulsification. S6: After the first emulsification, add water and salt to the second emulsification tank and perform a second emulsification to obtain beef bone broth.

[0006] Preferably, the particle size of the bovine bone pellets is 5 cm.

[0007] Preferably, step S2 includes: The beef bone granules were mixed with water in a 1:2 ratio to obtain a beef bone water mixture, which was then steamed at 130℃ for 3 hours.

[0008] Preferably, step S4 includes: The bone broth was concentrated under vacuum at 80°C until the solid content was 40%, resulting in a bone mineral concentrate.

[0009] Preferably, step S4 further includes: After heating the bone oil to 60°C, it was placed in the first emulsification tank and homogenized under high pressure for 20 minutes using a homogenizer to obtain homogenized bone oil.

[0010] Preferably, step S5 includes: The bone mineral concentrate was placed in a second emulsification tank and heated to 50°C while being stirred. A measured amount of homogenized bone oil was slowly added to the second emulsification tank for the first emulsification process, which lasted for 30 minutes.

[0011] Preferably, the second emulsification time is 10 minutes.

[0012] Preferably, the temperature during the first and second emulsification processes does not exceed 70°C.

[0013] Preferably, after step S7, the method further includes: Sterilize the beef bone broth at 85℃ for 30 minutes; The sterilized beef bone broth was then homogenized under a pressure of 30 MPa. The homogenized beef bone broth is poured into cans and allowed to cool before bottling.

[0014] The technical solution adopted in the second aspect of this invention is as follows: A beef bone broth, prepared by any of the methods described above.

[0015] Compared with the prior art, the invention has the following beneficial technical effects: This invention effectively suppresses product stratification by adjusting the homogenization step to after the sterilization step, significantly improving the product's storage stability. Furthermore, the cyclic homogenization of beef bone oil followed by emulsification with beef bone broth enhances the flavor of the broth, making it fuller, richer, and more flavorful. Adding salt after emulsification effectively reduces the tendency for oil to separate during subsequent boiling, significantly improving demulsification and thus greatly increasing the product's heat tolerance. Finally, the beef bone broth produced by this method, unlike conventional processes that rely on emulsifying stabilizers, does not contain any exogenous emulsifiers or stabilizers throughout the process. The resulting product has a pure and natural flavor, better meeting modern consumers' demands for clean labels and natural, healthy foods. Attached Figure Description

[0016] Figure 1 The figure shows the stability test results in an embodiment of the present invention; Figure 2 This is a comparison chart of the boiling resistance test results in the embodiments of the present invention. Detailed Implementation

[0017] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other.

[0018] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicating orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or assembly referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. Furthermore, the terms "first," "second," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, features defined with "first," "second," etc., may explicitly or implicitly include one or more features. In the description of this invention, unless otherwise stated, "a plurality of" means two or more.

[0019] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a link, or a specific connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the connection within two groups. Those skilled in the art will understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0020] The specific embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

[0021] Example 1: A method for emulsifying beef bone broth, comprising: S1: Clean the beef bones and break them into multiple beef bone pieces, with each piece having a diameter of 5cm. S2: Mix the various beef bone particles with water in a 1:2 ratio to obtain a beef bone water mixture, and cook it at 130℃ for 3 hours. S3: Use a centrifuge to separate the beef bone water mixture into bone broth, bone oil and bone residue, while retaining the bone broth and bone oil; S4: The bone broth is vacuum concentrated at 80°C until the solid content is 40% to obtain bone mineral concentrate. The bone oil is heated to 60°C and placed in the first emulsification tank. The bone oil is then homogenized under high pressure for 20 minutes using a homogenizer to obtain homogenized bone oil. S5: Place the bone extract concentrate into the second emulsification tank, heat it to 50°C and stir it. Slowly add a measured amount of homogenized bone oil into the second emulsification tank and perform the first emulsification for 30 minutes to ensure that the beef bone oil and bone extract concentrate are fully mixed in the emulsification tank. S6: After the first emulsification, add water and salt to the second emulsification tank and perform a second emulsification for 10 minutes to obtain beef bone broth. The temperature during the first and second emulsification processes shall not exceed 70°C.

[0022] The beef bone broth prepared above is sterilized, homogenized, and filled using this filling method.

[0023] Example 2: The preparation and bottling methods of beef bone broth in this embodiment are basically the same as those in Example 1, except that the preparation method of beef bone broth is different, specifically: S6: After the first emulsification, perform a second emulsification for 10 minutes. The temperature during the first and second emulsifications should not exceed 70°C. After the two emulsifications are completed, add water and salt to the second emulsification tank, heat to 70°C and stir for 5 minutes to obtain beef bone broth.

[0024] Everything else remains the same, to make beef bone broth.

[0025] Compare with Example 1: To control for variables, the preliminary preparation methods in this Comparative Example 1 and Example 1 for preparing beef bone broth are basically the same. Specifically, the similarities lie in the concentration of bone mineral concentrate in S1-S3 and S4. However, the differences are as follows: Heat the beef bone oil to 50°C and pour it into the metering tank as needed; Add a measured amount of osteotin concentrate and salt to the emulsification tank, turn on the top stirrer, and heat to 40°C. Turn on the bottom shear (emulsification) head (set to 50HZ), turn on the feeder, and slowly add the measured beef bone oil; After adding the beef bone oil, continue emulsifying for 30 minutes. After 30 minutes, add water and salt as needed, and continue emulsifying for 10 minutes. Homogenize under a pressure of 30 MPa, and continue emulsifying for 30 minutes after homogenization. The emulsification temperature is set at 50°C, and the material temperature must not exceed 55°C during the entire emulsification process. After emulsification, the material is sterilized at 85°C for 30 minutes, then directly pumped into the filling tank, cooled, and filled.

[0026] Compare with Example 2: The preparation and bottling methods of beef bone broth in Comparative Example 2 are basically the same as those in Comparative Example 1, except that there are some differences: 1. Add the measured amount of osteocalcin concentrate and salt to the emulsification tank, turn on the top stirrer, and heat to 45℃; 2. After adding the beef bone oil, continue emulsifying for 40 minutes. After 40 minutes, add water and salt as needed, and continue emulsifying for 20 minutes. Homogenize under a pressure of 30 MPa, and continue emulsifying for 30 minutes after homogenization. The material temperature must not exceed 68 degrees Celsius during the entire emulsification process.

[0027] According to the stability test, the finished beef bone broth obtained from Examples 1, 2, Control Example 1, and Control Example 2 were centrifuged at 5000 rpm for 45 min, and the layering of each component was observed. The more pronounced the layering, the worse the stability, as shown in the attached figure. Figure 1 As shown, it can be clearly seen that Comparative Example 1 and Comparative Example 2 showed obvious stratification, while Example 1 and Example 2 did not show stratification. Therefore, based on the above results, it can be concluded that the stability of the beef bone broth prepared in Example 1 and Example 2 is significantly better than that in Comparative Example 1 and Comparative Example 2.

[0028] Based on the boiling resistance test, the finished products from the four experiments mentioned above were diluted with water at a ratio of 1:50, heated in an electric pot, and the time when oil began to separate was observed and recorded for each group. After boiling for 30 minutes, the amount and state of the separated oil in each group were observed and compared, as shown in the attached figure. Figure 2 The comparison chart of the boiling resistance test results is shown below, along with the summary table of the boiling resistance test results.

[0029] Summary table of boiling resistance test results: The results above show that the white broth of Example 1 started to extract oil the latest after boiling, with the least amount of oil extracted and the least obvious demulsification, indicating that Example 1 has the strongest resistance to boiling.

[0030] Based on the aroma and taste evaluation experiment, the finished products from the above four experiments were mixed with water at a ratio of 1:50, and multiple experimenters were selected to evaluate the aroma, taste, and mouthfeel (since aroma, taste, and mouthfeel are somewhat subjective and require human experience, 6 experimenters were selected in this experiment, and each experimenter tried and experienced the four finished products), as shown in the aroma and taste evaluation table below.

[0031] Odor and taste evaluation form: The results above show that the white soup of Examples 1 and 2 has a significantly better taste than that of Control Examples 1 and 2.

[0032] In summary, the white soup emulsification process provided by this invention has significant advantages in terms of stability, taste, and heat tolerance.

[0033] The above descriptions provide one or more embodiments in conjunction with specific details, but do not imply that the specific implementation of the present invention is limited to these descriptions. Any methods or structures that are similar to or identical to those of the present invention, or any technical deductions or substitutions made based on the concept of the present invention, should be considered within the scope of protection of the present invention.

Claims

1. A method for preparing beef bone broth, characterized in that, include: S1: Clean the beef bones thoroughly and break them into multiple pieces; S2: Mix the aforementioned bovine bone particles with water in a certain proportion to obtain a bovine bone water mixture, and then boil the bovine bone water mixture. S3: Use a centrifuge to separate the bovine bone water mixture into bone broth, bone oil, and bone residue, while retaining the bone broth and bone oil; S4: The bone broth is vacuum concentrated to obtain bone mineral concentrate, and the bone oil is placed in a first emulsification tank and homogenized under high pressure using a homogenizer to obtain homogenized bone oil. S5: The osteocalcin concentrate is placed in a second emulsification tank for heating and stirring. A measured amount of homogenized bone oil is slowly added to the second emulsification tank for the first emulsification. S6: After the first emulsification, water and salt are added to the second emulsification tank for a second emulsification to obtain beef bone broth.

2. The method for preparing beef bone broth according to claim 1, characterized in that, The bovine bone particles have a particle size of 5 cm.

3. The method for preparing beef bone broth according to claim 2, characterized in that, S2 includes: The bovine bone granules were mixed with water in a 1:2 ratio to obtain a bovine bone water mixture, which was then steamed at 130°C for 3 hours.

4. The method for preparing beef bone broth according to claim 3, characterized in that, S4 includes: The bone broth was concentrated under vacuum at 80°C until the solid content was 40%, resulting in a bone mineral concentrate.

5. The method for preparing beef bone broth according to claim 4, characterized in that, S4 further includes: The bone oil was heated to 60°C and placed in the first emulsification tank. The bone oil was then homogenized under high pressure for 20 minutes using a homogenizer to obtain homogenized bone oil.

6. The method for preparing beef bone broth according to claim 5, characterized in that, S5 includes: The osteocalcin concentrate is placed in a second emulsification tank and heated to 50°C while being stirred. A measured amount of homogenized bone oil is slowly added to the second emulsification tank for the first emulsification process, which lasts for 30 minutes.

7. The method for preparing beef bone broth according to claim 6, characterized in that, The second emulsification process takes 10 minutes.

8. The method for preparing beef bone broth according to claim 7, characterized in that, The temperature during the first emulsification and the second emulsification does not exceed 70°C.

9. The method for preparing beef bone broth according to claim 1, characterized in that, Following S7, it also includes: The beef bone broth was sterilized at 85°C for 30 minutes. The sterilized beef bone broth was then homogenized under a pressure of 30 MPa. The homogenized beef bone broth is poured into cans and bottled after cooling.

10. A beef bone broth, characterized in that, It is prepared by the method for preparing beef bone broth as described in any one of claims 1-9.

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