A high bone broth and a preparation method thereof

Abstract

The application discloses a high-quality bone soup and a preparation method thereof. The high-quality bone soup is prepared by the following method: edible bone raw materials after pretreatment are added into a high-pressure extraction tank at a material-water mass ratio of 1:2-1:4; the high-pressure extraction tank is sealed, and the pressure is increased to 0.15-0.25 MPa; after heat preservation and pressure preservation for 2-3 hours, the pressure is released, and the temperature is decreased to 88-92 DEG C to obtain bone extraction liquid; the bone extraction liquid is filtered to obtain bone filtrate; the bone filtrate is placed in a vacuum concentration tank, and concentrated under the conditions of a vacuum degree of-0.08 to-0.095 MPa and a temperature of 55-75 DEG C, so that the bone concentrated liquid with a solid content of 50%-65% is obtained; edible salt is added into the bone concentrated liquid for blending; after sterilization, the temperature is decreased to room temperature to obtain the high-quality bone soup. The high-quality bone soup retains the natural flavor and nutritional components of traditional bone soup, does not need to add food additives, has good process stability, and is a bone soup concentrated product with natural flavor and industrial production.

Description

Technical Field

[0001] This application relates to the field of food deep processing technology, and in particular to a bone broth paste and its preparation method. Background Technology

[0002] In existing technologies, concentrated bone broth products mainly face a contradiction between preserving natural flavor and achieving industrialized production efficiency. While traditional simmering processes can effectively retain the natural flavor and nutrients of bone broth, their long production cycles, high energy consumption, and limited process control precision result in poor batch-to-batch flavor and quality stability, making standardized production difficult. Modern industrialized accelerated processes can improve production efficiency, but the resulting products tend to have a bland flavor, often requiring food additives to compensate for flavor loss, thus failing to meet consumer demand for natural, additive-free products. Summary of the Invention

[0003] To address the aforementioned technical problems, this application provides a bone broth concentrate and its preparation method. This preparation method features a controllable process and stable parameters, making it suitable for large-scale and standardized production in modern food industries. The resulting bone broth concentrate retains the natural flavor and nutrients of traditional bone broth without the need for food additives and exhibits excellent process stability. It is a high-quality concentrated bone broth product that balances natural flavor with industrial production capabilities.

[0004] This application provides a bone broth paste, prepared by a method comprising the following steps: pretreated edible bone raw materials are added to a high-pressure extraction tank at a material-to-water mass ratio of 1:2 to 1:4; after sealing the high-pressure extraction tank, the pressure is increased to 0.15 to 0.25 MPa, and the extraction is carried out under heat and pressure for 2 to 3 hours, then the pressure is released and the temperature is lowered to 88 to 92°C to obtain bone extract; the bone extract is filtered to obtain bone filtrate; the bone filtrate is placed in a vacuum concentration tank and concentrated under vacuum conditions of -0.08 to -0.095 MPa and temperature of 55 to 75°C until the solid content of the resulting concentrate is 50% to 65% to obtain bone concentrate; edible salt is added to the bone concentrate at a predetermined weight ratio for preparation, sterilization is performed, and the concentrate is cooled to room temperature to obtain bone broth paste.

[0005] Optionally, the edible bone material may be animal bone material including pig bones.

[0006] Optionally, the edible bone material consists of the following components in parts by weight: 70 parts pork bone, 20 parts pork spine, and 10 parts chicken carcass.

[0007] Optionally, the pretreatment includes the following steps: crushing the animal and poultry bone raw materials to obtain block animal and poultry bone raw materials; soaking and washing the block animal and poultry bone raw materials with clean water to remove blood and surface impurities, to obtain washed animal and poultry bone raw materials; immersing the washed animal and poultry bone raw materials in cold water, heating to boiling, skimming off the foam, and rinsing to obtain pretreated edible bone raw materials.

[0008] Optionally, the particle size of the block-shaped livestock and poultry bone raw material is 3 to 6 cm.

[0009] Optionally, the bone extract is filtered to obtain bone filtrate, including: coarsely filtering the bone extract through an 80-mesh screen to obtain coarsely filtered bone extract; allowing the coarsely filtered bone extract to stand at 88-92°C for 10-20 minutes to remove the upper layer of floating oil until the fat mass percentage is 15%-30% to obtain deoiled bone extract; and then subjecting the deoiled bone extract to fine filtration through a 120-mesh screen and a 200-mesh screen to obtain bone filtrate.

[0010] Optionally, in the step of adding a preset weight ratio of edible salt to the concentrated bone broth, the preset weight ratio is 1.5% to 2.6% of the weight of the concentrated bone broth before adding the edible salt, including the endpoint.

[0011] Optionally, bone broth paste can be stored under refrigeration.

[0012] This application provides a method for preparing bone broth paste, comprising the following steps: adding pretreated edible bone raw materials to a high-pressure extraction tank at a material-to-water mass ratio of 1:2 to 1:4; sealing the high-pressure extraction tank, pressurizing to 0.15 to 0.25 MPa, maintaining the temperature and pressure for 2 to 3 hours, then depressurizing and cooling to 88 to 92°C to obtain bone extract; filtering the bone extract to obtain bone filtrate; placing the bone filtrate in a vacuum concentration tank and concentrating it under vacuum conditions of -0.08 to -0.095 MPa and a temperature of 55 to 75°C until the solid content of the resulting concentrate is 50% to 65% to obtain bone concentrate; adding edible salt at a predetermined weight ratio to the bone concentrate for preparation, sterilizing, and then cooling to room temperature to obtain bone broth paste.

[0013] Optionally, the edible bone material may be animal bone material including pig bones.

[0014] Optionally, the edible bone material consists of the following components in parts by weight: 70 parts pork bone, 20 parts pork spine, and 10 parts chicken carcass.

[0015] Optionally, the pretreatment includes the following steps: crushing the animal and poultry bone raw materials to obtain block animal and poultry bone raw materials; soaking and washing the block animal and poultry bone raw materials with clean water to remove blood and surface impurities, to obtain washed animal and poultry bone raw materials; immersing the washed animal and poultry bone raw materials in cold water, heating to boiling, skimming off the foam, and rinsing to obtain pretreated edible bone raw materials.

[0016] Optionally, the particle size of the block-shaped livestock and poultry bone raw material is 3 to 6 cm.

[0017] Optionally, the bone extract is filtered to obtain bone filtrate, including: coarsely filtering the bone extract through an 80-mesh screen to obtain coarsely filtered bone extract; allowing the coarsely filtered bone extract to stand at 88-92°C for 10-20 minutes to remove the upper layer of floating oil until the fat mass percentage is 15%-30% to obtain deoiled bone extract; and then subjecting the deoiled bone extract to fine filtration through a 120-mesh screen and a 200-mesh screen to obtain bone filtrate.

[0018] Compared with the prior art, the embodiments of this application have the following advantages: The bone broth extract provided in this application is prepared by a method comprising the following steps: pretreated edible bone raw materials are added to a high-pressure extraction tank at a material-to-water mass ratio of 1:2 to 1:4; after sealing the high-pressure extraction tank, the pressure is increased to 0.15 to 0.25 MPa, and extraction is carried out under heat and pressure for 2 to 3 hours, followed by depressurization and cooling to 88 to 92°C to obtain bone extract; the bone extract is filtered to obtain bone filtrate; the bone filtrate is placed in a vacuum concentration tank and concentrated under vacuum conditions of -0.08 to -0.095 MPa and temperature of 55 to 75°C until the solid content of the resulting concentrate is 50% to 65% to obtain bone concentrate; edible salt is added to the bone concentrate for adjustment, sterilization is performed, and then the concentrate is cooled to room temperature to obtain bone broth extract. The preparation method of this application is controllable and has stable parameters, which can meet the needs of large-scale and standardized production in modern food industry. This application, through optimized extraction and concentration processes, cleverly utilizes the physical properties of the bone broth's own components (such as collagen) to successfully prepare a concentrated bone broth without relying on any food additives such as flavorings, preservatives, thickeners, or gelling agents. The resulting concentrated bone broth not only retains the natural flavor and nutrients of traditional bone broth without the need for food additives, but also exhibits good process stability, making it a high-quality concentrated bone broth product that balances natural flavor with industrial production capabilities. Attached Figure Description

[0019] Figure 1 This is a flowchart of a method for preparing a bone broth paste according to the second embodiment of this application. Detailed Implementation

[0020] Many specific details are set forth in the following description to provide a full understanding of this application. However, this application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of this application; therefore, this application is not limited to the specific embodiments disclosed below.

[0021] First Embodiment The first embodiment of this application provides a bone broth paste, prepared by a method comprising the following steps: pretreated edible bone raw materials are added to a high-pressure extraction tank at a material-to-water mass ratio of 1:2 to 1:4; after sealing the high-pressure extraction tank, the pressure is increased to 0.15 to 0.25 MPa, and extraction is carried out under heat and pressure for 2 to 3 hours, followed by depressurization and cooling to 88 to 92°C to obtain bone extract; the bone extract is filtered to obtain bone filtrate; the bone filtrate is placed in a vacuum concentration tank and concentrated under vacuum conditions of -0.08 to -0.095 MPa and temperature of 55 to 75°C until the solid content of the resulting concentrate is 50% to 65% to obtain bone concentrate; edible salt is added to the bone concentrate at a predetermined weight ratio for preparation, sterilization is performed, and the concentrate is cooled to room temperature to obtain bone broth paste. In specific implementation, the predetermined weight ratio can be 2.6% of the weight of the bone concentrate.

[0022] In specific implementation, the preparation method further includes: pre-treating the edible bone raw material to obtain pre-treated edible bone raw material. The edible bone raw material is livestock and poultry bone raw material including pig bones. Besides pig bones, the livestock and poultry bone raw material may also include at least one of other pig bones and poultry bones. The poultry bones are used to provide flavor substances. Preferably, the livestock and poultry bone raw material includes pig bones and poultry bones, with 6-9 parts pig bones and 4-1 parts poultry bones per 10 parts of total bone mass, to balance the gelatin content and flavor precursor substances in the extract. As a specific optional solution, the edible bone raw material consists of the following components in parts by weight: 70 parts pig bones, 20 parts pig spine bones, and 10 parts chicken carcasses.

[0023] Although the preferred formulation is as described above, the above-mentioned animal and poultry bone raw materials should be understood as animal bone raw materials, or poultry bone raw materials, or raw materials formed by a mixture of animal bone raw materials and poultry bone raw materials. Using different raw materials to make bone broth paste can yield different flavors and uses.

[0024] Specifically, the pretreatment includes the following steps: crushing the livestock and poultry bone raw materials to obtain block-shaped livestock and poultry bone raw materials; soaking and washing the block-shaped livestock and poultry bone raw materials with clean water to remove blood and surface impurities, obtaining washed livestock and poultry bone raw materials; immersing the washed livestock and poultry bone raw materials in cold water, heating to boiling, skimming off the foam, and rinsing to obtain pretreated edible bone raw materials. Specifically, the particle size of the block-shaped livestock and poultry bone raw materials can be 3-6 cm.

[0025] In practice, the bone broth paste should be stored under refrigeration.

[0026] In specific implementation, the bone extract is filtered to obtain bone filtrate, including: coarsely filtering the bone extract through an 80-mesh screen to obtain coarsely filtered bone extract; allowing the coarsely filtered bone extract to stand at 88-92℃ for 10-20 minutes to remove the upper floating oil until the fat mass percentage is 15%-30% to obtain deoiled bone extract; and then subjecting the deoiled bone extract to fine filtration through a 120-mesh screen and a 200-mesh screen to obtain bone filtrate.

[0027] As can be seen, the first embodiment of this application provides a bone broth paste, the key point of which is the specific preparation method used. The second embodiment of this application provides a preparation method for bone broth paste, and the specific contents therein can all be used in the specific preparation process of the bone broth paste provided in the first embodiment.

[0028] Second Embodiment The second embodiment of this application provides a method for preparing bone broth paste, comprising the following steps: Step S101: Add the pretreated edible bone raw material to the high-pressure extraction tank at a material-to-water mass ratio of 1:2 to 1:4. The material-to-water mass ratio of 1:2 to 1:4 refers to the amount of drinking water added being 2 to 4 times the mass of the edible bone raw material. The high-pressure extraction tank is a sealed pressure vessel capable of heating and extracting materials under conditions higher than normal atmospheric pressure. Utilizing the high temperature under high pressure effectively promotes the rapid dissolution of collagen, flavor substances, and nutrients in livestock and poultry bones, meeting the needs of efficient industrial extraction.

[0029] The bone broth extract described in this application refers to a solid or semi-solid product formed by significantly removing water from bone broth through a specific extraction and concentration process, thereby significantly increasing its solid content. It utilizes the natural components of the bone broth, such as collagen, and naturally solidifies upon cooling, resulting in an elastic and resilient product. This bone broth extract does not contain any exogenous gelling agents (such as carrageenan or xanthan gum) or thickeners. It relies entirely on the natural substances released from edible bone raw materials during deep simmering and concentration to form a stable gel texture, possessing a rich natural bone broth aroma, abundant nutrients, and good physical stability. Good physical stability refers to the bone broth extract's ability to maintain its shape and uniform texture during storage and transportation, specifically manifested in good gel strength, resistance to water separation, and rehydration properties. Resistance to water separation refers to the bone broth extract's ability to maintain uniform moisture distribution and prevent the formation of free water layers on the surface or bottom during storage. Rehydration properties refer to the bone broth extract's ability to quickly recover into a homogeneous fluid or liquid when diluted with water or dissolved by heating.

[0030] In specific implementation, before step S101, the preparation method provided in this embodiment further includes the step of pre-treating the edible bone raw material to obtain pre-treated edible bone raw material. The edible bone raw material is livestock and poultry bone raw material including pig bones. Besides pig bones, the livestock and poultry bone raw material may also include at least one of other pig bones and poultry bones. The poultry bones are used to provide flavor substances. Preferably, the livestock and poultry bone raw material includes pig bones and poultry bones, with 6-9 parts pig bones and 4-1 parts poultry bones per 10 parts of total bone mass, so that the gelatin content in the extract is balanced with the flavor precursor substances.

[0031] As a preferred embodiment, the edible bone raw material consists of the following components in parts by weight: 70 parts pork bone, 20 parts pork spine, and 10 parts chicken carcass.

[0032] It should be noted that the raw material for preparing the bone broth paste in this application is only animal bone raw material, without the addition of bone extract, bone extract, meat paste or other semi-finished or finished products; the bone broth paste is directly obtained from animal bone raw material through physical extraction and concentration process.

[0033] In practice, the pretreatment includes the following steps: crushing the animal and poultry bone raw materials to obtain block animal and poultry bone raw materials; soaking and washing the block animal and poultry bone raw materials with clean water to remove blood and surface impurities, and obtaining washed animal and poultry bone raw materials; immersing the washed animal and poultry bone raw materials in cold water, heating to boiling, skimming off the foam, and rinsing to obtain pretreated edible bone raw materials.

[0034] The purpose of crushing the livestock and poultry bone raw materials to obtain block-shaped raw materials in the above pretreatment steps is that, compared with the raw materials before crushing, the block-shaped raw materials can significantly increase the contact area with water. This allows water to come into more thorough contact with the interior of the bone raw materials during subsequent extraction processes, making it easier and faster for collagen, flavor substances, and nutrients (calcium, phosphorus, etc.) to dissolve. The crushing operation can be carried out using conventional equipment in this field, such as a bone crusher. Before crushing, frozen or refrigerated livestock and poultry bone raw materials should be thawed at room temperature to reduce the difficulty of crushing and minimize equipment wear and tear.

[0035] Specifically, the particle size of the blocky livestock and poultry bone raw material is 3–6 cm. Controlling the particle size of the blocky livestock and poultry bone raw material within the range of 3–6 cm avoids problems such as excessive bone fragments, turbidity of the extract, and difficulty in filtration caused by excessively fine crushing (e.g., less than 2 cm), and also avoids problems such as insufficient extraction and low raw material utilization caused by excessively coarse crushing (e.g., greater than 8 cm). When the bone fragment particle size is within 3–6 cm, a good balance can be achieved between extraction efficiency and extract clarity.

[0036] In the above pretreatment steps, room temperature water can be used for soaking and rinsing. Change the water immediately if blood appears, and repeat the rinsing process until the soaking water is completely clear. Then drain. Soaking and rinsing with clean water can effectively remove blood, bone fragments, and other attached impurities from the surface and cut surfaces of the bone pieces, reducing the blood content in the animal bone raw materials. This reduces the generation of blood foam during subsequent extraction, resulting in a clearer color and purer flavor in the final bone broth extract.

[0037] After cleaning, the animal and poultry bones are placed in a pot of cold water and brought to a boil. The scum is skimmed off, and the bones are rinsed with hot water and drained. This yields pre-treated edible bone marrow. No additives are used in this process, which further removes fishy-smelling substances and blood from the bones, resulting in a purer, odorless bone marrow broth. Starting with cold water allows blood to fully seep out during the heating process, skimming off the scum removes denatured proteins and impurities, and rinsing with hot water prevents the surface grease from solidifying upon cooling and becoming difficult to remove.

[0038] The edible bone raw material obtained after the above pretreatment steps has been thoroughly cleaned of blood and impurities, providing a stable and pure raw material foundation for subsequent extraction and concentration processes.

[0039] Step S102: After sealing the high-pressure extraction tank, pressurize it to 0.15~0.25MPa, maintain the temperature and pressure for 2~3 hours, then depressurize and cool it to 88~92℃ to obtain the bone extract.

[0040] In this step, the pretreated edible bone raw material is placed into a high-pressure extraction tank, and drinking water is added according to the above-mentioned material-to-water mass ratio. After sealing the high-pressure extraction tank, the temperature and pressure are increased. The temperature and pressure increase process can adopt a stepped or uniform heating method, controlling the heating rate at 2-5℃ / min to avoid sudden temperature rises that could cause local overheating or charring of the material inside the high-pressure extraction tank. When the pressure reaches 0.15-0.25 MPa (gauge pressure), the timed temperature and pressure holding extraction begins, and the holding time is 2-3 hours. After the holding time is completed, the pressure is released and the temperature is lowered to 88-92℃ to obtain the bone extract.

[0041] Under a high-pressure, humid heat environment of 0.15–0.25 MPa (gauge pressure), the boiling point of the extraction medium is significantly higher than that under normal pressure, which enhances mass transfer and accelerates the dissolution of collagen, protein, minerals, and endogenous flavor compounds in livestock and poultry bone tissue. Compared to traditional atmospheric pressure boiling processes (usually requiring 4–8 hours), the extraction time in step S102 is reduced by more than 50%, effectively improving industrial extraction efficiency. The corresponding saturation temperature under this pressure condition is approximately 127–139°C, enabling high-temperature, high-pressure extraction. The holding time is limited to 2–3 hours, which ensures the full dissolution of various effective nutrients and flavor components within the bone while avoiding prolonged high-temperature exposure that could lead to oxidation and deterioration of flavor compounds and excessive degradation of gelatin molecules, thus balancing extraction sufficiency with product quality stability.

[0042] Depressurization should be performed slowly, controlling the depressurization rate between 0.01 and 0.03 MPa / min to avoid sudden pressure drops that could cause the extract to boil violently or the material inside the tank to churn violently. Cooling can be achieved by using a jacketed circulating cooling water system or by introducing a cooling medium into the tank jacket to lower the temperature of the bone extract to 88–92°C. This temperature maintains the bone extract's high fluidity, facilitating subsequent discharge and filtration, while preventing excessive volatilization of flavor compounds during later processing due to excessively high temperatures (95°C). Simultaneously, this temperature range remains within the pasteurization temperature range, ensuring the microbial safety of the bone extract.

[0043] The bone extract is milky white to light yellow in color, with a rich bone broth aroma. The soluble solids content is typically 3% to 8% (by mass), of which collagen / gelatin accounts for approximately 30% to 50% of the solids. After extraction, the extract is transferred to a filtration device through the bottom outlet of the tank or a pumping system for subsequent impurity removal.

[0044] It should be noted that the above extraction parameters (temperature, pressure, time, feed-to-water ratio, etc.) can be adjusted appropriately according to the type of raw material, its freshness, and the characteristics of the target product. For example, for raw materials with high density and dense structure, such as pig bones, the extraction pressure can be appropriately increased or the holding time extended (e.g., 2.5–3 hours); for raw materials with low density and loose structure, such as chicken bones, the extraction temperature can be appropriately decreased (e.g., 100–110°C) or the holding time shortened (e.g., 1.5–2 hours). Based on the above disclosure, those skilled in the art can determine the optimized extraction parameters for different raw materials through conventional experiments, without requiring any creative effort.

[0045] Furthermore, those skilled in the art will understand that although the above extraction steps are illustrated using a high-pressure extraction tank as an example, this is not a limitation on the extraction method of this application. Provided that the extraction efficiency and product quality requirements are met, an atmospheric pressure extraction tank can also be used. In this case, the extraction temperature is controlled at 90–100°C, and the extraction time is extended to 4–8 hours, which can also yield a bone extract that meets the requirements. Both high-pressure and atmospheric pressure extraction methods fall within the technical scope disclosed in this application, and those skilled in the art can choose according to production scale, equipment conditions, and product positioning.

[0046] Step S103: Filter the bone extract to obtain bone filtrate.

[0047] In specific implementation, the bone extract is filtered to obtain bone filtrate, including: coarsely filtering the bone extract through an 80-mesh screen to obtain coarsely filtered bone extract; allowing the coarsely filtered bone extract to stand at 88-92℃ for 10-20 minutes to remove the upper floating oil until the fat mass percentage is 15%-30% to obtain deoiled bone extract; and then subjecting the deoiled bone extract to fine filtration through a 120-mesh screen and a 200-mesh screen to obtain bone filtrate.

[0048] In this step, the bone extract obtained in step S102 is coarsely filtered through an 80-mesh sieve to remove larger, insoluble impurities such as suspended bone fragments, meat scraps, and connective tissue fragments, resulting in a coarsely filtered bone extract. The coarse filtration can be performed using conventional filtration equipment in the field, such as a vibrating screen or a rotary screen. The filtration temperature is preferably controlled between 80 and 95°C to maintain good fluidity of the bone extract and facilitate filtration. The pore size of the 80-mesh sieve effectively intercepts most visible solid impurities without excessively hindering the filtration speed, achieving a good balance between impurity removal efficiency and processing capacity.

[0049] The coarsely filtered bone extract is allowed to stand at 88–92°C for 10–20 minutes to remove the floating oil until the fat percentage decreases to 15%–30% of the extract, resulting in a deoiled bone extract. Maintaining the temperature of the coarsely filtered bone extract at 88–92°C during this deoiling step ensures that the oil has good fluidity, readily floats, and aggregates into a layer, facilitating skimming. This temperature also prevents premature gelatin gelation or increased viscosity in the extract, ensuring smooth floating of the oil. Limiting the standing time to 10–20 minutes guarantees sufficient oil floating and aggregation, achieving good deoiling results while avoiding reduced production efficiency and loss of flavor compounds due to prolonged standing. After this settling and degreasing step, the fat percentage in the extract obtained is controlled between 15% and 30%, which gives the bone broth a rich and full-bodied flavor. It also ensures emulsification stability during subsequent concentration, preventing oil from rising to the surface or separating during storage, thus achieving a good balance between rich flavor and product stability. The degreasing process can be carried out manually or using a mechanical skimming device (such as a scraper skimmer). The removed floating oil can be collected separately as a byproduct.

[0050] The deoiled bone extract was then subjected to a 120-mesh fine filter and a 200-mesh fine filter to obtain a bone filtrate. This fine filtration can be performed using conventional equipment in the field, such as a plate and frame filter, bag filter, or drum filter, with the filtration temperature preferably controlled between 80 and 95°C. The 120-mesh fine filter serves as the first stage of fine filtration, removing finer bone fragments, meat scraps, and insoluble protein aggregates from the extract. The 200-mesh fine filter serves as the second stage of fine filtration, further removing fine suspended particles to achieve a higher purity of the extract. This multi-stage filtration avoids the rapid clogging of the filter screen caused by excessively high precision in single-stage filtration, extends the single-use cycle of the filter media, and reduces filtration costs. After two stages of fine filtration (120-mesh and 200-mesh), the removal rate of solid impurities in the extract can reach over 98%, and the extract becomes a uniform emulsion without any visible suspended particles.

[0051] It should be noted that the above-mentioned filtration parameters (filter mesh size, settling temperature, settling time, fat content range, etc.) can be appropriately adjusted according to the type of raw material, extraction conditions, and target product requirements. For example, for raw materials with high fat content (such as pork bones), the settling time can be appropriately extended or the number of degreasing cycles can be increased; for raw materials with low fat content (such as chicken bones), the settling time can be appropriately shortened or the fat content range can be broadened. Based on the above disclosure, those skilled in the art can determine the optimized filtration parameters for different raw materials through conventional experiments without any inventive effort.

[0052] The bone filtrate obtained after the above filtration process has a solid content of 3% to 8%, a fat content of 15% to 30% by mass, and an insoluble impurity content of less than 0.2% (by mass), providing a pure, homogeneous, and controllable raw material for subsequent concentration processes.

[0053] Step S104: Place the bone filtrate in a vacuum concentrator and concentrate it under vacuum conditions of -0.08 to -0.095 MPa and temperature of 55 to 75°C until the solid content of the concentrate is 50% to 65%, thus obtaining bone concentrate.

[0054] In this step, the bone filtrate obtained in step S103 is placed in a vacuum concentration tank and concentrated at low temperature under reduced pressure to remove some of the water in the bone filtrate and increase its solid content, thus providing a material basis for subsequent gel formation.

[0055] Vacuum concentrators are conventional reduced-pressure concentration devices in this field. Their structure typically includes a concentrator body, a heating jacket, a stirring device, a condenser, and a vacuum pump system. During concentration, the vacuum pump system reduces the pressure inside the tank to -0.08 to -0.095 MPa (gauge pressure, relative to standard atmospheric pressure), while the heating jacket supplies heat to the tank body, causing the bone marrow filtrate to boil and evaporate at a temperature of 55–75°C. Within this vacuum range, the boiling point of water can be lowered to approximately 40–70°C. Therefore, the bone marrow filtrate can maintain a continuous boiling state at a lower temperature of 55–75°C, with water continuously evaporating while solids are retained inside the concentrator.

[0056] The selection of the aforementioned vacuum level (-0.08 to -0.095 MPa) and temperature (55 to 75°C) parameters allows the concentration temperature to be significantly lower than the atmospheric boiling point (100°C), avoiding the destruction of heat-sensitive flavor compounds and nutrients in the bone broth by high temperatures and preserving the natural flavor of the broth. Simultaneously, this temperature range prevents excessive denaturation or degradation of collagen or gelatin during concentration, providing a good material basis for subsequent gel formation. Furthermore, the viscosity of the concentrate is moderate under these temperature conditions, facilitating stirring and discharge. If the vacuum is too low (e.g., above -0.06 MPa), the boiling point of water increases, requiring higher temperatures to maintain boiling, which can easily lead to flavor loss; if the vacuum is too high (e.g., below -0.098 MPa), higher requirements are placed on equipment sealing and the vacuum system, increasing equipment costs, and potentially causing foam entrainment and material loss due to excessively vigorous boiling.

[0057] The concentration endpoint is determined by the solid content of the concentrate. In this application, the solid content of the concentrated bone broth is 50%–65%, which can be determined using conventional methods in the art, such as the Abbe refractometer or the drying and weighing method. When the solid content is below 50%, the gelatin concentration in the concentrated bone broth is insufficient, making it difficult for the bone broth paste to form a stable semi-solid gel, or it may remain in a fluid state at room temperature, which is not conducive to weighing, dispensing, and transportation. When the solid content is above 65%, the viscosity of the concentrated bone broth is too high, making discharge difficult, and the bone broth paste is too hard and has poor rehydration properties, making it difficult to dissolve uniformly during use. Controlling the solid content within the range of 50%–65% ensures that the bone broth paste exhibits a suitable semi-solid gel form at room temperature or under refrigeration, while also possessing good gel strength, resistance to water separation, and rehydration properties.

[0058] During the concentration process, the stirring device can be turned on as needed to promote uniform heating and evaporation of the material and avoid local overheating or coking. The stirring speed should be controlled between 30 and 60 revolutions per minute. Too fast a speed may result in excessive foaming, while too slow a speed will result in poor mixing. At the same time, the state of the material in the vacuum concentration tank should be observed through the sight glass during the concentration process. If excessive foam is found, the vacuum level can be appropriately reduced or heating can be paused. Concentration can continue after the foam subsides.

[0059] The concentration operation can employ either single-effect or double-effect concentration. Single-effect concentration is simple to operate and requires low equipment investment, but it consumes more energy. Double-effect concentration utilizes the secondary steam generated in the first effect as a heat source for the second effect, significantly reducing energy consumption and making it suitable for large-scale production. Those skilled in the art can select the appropriate concentration method based on the production scale, all of which fall within the technical scope disclosed in this application.

[0060] It should be noted that the above concentration parameters (vacuum degree, temperature, concentration endpoint solids content, etc.) can be appropriately adjusted according to the type of raw material, the characteristics of the target product, and the equipment conditions. For example, for products requiring higher gel strength, the concentration endpoint solids content can be appropriately increased (e.g., 60%–65%); for products requiring a softer texture, the concentration endpoint solids content can be appropriately decreased (e.g., 50%–55%). Those skilled in the art can determine suitable concentration parameters through conventional experiments based on the above disclosure, without requiring any inventive effort.

[0061] The concentrated bone extract obtained after the above concentration process has a solids content of 50%–65%, of which gelatin accounts for approximately 30%–50% of the solids, fat accounts for approximately 15%–30%, and the remainder consists of free amino acids, small molecule peptides, minerals, and other flavor components. The concentrated bone extract is a flowable viscous liquid when hot (55–75°C), facilitating subsequent homogenization and filling operations; upon cooling to room temperature, it spontaneously forms a semi-solid gel.

[0062] Step S105: Add edible salt in a preset weight ratio to the concentrated pork bone liquid for preparation, sterilize, and then cool to room temperature to obtain pork bone broth paste.

[0063] In this step, edible salt is first added to the concentrated bone broth obtained in step S104 for preparation. The edible salt is added after the concentrated bone broth is discharged from the vacuum concentration tank and before bottling. When adding edible salt, the concentrated bone broth needs to be kept at a temperature of 50–60°C. Within this temperature range, the concentrate has good fluidity, which is beneficial for the dissolution and uniform dispersion of the edible salt. Simultaneously, this temperature is below the gel point of gelatin (usually 25–35°C), ensuring the concentrate remains liquid and facilitating stirring. If the temperature is too low (below 50°C), the viscosity of the concentrate increases, making it difficult for the edible salt to dissolve, and localized overcooling may cause premature gel formation, affecting the uniform dispersion of the edible salt. If the temperature is too high (above 60°C), although it is beneficial for dissolution, it increases energy consumption, and the loss of flavor substances due to volatilization increases under high-temperature conditions.

[0064] In a specific implementation, in the step of adding a preset weight ratio of edible salt to the concentrated bone broth, the preset weight ratio is 1.5% to 2.6% of the weight of the concentrated bone broth before adding the edible salt, including the endpoint.

[0065] As a preferred embodiment, the preset weight ratio is 2.6% of the weight of the concentrated bone broth before adding salt. That is, the amount of salt added can be 2.6% of the total weight of the concentrated bone broth before adding salt. Based on mass production, 26 kg of salt is added per 1000 kg of concentrated bone broth, and 2.6 kg per 100 kg of concentrated bone broth. The 2.6% salt content ensures the final bone broth paste has a suitable saltiness, enhancing the umami and flavor profile of the broth without being overly salty and masking its natural flavor. Simultaneously, this salt content helps reduce the water activity of the bone broth paste, inhibiting microbial growth and working synergistically with the subsequent pasteurization process to ensure the shelf-life safety of the bone broth paste under refrigeration. It should be noted that, apart from salt, this application does not add any other seasonings, flavorings, preservatives, thickeners, or gelling agents. The flavor and texture of the bone broth paste depend entirely on the components of the concentrated bone broth itself and the adjustment by salt. Shelf life safety refers to the fact that, under specified storage conditions, the food safety indicators of prepackaged food always meet the requirements of relevant national standards throughout its shelf life, and will not cause harm to consumers' health due to microbial growth, chemical changes, or physical deterioration.

[0066] After adding salt, stir thoroughly for at least 20 minutes to ensure complete dissolution and a uniform saltiness in the broth. The concentrated bone broth has a high solids content (50%–65%) and high viscosity, resulting in relatively slow diffusion of salt. Stirring for at least 20 minutes helps prevent demulsification and stratification due to excessively high local salt concentrations. The stirring speed should be controlled at 30–60 rpm, using an anchor or paddle stirrer to create good axial and radial flow, ensuring sufficient exchange of substances between the upper and lower layers of the concentrate. After stirring, filling and sterilization must be completed within 30 minutes to shorten the product's residence time within the suitable microbial growth temperature range, ensuring product quality and safety.

[0067] After preparation, the concentrated bone broth is sterilized. The bone broth extract in this application is a cold-chain refrigerated product, not a product for ambient temperature distribution; therefore, pasteurization at 95℃ for 20 minutes is employed. The 95℃ sterilization temperature effectively kills most pathogenic bacteria (such as Salmonella, Staphylococcus aureus, Listeria monocytogenes, etc.) and the vegetative forms of spoilage bacteria in the product. The 20-minute holding time ensures that the sterilizing medium fully penetrates the product, achieving commercial sterility requirements (for refrigerated products). Compared to high-temperature instantaneous sterilization, although the 95℃, 20-minute pasteurization takes longer, it requires less equipment, is easier to operate, and is suitable for the production of short-shelf-life refrigerated products. Furthermore, this sterilization condition has less impact on the product's flavor and nutritional components, better preserving the natural flavor of the bone broth.

[0068] After sterilization, cool the product to room temperature. Cooling can be achieved using a jacketed circulating cooling water system, reducing the product temperature from 95°C to 20–30°C. During cooling, avoid keeping the product within the optimal temperature range for microbial growth (20–50°C) for extended periods to minimize the risk of secondary contamination. After cooling to room temperature, the gelatin in the product begins to form a gel network, gradually transforming from a liquid state to a semi-solid gel.

[0069] After cooling, the filling process begins. Filling can be performed using an automatic filling machine, and packaging materials such as food-grade plastic boxes, plastic cups, aluminum foil bags, or glass bottles can be used. The filling environment must be kept clean during the filling process, typically requiring operation in a Class 100,000 cleanroom to avoid microbial contamination. Filling volumes are set according to product specifications, and can be 10g, 20g, 50g, 100g, 500g, etc., to meet the needs of different applications such as home use, catering, and food processing. After filling, the container should be sealed immediately to minimize the product's exposure to the environment.

[0070] After filling, the bone broth paste should be stored under refrigeration. It is recommended to refrigerate at 0–10°C. The recommended shelf life of the bone broth paste under refrigeration is 7–15 days. Under refrigeration at 0–10°C, the bone broth paste maintains good performance in all indicators within 7 days, with stable sensory quality and no obvious water separation. Within 7–15 days, the bone broth paste still meets food safety requirements, but the gel strength and water separation resistance decrease slightly, and the flavor weakens slightly. After 15 days, although the microbiological indicators remain within the safe range, the quality of the bone broth paste shows significant deterioration. Considering both food safety and product quality, the recommended shelf life of the bone broth paste in this application is 7–15 days. The specific shelf life can be determined within the above range based on actual production conditions (initial microbial load, packaging method, cold chain stability, etc.).

[0071] The bone broth extract of this application exhibits a semi-solid gel form under refrigeration, possessing excellent gel strength and resistance to water separation, without separating or stratifying. When using, a suitable amount of product is heated to above 60°C to dissolve uniformly. After diluting with water at a ratio of 1:5 to 1:15, a milky-white, fragrant, and mellow-tasting bone broth is obtained. The preparation method provided in this embodiment is controllable and has stable parameters, making it suitable for large-scale and standardized production in modern food industries. The resulting bone broth extract retains the natural flavor and nutrients of traditional bone broth without the need for food additives and exhibits good process stability, making it a high-quality concentrated bone broth product that balances natural flavor with industrial production capabilities.

[0072] The following are specific embodiments provided in this application: Example 1 1) Raw material pretreatment: Weigh 70kg of pork leg bones, 20kg of pork spine bones, and 10kg of chicken carcasses, and crush them to 3-6cm. Soak the crushed raw materials in room temperature water, change the water after the blood is extracted, and repeat the water change until the water is clear. Then put them in a pot of cold water, bring to a boil, skim off the foam, rinse with hot water, and drain.

[0073] 2) High-pressure extraction: Add the pretreated edible bone raw material to drinking water at a material-to-water mass ratio of 1:3.5, seal the high-pressure extraction tank, pressurize to 0.2MPa (gauge pressure), keep warm for 2.5 hours, release the pressure after extraction, and cool to 90℃ to obtain bone extract.

[0074] 3) Filtration and deoiling: The bone extract is coarsely filtered through an 80-mesh filter to obtain a coarsely filtered bone extract; the coarsely filtered bone extract is allowed to stand at 88~92℃ for 10~20 minutes to remove the upper floating oil until the fat mass percentage is 22% to obtain a deoiled bone extract; the deoiled bone extract is then finely filtered through a 120-mesh filter and a 200-mesh filter to obtain a bone filtrate.

[0075] 4) Vacuum concentration: Vacuum concentration is carried out under vacuum conditions of -0.085MPa (gauge pressure) and 65℃ until the solid content is 58%, to obtain bone concentrate.

[0076] 5) Preparation and sterilization: Add an appropriate amount of edible salt to the concentrated bone broth, stir well, fill into containers, and sterilize at 98℃ for 25 minutes. After cooling, the bone broth paste is obtained.

[0077] Example 2 1) Raw material pretreatment: Weigh 70 parts of pork leg bones, 15 parts of pork spine bones, and 15 parts of chicken carcasses, break them into pieces about 3cm, and blanch them at 90℃ for 10 minutes.

[0078] 2) High-pressure extraction: Add the pretreated edible bone raw material to drinking water at a material-to-water mass ratio of 1:2, seal the high-pressure extraction tank, pressurize to 0.2MPa (gauge pressure), keep warm for 2.5 hours, release the pressure after extraction, cool to 90℃, and obtain bone extract.

[0079] 3) Filtration and deoiling: The bone extract is coarsely filtered through an 80-mesh filter to obtain a coarsely filtered bone extract; the coarsely filtered bone extract is allowed to stand at 88~92℃ for 10~20 minutes to remove the upper floating oil until the fat mass percentage is 30% to obtain a deoiled bone extract; the deoiled bone extract is then finely filtered through a 120-mesh filter and a 200-mesh filter to obtain a bone filtrate.

[0080] 4) Vacuum concentration: Vacuum concentration is carried out under vacuum conditions of -0.08MPa (gauge pressure) and 65℃ until the solid content is 50%, to obtain bone concentrate.

[0081] 5) Preparation and sterilization: Add an appropriate amount of edible salt to the concentrated bone broth, stir well, fill into containers, and sterilize at 98℃ for 25 minutes. After cooling, the bone broth paste is obtained.

[0082] It should be noted that although preferred embodiments of the present invention have been described, those skilled in the art, once they understand the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of the embodiments of the present invention. In this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or terminal device that includes said element.

[0083] Although this application discloses preferred embodiments as described above, it is not intended to limit this application. Any person skilled in the art can make possible changes and modifications without departing from the spirit and scope of this application. Therefore, the scope of protection of this application should be determined by the scope defined in the claims of this application.

Claims

1. A bone broth paste, characterized in that, Prepared by a method including the following steps: The pre-treated edible bone raw material is added to the high-pressure extraction tank at a material-to-water mass ratio of 1:2 to 1:4; After sealing the high-pressure extraction tank, pressurize it to 0.15~0.25MPa, maintain the temperature and pressure for 2~3 hours, then depressurize and cool it to 88~92℃ to obtain bone extract. The bone extract was filtered to obtain bone filtrate. The bone filtrate was placed in a vacuum concentrator and concentrated under vacuum conditions of -0.08 to -0.095 MPa and temperature of 55 to 75°C until the solid content of the concentrate was 50% to 65%, thus obtaining bone concentrate. Add a predetermined weight ratio of edible salt to the concentrated bone broth, sterilize it, and then cool it to room temperature to obtain bone broth paste.

2. The bone broth extract according to claim 1, characterized in that, The edible bone material is livestock and poultry bone material including pig bones.

3. The bone broth paste according to claim 2, characterized in that, The edible bone raw material consists of the following components in parts by weight: 70 parts pork bone, 20 parts pork spine, and 10 parts chicken carcass.

4. The bone broth paste according to claim 2, characterized in that, The preprocessing includes the following steps: The animal bone raw material is crushed to obtain block animal bone raw material; The block-shaped animal and poultry bone raw material is soaked and washed with clean water to remove blood and surface impurities, and the cleaned animal and poultry bone raw material is obtained. The cleaned animal bone material is placed in cold water, heated to boiling, skimmed off the foam, and then rinsed to obtain the pre-treated edible bone material.

5. The bone broth paste according to claim 4, characterized in that, The particle size of the blocky livestock and poultry bone raw material is 3-6 cm.

6. The bone broth extract according to any one of claims 1 to 5, characterized in that, The step of filtering the bone extract to obtain bone filtrate includes: The bone extract was coarsely filtered through an 80-mesh screen to obtain the coarsely filtered bone extract. The coarsely filtered bone extract was allowed to stand at 88-92°C for 10-20 minutes to remove the upper layer of floating oil until the fat mass percentage was 15%-30%, thus obtaining the deoiled bone extract. The deoiled bone extract was subjected to 120-mesh and 200-mesh filtration to obtain bone filtrate.

7. The bone broth paste according to claim 1, characterized in that, In the step of adding a preset weight ratio of edible salt to the concentrated bone broth, the preset weight ratio is 1.5% to 2.6% of the weight of the concentrated bone broth before adding the edible salt, including the endpoint.

8. A method for preparing a bone broth paste, characterized in that, Includes the following steps: The pre-treated edible bone raw material is added to the high-pressure extraction tank at a material-to-water mass ratio of 1:2 to 1:4; After sealing the high-pressure extraction tank, pressurize it to 0.15~0.25MPa, maintain the temperature and pressure for 2~3 hours, then depressurize and cool it to 88~92℃ to obtain bone extract. The bone extract was filtered to obtain bone filtrate. The bone filtrate was placed in a vacuum concentrator and concentrated under vacuum conditions of -0.08 to -0.095 MPa and temperature of 55 to 75°C until the solid content of the concentrate was 50% to 65%, thus obtaining bone concentrate. Add a predetermined weight ratio of edible salt to the concentrated bone broth, sterilize it, and then cool it to room temperature to obtain bone broth paste.

9. The preparation method according to claim 8, characterized in that, The edible bone material is livestock and poultry bone material including pig bones.

10. The preparation method according to claim 8, characterized in that, In the step of adding a preset weight ratio of edible salt to the concentrated bone broth, the preset weight ratio is 1.5% to 2.6% of the weight of the concentrated bone broth before adding the edible salt, including the endpoint.

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