155 results about "Bone Paste" patented technology

The invention discloses a high-calcium fish ball and a manufacture method thereof. The fish ball is made of minced fillet, fishbone paste, egg white, refined salt, monosodium glutamate, white ground pepper, garlic powder and the like according to fixed proportion. The manufacture method comprises the steps of 1 pretreating fish heads or fish bones, rinsing fresh chub heads or fish bones with ozone water, and washing the fresh chub heads or the fish bones with tap water; 2 manufacturing bone paste with the fish heads or the fish bones, and sequentially grinding the washed fish heads or the washed fish bones with a bone paste machine to obtain fish bone paste of certain particle diameter; 3 chopping and stirring, and placing weighted raw materials in a chopping and stirring machine to be chopped and stirred, continuously adding icy water to control temperature; 4 forming, and placing the chopped and stirred materials in a ball machine to be stirred to be formed; 5 heating to form, placed formed fish balls in water, and fishing the fish balls in tap water to be cooled when the fish balls float up; and 6 refrigerating, freezing the cooled fish balls with a double spiral quick freezer, and placing the fish balls in a refrigerator to be refrigerated. The high-calcium fish ball and the manufacture method are reasonable in formula, the raw materials are easy to obtain, production cost is low, and the manufacture method is easy to use, convenient to operate and suitable for industrialized production.

The invention relates to a method for preparing low-molecular-weight sheep bone collagen polypeptide calcium chelate microcapsules, which comprises the following steps of: 1, preparing sheep bone meal, namely grinding fresh sheep bones, degreasing, drying, and grinding to prepare sheep bone paste; 2, performing enzymolysis on the sheep bone paste to prepare bone collagen polypeptides; 3, separating and extracting by using an ultrafiltration membrane to obtain low-molecular-weight bone collagen polypeptides; 4, chelating the low-molecular-weight bone collagen polypeptides and a calcium source to prepare low-molecular-weight collagen polypeptide calcium chelates; and 5, preparing the low-molecular-weight sheep bone collagen polypeptide calcium chelate microcapsules. By the method, the addedvalue of sheep bone resources is improved, the comprehensive development and utilization of collagen and bone calcium in pig bones is realized, and the prepared microcapsule calcium supplement has high solubility in water, and has the highest solubility in a range close to human body temperature; and the microcapsule product can cover the peculiar smell of calcium salt.

The microporous bone cement consists of bone cement 1 weight portion and modifier 0.2-0.7 weight portion mixed together, and its modifier consists of adhesive 30-50 portions, promoter 30-50 weight portions and pore creating agent 10-30 weight portions. The bone paste consists of bone cement 1 weight portion and modifier 0.7-1.3 weight portions mixed together, and its modifier consists of adhesive 30-50 portions, promoter 30-50 weight portions and pore creating agent 10-30 weight portions. The microporous bone cement has most of the mechanical strength of common bone cement maintained, close adhesion between prosthesis and diaphysis and low curing temperature. The bone paste has relatively high mechanical strength and is suitable for repair of severe bone default and tooth.

Disclosed herein is an efficient and cost-effective system for reconstituting bone pastes comprising a first syringe containing a reconstitution fluid and second syringe containing paste components, wherein said first and second syringes are communicatingly interconnectable. Also disclosed are novel methods for producing and storing bone pastes. Alternatively, a mixing syringe is disclosed, which is useful for reconstituting a paste, inter alia, comprising a flexible midportion, whereby repeated compression of the flexible midportion results in mixing the contents of the syringe.

The porous bone cement of the present invention consists of bone cement in 1 weight portions and modifier in 0.2-0.7 weight portions mixed together, and its modifier consists of binder 30-50 weight portions, promoter 30-50 weight portions and pore creating agent 10-30 weight portions. The bone paste of the present invention consists of bone cement in 1 weight portions and modifier in 0.7-1.3 weight portions mixed together, and its modifier consists of binder 30-50 weight portions, promoter 30-50 weight portions and pore creating agent 10-30 weight portions. The bone cement of the present invention has mechanical strength similar to that of common bone cement, close cementation between prosthesis and diaphysis, and low curing temperature. The bone paste of the present invention has relatively high mechanical strength and is suitable for repair of serious bone defect and tooth.

The invention relates to a preparation method of chicken bone paste zymolyte with antioxidant activity, which can obtain the zymolyte capable of effectively removed DPPH radical and hydroxy radical and has reducibility, and belongs to the technical field of biological enzymolysis. The method comprises the following steps: crushing chicken bone to prepare bone paste so as to prepare chicken bone paste suspension; heating and pre-treating the suspension for 20 to 30min at 80 to 100DEG C and cooling to the most appropriate temperature of enzyme reaction, adjusting the Ph, adding in prolease to react for a certain period of time; and increasing the temperature to 85 to 90DEG C and maintaining the temperature for 10 to 20min to inactivate enzyme to obtain light yellow powder, i.e. the chicken bone hydrolyzed protein. The chicken bone hydrolyzed protein obtained from the invention has the capability of removing DPPH free radical, hydroxyl radical and reducing, is potential natural antioxidant and functional food, has high safety, and plays the physiological roles of effectively protecting human cells and tissues and a cardiovascular circulatory system, resisting cancer, resisting aging and the like.

The invention relates to an instant noodle seasoning sauce which contains the component of tea and is packaged in a seasoning sauce package of the instant noodle. The instant noodle seasoning sauce comprises the following raw materials by weight portion: 0.5-14.0 portions of tea powder, 48.7-62.2 portions of palm oil, 13 portions of scallion, 5.5 portions of garlic, 4.5 portions of ginger, 2.7 portions of salt, 7 portions of pig-bone paste, 2.3 portions of chicken broth paste and 2.3 portions of sparerib paste. The instant noodle adopts tea in the seasoning and has the following advantages: the nutritive value of the instant noodle is promoted, the flavor series of the instant noodle can be enriched and the shelf life of the seasoning sauce package of the instant noodle can be prolonged.

The invention relates to a method for preparing a pig bone collagen polypeptide chelated calcium supplement. The method comprises the following steps of: 1, preparing pig bone paste, namely crushing, defatting and grinding fresh pig bones to obtain the pig bone paste; 2, preparing bone collagen polypeptide, namely preparing a pig bone paste culture solution, inoculating mixed strains of serratia marcescens and lactobacillus bulgaricus, fermenting, centrifuging, filtering and drying to obtain the bone collagen polypeptide; 3, preparing soluble bone calcium by mixing bone paste residue left after fermentation and hydrochloric acid; and 4, preparing the bone collagen polypeptide chelated calcium supplement, namely chelating the bone collagen polypeptide and the soluble bone calcium to obtainthe bone collagen polypeptide chelated calcium supplement. By the method, the added value of a pig bone resource is improved, the collagen and bone calcium in the pig bones are comprehensively developed and utilized, and the prepared chelated calcium supplement has high solubility in water, is favorable for a human body to absorb and utilize calcium element in the chelate, and can be applied to various fields such as chemical engineering, foods, cosmetics and the like.

The invention relates to a processing method for preserved fish. According to the processing method, a chub processing byproduct, namely fish bones, is processed into paste which is added into raw materials. The process comprises the following steps: pre-treating raw materials, deodorizing, preparing materials, rolling, paving slices, drying, baking, packaging and sterilizing. According to the processing method for the preserved fish, the used raw materials and ingredients are food-grade and are healthy and safe; any antioxidant including a flavor enhancer, a preservative and the like is not added. Compared with a conventional preserved fish processing method, the processing method is used for crushing and wetly grinding fish leftovers, such as fish heads, fish tails and the fish bones into paste and the paste is added into fish according to a certain ratio; the investment of a crusher and bone paste grinding equipment for processing the fish bones is less, the operation is simple and the continuous production is realized. Furthermore, the processing method for the preserved fish carries out cold sterilization by adopting cobalt-60 gamma-ray radiation so that the preservative can be replaced for prolonging the shelf life of preserved fish products.

The invention discloses a fresh bone flavor paste of animals. The fresh bone flavor paste is prepared from the following raw materials: bone paste, diced meat, mashed onion, mashed garlic, bruised ginger, sesame, a thick broad-bean sauce, a chilli sauce, vegetable oil, a seasoner, edible mushroom sludge, peanuts, walnut grains and concentrated bone soup. A preparation method of the fresh bone flavor paste comprises the following steps: (1) raw material pretreatment; (2) preparation of the flavor paste; and (3) canning, exhausting, sterilizing and cooling. The fresh bone flavor paste product of the animals with high additional value is produced by a plurality of technologies with relatively high technological content; by-products in the animal processing industry are changed into treasures; a lot of meat products with abundant nutrient are provided for the consumer market; deep processing and full utilization of animal bones can be promoted; the nutritive value of the mean products is relatively high; the raw material cost is relatively low; the fresh bone flavor paste has a great development prospect.

The invention relates to a meatball and a preparation method thereof, belonging to the technical field of food and processing methods thereof. The meat ball comprises the following raw materials, by weight ratio: 150-200 parts of lean meat, 10-20 parts of dried shrimps, 80-90 parts of chicken gristle, 30-40 parts of eggs, 10-30 parts of chicken bone stock, 30-40 parts of flour, 4-8 parts of angelica, 50-60 parts of yam, and 5-9 parts of salt. The preparation method comprises: 1) washing the lean meat, dried shrimps, chicken gristle, angelica, and yam; 2) placing the lean meat and chicken gristle into a meat grinder and mincing to meat and bone paste; 3) mixing the dried shrimps, angelica and yam and chopping into small pieces; and 4) mixing the meat and bone paste with the small pieces of dried shrimps, angelica and yam, adding the eggs, chicken bone stock and salt, and preparing to be balls with a size of 4-6 cm in diameter after mixing uniformly. The meat ball of the invention is delicious, and can fortify one's health.

The invention relates to a grinder, in particular to a bone paste machine for processing animal bone. The bone paste machine comprises a housing, a rotation shaft, a drive device, a gap adjustment device and a grinding head, wherein the bone paste machine also comprises a mincing device, the mincing device is arranged on a rotation sleeve and comprises three reamers, a precutting plate, a coarse pore plate and a fine pore plate, the precutting plate, the coarse pore plate and the fine pore plate are sequentially arranged at intervals along the rotation sleeve, one reamer is arranged close to a spiral feeder, the other reamers are respectively arranged between the precutting plate and the coarse pore plate and between the coarse pore plate and the fine pore plate, holes are arranged in the precutting plate, the coarse pore plate and fine pore plate at intervals, the diameter of the holes in the precutting plate is larger than the diameter of the holes in the coarse pore plate, and the diameter of the holes in the coarse pore plate is larger than the diameter of the holes in the fine pore plate. The bone paste machine is simple in structure and is convenient to install, the device can be used for directly mincing large materials and grinding the materials into bone paste, a gap between a movable grinding head and a fine grinding head can be adjusted, and the production efficiency of the bone paste machine is improved.

The invention provides a black rice and bone paste high-calcium nutrition biscuits, which is characterized in that when bone paste powder is added into the biscuits, after the biscuits are eaten, the adsorption and utilization rate of calcium is high, the original flavor of the biscuits is kept and the nutritional value of the biscuits is also greatly improved; in the product of the invention, the principal food, i.e. flour, and black rice are subjected to nutrition arrangement; and not only the product has high content of protein, rich trace elements and complete amino acids necessary for human bodies, but also the rich dietary fibers in the product can reduce content of cholesterol in blood and is favorable to the effect of preventing heart diseases caused by coronary sclerosis.

The invention discloses novel high-calcium waterfowl dried meat and a preparation method thereof, which are characterized in that the method comprises the following steps: the step of preparing fermented glutinous rice; the steps of killing a goose or a duck, removing the feather through hot water, removing the internal organs, cleanly washing the meat, cutting away the feet, the wings and the uropygial gland, removing the beak, peeling off the goose skin or the duck skin, crushing the goose skin or the duck skin into skin paste, taking the breast meat and the leg meat of the goose or the duck, peeling off muscles in other parts and crushing the muscles into meat paste; the step of obtaining bone paste through freezing, crushing, pulverization and colloid milling on a framework; the step of preparing enteromorpha powder, pork paste and whey powder hydrolyzate; and the steps of proportioning, cutting and stirring, forming, fermentation, freezing, dicing, baking, cooling, vacuum packingand microwave sterilization to obtain the waterfowl dried meat product. The novel high-calcium waterfowl dried meat has the advantage that the method of preparing the special flavor waterfowl dried meat with rich calcium, polysaccharide, polypeptide and galactooligosaccharide and with antioxidation and immune regulation functions by utilizing waterfowl meat, bone paste, fermented glutinous rice, whey powder hydrolysate, enteromorpha and soybean protein powder is disclosed for the first time.

The invention discloses a recombined sausage with salt roasted chicken flavor. The recombined sausage comprises a main material, packing and auxiliary materials, wherein the main material comprises the following components in percentage by weight: 5%-30% of bone paste of salt roasted chicken, 30%-60% of salt roasted chicken and/or skin, 8%-45% of fresh pork and 2%-20% of water chestnut; the packing is soybean protein isolate, corn starch or carrageenan; and the auxiliary materials are composite phosphate, sodium bicarbonate, salt and white granulated sugar. Through reasonable formula proportion, and strict control on a preparation process, the prepared recombined sausage with the salt roasted chicken flavor is uniform in mouthfeel, fresh and delicious in taste, abundant in nutrient, and high sensory evaluation, and suitable for being eaten by all people, has special salt flavor and water chestnut taste, and has cool and crisp feeling; no spice or essence except for salt roasted chicken leftover materials is added to the raw materials, so that the recombined sausage has relatively high additional value, and has great significance on environmental protection; and waste is changed into treasures.

The invention discloses a high-nutrient-content organic fertilizer containing biological bacteria and trace elements. The high-nutrient content organic fertilizer comprises the following components in parts by weight: 19 parts of bean pulp, 10 parts of hide powder, 23 parts of cottonseed pulp, 14 parts of fungi residues, 9 parts of bone paste, 12 parts of sugar residues, 8 parts of bentonite, 4.5 parts of the biological bacteria and 0.5 part of trace element fertilizers. A preparation method of the high-nutrient-content organic fertilizer comprises the following steps of: weighing the materials in parts by weight, mixing, and uniformly stirring; then fermenting at the temperature of 70 DEG C for 8 days, and controlling a PH value between 6 and 7 during fermentation; and after the fermentation is finished, granulating, drying and filtering. The organic fertilizer disclosed by the invention is fast in fertilizer effect while promoting the growth of crops because the content of nutrients, such as the elements of N, P, K and the like, is higher than 8%; and when the high-nutrient content organic fertilizer containing the biological bacteria and the trace elements is prepared, angel saccharomycetes are added for fermentation, an obvious fermentation effect can be achieved by using the angel saccharomycetes together with the fungi residues, the sugar residues and the like, and the release of organic substances contained in the organic fertilizer can be fast promoted, so that short fermentation time and low cost are achieved.

The invention provides a nanoscale calcium health food and a preparation method thereof. The preparation method of the nanoscale calcium health food includes the following steps: (1) firstly, coarse grinding is carried out on fresh ox bones, and then grinding is carried out until nanoscale bone paste with the granularity ranging from 50 nm to 100 nm is obtained; (2) after enzymolysis, sterilization, fermentation and palletizing are sequentially carried out on the bond paste, the nanoscale calcium health food is obtained. The preparation method of the nanoscale calcium health food has the advantages that raw materials are natural, the preparation method is simple, and the calcium using rate is improved.

A device is provided with which it is possible to produce poly(methyl methacrylate) bone-cement paste, which is degassed to the greatest extent possible, while avoiding large-volume mixing containers and large cement volumes contained therein. The device includes a tubular hollow body (10) having a first opening (30) on the input side and a second opening (20) on the output side, at least one rotatably-mounted shaft (40) arranged in the axial direction in the tubular hollow body (10), thread turns (50) arranged axially along the outer side of the shaft (40), wherein the shaft (40) has at least one section with thread turns (50) whose pitch decreases in the direction of the second opening (20), at least one stirring blade (60) arranged on the shaft (40), and rigid mixing elements (70) arranged on the inner side of the tubular hollow body (10).

The invention provides a making method of sturgeon bone paste mayonnaise. The method comprises the specific steps that sturgeon bones are taken and washed through saline water, and the sturgeon bones are subjected to high temperature and high pressure treatment, freeze-drying and smashing to obtain bone meal; either lactobacillus plantarum or saccharomycetes is adopted as fermentation strains, and the bone meal is fermented to obtain fermented bone paste; egg yolks are taken to be stirred at high speed, plant oil, citric acid, sugar, salt and spice are added to obtain mayonnaise; the mayonnaise is subjected to a colloid mill and then subjected to chopping, and fermented bone paste is added to obtain the sturgeon bone paste mayonnaise. The lactobacillus plantarum or saccharomycetes is applied for fermenting the sturgeon bones, the fermented product and the mayonnaise are mixed, the problem that traditional mayonnaise has the single component is solved, the novel sturgeon bone paste mayonnaise with the higher nutritive value is developed, varieties of the sturgeon bone product are enriched, and the novel thinking direction is provided for processing fish by-products.