68 results about "Poultry bone" patented technology

The invention discloses fermented sauced bone meal and a preparation method thereof. The fermented sauced bone meal is prepared by adopting a way of fermenting after enzymolysis. Livestock and poultry bone protein and polysaccharide are degraded by adopting mixed bacteria and composite enzyme, so that bone calcium can be adequately separated, the bone calcium is interacted with amino acid to generate soluble calcium ammonium, the absorption and the utilization on the calcium can be promoted, and the content of soluble protein is increased. The developed fermented sauced bone meal is not only rich in nutrients, proteins, collagen polypeptide, amino acid, nucleotide, polysaccharide substances and minerals, but also full and strong in taste, thick in sauce fragrance, durable in fragrance, natural in flavor and easy to carry and store.

The invention discloses a method for preparing flavored high-calcium sausage, which comprises the following steps: (1) The preparation method of bone paste: using the matured livestock and poultry bones in the process of meat product processing as raw materials, softening by cooking, coarsely crushing, The superfine livestock and poultry bone slurry is obtained by centrifuging the bone dregs and bone broth, ball milling the bone dregs, and bone powder and bone broth; (2) Preparation of high-calcium sausage: 200 to 400 parts of ultrafine Livestock and poultry bone paste, 200-400 parts of livestock and poultry meat and additives are mixed, chopped and mixed with minced meat at low temperature, and the temperature of the chopping process is controlled not to exceed 10°C, and then enema, steamed and sterilized to make high-calcium sausage. The invention is meat sausage with high calcium content ≥ 300mg/100g, bone slime particle size ≤ 10μm, rich nutrition and unique flavor. It not only has delicious meat flavor and rich nutrition, but also reduces production cost and promotes cooked meat Efficient and comprehensive utilization of product processing by-products.

The invention relates to a novel low-sodium salt substitute and a preparation method of the novel low-sodium salt substitute. The novel low-sodium salt substitute comprises 30-50 percent of salty peptide compounds and 50-70 percent of salt by weight ratio. The preparation method comprises the steps of performing enzymolysis on livestock and poultry bones to prepare salty mixed polypeptide, and mixing the salty mixed polypeptide with salt according to certain proportion to obtain the low-sodium salt substitute. The low-sodium salt substitute provided by the invention has the same salt taste as salt, has no bitter taste and other foreign flavors, and provides conditions for ensuring the health of people better and meeting the delicious need, so as to achieve the purposes of real salt reduction and salt limitation.

The invention discloses a nutritious fast food potted soup and a preparation method thereof and relates to five series of nutritious potted soups cooked with poultry bone and meat, namely a spicy potted soup, a potted soup with milk fragrance, a potted soup with mushroom fragrance, a potted soup with sauce fragrance, and preparation methods thereof. The potted soup consists of a poultry bone and meat potted soup extracting pulp, a nourishing material nutrient component extract, a meat product flavouring extract and meat product auxiliary materials. The preparation method comprises the following steps of: A, cleaning the nutritious materials, wrapping the nutritious materials with a gauze and decocting the wrapped materials to obtain a nutrition juice for later use; B, cleaning various meat flavourings, wrapping the flavourings with a gauze and decocting the wrapped flavourings to obtain a flavouring juice for later use; C, preparing various meat product auxiliary materials for later use; D, cutting various poultry bones and meat into needed blocks according to the size of bones of poultry, cleaning the blocks and cooking the blocks; E, uncovering a boiler, removing bloody foams and adding the prepared nutrition juice, the prepared meat flavouring juice and the prepared meat auxiliary materials into the boiler; F, 2 to 3 hours later, when the nutrition is cooked out and the meat is cooked to 7 to 8 maturity, turning off the heat to stew the soup to flavor the soup; and G, taking the cooked meat product out, separating the meat and the soup and packing the soup into the finished product in a workshop, wherein the preparation step also comprises a step of keeping the temperature constant. The invention aims to regulate the traditional potted soups in China prepared by different manufacturing methods into the soups with the flavors approved by the public.

The present invention discloses a mixed bacterium fermented livestock and poultry bone and meat paste production method which comprises the following steps: A, bone paste and soup producing; B, meat paste producing; C, material blending and pickling; D, mixing and boiling; E inoculating to ferment; and F, canning, sterilizing, cooling, and storing. The production method makes full use of by-products from meat product processing industry to turn waste into treasure, promotes deep processing of the livestock and poultry bone, and has certain market prospects; the ultrafine grinded bone powder has special physical and chemical properties which are not found in general granules, and is better in solubility and dispersion, and thus the ultrafine grinded livestock and poultry skeleton bone powder has very good effects of supplementing calcium; and lactobacillus fermentation can produce lactic acids to reduce the pH value of the environment, can also produce peptide antibacterial substances, reduce the nitrite content, etc., thereby suppressing the growth of pathogenic and putrefying bacteria, and improving product safety.

The invention relates to a bone peptide drink formula and a preparing method thereof. The bone peptide drink formula is characterized in that a bone peptide drink is made from livestock bone, poultry bone, livestock by-products, soybean, Chinese yam, poria cocos, fructus citri sarcodactylis, cortex cinnamomi, rhizoma polygonati and radix polygonati officinalis. Scientific compatibility is realized according to computer simulation design in the prior art, and the raw materials are processed in an ultramicron mode and subjected to enzymolysis twice with stomach and intestine digestion hydrolysate prepared according to computer simulation to obtain the bone peptide drink. The bone peptide drink formula has the advantages that livestock bone, poultry bone and livestock by-products which are low in price are fully used, and the active bone peptide product high in added value and nutritional value is obtained through extraction; the optimum condition for digestion hydrolysis is controlled through optimization in the preparing method, activity, solubility and the product yield of biological activity bone peptide are improved, effects of bone peptide are improved, and therefore the bone peptide drink formula is low in technological cost and high in resource use ratio and has good economic and social benefits.

The invention discloses a preparation method of a concentrated jelly-like bone soup. The preparation method comprises the following steps: (1) taking livestock and poultry bones, and stewing for 2-4 hours to obtain bone soup liquid; (2) filtering the bone soup liquid to obtain bone soup, grease and bone dregs, wherein the bone soup is subjected to low temperature vacuum concentration to obtain concentrated bone soup; the grease is refined and filtered to obtain bone oil; the bone dregs are subjected to grinding, enzymolysis, spray-drying and superfine grinding to 300 meshes to obtain bone calcium powder; mixing the concentrated bone soup, the bone oil and the bone calcium powder according to the ratio of 70:20:10, so as to obtain a mixed material; adding a thicker with the weight 0.5%-4% of the total weight of the mixed material and a flavoring agent with the weight 8%-26% of the total weight of the mixed material, and carrying out homogeneous emulsification to obtain the concentrated jelly-like bone soup. The prepared concentrated jelly-like bone soup is high in nutritional value (the bone dregs are subjected to processing treatment such as enzymolysis, so that the nutrition, especially, calcium, in the bone dregs is fully used.), strong in flavor, soft in taste, and convenient to eat and can be popularized and applied.

The invention relates to a Chinese herbal medicine additive for a feed. In the formula I, the Chinese herbal medicine additive is prepared by the steps of grinding 0.4-0.8kg of dried cyrtomium fortunei, 0.4-0.8kg of dried rhizoma atractylodis, 0.4-0.8kg of dried poncirus trifoliate, 0.4-0.8kg of dried tangerine peel, 0.4-0.8kg of dried white mulberry root-bark, 0.4-0.8kg of dried perillaseeds and 0.4-0.8kg of dried hawthorn by weight; then feeding 1.5-3kg of table salt, 4-8kg of Qu liquor and 20-26kg of fried soybean powder; feeding eggshell and livestock and poultry bone meal, wherein the weight of the eggshell and the livestock and poultry bone meal is 1/5-1/3 of the total weight of the above-mentioned components; and evenly stirring to obtain the Chinese herbal medicine additive. In the formula II, the Chinese herbal medicine additive is prepared by the steps of grinding 1.2-2.1kg of cooked negundo chastetree fruit, 5.0-6.5kg of fleece-flower root, 5.0-6.5kg of rhizoma atractylodis, 5.0-6.5kg of poncirus trifoliate, 5.0-6.5kg of fennel, 5.0-6.5kg of liquorice, 5.0-6.5kg of hawthorn, 6.5-8.0kg of Chinese yam rhizome, 6.5-8.0kg of cyrtomium fortunei, 6.5-8.0kg of tangerine peel, 3.5-5.5kg of polygonatum kingianum, 3.5-5.5kg of cinnamon, 3.5-5.5kg of dried ginger and 20-40g of rheum officinale into powder by weight; feeding eggshell and livestock and poultry bone meal, wherein the weight of the eggshell and the livestock and poultry bone meal is 1/6-1/4 of the total weight of the above-mentioned components; and evenly stirring to obtain the Chinese herbal medicine additive. After the Chinese herbal medicine additive is used, the immunity of pigs can be improved, and the health fattening rate and the slaughtering rate are increased.

The invention provides a fresh ossein seasoning, which is prepared from 100 weight parts of fresh livestock and poultry bone meat and/or frozen livestock and poultry bone meat, 0.5 to 1 weight part of compound protease, 1 to 10 weight parts of edible salt, 0 to 10 weight parts of auxiliary materials and 0 to 10 weight parts of food additives, wherein the fresh livestock and poultry bone meat and/or frozen livestock and poultry bone meat comprises at least one kind of materials from pig bone, pork, ox bone, beef, goat bone, mutton, donkey meat, donkey bone, chicken bone, chicken meat, duct bone and duct meat; the auxiliary materials comprise at least one kind of materials from monosodium glutamate, maltodextrin, edible glucose, white granulated sugar, edible corn starch and composite spice; the food additives comprise at least one kind of materials from flavor development disodium nucleotide, disodium succinate, potassium sorbate, nisin, sodium dehydroacetate, sodium diacetate, octenyl succinate anhydrate starch, acetylated distarch phosphate, hydroxy propyl distarch phosphate and food flavor.

The invention relates to a natural flavoring agent and seasoner prepared from the natural flavoring agent. A preparation method of the flavoring agent includes the following steps that 1, by weight, 550-750 parts of old hens, 50-100 parts of ducks, 100-250 parts of livestock and poultry bones, 60-140 parts of fungi, 10-50 parts of dried scallops and 0.5-4 parts of onion are precooked, and after precooking waste water is removed, a reserve material is obtained; 2, the reserve material and water are mixed according to the volume ratio of 1:(1-5), boiling is carried out for 2-3 h at the temperature of 100-125 DEG C, and a mixture is obtained; 3, the mixture and water are mixed according to the volume ratio of 1:(1-5), after the temperature and pH are adjusted, complex enzymes comprising flavourzymes are added for enzymolysis, and enzymatic hydrolysate is obtained; 4, after the enzymatic hydrolysate is filtered and centrifuged, supernate is taken, the supernate is concentrated till the water content ranges from 30% to 40%, and the natural flavoring agent is obtained.

The invention belongs to the field of functional food processing, and relates to a preparation method of livestock and poultry bone collagen peptide chelated calcium. The preparation method of the livestock and poultry bone collagen peptide chelated calcium comprises the following steps: step one, performing hydrolysis on livestock and poultry bone meal so as to obtain enzymatic hydrolysate of livestock and poultry bone meal hydrolysatecontaining collagen peptides; step two, mixing the enzymatic hydrolysate of livestock and poultry bone meal with a calcium chloride solution so as to carry outchelation reaction; and step three, performing dialysis on the chelation product obtained in the step two by using a filter membrane of which the molecular weight cut-off is 500Da for 24 hours, and freeze-drying the filtered reaction product so as to obtain the livestock and poultry bone collagen peptide chelated calcium powder; or performing freeze-drying on the chelation product obtained in thestep two, washing the freeze-dried chelation product by using anhydrous ethanol of which the weight is 50 times of the weight the chelation product, carrying out centrifugation, collecting precipitates, carrying out washing with anhydrous ethanol, collecting precipitates again, and performing freeze-drying so as to obtain the livestock and poultry bone collagen peptide chelated calcium powder. Theinvention has the following positive effects: the livestock and poultry bone collagen peptide chelated calcium powder is capable of simultaneously supplementing nutrients, including amino acids and calcium, so as to promote solving of the problem of novel calcium nutrition fortifier shortage. And thus, a livestock and poultry bone product with high added values is developed.

The invention relates to a Chinese medicinal formula, in particular to a traditional Chinese medicine for promoting the digestion of livestock and poultry, which is suitable for preventing diseases and epidemics in large-scale livestock and poultry farms or peasant household livestock and poultry farming and belongs to the technical field of agricultural farming. The traditional Chinese medicine for promoting the digestion of livestock and poultry is prepared by adding smashed fructus crataegi, medicated leaven, Chinese atractylodes, dried orange peel and the like into livestock and poultry bones, fishbone meal and minor cereal flour serving as raw materials and uniformly stirring. In the traditional Chinese medicine, the fructus crataegi, medicated leaven and dried orange peel have the effects of promoting digestion and improving the appetite, heartleaf houttuynia herb has the effect of preventing and treating viruses, and the minor cereal flour has comprehensive nutrition. The traditional Chinese medicine prepared from the raw materials is frequently added into a feed for feeding livestock and poultry, so that the effects of strengthening the spleen and stomach of livestock and poultry, promoting digestion, enhancing the immunity and accelerating the growth of livestock and poultry are achieved.

A method for preparing meat flavor by subcritical water treatment of livestock and poultry bones comprises the following steps: 1) preprocessing of the livestock and poultry bones; 2) subcritical water treatment comprising the steps of (1) reaction, which is that 15-25 percent of livestock and poultry bone powder solution are prepared, the solution is placed in a high-pressure reaction kettle, the temperature of the reaction kettle is controlled in a range of 160-240 DEG C and the reaction time is controlled in a range of 0.5-2 hours, and the solution is cooled immediately after the reaction is finished; (2) centrifugation, which is that centrifuging the livestock and poultry bones after the subcritical water treatment for 15 minutes at the rotating speed of 4,000 r/min is carried out; (3) spray drying, which is that controlling the air inlet temperature as 200 DEG C and the air outlet temperature in a range of 85 to 95 DEG C is carried out, and the spray drying for centrifuged livestock and poultry bone protein peptides is carried out after the subcritical water treatment to obtain dry powder; 3) Maillard reaction; and 4) providing physicochemical indexes and microbiological indexes in detection indexes. The method adopts the livestock and poultry bones as raw materials, so that wastes are changed to wealth, the environment is protected, and the production cost of essences is effectively reduced; and the prepared essences have vivid, pure and mellow meat flavor.

The invention discloses a livestock and poultry bone grinding-tooth-type crushing apparatus which includes a rack having a hollow structure and arranged in the perpendicular direction; a primary crushing apparatus, which is arranged horizontally along a transversal shaft of the rack in the hollow structure, wherein two ends of the first crushing apparatus are rotatably fixed respectively to the two sides of the rack and are driven to rotate by a driving mechanism; a secondary crushing apparatus, which is arranged horizontally along a transversal shaft of the rack in the hollow structure and is arranged under the primary crushing apparatus, two ends of the secondary crushing apparatus are also rotatably fixed respectively to the two sides of the rack and are driven to rotate by the driving mechanism. The invention also discloses a livestock and poultry bone grinding-tooth-type crushing method with the apparatus. The apparatus and the method solve the problems of poor universality, complex operation and high requirement of land occupation and auxiliary equipment in a conventional crusher, and greatly reduce energy consumption and production cost of crushing bones. The apparatus is simple in operation, is low in maintenance rate and is suitable for crushing various bone raw materials in the type of grinding teeth.

The invention discloses a method for preparing composite bone powder for bone china, belonging to the technical field of daily-use ceramics application. The present invention aims at the large difference in the chemical composition of animal bones at present, which makes the chemical composition of the ceramic body unstable, while the firing shrinkage of artificial synthetic bone meal is relatively large, and the drying strength of the ceramic body prepared with artificial synthetic bone meal is relatively low. It is easy to crack, the porcelain body is easy to burst after firing, and the thermal stability of the product is poor. The present invention provides a preparation method for composite bone powder for bone china. The present invention first conducts high-temperature cooking on poultry bones for preliminary degreasing Remove impurities, and then pass it through the environment of mixed gas to make the internal voids absorb aluminum ions and silicon ions, then improve its stability through microwave assistance, and complete degreasing modification at the same time, and finally fill it with calcium phosphate and other substances , to stabilize the chemical components, thereby preparing the composite bone meal.

The invention discloses selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. and a preparation method thereof. The selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. consists of enzymatic hydrolysate of Braseniaschreberi J.F.Gme1. stems and leaves, bone soup, flour, Braseniaschreberi J.F.Gme1. colloid, water, sodium chloride, helianthus tuberosus, monosodium glutamate, L-selenium-methyl selenocysteine and selenium-rich yeast powder. The preparation method comprises the following steps: (1) picking fresh Braseniaschreberi J.F.Gme1., washing, and processing by a high-pressure kettle, thereby obtaining the Braseniaschreberi J.F.Gme1. colloid and the enzymatic hydrolysate of Braseniaschreberi J.F.Gme1. stems and leaves; (2) smashing livestock/poultry bones and removing floating oil; (3) adding the raw materials such as the enzymatic hydrolysate of Braseniaschreberi J.F.Gme1. stems and leaves, mixing uniformly, and adding L-selenium-methyl selenocysteine and the selenium-rich yeast powder to obtain a dough; (4) shaping the dough on a die; (5) freezing and concentrating the dough, and directly performing vacuum low-temperature frying without unfreezing; and (6) performing oil removal treatment to obtain the selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1.. The selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. has rich nutrition and high content of organic selenium, protein and acid heteropolysaccharide active substances, and particularly, the selenium content is as high as 180-240 microgram/Kg; the selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. has the advantages of crispy mouthfeel, bright color and complete nutrition and can be easily absorbed by a human body.

The invention discloses an edible fungus condiment capable of improving immunity. The edible fungus condiment is prepared from the following raw materials in parts by weight: 40-52 parts of edible fungus leftovers, 2-6 parts of compound amino acids, 1-3 parts of compound enzymes, 30-38 parts of livestock and poultry bones, 3-5 parts of peas, 2-4 parts of Chinese wolfberries, 1-3 parts of licorice, 2.5-5 parts of peonies, 2-6 parts of mulberries, 0.5-1.2 parts of honey, 2-4 parts of ginger, 3-5 parts of chopped onions, 1-3 parts of garlic flakes, 8-12 parts of soybean paste, 18-25 parts of vegetable oil, 0.5-1 part of pericarpium zanthoxyli powder, 4-6 parts of star aniseed powder, 2-5 parts of ground pepper, 3-6 parts of table salt, 0.6-1.5 parts of chicken essence and 0.2-0.6 part of fructose. By virtue of matching of various raw materials, the prepared condiment is rich in taste, has the effect of improving immunity and meets the use demands of people.

The invention discloses a soup-stock processing method. The soup-stock processing method comprises the steps of raw material unfreezing, heating and cooking, original soup flavoring and homogenizing and packaging. According to the soup-stock processing method, pigskin, pig leg bones, pig tail bones, duck bones and other poultry bones are combined, then a whole chicken is added, chicken meat is blended, and processed soup-stock is bright in color, delicious in taste, strong in flavor, rich in nutrition, good in instant solubility, extremely low in cholesterol and fat content and suitable for being eaten by various crowds.

The invention discloses an oil-resisting and wear-resisting aerated brick and a preparation method thereof. The oil-resisting and wear-resisting aerated brick is prepared from raw materials in parts by weight as follows: 100-120 parts of desert sand, 20-30 parts of ceramic polished waste, 35-45 parts of ordinary Portland cement, 8-10 parts of poultry bone meal, 4-6 parts of waste tire rubber powder, 3-5 parts of white mud for papermaking and the like. Through composite use of the raw materials such as organosilicon microspheres, the waste tire rubber powder, calcium rosinate and the like, the water absorption of the aerated brick can be reduced greatly, the aerated brick has excellent water resistance and is not damped easily, and the anti-mould performance gets better; added polyurethane elastomer has excellent wear resistance and oil resistance, belongs to polar polymers and can be organically combined with polypropylene into a whole, and the mechanical properties of polypropylene can be improved effectively; added fluorine rubber has the characteristics of high-temperature resistance, oil resistance and the like, and other physical properties and processability can be enhanced by other added filler.

The invention discloses a method for producing pet food by softening livestock and poultry bones, which comprises the following steps of: selecting the livestock and poultry bones, boiling and flushing to remove impurities and dirt; taking a container, adding a hydrochloric acid solution and adjusting the pH value to be 1-3 until the bones become soft; taking out the bones, adding a sodium carbonate solution, adjusting the pH value to be 7-10, maintaining the pH value to be a constant value between 7 and 10 until the constant value of the pH value no longer changes; taking out the bones, flushing with clear water and soaking and finishing soaking when the pH value no longer changes; roasting; feeding vegetable or animal oil for frying the roasted bones to shrink and denaturalize the bones; taking a container, adding water and a degreasing agent for dissolving; taking the shrank and denaturalized bones and feeding into the container for soaking to restore the bones to be original shape; cleaning the bones restored to be original shape, leaching, adding seasonings, rolling and kneading and pickling; roasting; and packaging until the bones are dried to a certain water content to obtain the pet food.

The invention discloses a production process flow for a river snail rice noodle soup base. The production process flow comprises the following process flows that snails, poultry bones or animal bones are put into a high-pressure soup cooking pot in proportion, original soup is pumped into a blending tank through a high-temperature pump, after blending, the original soup is pumped into a feeding pot through a control program, and seasonings are poured into the feeding pot and stirred; then the original soup containing the seasonings is pumped into the blending tank, homogenizing equipment is started after all the seasonings enter the blending tank, and the seasoned river snail rice noodle soup base is pumped into a storage tank after the homogenizing process is completed; and when the equipment is started in a packaging workshop, the seasonings in the storage tank are pumped into instant sterilization equipment to be sterilized and then conveyed to a packaging balance tank, and the seasonings are conveyed from a balance tank to the packaging equipment to be packaged. The production process flow of the river snail rice noodle soup base has the advantages that product pollution factors are reduced, quality is stable, use of additives is reduced, the method is healthier, centralized control efficiency is high, ultrahigh-temperature instant sterilization ensures that loss of nutritional ingredients of products is greatly reduced, and labor intensity is reduced.

A bio-organic fertilizer is prepared from 10-30 parts of meat bone powder, 30-40 parts of fermented chicken manure, 6-8 parts of amino acids, 8-12 parts of clay, and 4-6 parts of calcium oxide. For solving defects in the prior art, the invention provides the bio-organic fertilizer which is easy to prepare. With crushed poultry bones as a raw material of the organic fertilizer, resource utilizationrate is increased. The fertilizer is high in nutrients and can increase yield of crops, and has great market prospect and is suitable for promotion.