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Bone gourmet powder and its production

A bone flavoring and chicken bone technology, which is applied in food preparation, bone diseases, medical preparations containing active ingredients, etc., can solve the problems of single function, insufficient regularity and balance, and increase umami taste, etc., and achieve simple production process, Easy-to-apply effects from a wide range of sources

Active Publication Date: 2007-09-05
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The nutritional problem of calcium deficiency of more than 60% of the population in China has not been resolved
At present, there are many calcium-enriched foods and some calcium-enriched health products in our country, all of which have a certain calcium-supplementing effect, but due to various reasons, people who eat them are not common enough, and they are not frequent enough and balanced enough.
However, most of the existing granular umami flavorings only have the effect of increasing umami taste, and the functions are relatively single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) 30Kg of fresh chicken bones are enzymatically hydrolyzed according to the aforementioned process, and concentrated to a solid content of about 40%;

[0016] 2) 14.3Kg of salt, 15Kg of white granulated sugar, and 30Kg of monosodium glutamate were pulverized with a pulverizer respectively, and passed through a 80-mesh sieve;

[0017] 3) 1.5Kg of star anise, 1Kg of fennel, 1.3Kg of cinnamon, 0.5Kg of cardamom, 0.5Kg of clove, and 0.2Kg of galangal are respectively pulverized with a pulverizer and passed through a 120-mesh sieve;

[0018] 4) Ginger powder: garlic powder: pepper powder: onion powder are mixed evenly in the ratio of 7:5:5:5, and 0.5Kg is taken;

[0019] 5) Put the raw materials in steps 1), 2), 3) and 4) into the mixer, and then add 1Kg of flavored nucleotide disodium, 1Kg of yeast extract, 3Kg of starch, 0.2Kg of chicken fat and other raw materials to mix, appropriate amount Add water, stir evenly, and control the moisture content at 8%-10%;

[0020] 6)...

Embodiment 2

[0022] 1) 10Kg of fresh chicken bone is enzymatically hydrolyzed according to the aforementioned process, and concentrated to a solid content of about 40%;

[0023] 2) 10Kg of salt, 5Kg of white granulated sugar, and 50Kg of monosodium glutamate were pulverized with a pulverizer respectively, and passed through a 80-mesh sieve;

[0024] 3) 0.1Kg of star anise, 0.05Kg of fennel, 0.01Kg of cinnamon bark, 0.14Kg of amomum, 0.4Kg of tangerine peel, and 0.3Kg of Angelica dahurica are respectively pulverized with a pulverizer and passed through a 120-mesh sieve;

[0025] 4) Mix ginger powder: garlic powder: pepper powder: onion powder in a ratio of 7:5:5:5 and take 5Kg;

[0026] 5) Put the raw materials in steps 1), 2), 3) and 4) into the mixer, then add 5Kg of flavored nucleotide disodium, 5Kg of yeast extract, 7Kg of starch, 2Kg of chicken fat and other raw materials to mix, and add water in an appropriate amount , stir evenly, and the moisture content is controlled at 8%-10%;

...

Embodiment 3

[0029] 1) 20Kg of fresh chicken bones are enzymatically hydrolyzed according to the aforementioned process, and concentrated to a solid content of about 40%;

[0030] 2) 35Kg of salt, 5Kg of white granulated sugar, and 30Kg of monosodium glutamate were pulverized with a pulverizer respectively, and passed through a 80-mesh sieve;

[0031] 3) Amomum 0.2Kg, Tangerine Peel 0.6Kg, Angelica dahurica 0.4Kg, Cardamom 0.4Kg, Clove 0.4Kg, Galangal 0.2Kg were crushed with a pulverizer respectively, and passed through a 120-mesh sieve;

[0032] 4) Mix ginger powder: garlic powder: pepper powder: onion powder in a ratio of 7:5:5:5 and take 2Kg;

[0033] 5) Put the raw materials in steps 1), 2), 3) and 4) into the mixer, then add 1Kg of disodium nucleotide nucleotide, 1Kg of yeast extract, 3Kg of starch, 1Kg of chicken fat and other raw materials to mix, and add water in an appropriate amount , stir evenly, and the moisture content is controlled at 8%-10%;

[0034] 6) The mixed material ...

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PUM

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Abstract

A flavouring bone extract rich in bone calcium, amino acids, trace elements, etc is proportionally prepared from fresh chicken bone, nucleotide disodium, gourmet powder, granular white sugar, natural spices, starch, yeast extract, ginger powder, garlic powder, pepper, onion powder, edible salt and chicken fat through breaking chicken bone, heating, enzymolyzing, concentrating, mixing with others, granulating, drying, classifying, and packing.

Description

1. Technical field [0001] The invention relates to a food seasoning and a preparation method thereof. 2. Background technology [0002] The nutritional problem of calcium deficiency of more than 60% of the population in China has not been resolved. According to the investigation and research of many authoritative experts, the important reasons for the calcium deficiency of Chinese people are insufficient intake and low absorption rate. Therefore, it is very necessary to increase calcium in food. Appropriately adding or adjusting the necessary nutrients in food is a very economical and effective measure to improve the nutritional value of food, rationally utilize food resources, and improve people's health. At present, there are many calcium-supplementing fortified foods and some calcium-enriched health products in our country, all of which have a certain calcium-supplementing effect, but due to various reasons, people who eat them are not common enough, and they are not fre...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/226A23L1/312A23L1/315A23L1/29A61K36/9068A61P1/14A61P19/10A61P19/00A23L27/00A23L13/20A23L13/50A23L27/10A23L27/20A23L33/00
Inventor (要求不公开姓名)
Owner FUSHUN DUFENGXUAN FOOD
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