Giant salamander meat and bone meal capsules, preparation method and application thereof
A technology of meat and bone meal and giant salamander bone, which is applied in food preparation, application, food science, etc., to achieve the effect of rich nutrition
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Embodiment 1
[0028] Freshly slaughtered giant salamanders, the skeleton (including head, spine, ribs, etc.) after removing the skin, internal organs and muscles is put into a bone crusher and broken into small pieces of about 1×1cm. Add tap water at a weight ratio of 1:1 and add 1% compound protease of giant salamander bone weight (trypsin and papain, trypsin and papain weight ratio is 4:6), stir evenly, heat to 45~50℃, enzymatically hydrolyze for 3 hours, take out giant salamander bone and wash , Dried, superfinely pulverized, sieved through 200 meshes to obtain giant salamander bone meal for use; the enzymatic hydrolysate is heated to 100°C for 20 minutes to inactivate the enzyme, and then concentrated under reduced pressure to dry to obtain giant salamander proteolytic powder; press giant salamander bone meal and giant salamander proteolytic powder The weight ratio of 1:1.5 is evenly mixed to obtain giant salamander meat and bone meal; the giant salamander meat and bone meal and calcium c...
Embodiment 2
[0030] Freshly slaughtered giant salamanders, the skeleton (including head, spine, ribs, etc.) after removing the skin, internal organs and muscles is put into a bone crusher and broken into small pieces of about 1×1cm. Add tap water at a weight ratio of 1:1 and add The compound protease of 2% of the weight of the giant salamander bone, stir evenly, heat to 45~50℃, enzymatically hydrolyze for 2 hours, take out the giant salamander bone, wash, dry, superfinely pulverize, pass a 200-mesh sieve to obtain the giant salamander bone meal for later use; The enzymes were inactivated at 100℃ for 20 minutes, and then spray-dried to obtain the salamander proteolytic powder; the salamander bone meal and the salamander proteolytic powder were mixed evenly at a weight ratio of 1:2 to obtain the salamander meat and bone meal; the salamander meat and bone meal and calcium carbonate were in a weight ratio of 1 : Mix uniformly at a ratio of 2:2; dry at 90°C for 8 hours to make the moisture less t...
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