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Preparation method of revolutionary bone products

A bone and product technology, applied in the field of the preparation of bone revolutionary products, can solve the problems of multi-fuel and labor costs, low R&D investment, single variety, etc., and achieve the effect of maintaining flavor and nutrition and reducing volume

Inactive Publication Date: 2016-11-09
泰安市海之润食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, at present, the deep processing of animal bone products in my country has a single variety, low processing level, low R&D investment, and low utilization rate, resulting in poor market sales and low corporate profitability.
In food processing, bone products are often used to make bone broth. The bone broth made from bones is rich in protein, amino acids, fatty acids, trace elements and other nutrients. It tastes mellow and delicious, so it is widely used in ramen and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of a bone revolution product, comprising the following steps:

[0026] (1) Pre-treatment: take the pig bones and wash them and break them into 10 cm long bone segments;

[0027] (2) De-Blood: Put the bone segment into hot water for de-blood treatment, that is, soak the blood water in the bone segment by soaking in hot water, and then remove the de-blooded bone segment and rinse it. the formation of bloodless bones;

[0028] (3) Cooking: put the de-blooded bones into boiling water and cook until the bones are cooked thoroughly to make mature bones;

[0029] (4) Freezing: the cooked bones are subjected to freezing treatment, and the frozen bones are formed on the principle of freezing thoroughly;

[0030] (5) Compression molding: The frozen bones are compressed into a plurality of 1kg bone cakes to reduce their volume;

[0031] (6) Packaging: first wrap the bone cake with gauze, and then vacuum-pack the bone cake wrapped with gauze to make the fini...

Embodiment 2

[0033] A preparation method of a bone revolution product, comprising the following steps:

[0034] (1) Pre-treatment: take the beef bones and break them into 10 cm long bone segments after washing;

[0035] (2) De-Blood: Put the bone segment into hot water at 50°C for 30 minutes, and the amount of hot water should be 2 cm below the bone segment, and then remove the bone segment after de-blood treatment. Rinse again to form de-blooded bones;

[0036] (3) Cooking: put the devascularized bones into boiling water and cook for 25 minutes, and the addition amount of the boiling water is 2 cm before the devascularized bones to prepare mature bones;

[0037] (4) Freezing: the cooked bones are stored frozen at -18°C for 10 hours to form frozen bones;

[0038] (5) Compression molding: the frozen bone is compressed into a plurality of 5kg cylindrical bone cakes with a pressure of 0.36Mpa, the bottom surface diameter is 20 cm, and the height is 2 cm;

[0039] (6) Packaging: First wrap ...

Embodiment 3

[0041] A preparation method of a bone revolution product, comprising the following steps:

[0042] (1) Pre-treatment: take the cattle bone and break it into 15 cm long bone segments after washing;

[0043] (2) De-Blood: Put the bone segment into hot water at 50°C for 30 minutes, the amount of hot water is 3 cm below the bone segment, and then remove the bone segment after de-blood treatment. Rinse again to form de-blooded bones;

[0044] (3) Cooking: put the devascularized bones into boiling water and cook for 15 minutes, and the addition amount of the boiling water is 8 cm before the devascularized bones to prepare mature bones;

[0045] (4) Freezing: the cooked bones are stored frozen at -19°C for 13 hours to form frozen bones;

[0046] (5) Compression molding: (5) Compression molding: the frozen bone is compressed into a plurality of 1kg cylindrical bone cakes with a pressure of 0.42Mpa, the diameter of the bottom surface is 10 cm, and the height is 5 cm;

[0047] (6) Pa...

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Abstract

The invention relates to a preparation method of revolutionary bone products. The preparation method comprises the following technologies of preprocessing animal bones, performing deodorizing and defoaming while removing blood, performing freezing, performing compression molding, packing bones wrapped with a filter net, and the like, so that series new products are processed and produced. The preparation method disclosed by the invention has the beneficial effects that compared with the size of bones with the same weight, the size of the prepared revolutionary bone products is greatly reduced, and through the treatment of precooking, removing blood, and defoaming, the bones are wrapped with gauzes or non-woven fabrics, so that the function of filtration is achieved, the flavor and the nutrition of the bones are maintained to the maximum extent in the obtained finished products, and people can conveniently and swiftly make natural bone soup with original taste and flavour.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of a bone revolutionary product. Background technique [0002] Animal bone products are by-products of deep processing of animal carcasses. In the past, they were mainly used for animal feed processing, with low added value and serious waste. China is the world's largest meat consumer. Every year, nearly 20 million tons of various livestock and poultry bones are not used effectively, which is not only a huge waste, but also causes a lot of environmental pollution. Therefore, developing animal bone products and improving the comprehensive utilization capacity of animal product processing enterprises will produce great economic and social benefits. [0003] However, at present, the deep-processing varieties of animal bone products in my country are single, the processing level is not high, the research and development investment is low, and the utili...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L5/00
Inventor 武金峰
Owner 泰安市海之润食品有限公司
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