Processing method of edible-fungus-type whole-bone meat-flavor seasoning
A processing method and technology of whole-bone meat, applied in the direction of food science, etc., can solve the problems such as the large difference in the flavor of Sichuan cuisine, and achieve the effect of delicate and smooth handfeel, remarkable taste, and improved taste.
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[0043] Preparation of Bone Broth:
[0044] Livestock and poultry fresh bones→freezing→frozen storage→crushing→thawing→deodorization→high pressure cooking→filtering→fresh bone soup.
[0045] Freezing and freezing of fresh livestock bones:
[0046] Select fresh livestock and poultry bones that have passed the inspection of the quality inspection department, such as the fresh bones of livestock and poultry white strips, put them into special woven bags, and put them on the shelf in the freezing room at a temperature of -23±1°C. Freeze within -18 hours, then stack and stack in a freezer at -18±1°C, and freeze under a canvas cover. The best time is no more than 6 months.
[0047] Crushing of frozen fresh bones of livestock and poultry:
[0048] Frozen bones choose livestock and poultry leg bones (tube bones) as the superior raw material. After the frozen fresh livestock and poultry bones are removed from debris, they are immediately crushed in the bone crusher using the brittlene...
Embodiment 1
[0072] A processing method of matsutake-type whole-bone meat-flavored seasoning, the specific steps comprising:
[0073] Preparation of Bone Broth:
[0074] Livestock and poultry fresh bones→freezing→frozen storage→crushing→thawing→deodorization→high pressure cooking→filtering→fresh bone soup.
[0075] Freezing and freezing of fresh livestock bones:
[0076] Select the fresh livestock and poultry bones that have passed the inspection of the quality inspection department, such as the fresh bones of livestock and poultry white strips, put them into special woven bags, and put them on the shelf of the freezing room at a temperature of -22 ° C. Within 14 hours Complete the freezing, then stack and stack them in a freezer at -17°C, and freeze them under a canvas cover. The best time is not more than 6 months.
[0077] Crushing of frozen fresh bones of livestock and poultry:
[0078] Frozen bones choose livestock and poultry leg bones (tube bones) as the superior raw material. Af...
Embodiment 2
[0102] A method for processing chicken fir type whole-bone meat-flavored seasoning, specifically comprising:
[0103] Preparation of Bone Broth:
[0104] Livestock and poultry fresh bones→freezing→frozen storage→crushing→thawing→deodorization→high pressure cooking→filtering→fresh bone soup.
[0105] Freezing and freezing of fresh livestock bones:
[0106] Select the fresh livestock and poultry bones that have passed the inspection of the quality inspection department, such as the fresh bones of livestock and poultry white strips, put them into special woven bags, and put them on the shelf of the freezing room at a temperature of -24°C. Complete the freezing, then stack and stack them in a freezer at -19°C, and freeze them under a canvas cover. The best time is no more than 6 months.
[0107] Crushing of frozen fresh bones of livestock and poultry:
[0108] Frozen bones choose livestock and poultry leg bones (tube bones) as the superior raw material. After the frozen fresh l...
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