Pig ossein taste-enhancing peptide and preparation method thereof
A technology of porcine osteoin and taste peptide, applied in application, animal protein processing, food science and other directions, can solve the problem of poor taste of porcine bone su
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Embodiment 1
[0029] The embodiment of the present invention provides a preparation method of porcine taste peptide, the method comprising:
[0030] S101: Selecting, cleaning, and crushing pig bones to form broken pig bones. Among them, the pork bones include pork leg bones and pork miscellaneous bones.
[0031] S102: Pork minced bones are boiled in water at a temperature of 121° C. for 4 hours to form a soup. Among them, the mass ratio of pork leg bones, pork miscellaneous bones and water is 50:30:50.
[0032] S103: The soup is filtered through a 120-mesh sieve and then double-filtered to form a filtrate.
[0033] S104: after the filtrate was allowed to stand for 180 minutes to separate layers, the lower layer was obtained by separation.
[0034] S105: The lower layer solution is concentrated in a double-effect vacuum under the condition of a first-effect temperature of 82° C. and a second-effect temperature of 62° C. to form porcine. Wherein, the dry matter content in the concentrated...
Embodiment 2
[0040] The embodiment of the present invention provides a preparation method of porcine taste peptide, the method comprising:
[0041] S201: Selecting, cleaning, and crushing pig bones to form broken pig bones. Among them, the pork bones include pork leg bones and pork miscellaneous bones.
[0042] S202: Pork minced bones are boiled in water at a temperature of 115° C. for 4 hours to form a soup. Among them, the mass ratio of pork leg bone, pork miscellaneous bone and water is 45:25:45.
[0043] S203: The soup is filtered through a 120-mesh sieve and then double-filtered to form a filtrate.
[0044] S204: After the filtrate was allowed to stand for 180 minutes to separate layers, the lower layer was obtained by separation.
[0045] S205: The lower layer solution is concentrated in a double-effect vacuum under the conditions of a first-effect temperature of 80° C. and a second-effect temperature of 60° C. to form porcine. Wherein, the dry matter content in the concentrated pi...
Embodiment 3
[0051] The embodiment of the present invention provides a preparation method of porcine taste peptide, the method comprising:
[0052] S301: Selecting, cleaning, and crushing pig bones to form pig bones. Among them, the pork bones include pork leg bones and pork miscellaneous bones.
[0053] S302: Pork minced bones are boiled in water at a temperature of 125° C. for 5 hours to form a soup. Among them, the mass ratio of pork leg bone, pork miscellaneous bone and water is 55:35:55.
[0054] S303: The soup is filtered through a 120-mesh screen and then double-filtered to form a filtrate.
[0055] S304: After the filtrate was allowed to stand for 180 minutes to separate layers, the lower layer was obtained by separation.
[0056] S305: The lower layer solution is concentrated in a double-effect vacuum under the condition of a first-effect temperature of 85° C. and a second-effect temperature of 65° C. to form porcine. Wherein, the dry matter content in the concentrated pig bon...
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