Zero-additive gel-state bovine bone concentrated original soup and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses zero-additive gel-state bovine bone concentrated original soup and a preparation method thereof. The preparation method comprises the following steps: cleaning, cutting and crushing bovine bones, soaking blood, and draining to obtain a crushed bone material; washing fresh ginger, green Chinese onion and red pepper, pulping and taking juice; and pre-cooking yellow wine with the juice and the crushed bone material, removing floating foam, heating to 105-120 DEG C, extracting for 0.5-1.5 hours under pressure, maintaining slight boiling, performing oxygen-enriched extraction for 2-3.5 hours under normal pressure, filtering after draining bone and meat residues from the obtained materials, sequentially adding rock candy powder and active dry yeast into the filtrate, uniformly stirring and mixing, performing oil-water-residue three-phase separation, performing reduced-pressure concentration on the water phase, adding edible salt, sterilizing, and filling to obtain the zero-additive gel-state bovine bone concentrated original soup. The prepared bovine bone concentrated original soup finished product is fresh, fragrant and rich in flavor, balanced in meat flavor and ester flavor, and free from fishy smell and industrial flavor; and the texture is fine, smooth, thick and rich in elasticity, and the slag feeling and the suspension feeling are avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a zero-addition gel-state concentrated bovine bone broth and a preparation method thereof. Background technique [0002] Beef bone is a bulk by-product of beef processing. It is cheap and easy to obtain. It is a potential raw material in food processing and production. However, as far as the current domestic situation is concerned, a large number of bovine bones have not really realized high value-added utilization, and are often discarded or processed into primary products at a low level, which has adverse effects on breeding, slaughtering, the environment and the reuse of resources. However, the comprehensive use of bovine bone resources to develop new high-value-added bone products and promote them to the market for public use can not only improve the economic benefits of breeding and processing, but also reduce the burden on the ecological environment and ...

AI Technical Summary

Problems solved by technology

[0014] In view of the shortcomings and deficiencies of the above prior art, the specific performance is that the fresh and fragrant flavor is weak, the color and fragrance are unnatural, the greasy feeling is heavy, the fishy smell is heavy, the purine is high, the perception is poor, the taste is not good, the nutrition is insufficient, and the stability Bad, no peptone, additives, etc.

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