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Japanese-type dolphin bone soup stock and preparation technology thereof

A technology for tonkotsu and stock, which is applied in the field of Japanese-style tonkotsu stock and its preparation, can solve problems such as unfavorable aroma and flavor influence, and achieve the effects of good antiseptic effect, improved body resistance, and bright color.

Pending Publication Date: 2021-12-10
江苏美鑫食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the Chinese-style bone broth process, the nutritional content of the broth obtained by the Japanese-style bone broth process is higher. However, its processing is carried out in an oxygen-barrier state, which is not conducive to the formation of aroma after the fat is heated and oxidized, and the produced bone. Has a characteristic boney smell, and the flavor is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of Japanese-style pork bone soup, comprising the following raw materials in parts by mass: 80 parts of pork bones, 3 parts of fragrant leaves, 3 parts of cinnamon bark, 2 parts of angelica, 5 parts of ginger, 5 parts of cooking wine, 3 parts of green onions, and 3 parts of edible salt 1 part, 2 parts of lime juice, 1 part of green tea extract, and the balance is pure water.

[0023] Wherein, the preparation technology of described Japanese-style pork bone broth comprises the following steps:

[0024] Step 1. Wash and cut the big pig bones into 10 cm long pieces, put them in boiling hot water and blanch for 2 minutes, remove them and put them in cold water, wash them and set aside;

[0025] Step 2, during the cooling process of the pork bones, other ingredients are prepared;

[0026] Step 3, put pig bones, bay leaves, cinnamon bark, bay leaves, cinnamon bark, angelica, ginger, cooking wine, chives, edible salt, and purified water in a pot and cook for 30 minutes,...

Embodiment 2

[0030] A kind of Japanese-style pork bone broth, comprising the following raw materials in parts by mass: 85 parts of pork bones, 3.5 parts of fragrant leaves, 3.5 parts of cinnamon bark, 2-3 parts of angelica, 6 parts of ginger, 5 parts of cooking wine, 3.2 parts of green onions, edible 3.2 parts of salt, 2.3 parts of lime juice, 1.2 parts of green tea extract, and the balance is pure water.

[0031] Wherein, the preparation technology of described Japanese-style pork bone broth comprises the following steps:

[0032] Step 1, wash and cut the pork bones into 10.5 cm long pieces, put them in boiling hot water for 2.2 minutes, remove them, put them in cold water, wash them and set aside;

[0033] Step 2, during the cooling process of the pork bones, other ingredients are prepared;

[0034] Step 3, put pig bones, bay leaves, cinnamon bark, bay leaves, cinnamon bark, angelica, ginger, cooking wine, chives, edible salt, and purified water in a pot and cook for 32 minutes, then tu...

Embodiment 3

[0038] A kind of Japanese-style pork bone soup, including the following raw materials in parts by mass: 90 parts of pork bones, 4 parts of bay leaves, 4 parts of cinnamon, 2.5 parts of angelica, 7 parts of ginger, 6 parts of cooking wine, 4 parts of green onions, and 4 parts of edible salt 2.5 parts of lime juice, 1.5 parts of green tea extract, and the balance is purified water.

[0039] Wherein, the preparation technology of described Japanese-style pork bone broth comprises the following steps:

[0040] Step 1, wash and cut the pork bones into 11 cm long pieces, put them in boiling hot water for 2.5 minutes, remove them, put them in cold water, wash and set aside;

[0041] Step 2, during the cooling process of the pork bones, other ingredients are prepared;

[0042] Step 3, put pig bones, fragrant leaves, cinnamon bark, fragrant leaves, cinnamon bark, angelica, ginger, cooking wine, chives, edible salt, and purified water in a pot and cook for 40 minutes, then turn off the...

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PUM

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Abstract

The invention discloses Japanese-type dolphin bone soup stock and a preparation technology thereof. The Japanese-type dolphin bone soup stock is prepared from the following raw materials in parts by mass: 80-100 parts of big pig bones, 3-5 parts of bay leaves, 3-5 parts of Chinese cinnamon, 2-3 parts of radix angelicae sinensis, 5-8 parts of fresh ginger, 5-7 parts of cooking wine, 3-5 parts of scallions, 3-5 parts of edible salt, 2-3 parts of lime juice, 1-2 parts of a green tea leaching solution and the balance pure water. According to the Japanese-type dolphin bone soup stock disclosed by the invention, the lime juice and the green tea leaching solution are added, so that improvement of the flavor of the Japanese-type dolphin bone soup stock is facilitated; in addition, in the preparation technology, meat on the big pig bones is removed, and further pressurizing operation is performed, so that the situation that the soup base is too greasy is avoided; and after the pressurizing operation is completed, normal-pressure cooking is performed, so that heating, oxidation and fragrance enhancement of fat in the soup stock are facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Japanese-style pork bone broth and a preparation process thereof. Background technique [0002] Animal bones are network structures composed of protein, calcium and other substances, and the tubes are filled with bone marrow, which is extremely rich in nutrients. The content of nutrients such as protein and fat in fresh animal bones is close to that of fresh meat, and it is rich in amino acids. Fresh bones also contain phospholipids and phosphoproteins that are indispensable for human brain development, collagen, chondroitin and other substances that prevent aging. For vitamin A, B1, B2 and other trace elements, the price of fresh bone is only about 20% of the price of meat, so the application of fresh bone has a high added value. [0003] There are two common production methods of bone broth: intermittent pressurized single-tank single-cooking bone process and normal-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L27/12A23L27/10A23L5/10
CPCA23L23/10A23L27/13A23L27/11A23L5/13A23L5/17A23V2002/00A23V2250/21A23V2250/214
Inventor 张艳程春尧
Owner 江苏美鑫食品科技有限公司
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