Intensive process of bone

A process method and bone technology, applied in the field of bone processing, can solve the problems of large environmental pollution, pollution, limited consumption of bone resources, etc.

Active Publication Date: 2005-12-28
FUSHUN DUFENGXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are mainly the following aspects in the utilization of bones at home and abroad, and there are problems such as pollution: ① extract waste fat, phosphorus, calcium, etc. of colloid (bone glue), which has great environmental pollution; , fat, etc., causing great environmental pollution; ③ extracting waste bones (calcium, phosphorus) from condiment soup stock, causing great environmental pollution; ④ there are few products for comprehensive utilization of bones, such as bone marrow extract series products, which cause little environmental pollution, but the The product has a limited consumption of bone resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Pork bone (broken) 100kg

[0028] Salt 1kg

[0029] Mixed spices of star anise and Chinese prickly ash 1kg

[0030] water 200kg

[0031] Process: (1) First put water into the extraction tank and heat it to above 85°C (or directly add hot water above 85°C).

[0032] (2) Add pork bones, salt, and mixed spices (the spices are wrapped in thick gauze).

[0033] (3) Open the mouth and boil. After boiling for 20 minutes on high heat, change to low heat and boil for 100 minutes.

[0034] (4) Cover and heat up to 115°C (control the temperature rise time within 1 hour, and the pressure<1.5atm).

[0035] (5) Incubate at 115°C for 1 hour.

[0036] (6) Discharging. Separate bone broth, oil, and bone and meat scraps.

[0037] (7-1) Bone broth → vacuum concentration (below 80°C) → blending (adding salt, oil) → homogenization (emulsification) → filling (or spray drying) → finished product (soup product)

[0038] (7-2) Oil soup → oil (flavored sesame oil product)

[0039]

Embodiment 2

[0041] Chicken bone (broken) 100kg

[0042] Salt 1kg

[0043] Mixed spices of star anise and Chinese prickly ash 1kg

[0044] water 200kg

[0045] Process: (1) First put water into the extraction tank and heat it to above 85°C (or directly add hot water above 85°C).

[0046] (2) Add chicken bones, salt, and mixed spices (the spices are wrapped in thick gauze).

[0047] (3) Open the mouth and boil. After boiling for 20 minutes on high heat, change to low heat and boil for 100 minutes.

[0048] (4) Cover and heat up to 115°C (control the temperature rise time within 1 hour, and the pressure<1.5atm).

[0049] (5) Incubate at 115°C for 1 hour.

[0050] (6) Discharging. Separate bone broth, oil, and bone and meat scraps.

[0051] (7-1) Bone broth → vacuum concentration (below 80°C) → blending (adding salt, oil) → homogenization (emulsification) → filling (or spray drying) → finished product (soup product)

[0052] (7-2) Oil soup → oil (flavored sesame oil product)

[0053]...

Embodiment 3

[0055] Beef bone (broken) 100kg

[0056] Salt 1kg

[0057] Mixed spices of star anise and Chinese prickly ash 1kg

[0058] water 200kg

[0059] Process: (1) First put water into the extraction tank and heat it to above 85°C (or directly add hot water above 85°C).

[0060] (2) Add beef bones, salt, and mixed spices (the spices are wrapped in thick gauze).

[0061] (3) Open the mouth and boil. After boiling for 20 minutes on high heat, change to low heat and boil for 100 minutes.

[0062] (4) Cover and heat up to 115°C (control the temperature rise time within 1 hour, and the pressure<1.5atm).

[0063] (5) Incubate at 115°C for 1 hour.

[0064] (6) Discharging. Separate bone broth, oil, and bone and meat scraps.

[0065] (7-1) Bone broth → vacuum concentration (below 80°C) → blending (adding salt, oil) → homogenization (emulsification) → filling (or spray drying) → finished product (soup product)

[0066] (7-2) Oil soup → oil (flavored sesame oil product)

[0067]

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Abstract

A process for preparing the soup flavouring oil, bone powder and flavouring perfume from bone includes such steps as adding bone, salt and perfume to water, boiling, separating, vacuum concentrating, mixing with auxiliaries, homogenizing while emulsifying, drying enzymolyzing high-temp treating, etc. Its advantage is full use of the nutrient contained in raw materials.

Description

1. Technical field [0001] The invention belongs to the technical field of food and food accessories, and in particular relates to a bone processing method. 2. Background technology [0002] Bones are a huge resource bank. Some nutritionists pointed out that if our country's bone resources can be fully utilized, as far as protein is concerned, it is almost equivalent to doubling our country's total meat output. In 2002, my country's total meat output was 65.8 million tons, and the country's "Tenth Five-Year Plan" target is an annual increase of 3-5%. It has been the dream of nutritionists for many years to increase the total amount of meat without increasing investment. Bones are rich in protein and fat, and rich in calcium and phosphorus, and the ratio of calcium and phosphorus is appropriate. The calcium contained in every 1000 grams of bones can meet the calcium supplement needs of 100 people in my country for a day, which is an extremely huge treasure house of sustainab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L23/10
Inventor 赵君哲
Owner FUSHUN DUFENGXUAN FOOD
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