CN100469262C - Concentrated abalone cream - Google Patents
Concentrated abalone cream Download PDFInfo
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- CN100469262C CN100469262C CNB2005100458044A CN200510045804A CN100469262C CN 100469262 C CN100469262 C CN 100469262C CN B2005100458044 A CNB2005100458044 A CN B2005100458044A CN 200510045804 A CN200510045804 A CN 200510045804A CN 100469262 C CN100469262 C CN 100469262C
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- Prior art keywords
- abalone
- concentrated
- cream
- salt
- chicken
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000006071 cream Substances 0.000 title claims description 10
- 241000287828 Gallus gallus Species 0.000 claims abstract description 25
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 241000411851 herbal medicine Species 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract 3
- 235000013599 spices Nutrition 0.000 claims description 19
- 235000014347 soups Nutrition 0.000 claims description 15
- 239000012141 concentrate Substances 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a food concentrated abalone paste. It is made up by using (by weight portion) 100 portions of abalone shell, 30-50 portions of chicken bone, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of its preparation process. Said invention contains rich components of protein, calcium and phosphorus, etc.
Description
Technical field
The present invention relates to food, specifically a kind of concentrated abalone cream.
Background technology
At present abalone shells is many is thrown away as discarded object, and abalone shells edible not still in traditional processing method processing back have only small part to be used as the low raw material of commodity value, and major part goes out of use, and both contaminated environment was wasted resource again.
Summary of the invention
The object of the present invention is to provide the concentrated abalone cream that a kind of mouthfeel is good, cost is low, nutritious.
For achieving the above object, the technical solution used in the present invention is:
A kind of concentrated abalone cream, can prepare according to the following procedure, by weight ratio with 100 parts of abalone shells, chicken carcasses 30-50 part, food is used Chinese herbal medicine spices (as: dried orange peel, Chinese prickly ash, anise, cassia bark, cumin, fennel etc.) 0.5-2 part, salt 1-2 part adds water 100-400 part boils, and gets bone soup and concentrates in 85 ℃ of following vacuum, is concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add chicken flavor spices 0-3 part, salt 3.5-5.5 part, chicken fat 2-5 part, finished product is made in can behind the homogeneous.
Specific operation process is as follows:
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add abalone shells, chicken carcasses, salt, food is with Chinese herbal medicine spices (be spice, spice mix is wrapped with Coarse Mesh Gauze);
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour; (should control heating-up time≤1 hour usually, pressure＜3atm, preferably pressure＜1.5atm)
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and concentrate (being preferably in 80 ℃ of following vacuum concentrates) in 85 ℃ of following vacuum, add chicken flavor spices 0-3 part to solid content 〉=25% or density 1.1-1.2g/ml, salt 3.5-5.5 part, chicken fat 2-5 part, after the emulsifying, can or spray-drying get finished product.
Product Main Ingredients and Appearance of the present invention is to be the concentrate of raw material with abalone shells, chicken carcasses, is rich in protein and compositions such as calcium, phosphorus, has abundant, graceful flavour and abundant nutrition, very helps health; Be not the concentrated product of raw material on the simultaneously present market with abalone shells, chicken carcasses etc., the present invention has made full use of the abalone shells resource, and production cost is low, benefits the society, uplift the people's living standard and trophic level, also the comprehensive utilization for raw material resources such as chicken carcasses provides bigger space.
The specific embodiment
The present invention operates with reference to patent bone deep process method (number of patent application 200410020829.4).
Adoptable equipment: extractor, thick soup jar, watery soup jar, evaporimeter, condenser, condensation water tank, oil measure jar, vavuum pump, surge tank.
Embodiment 1
1) earlier water 200kg is dropped into extractor, and be heated to more than 85 ℃ (or directly add more than 85 ℃ hot water);
2) add abalone shells 100kg, chicken carcasses 30kg, salt 1kg, anistree and cassia bark be the spice 0.6kg (spice is wrapped with Coarse Mesh Gauze) that mixes of 1:1 by weight;
3) opening boils, and big fire is boiled and boiled (bumping) after 20 minutes, changes little fire and boils and boiled (little boiling) 100 minutes;
4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 115 ℃ are incubated 1 hour;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of following vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 2kg, salt 5.5kg, chicken fat 2kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 2
1) first hot water 400kg with 85 ℃ drops into extractor;
2) add abalone shells 100kg, chicken carcasses 50kg, salt 2kg, dried orange peel, Chinese prickly ash, anistree and cassia bark be the spice 2kg (spice is wrapped with Coarse Mesh Gauze) that mixes of 1:1:1:1 by weight;
3) opening boils, and big fire is boiled and boiled (bumping) after 10 minutes, changes little fire and boils and boiled (little boiling) 180 minutes;
4) capping, be warming up to 105 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 105 ℃ are incubated 3 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 75 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 0.5kg, salt 3.5kg, chicken fat 4kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 3
1) first hot water 100kg with 90 ℃ drops into extractor;
2) add abalone shells 100kg, chicken carcasses 40kg, salt 1.5kg, Chinese prickly ash, anistree and cassia bark be the spice 1kg (spice is wrapped with Coarse Mesh Gauze) that mixes of 1:1:1 by weight;
3) opening boils, and big fire is boiled and boiled (bumping) after 15 minutes, changes little fire and boils and boiled (little boiling) 40 minutes;
4) capping is warming up to 120 ℃ and (controls the heating-up time in 1 hour, pressure＜1.5atm; 120 ℃ are incubated 3 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add chicken flavor spices 3kg, salt 5.5kg, chicken fat 5kg allotment → homogeneous (emulsification) → can → finished product.
Claims (5)
1. concentrated abalone cream is characterized in that: preparation according to the following procedure,
By weight ratio with 100 parts of abalone shells, chicken carcasses 30-50 part, food is used Chinese herbal medicine spices 0.5-2 part, salt 1-2 part adds water 100-400 part and boils, getting bone soup concentrates in 85 ℃ of following vacuum, be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add chicken flavor spices 0-3 part, salt 3.5-5.5 part and chicken fat 2-5 part, finished product is made in can behind the homogeneous.
2. according to the described concentrated abalone cream of claim 1, it is characterized in that: concrete preparation process is as follows,
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add abalone shells, chicken carcasses, food Chinese herbal medicine spices, salt;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour;
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and be concentrated into solid content 〉=25%, add chicken flavor spices 0-3 part in 85 ℃ of following vacuum, salt 3.5-5.5 part, chicken fat 2-5 part, after the emulsifying, can or spray-drying get finished product.
3. according to the described concentrated abalone cream of claim 2, it is characterized in that: heating-up time≤1 hour in the described step 4), and pressure＜3atm.
4. according to the described concentrated abalone cream of claim 2, it is characterized in that: be warming up to 115 ℃ in the described step 4), and pressure＜1.5atm.
5. according to the described concentrated abalone cream of claim 2, it is characterized in that: bone soup concentrates in 80 ℃ of following vacuum in the described step 6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100458044A CN100469262C (en) | 2005-02-02 | 2005-02-02 | Concentrated abalone cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100458044A CN100469262C (en) | 2005-02-02 | 2005-02-02 | Concentrated abalone cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1813585A CN1813585A (en) | 2006-08-09 |
| CN100469262C true CN100469262C (en) | 2009-03-18 |
Family
ID=36906036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100458044A Active CN100469262C (en) | 2005-02-02 | 2005-02-02 | Concentrated abalone cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100469262C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129203B (en) * | 2006-08-24 | 2010-08-11 | 郑国海 | Fish extracting liquid and method for producing fish plaster |
| CN101919540A (en) * | 2010-08-06 | 2010-12-22 | 河南科技大学 | Method for making breaded fish stick by adding inulin |
| CN103284237A (en) * | 2013-06-26 | 2013-09-11 | 芜湖乐锐思信息咨询有限公司 | Abalone paste and a processing method therefor |
-
2005
- 2005-02-02 CN CNB2005100458044A patent/CN100469262C/en active Active
Non-Patent Citations (6)
| Title |
|---|
| 我国禽畜骨综合加工利用的现状. 曹雁平.粮油加工与食品机械，第2001卷第9期. 2001 |
| 我国禽畜骨综合加工利用的现状. 曹雁平.粮油加工与食品机械，第2001卷第9期. 2001 * |
| 鲍壳的综合利用. 陈忻等.水产科学，第21卷第4期. 2002 |
| 鲍壳的综合利用. 陈忻等.水产科学，第21卷第4期. 2002 * |
| 鲍鱼加工工艺. 丁湖广.食品科学，第1985卷第10期. 1982 |
| 鲍鱼加工工艺. 丁湖广.食品科学，第1985卷第10期. 1982 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1813585A (en) | 2006-08-09 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20060809 Assignee: Fushun Dufengxuan Food Co., Ltd. Assignor: Yu Lianfu Contract record no.: 2010210000027 Denomination of invention: Concentrated abalone cream Granted publication date: 20090318 License type: Exclusive License Record date: 20100317 |
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| ASS | Succession or assignment of patent right |
Owner name: FUSHUN DUFENGXUAN FOOD CO., LTD. Free format text: FORMER OWNER: YU LIANFU Effective date: 20150731 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150731 Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun Dufengxuan Food Co., Ltd. Address before: 113006 Liaoning province Fushun City Mountain Road No. 106 dufengxuan company Patentee before: Yu Lianfu |
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| C56 | Change in the name or address of the patentee | ||
| CP03 | Change of name, title or address |
Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, Fushun Patentee after: Fushun dufengxuan bone God biotechnology Limited by Share Ltd Address before: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee before: Fushun Dufengxuan Food Co., Ltd. |