CN101326995B - High-calcium animal and plant composite type nutrition bone catsup and method for producing the same - Google Patents
High-calcium animal and plant composite type nutrition bone catsup and method for producing the same Download PDFInfo
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- CN101326995B CN101326995B CN2008100688389A CN200810068838A CN101326995B CN 101326995 B CN101326995 B CN 101326995B CN 2008100688389 A CN2008100688389 A CN 2008100688389A CN 200810068838 A CN200810068838 A CN 200810068838A CN 101326995 B CN101326995 B CN 101326995B
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Abstract
The invention relates to high-calcium animal and plant composite nutritious bone source and a preparation method thereof; the preparation method makes full use of fresh beef bone with high nutrition value, low cost and low market utilization rate, adopts prescription, proportion and processing technology totally different from the prior art, solves the defects of the poor palatability of beef bone, heavy fishy smell and special foreign smell, and develops palatable high-calcium bone source food rich in nutrition and good in color, smell and taste; in the high-calcium animal and plant composite nutritious bone source, beef bone powder, carrot slurry, tomato pulp and onion slurry are taken as raw materials, and thickening agent, emulsifier, blending agent, nutrient supplement and seasoner are taken as auxiliary materials; all the component are mixed by the proportion and the high-calcium animal and plant composite nutritious bone source is prepared; the product is light yellow source, has the composite aroma and flavor of unique bone and vegetables, good fluidity, appropriate thickness, fine and refreshing taste, and good palatability.
Description
Technical field:
The invention belongs to food and processing thereof in human lives's needs, specifically utilize ox bone and vegetables to be raw material, manufacture a kind of high-calcium animal and plant composite type nutrition bone catsup.
Background technology:
Bone food is described as " 21 century novel foodstuff " by food and nutritionists.The bone based food is very welcome in the world, and the Japanese is referred to as the high-grade nutrient tonic, and western countries such as the U.S. are referred to as " 21 century functional food ".
In animal bone resource, pig bone and ox bone are the abundantest, are " development of carrot bone sauce " of the research of raw material processing bone sauce just like people such as Feng Shijiang with the pig bone, grain and food industry Vol.11 2004/1.Pig bone price and comprehensive utilization are than ox bone height.Ox bone is of high nutritive value, cheapness, and the market utilization rate is low.With the ox bone is " ox bone stick with paste the development of nutritional sauce " of the research of raw material processing bone sauce just like people such as Bai Zhichuan, meat industry, P.5, total the 264th phase of 2003 the 4th phases is utilized ox bone processing bone sauce, has generally that palatability is poor, fishy smell heavy, has problem such as specific peculiar smell.Particularly work as bone sauce calcium content up to 1600mg/100g, problem is more outstanding.
Summary of the invention:
Purpose of the present invention, be to make full use of and be of high nutritive value, cheapness and the low bright ox bone of market utilization rate, adopt and the diverse prescription of prior art, proportioning and process technology, it is poor to overcome ox bone sauce palatability, fishy smell heavily reaches the defective of specific peculiar smell, develops a kind of agreeable to the taste various high calcium bone sauce food of nutritious color, and its calcium content is 1600mg/100g.Satisfy people to high calcium, nutrition, health care, step-down, reducing blood lipid, the needs of aspects such as beauty treatment.
The objective of the invention is to be achieved through the following technical solutions.
The present invention is a raw material with bovine bone powder, carrot paste, strained tomatoes and onion slurry, is aided with natural thickener, emulsifying agent, blender, nutrition fortifier and flavor enhancement, and each composition is mixed and processed in proportion.
Carrot paste, strained tomatoes and onion slurry common name vegetables slurry.
The weight percent proportioning of bovine bone powder, carrot paste, strained tomatoes, onion slurry is: bovine bone powder 7.8～10.2%, carrot paste 22.5～22.9%, strained tomatoes 3 1.3～32.4%, onion slurry 35.6～37.3%, in above-mentioned bovine bone powder of every 85.6g and the vegetables pulp mixture, add various auxiliary material amounts and be: emulsifying agent monoglyceride 0.05～0.15g; Thickener xanthans 0.55～0.65g, gelatin 0.05～0.15g and starch 6.5～7.5g; Cycloheptaamylose 0.5～1.5g; Blender ethyl maltol 0.005～0.015g; The nutrition fortifier vitamin D
30.0015～0.0025g; Flavor enhancement: salt 0.5～1.5g, sugar 1.0～2.0g, monosodium glutamate 0.10～0.20g, Chinese prickly ash oil 0.05～0.15g, pepper powder 0.15～0.25g, ginger powder 0.15～0.25g, sesame oil 0.50～1.5g and 45
0Liquor 0.5～1.5g.
In the above-mentioned batching according to scientific analysis: calcium-phosphorus ratio is the optimal proportion that absorbs calcium phosphorus in the human body near people's bone for (2: 1), so there is the people that bone meal is called calcium phosphorus balance conditioning agent.
Carrot have the title of " glabrousleaf asiabell root ".The sweet property of distinguishing the flavor of is flat, is rich in carrotene, step-down, hypoglycemic, reducing blood lipid is arranged and prevent the effect of mercury poisoning.
Onion is called " queen in the dish ", has various health care functions.Wherein contained paddy amine acyl polypeptide can effectively stop mineral matter to run off in the onion, can strong skeleton.
Lycopene has the biologically active more more superior than other carotenoid in the tomato, is antioxidant V commonly used at present as non-oxidizability, the ability of removing singlet oxygen
E100 times, more than 2 times of B one carrotene; Simultaneously, also have anti-cancer, antitumaous effect.
Formula for a product of the present invention has following characteristics:
1. high-calcium animal and plant composite type nutrition bone catsup is a raw material with the bovine bone powder, is aided with carrot, tomato and onion and is made, greatly utilized be of high nutritive value, cheapness, but the low ox bone of utilization rate improves the content of product calcium, has realized simultaneously turning waste into wealth; Add three kinds of vegetables, reach the complementation of animals and plants nutritional labeling, improve product nutritive value and trophic function, improve product special flavour, increase the product designs and varieties, improve product market competitiveness with typical nutritive peculiarity.
2. according in December, 2007 China Ministry of Public Health issue, " the food nutrition tag control standard " of the formal mandatory enforcement of beginning on May 1st, 2008, high calcium food must satisfy among every 100g calcium content more than or equal to 240mg, this product calcium content meets the high calcium requirement up to 1600mg/100g, and is nutritious, unique flavor, eat 30g every day, but supplement calcium 480mg is the novel complex nourishing type supplementary calcium food that makes things convenient for.
3. this product adds the vitamin D that helps lend some impetus to the calcium absorption
3, its nutrition is more tended to balance.
4. replace the ox bone in the background technology to stick with paste with bovine bone powder, greatly reduce ox bone fishy smell, workable, be difficult for putrid and deteriorated.
Add cycloheptaamylose again and can shelter special peculiar smell, the pigment molecular of embedding simultaneously prevents the brown stain of vegetables, the sauce body is had the effect of thick stabilization.
5. gelatin is as a kind of natural auxotype food thickening agent,
6. product fragrance can be promoted and be in harmonious proportion to ethyl maltol, covers bad flavor, makes product have balanced flavor.Add ethyl maltol in the bone sauce, can strengthen whole flavor characteristics well, the outstanding slick and sly local flavor that is in harmonious proportion.
The preparation method of bone sauce of the present invention is respectively fresh ox bone to be processed into bovine bone powder: fresh carrot, tomato, onion are processed into carrot paste, strained tomatoes, onion slurry respectively, and the three is referred to as the vegetables slurry.Bovine bone powder, vegetables slurry, auxiliary material are cooperated mixing by this process ratio, and heating is boiled, and is chilled to room temperature, homogeneous, can, autoclave sterilization and finished product.
Bovine bone powder of the present invention is made by following technological process and key points for operation, the manufacture craft of processing bovine bone powder:
(1) technological process
Successively with the cutting of bright ox bone, through clean impurity elimination, precook, autoclaving, cooling, fragmentation, drying, pulverizing and dry again ten step operations process bovine bone powder;
(2) key points for operation
1. raw material is selected: fresh bovine cannon born, flat bone each 50%.
2. cutting: cutting machine is cut into bone piece about 4cm with bone.
3. clean impurity elimination: clear water is cleaned ox bone, rejects non-bone components such as muscle, tendon.
4. precook: the ox bone piece of cleaning is put into pot, with water just submergence be advisable, the boiling water 15min that precooks removes residual blood.
5. autoclaving: bone and water are inserted pressure cooker by 2: 1 (mass ratio), 0.10MPa autoclaving 2.5h.
6. cooling: the placement of the bone after the autoclaving is cooled to room temperature.
7. broken: the bone piece that bone is broken into 1～2cm.
8. dry: as to place 50 ℃ of dry 48h.
9. pulverize: pulverize the bone piece, cross 200 mesh sieves.
10. dry: bone meal places 50 ℃ of dry 48h down, and it is standby to be stored in airtight container.The water content of bone meal is 4.69%.
The manufacture craft of carrot paste:
(1) technological process
Successively with fresh carrot through cleaning, peeling, stripping and slicing, protect look, pull an oar, precook and homogeneous seven step operation process carrot paste
(2) key points for operation
1. raw material is selected: choose the disease-free carrot of smooth surface, peace and quiet and excision two ends.
2. peeling: with stainless steel knife peeling.
3. stripping and slicing: the carrot after will removing the peel is cut into the thin slice of 2～3mm,
4. protect look: pull an oar after putting the citric acid colour protecting liquid blanching 5min of 90 ℃ 0.01% (W/V), the amount of colour protecting liquid is advisable with submergence just.
5. making beating: press carrot: water=1: 1 (mass ratio), making beating 1min.
6. precook: 5min is boiled in heating.
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
The manufacture craft of strained tomatoes:
(1) technological process
Be followed successively by with bright tomato through cleaning, blanching peeling, stripping and slicing remove seed, pull an oar, precook, the operation processing of six step of homogeneous and strained tomatoes;
(2) key points for operation
1. raw material is selected: choose the tomato that smooth surface does not have small holes caused by worms, the peace and quiet base of a fruit that goes.
2. blanching peeling: put blanching 2min in 90 ℃ of hot water, pull out, put cold water soak 2min, peeling.
3. seed is removed in stripping and slicing: the tomato after will removing the peel is cut into the fritter about 1cm, and removes seed.
4. making beating: press tomato: water=1: 1 (mass ratio), making beating 1min.
5. precook: 3min is boiled in heating.
6. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
The manufacture craft of onion slurry:
(1) technological process
Be followed successively by with bright onion through go root peeling, section, blanching, pull an oar, precook, the operation processing of seven step of homogeneous and the onion slurry;
(2) key points for operation
1. raw material is selected: choose fresh and healthy, the onion that non-variegation goes mouldy.
2. go the root peeling: peeling, residual fiber Lao Pi and coring, cut the root dish.
3. section: be cut into the disk that thickness is 0.3～0.5cm.
4. blanching: pull an oar behind the water blancing 2min;
5. making beating: press onion: water=1: 1 (mass ratio), making beating 1min.
6. precook: 5min is boiled in heating.
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
The specific embodiment: embodiment 1. takes by weighing the bovine bone powder 66.8g that has machined by technology of the present invention respectively, carrot paste 192.6g, strained tomatoes 277.4g, onion slurry 319.2g amounts to every 856g and adds monoglyceride 0.5g, xanthans 5.5g, gelatin 0.5g, starch 65g, cycloheptaamylose 5g, ethyl maltol 0.05g, vitamin D
30.015g, salt 5.0g, sugared 10g, monosodium glutamate 1.0g, Chinese prickly ash oil 0.5g, pepper powder 1.5g, ginger powder 1.5g, sesame oil 5.0g, 45
0Liquor 5.0g.
Above-mentioned each thing is mixed, and heating is boiled, be chilled to room temperature after, homogeneous, can, sterilize finished product.
Embodiment 2. takes by weighing the bovine bone powder 87.3g that has machined by technology of the present invention respectively, carrot paste 192.1g, strained tomatoes 267.9g, onion slurry 304.7g amounts to every 856g and adds monoglyceride 1.5g, xanthans 6.5g, gelatin 1.5g, starch 75g, cycloheptaamylose 15g, ethyl maltol 0.15g, vitamin D
30.025g, salt 15g, sugared 20g, monosodium glutamate 2.0g, Chinese prickly ash oil 1.5g, pepper powder 2.5g, ginger powder 2.5g, sesame oil 15g, 45
0Liquor 15g.
Above-mentioned each thing is mixed, and heating is boiled, be chilled to room temperature after, homogeneous, can, sterilize finished product.
Embodiment 3. takes by weighing the bovine bone powder 77.9g that has machined by technology of the present invention respectively, carrot paste 194.3g, strained tomatoes 272.2g, onion slurry 311.6g amounts to every 856g and adds various auxiliary material and be: monoglyceride 1.0g, xanthans 6.0g, gelatin 1.0g, starch 70g, cycloheptaamylose 10g, ethyl maltol 0.10g, vitamin D
30.02g, salt 15g, sugared 15g, monosodium glutamate 1.0g, Chinese prickly ash oil 1.0g, pepper powder 2.0g, ginger powder 2.0g, sesame oil 10g, 45
0Liquor 10g.
Above-mentioned each thing is mixed, and heating is boiled, be chilled to room temperature after, homogeneous, can, sterilize finished product.
The product sensory characteristic: finished product is light yellow sauce body; Compound fragrance and flavour with distinctive bone and vegetables; Good fluidity, dense thick appropriateness, delicate mouthfeel is smooth; Good palatability.No greasy feeling, no layering, no bubble produce.
Claims (7)
1. high-calcium animal and plant composite type nutrition bone catsup, it is characterized in that with bovine bone powder, carrot paste, strained tomatoes and onion slurry are raw material, be aided with thickener, emulsifying agent, blender, nutrition fortifier and flavor enhancement, each composition is mixed and processed in proportion, bovine bone powder, carrot paste, strained tomatoes, the weight percent proportioning of onion slurry is: bovine bone powder 7.8～10.2%, carrot paste 22.5～22.9%, strained tomatoes 31.3～32.4%, onion slurry 35.6～37.3%, in above-mentioned bovine bone powder of every 85.6g and the vegetables pulp mixture, add various auxiliary material amounts and be: emulsifying agent monoglyceride 0.05～0.15g; Thickener xanthans 0.55～0.65g, gelatin 0.05～0.15g and starch 6.5～7.5g; Cycloheptaamylose 0.5～1.5g; Blender ethyl maltol 0.005～0.015g; The nutrition fortifier vitamin D
30.0015～0.0025g; Flavor enhancement: salt 0.5～1.5g, sugar 1.0～2.0g, monosodium glutamate 0.10～0.20g, Chinese prickly ash oil 0.05～0.15g, pepper powder 0.15～0.25g, ginger powder 0.15～0.25g, sesame oil 0.50～1.5g and 45 ° of liquor 0.5～1.5g.
2. a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 1, the weight percent proportioning that it is characterized in that each raw material is: bovine bone powder 9.1%, carrot paste 22.7%, strained tomatoes 31.8%, onion slurry 36.4%, adding various auxiliary material amounts in above-mentioned bovine bone powder of every 85.6g and the vegetables pulp mixture is: monoglyceride 0.1g, xanthans 0.6g, gelatin 0.1g, starch 7g, cycloheptaamylose 1g, ethyl maltol 0.01g, vitamin D
30.002g, salt 1.5g, sugared 1.5g, monosodium glutamate 0.1g, Chinese prickly ash oil 0.1g, pepper powder 0.2g, ginger powder 0.2g, sesame oil 1g, 45 ° of liquor 1g.
3. the preparation method of a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 1 and 2 is characterized in that respectively fresh ox bone being processed into bovine bone powder; Fresh carrot, tomato, onion are processed into carrot paste, strained tomatoes, onion slurry respectively, and the three is referred to as the vegetables slurry; Bovine bone powder, vegetables slurry, auxiliary material are cooperated mixing according to the above ratio, and heating is boiled, and is chilled to room temperature, through the rotating speed homogeneous of homogenizer with 3.3kr/min, can, autoclave sterilization and finished product.
4. the preparation method of a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 3 is characterized in that the manufacture craft of bovine bone powder:
(1) technological process
Successively with the cutting of bright ox bone, through clean impurity elimination, precook, autoclaving, cooling, fragmentation, drying, pulverizing and again drying process process bovine bone powder;
(2) key points for operation
1. raw material is selected: fresh bovine cannon born, flat bone each 50%;
2. cutting: cutting machine is cut into bone the bone piece of 4cm;
3. clean impurity elimination: clear water is cleaned ox bone, rejects muscle, the non-bone component of tendon;
4. precook: the ox bone piece of cleaning is put into pot, with water just submergence be advisable, the boiling water 15min that precooks removes residual blood;
5. autoclaving: bone and water are inserted pressure cooker by 2: 1 (mass ratio), 0.10MPa autoclaving 2.5h;
6. cooling: the placement of the bone after the autoclaving is cooled to room temperature;
7. broken: the bone piece that bone is broken into 1～2cm;
8. dry: as to place 50 ℃ of dry 48h;
9. pulverize: pulverize the bone piece, cross 200 mesh sieves;
10. dry: bone meal places 50 ℃ of dry 48h down, and it is standby to be stored in airtight container; The water content of bone meal is 4.69%.
5. the preparation method of a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 3 is characterized in that the manufacture craft of carrot paste:
(1) technological process
Successively with fresh carrot through cleaning, peeling, stripping and slicing, protect look, pull an oar, precook and homogeneous seven step operation process carrot paste;
(2) key points for operation
1. raw material is selected: choose the disease-free carrot of smooth surface, peace and quiet and excision two ends;
2. peeling: with stainless steel knife peeling;
3. stripping and slicing: the carrot after will removing the peel is cut into the thin slice of 2～3mm,
4. protect look: pull an oar after putting the citric acid colour protecting liquid blanching 5min of 90 ℃ 0.01% (W/V), the amount of colour protecting liquid is advisable with submergence just;
5. making beating: press carrot: water=1: 1 (mass ratio), making beating 1min;
6. precook: 5min is boiled in heating;
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
6. a kind of high-calcium animal and plant composite type nutrition bone catsup preparation method according to claim 3 is characterized in that the manufacture craft of strained tomatoes:
(1) technological process
Be followed successively by with bright tomato through cleaning, blanching peeling, stripping and slicing remove seed, pull an oar, precook, the operation processing of six step of homogeneous and strained tomatoes;
(2) key points for operation
1. raw material is selected: choose the tomato that smooth surface does not have small holes caused by worms, the peace and quiet base of a fruit that goes;
2. blanching peeling: put blanching 2min in 90 ℃ of hot water, pull out, put cold water soak 2min, peeling;
3. seed is removed in stripping and slicing: the tomato after will removing the peel is cut into the fritter of 1cm, and removes seed;
4. making beating: press tomato: water=1: 1 (mass ratio), making beating 1min;
5. precook: 3min is boiled in heating;
6. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
7. a kind of high-calcium animal and plant composite type nutrition bone catsup preparation method according to claim 3 is characterized in that the manufacture craft that onion is starched:
(1) technological process
Be followed successively by with bright onion through go root peeling, section, blanching, pull an oar, precook, the processing of homogeneous operation and the onion slurry;
(2) key points for operation
1. raw material is selected: choose fresh and healthy, the onion that non-variegation goes mouldy;
2. go the root peeling: peeling, residual fiber Lao Pi and coring, cut the root dish;
3. section: be cut into the disk that thickness is 0.3～0.5cm;
4. blanching: pull an oar behind the water blancing 2min;
5. making beating: press onion: water=1: 1 (mass ratio), making beating 1min;
6. precook: 5min is boiled in heating;
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
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| CN2008100688389A CN101326995B (en) | 2008-07-25 | 2008-07-25 | High-calcium animal and plant composite type nutrition bone catsup and method for producing the same |
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| CN101326995B true CN101326995B (en) | 2011-12-07 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2452271C1 (en) * | 2011-02-21 | 2012-06-10 | Олег Иванович Квасенков | "italian sauce" preserves production method |
| CN102551082B (en) * | 2011-12-30 | 2014-11-19 | 中国肉类食品综合研究中心 | Rabbit meat sausage and preparation method thereof |
| CN105053967A (en) * | 2015-07-10 | 2015-11-18 | 郎溪县志瑞企业信息服务有限公司 | Instant flavoring sauce containing sheep bones and processing method thereof |
| CN107373574A (en) * | 2017-07-04 | 2017-11-24 | 迪庆香格里拉舒达有机食品有限公司 | Calcium supplement health care walnut cream and preparation method thereof |
| CN109463622A (en) * | 2018-11-20 | 2019-03-15 | 重庆市农业科学院 | A kind of high calcium ox bone rice noodles and preparation method thereof |
| RU2711812C1 (en) * | 2018-11-30 | 2020-01-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет", ФГБОУ ВО "АГТУ" | Sauce with high protein content |
| CN112998245A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Sour and hot mushroom chili sauce fermented by lactobacillus paracasei and preparation method thereof |
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| CN101223982A (en) * | 2008-01-18 | 2008-07-23 | 荆术芝 | Edible bone jam and processing method thereof |
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