CN101836722B - Natural condiment containing concentrated rabbit bone marrow and production method thereof - Google Patents
Natural condiment containing concentrated rabbit bone marrow and production method thereof Download PDFInfo
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- CN101836722B CN101836722B CN201010170832XA CN201010170832A CN101836722B CN 101836722 B CN101836722 B CN 101836722B CN 201010170832X A CN201010170832X A CN 201010170832XA CN 201010170832 A CN201010170832 A CN 201010170832A CN 101836722 B CN101836722 B CN 101836722B
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Abstract
The invention relates to a natural condiment containing concentrated rabbit bone marrows and production method thereof. The natural condiment containing the concentrated rabbit bone marrows is prepared from the following raw materials in percentage by weight: 45%-55% of rabbit skeletons, 44%-54% of purified water, 0.003%-0.008% of VE and 0.5%-2.5% of table salt; and the production method comprises the following steps: cleaning the raw materials, crushing the raw materials, charging the raw materials, pressurizing, extracting, depressurizing, standing, separating oil and soup, concentrating, regulating, pasteurizing, cooling and packaging. The natural condiment can improve the utilization ratio and product added value of rabbit byproducts; the product nutrition components have higher protein content, lower fat content, lower heat content and obviously better color, incense and taste as compared with the concentrated bone marrow soups of pigs, chickens, cows and other poultries, thus the natural condiment containing the concentrated rabbit bone marrows is novel and healthy.
Description
Technical field
The present invention relates to a kind of flavouring, specifically, relate to a kind of natural condiment containing concentrated rabbit bone marrow.
Background technology
In recent years, incidents such as international and domestic " rabid ox disease ", " bird flu " that upward takes place, " aftosa " had caused the vigilant of people, were that the safety problem that raw material is processed food has caused people's great attention with pork, beef, chicken etc.The raising day by day of Along with people's living standard, people are also increasing to the demand of flavouring.But, caused equally also lacking security with the flavouring of animal material productions such as pig, chicken, ox because there is the residual hidden danger that exceeds standard of medicine in the raw material of the pig that each manufacturing enterprise uses, chicken, ox.Therefore, become a new problem with security than the flavouring of a kind of health of higher raw material production, safety, nutrition.
Summary of the invention
The objective of the invention is to the problems referred to above of adopting the concentrated marrow flavouring existence that fowl poultrys such as pig, chicken, ox make for raw material to existing, provide a kind of with the rabbit skeleton that contains part rabbit meat be raw material, rich in protein, be of high nutritive value, safe natural condiment containing concentrated rabbit bone marrow.
Technical scheme of the present invention is: a kind of natural condiment containing concentrated rabbit bone marrow, process by following weight percentages:
Rabbit skeleton 45%-55%
Pure water 44%-54%
VE 0.003％-0.008％
Salt 0.5%-2.5%
Another object of the present invention is to provide a kind of production method of above-mentioned natural condiment containing concentrated rabbit bone marrow, its making step is described below:
(1) raw material cleans: will thaw back or fresh rabbit skeleton are put into clear water and are cleaned, and remove the spot and the watery blood on surface;
(2) raw material crushing: the rabbit skeleton after will cleaning is put into the bulk that disintegrating machine is broken into 3-4 centimetre;
(3) raw material input: the rabbit bone after the fragmentation is put into 95-97 ℃ of water heating and extracting;
(4) pressurization: close the lid of extractor after the heating, make a jar internal pressure reach 1.3kg/cm
2-1.7kg/cm
2
(5) extract: use 1.3kg/cm
2-1.7kg/cm
2Pressure extracted 2.5-3.5 hour;
(6) decompression: after extracting end the jar internal pressure is slowly discharged;
(7) leave standstill: the liquid in the jar was left standstill 25-45 minute;
(8) oily soup separates: grease is separated with bone marrow soap; And bone slag residual in the bone marrow soap separated with grease;
(9) concentrate: the rabbit bone marrow soup after will separating carries out vacuum and concentrates;
(10) adjustment: the rabbit bone marrow soup after will concentrating carries out the adjustment of BRIX and salinity;
(11) pasteurization: adjusted rabbit bone condensed soup was heated 90-95 ℃ of sterilization 30-40 minute;
(12) cooling, packing: the rabbit bone marrow condensed soup after the sterilization is cooled to 70-75 ℃ packs, can obtain rabbit bone marrow natural condiment containing product.
Preferably, in the described step (8), when oily soup slag separated, the speed that the heart far away separates was 12000-13000 rev/min.
Preferably, in the described step (9), the temperature that concentrates is 65-70 ℃.
Preferably, in the described step (10), BRIX and salinity are adjusted into: BRIX >=56%, salinity >=13%.
Preferably, in the described step (12), after the cooling of rabbit bone marrow condensed soup, filter through 80 purpose screen packs; And has 99% rabbit bone marrow condensed soup at least through 80 purpose screen packs.
Beneficial effect of the present invention is: this natural condiment containing is a raw material with the rabbit skeleton that contains part rabbit meat; Meats such as rabbit meat and beef, pork, chicken are compared; The characteristics that possess " three low, three height ", i.e. low fat, low cholesterol, low in calories, high protein, high lecithin, high digestibility.Simultaneously, be again present take a disease altogether a kind of meat of disease of unique people and animals of not having, so the nutrition and the health characteristic of rabbit meat are fabulous.This natural condiment containing has improved the utilization rate and the value-added content of product of rabbit byproduct, the rich in protein of this product, nutritive value and safe.Compare with the marrow condensed soup that adopts livestock and poultry such as pig, chicken, ox; The protein content of this product is high, fat content is low, energy content is low; Color, fragrance, taste also the marrow thick soup than fowl such as pig, chicken, ox poultry are obviously good, are a healthy novel natural condiment containings.Because the Related product of rabbit meat and substandard goods exploitation thereof has also obtained consumer's height approval, so this natural condiment containing has good market prospects.。
The specific embodiment
Specific embodiment one: a kind of natural condiment containing concentrated rabbit bone marrow, process by following weight percentages: rabbit skeleton 48%, pure water 49%, VE0.003%-0.008%, salt 1%.
Its making step is described below:
(1) raw material cleans: rabbit skeleton after will thawing or fresh rabbit skeleton are put into clear water and are cleaned, and remove the spot and the watery blood on surface;
(2) raw material crushing: the rabbit skeleton after will cleaning is put into the bulk that disintegrating machine is broken into 3-4 centimetre;
(3) raw material input: the rabbit bone after the fragmentation is put into 95-97 ℃ of water heating and extracting;
(4) pressurization: close the lid of extractor after the heating, make a jar internal pressure reach 1.5kg/cm
2
(5) extract: use 1.5kg/cm
2-1.6kg/cm
2Pressure extracted 3 hours;
(6) decompression: after extracting end the jar internal pressure is slowly discharged;
(7) leave standstill: the liquid in the jar was left standstill 45 minutes, to promote separating of oil and soup;
(8) oily soup separates: grease is separated with bone marrow soap, be positioned in the different grooves; And the speed that the heart far away separates be under 12000-13000 rev/min with bone marrow soap in residual bone slag separate with grease;
(9) concentrate: the rabbit bone marrow soup after will separating carries out vacuum and concentrates under 65-70 ℃ of temperature;
(10) adjustment: rabbit bone marrow soup after will concentrating adjustment BRIX 57% is divided into 14% with adjustment salt;
(11) pasteurization: adjusted rabbit bone condensed soup is heated 95 ℃ of sterilizations 30 minutes;
(12) cooling, packing: the rabbit bone marrow condensed soup after the sterilization is cooled to 70-75 ℃, filters, pack when having at least 99% rabbit bone marrow condensed soup, can obtain rabbit bone marrow natural condiment containing product through 80 purpose screen packs through 80 purpose screen packs.
Specific embodiment two: a kind of natural condiment containing concentrated rabbit bone marrow, process by following weight percentages: rabbit skeleton 45%, pure water 45%, rabbit fat fat 9%, VE0.003%-0.008%, salt 1%.
Its making step is described below:
(1) raw material cleans: rabbit skeleton after will thawing or fresh rabbit skeleton are put into clear water and are cleaned, and remove the spot and the watery blood on surface;
(2) raw material crushing: the rabbit skeleton after will cleaning is put into the bulk that disintegrating machine is broken into 3-4 centimetre;
(3) raw material input: the rabbit bone after the fragmentation is put into 95-97 ℃ of water heating and extracting;
(4) pressurization: close the lid of extractor after the heating, make a jar internal pressure reach 1.5kg/cm
2
(5) extract: use 1.5kg/cm
2-1.6kg/cm
2Pressure extracted 3 hours;
(6) decompression: after extracting end the jar internal pressure is slowly discharged;
(7) leave standstill: the liquid in the jar was left standstill 45 minutes, to promote separating of oil and soup;
(8) oily soup separates: grease is separated with bone marrow soap, be positioned in the different grooves; And the speed that the heart far away separates be under 12000-13000 rev/min with bone marrow soap in residual bone slag separate with grease;
(9) concentrate: the rabbit bone marrow soup after will separating carries out vacuum and concentrates under 65-70 ℃ of temperature;
(10) adjustment: rabbit bone marrow soup after will concentrating adjustment BRIX 56% is divided into 13% with adjustment salt;
(11) emulsification: the rabbit oil of adjusted concentrated rabbit bone marrow liquid and extraction is carried out emulsifying with high pressure homogenisers;
(12) pasteurization: adjusted rabbit bone condensed soup is heated 95 ℃ of sterilizations 30 minutes;
(13) cooling, packing: the rabbit bone marrow condensed soup after the sterilization is cooled to 70-75 ℃, filters, pack when having at least 99% rabbit bone marrow condensed soup, can obtain rabbit bone marrow natural condiment containing product through 80 purpose screen packs through 80 purpose screen packs.
Claims (5)
1. natural condiment containing concentrated rabbit bone marrow is characterized in that: processed by following weight percentages:
Rabbit skeleton 45%-55%,
Pure water 44%-54%,
VE 0.003％-0.008％，
Salt 0.5%-2.5%;
Its making step is described below:
(1) raw material cleans: will thaw back or fresh rabbit skeleton are put into clear water and are cleaned, and remove the spot and the watery blood on surface;
(2) raw material crushing: the rabbit skeleton after will cleaning is put into the bulk that disintegrating machine is broken into 3-4 centimetre;
(3) raw material input: the rabbit bone after the fragmentation is put into 95-97 ℃ of water heating and extracting;
(4) pressurization: close the lid of extractor after the heating, make a jar internal pressure reach 1.3kg/cm
2-1.7kg/cm
2
(5) extract: use 1.3kg/cm
2-1.7kg/cm
2Pressure extracted 2.5-3.5 hour;
(6) decompression: after extracting end the jar internal pressure is slowly discharged;
(7) leave standstill: the liquid in the jar was left standstill 25-45 minute;
(8) oily soup separates: grease is separated with bone marrow soap; And bone slag residual in the bone marrow soap separated with grease;
(9) concentrate: the rabbit bone marrow soup after will separating carries out vacuum and concentrates;
(10) adjustment: the rabbit bone marrow soup after will concentrating carries out the adjustment of BRIX and salinity;
(11) pasteurization: adjusted rabbit bone condensed soup was heated 90-95 ℃ of sterilization 30-40 minute;
(12) cooling, packing: the rabbit bone marrow condensed soup after the sterilization is cooled to 70-75 ℃ packs, can obtain rabbit bone marrow natural condiment containing product.
2. natural condiment containing concentrated rabbit bone marrow according to claim 1 is characterized in that: in the described step (8), when oily soup slag separated, the speed that the heart far away separates was 12000-13000 rev/min.
3. natural condiment containing concentrated rabbit bone marrow according to claim 1 is characterized in that: in the described step (9), the temperature that concentrates is 65-70 ℃.
4. natural condiment containing concentrated rabbit bone marrow according to claim 1 is characterized in that: in the described step (10), BRIX and salinity are adjusted into: BRIX >=56%, salinity >=13%.
5. natural condiment containing concentrated rabbit bone marrow according to claim 1 is characterized in that: in the described step (12), after the cooling of rabbit bone marrow condensed soup, filter through 80 purpose screen packs; And has 99% rabbit bone marrow condensed soup at least through 80 purpose screen packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010170832XA CN101836722B (en) | 2010-05-13 | 2010-05-13 | Natural condiment containing concentrated rabbit bone marrow and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010170832XA CN101836722B (en) | 2010-05-13 | 2010-05-13 | Natural condiment containing concentrated rabbit bone marrow and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101836722A CN101836722A (en) | 2010-09-22 |
| CN101836722B true CN101836722B (en) | 2012-05-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010170832XA Expired - Fee Related CN101836722B (en) | 2010-05-13 | 2010-05-13 | Natural condiment containing concentrated rabbit bone marrow and production method thereof |
Country Status (1)
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793226A (en) * | 2012-08-15 | 2012-11-28 | 青岛康大食品有限公司 | Cordyceps black-bone chicken health preserving soup, health preserving hot pot soup ingredients and preparation method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237617A (en) * | 1999-06-07 | 1999-12-08 | 李贵山 | Preparation process of pig's bone marrow oil |
| CN1718108A (en) * | 2004-07-06 | 2006-01-11 | 扬州馋神食品有限公司 | Process for producing air-dry rabbit meat |
| CN101411447A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Bottom flavorings of spicy chaffy dish and processing method thereof |
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2010
- 2010-05-13 CN CN201010170832XA patent/CN101836722B/en not_active Expired - Fee Related
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| CN101836722A (en) | 2010-09-22 |
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