CN102293427A - Cow bone broth and preparation method thereof - Google Patents
Cow bone broth and preparation method thereof Download PDFInfo
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- CN102293427A CN102293427A CN2011102009276A CN201110200927A CN102293427A CN 102293427 A CN102293427 A CN 102293427A CN 2011102009276 A CN2011102009276 A CN 2011102009276A CN 201110200927 A CN201110200927 A CN 201110200927A CN 102293427 A CN102293427 A CN 102293427A
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Abstract
The invention relates to a cow bone broth and a preparation method thereof. The preparation method comprises steps of extracting, settling, impurity removing, low-temperature vacuum condensing, sterilizing, and the like. According to the preparation method, in the crucial extracting step, a gradual heating extraction technology is adopted, such that substances such as bone collagen, chondroitin and hydroxyproline can be extracted from cow bones by a maximal extent. In the condensing step, an advanced low-temperature vacuum condensation technology is adopted, such that nutrient substances in the bone broth are better prevented from being damaged. The cow bone broth provided by the invention is widely applied in catering industries, meat products, flavorings, instant foods, and dairy products.
Description
Technical field
The present invention relates to a kind of Galbitang, particularly relate to a kind of ox bone clear soup that is used for seasoning and preparation method thereof.
Background technology
China is livestock and poultry cultivation big country, and the bone resource is very abundant, and the annual bone that produces has nearly 2,000,000 tons, and contains rich nutrient substances in the bright bone.System bone soup technology is always paid attention in the culinary art practice very much, no matter is low-grade raw material or high-grade raw material, all needs to use bone Tonga with allotment, and taste could be delicious more.Though many fresheners such as existing monosodium glutamate, chickens' extract occur and use, with the deliciousness of bone soup be discrepant, they can not replace the effect of bone soup, can only be used just with bone soup and can receive better effect.
So-called clear soup, promptly after dilution, the soup look transparent to see the bottom, and delicate flavour is pure, as family stews, bright nature, the pure nature of fragrance.(thick soup) oil content 3～5% wherein.Fat content is low, is fit to uses such as weak, children, old man; Also be applicable to and do senior food and drink kind adapted, as the soup of joining of shark's fin, abalone, sea cucumber, bird's nest etc.
Ox bone clear soup is one of soup stock most characteristic in the bone soup, though the Galbitang series products is a lot of on the market, but the elaboration that really has a meat bone local flavor is seldom, and major part all is the cream series products with beef head fragrance, with consumer's health, natural, there is a big difference for nutritional need.
Summary of the invention
The technical problem to be solved in the present invention provide a kind of nutritious, mouthfeel is pure, and the ox bone clear soup of suitable absorption of human body and preparation method thereof.
The preparation method of a kind of ox bone clear soup of the present invention is a raw material with fresh bovine thigh bone, ox vertebrae, ox plate furcula, implements according to following step:
(1) extracting: fresh bovine thigh bone, ox vertebrae and ox plate furcula are sent into extracting in the extracting tank, add soft water, slowly be warming up to 90 ℃ with 40 minutes, the steam exhaust-gas valve of turning off extracting tank continues intensification, be warming up to 135～138 ℃, constant temperature 1.5～2 hours with 50 minutes;
(2) static: the discharging of step (1) is filtered with 40 eye mesh screen filters, and bone soup was put into static jar static 2.5～3 hours;
(3) removal of impurities: the grease suction animal oil collecting tank that will float, soup is evacuated to removes animal oil fat and bone impurity in the tube centrifuge, filter by 80 eye mesh screen filters again;
(4) cryogenic vacuum concentrates: the bone soup after the removal of impurities is put into concentration tank concentrate, thickening temperature is 55～65 ℃, vacuum be-0.07～-0.08Mpa, after being concentrated into Brix degree (Brix) and being 60-61%, bone soup is moved in the Mixer pot;
(5) be in harmonious proportion: the weight of moisture in the bone soup is adjusted to 43-47%, is warming up to 80-100 ℃ the salinity in the bone soup is adjusted to 8.5-11.5%;
(6) sterilization: the bone soup after the mediation was through 90～105 ℃ of sterilizations 30～60 minutes;
(7) filling can: filter with 80 mesh sieves after the bone soup after the sterilization is cooled to 80 ℃, filter back filling can, promptly.
The preparation method of a kind of ox bone clear soup of the present invention wherein also comprised before extraction steps bracket bone, ox vertebrae and ox plate furcula is weighed and broken step.
The preparation method of a kind of ox bone clear soup of the present invention, the weight ratio of wherein said bracket bone, ox vertebrae and ox plate furcula is 2: 2: 1.
The preparation method of a kind of ox bone clear soup of the present invention, wherein said breaking method is broken in pounding the bone machine, the length of bone piece fragmentation is 2～3cm.
The preparation method of a kind of ox bone clear soup of the present invention, wherein said weigh and broken step after also comprise the step of the ox bone after the fragmentation being cleaned the dirt of dehematizing, described cleaning is at 40 ℃ of warm water washings.
The preparation method of a kind of ox bone clear soup of the present invention adds soft water weight in the wherein said extraction steps and the bone weight ratio is 1: 1.
The preparation method of a kind of ox bone clear soup of the present invention, wherein preferred described filter is a duplex strainer.
The preparation method of a kind of ox bone clear soup of the present invention, in the wherein said filling can step, the filling temperature is 70-100 ℃.
Used equipment is this area existing equipment in the inventive method, and used soft water is not for containing or contain the water of less solubility calcium, magnesium compound, and purpose is to reduce the content of impurity in the ox bone clear soup, makes the mouthfeel of ox bone clear soup purer.
The ox bone clear soup that a kind of said method of the present invention obtains.
The application of ox bone clear soup of the present invention applies it to fast food, instant food, flavouring, meat products, dairy products field.
Ox bone clear soup of the present invention and preparation method thereof, the preparation method comprises steps such as extracting, static, removal of impurities, cryogenic vacuum concentrate, sterilization, this preparation method has adopted gradual intensification extraction process in the extracting operation of key, extracting goes out the materials such as ossein, chondroitin and hydroxyproline in the ox bone to greatest extent; In enrichment process, adopt advanced cryogenic vacuum concentration technology, can better protect that nutriment is not destroyed in the bone soup, made that the bone soup that obtains is nutritious, mouthfeel is pure, and very be fit to absorption of human body; Ox bone clear soup of the present invention is widely used in catering trade, meat products, flavouring, instant food and the dairy products.
The specific embodiment
Below in conjunction with embodiment and test data, be described in more detail with other technical characterictic and advantage the present invention is above-mentioned.
Embodiment 1, gets and butchers fresh bovine thigh bone, ox vertebrae and the ox plate furcula 1000g of cutting apart, and wherein bracket bone 400g, ox vertebrae 400g, ox plate furcula 200g put into and pound the fragmentation of bone machine, are broken into 2～3cm bone piece; With 40 ℃ of warm water washing blood stains and put decontaminated water; With the extracting in the extracting tank of making a gift to someone of broken bone, add soft water 1000g by broken bone conveyer, with 40 minutes temperature slowly is warming up to 90 ℃ from room temperature, the air bleeding valve that turns off steam continues intensification, is warming up to 135 ℃, constant temperature 1.5 hours with 50 minutes; Discharging with 40 eye mesh screen duplex strainers be filtered into static jar in static 3 hours; The grease suction animal oil collecting tank that will float is evacuated to soup and removes animal oil fat and bone impurity in the tube centrifuge, filters by 80 eye mesh screen filters again; Go into concentration tank then and concentrate, thickening temperature is 55 ℃, vacuum is-0.07～-0.08Mpa, after the content that is concentrated into Brix degree (Brix) and is soluble solid in the soup is 60-61%, bone soup is moved in the Mixer pot; Moisture in the soup is adjusted to 43% of whole soup weight, is warming up to 80 ℃, salinity is adjusted to 8.5% of whole soup weight; Bone soup after the mediation was through 105 ℃ of sterilizations 30 minutes; 80 orders filter filling can finished product after when being cooled to 80 ℃, and the filling temperature is at 75 ℃.
Detect concentrations of nutrient in the bone soup with this area conventional method, assay shows, calcic is 42.2 milligrams in every hectogram bone soup, 20.6 milligrams in phosphorus, hydroxyl dried meat base propylhomoserin 2.02 grams, ossein 16.8 grams also contain compositions such as abundant free amino acid, peptide, glutamic acid, carnosine, nucleic acid in addition, calcium-phosphorus ratio was fit to absorption of human body near 2: 1 very much.
Embodiment 2, get and butcher fresh bovine thigh bone, ox vertebrae and the ox plate furcula 1000g of cutting apart, and wherein bracket bone 400g, ox vertebrae 400g, ox plate furcula 200g put into and pound the fragmentation of bone machine, are broken into 2～3cm bone piece; With 40 ℃ of warm water washing blood stains and put decontaminated water; With the extracting in the extracting tank of making a gift to someone of broken bone, add soft water 1000g by broken bone conveyer, with 40 minutes temperature slowly is warming up to 90 ℃ from room temperature, the air bleeding valve that turns off steam continues intensification, is warming up to 138 ℃, constant temperature 2.0 hours with 50 minutes; Discharging with 40 eye mesh screen duplex strainers be filtered into static jar in static 2.5 hours; The grease suction animal oil collecting tank that will float is evacuated to soup and removes animal oil fat and bone impurity in the tube centrifuge, filters by 80 eye mesh screen filters again; Go into concentration tank then and concentrate, thickening temperature is 65 ℃, vacuum is-0.07～-0.08Mpa, after the content that is concentrated into Brix degree (Brix) and is soluble solid in the soup is 60-61%, bone soup is moved in the Mixer pot; Moisture in the soup is adjusted to 47% of whole soup weight, is warming up to 80 ℃, salinity is adjusted to 11.5% of whole soup weight; Bone soup after the mediation was through 90 ℃ of sterilizations 60 minutes; 80 orders filter filling can finished product after when being cooled to 80 ℃, and the filling temperature is at 80 ℃.
Detect concentrations of nutrient in the bone soup with this area conventional method, assay shows, calcic is 40.2 milligrams in every hectogram bone soup, 19.0 milligrams in phosphorus, hydroxyl dried meat base propylhomoserin 1.69 grams, ossein 18.1 grams also contain compositions such as abundant free amino acid, peptide, glutamic acid, carnosine, nucleic acid in addition, calcium-phosphorus ratio was fit to absorption of human body near 2: 1 very much.
Embodiment 3, get and butcher fresh bovine thigh bone, ox vertebrae and the ox plate furcula 1000g of cutting apart, and wherein bracket bone 400g, ox vertebrae 400g, ox plate furcula 200g put into and pound the fragmentation of bone machine, are broken into 2～3cm bone piece; With 40 ℃ of warm water washing blood stains and put decontaminated water; With the extracting in the extracting tank of making a gift to someone of broken bone, add soft water 1000g by broken bone conveyer, with 40 minutes temperature slowly is warming up to 90 ℃ from room temperature, the air bleeding valve that turns off steam continues intensification, is warming up to 136 ℃, constant temperature 2 hours with 50 minutes; Discharging with 40 eye mesh screen duplex strainers be filtered into static jar in static 3 hours; The grease suction animal oil collecting tank that will float is evacuated to soup and removes animal oil fat and bone impurity in the tube centrifuge, filters by 80 eye mesh screen filters again; Go into concentration tank then and concentrate, thickening temperature is 60 ℃, vacuum is-0.07～-0.08Mpa, after the content that is concentrated into Brix degree (Brix) and is soluble solid in the soup is 60-61%, bone soup is moved in the Mixer pot; Moisture in the soup is adjusted to 45% of whole soup weight, is warming up to 80 ℃, salinity is adjusted to 10% of whole soup weight; Bone soup after the mediation was through 100 ℃ of sterilizations 50 minutes; 80 orders filter filling can finished product after when being cooled to 80 ℃, and the filling temperature is at 85 ℃.
Detect concentrations of nutrient in the bone soup with this area conventional method, assay shows, calcic is 41.3 milligrams in every hectogram bone soup, 19.6 milligrams in phosphorus, hydroxyl dried meat base propylhomoserin 1.72 grams, ossein 17 grams also contain compositions such as abundant free amino acid, peptide, glutamic acid, carnosine, nucleic acid in addition, calcium-phosphorus ratio was fit to absorption of human body near 2: 1 very much.
Above-described embodiment is described preferred implementation of the present invention; be not that scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that those of ordinary skills make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (10)
1. the preparation method of an ox bone clear soup, it is characterized in that: with fresh bovine thigh bone, ox vertebrae, ox plate furcula is raw material, implements according to following step:
(1) extracting: fresh bovine thigh bone, ox vertebrae and ox plate furcula are sent into extracting in the extracting tank, add soft water, slowly be warming up to 90 ℃ with 40 minutes, the steam exhaust-gas valve of turning off extracting tank continues intensification, be warming up to 135～138 ℃, constant temperature 1.5～2 hours with 50 minutes;
(2) static: the discharging of step (1) is filtered with 40 eye mesh screen filters, and bone soup was put into static jar static 2.5～3 hours;
(3) removal of impurities: with come-up grease suction animal oil collecting tank in the step (2), soup is evacuated to removes animal oil fat and bone impurity in the tube centrifuge, filter by 80 eye mesh screen filters again;
(4) cryogenic vacuum concentrates: the bone soup after the removal of impurities is put into concentration tank concentrate, thickening temperature is 55～65 ℃, vacuum be-0.07～-0.08Mpa, after being concentrated into Brix degree (Brix) and being 60-61%, bone soup is moved in the Mixer pot;
(5) be in harmonious proportion: the weight of moisture in the bone soup is adjusted to 43-47%, is warming up to 80-100 ℃ the salinity in the bone soup is adjusted to 8.5-11.5%;
(6) sterilization: the bone soup after the mediation was through 90～105 ℃ of sterilizations 30～60 minutes;
(7) filling can: filter with 80 mesh sieves after the bone soup after the sterilization is cooled to 80 ℃, filter back filling can, promptly.
2. method according to claim 1 is characterized in that: also comprised before extraction steps bracket bone, ox vertebrae and ox plate furcula are weighed and broken step.
3. method according to claim 2 is characterized in that: the weight ratio of described bracket bone, ox vertebrae and ox plate furcula is 2: 2: 1.
4. method according to claim 2 is characterized in that: described breaking method is broken in pounding the bone machine, and the length of bone piece fragmentation is 2～3cm.
5. method according to claim 2 is characterized in that: described weigh and broken step after also comprise the step of the ox bone after the fragmentation being cleaned the dirt of dehematizing, described cleaning is at 40 ℃ of warm water washings.
6. method according to claim 1 is characterized in that: adding soft water weight and bone weight ratio are 1: 1 in the described extraction steps.
7. method according to claim 1 is characterized in that: described filter is a duplex strainer.
8. method according to claim 1 is characterized in that: in the described filling can step, the filling temperature is 70-100 ℃.
9. ox bone clear soup that each described method of claim 1-8 obtains.
10. the application of the described ox bone clear soup of claim 9 applies it to fast food, instant food, flavouring, meat products, dairy products field.
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| CN2011102009276A CN102293427B (en) | 2011-07-18 | 2011-07-18 | Cow bone broth and preparation method thereof |
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| CN102293427B CN102293427B (en) | 2013-01-16 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648768A (en) * | 2012-05-16 | 2012-08-29 | 中国农业科学院农产品加工研究所 | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN106360283A (en) * | 2016-08-27 | 2017-02-01 | 梁伟池 | Healthy and delicious steamed rice in clay pot and preparation method thereof |
| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
| CN111533826A (en) * | 2019-12-31 | 2020-08-14 | 临沂新程金锣肉制品集团有限公司 | Method for simultaneously extracting chondroitin sulfate and collagen peptide from pig bones |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
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2011
- 2011-07-18 CN CN2011102009276A patent/CN102293427B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648768A (en) * | 2012-05-16 | 2012-08-29 | 中国农业科学院农产品加工研究所 | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract |
| CN102648768B (en) * | 2012-05-16 | 2013-06-26 | 中国农业科学院农产品加工研究所 | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN105124661A (en) * | 2015-07-29 | 2015-12-09 | 河南永达美基食品股份有限公司 | Method for preventing extracted soup oil emulsification |
| CN106360283A (en) * | 2016-08-27 | 2017-02-01 | 梁伟池 | Healthy and delicious steamed rice in clay pot and preparation method thereof |
| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
| CN111533826A (en) * | 2019-12-31 | 2020-08-14 | 临沂新程金锣肉制品集团有限公司 | Method for simultaneously extracting chondroitin sulfate and collagen peptide from pig bones |
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| CN102293427B (en) | 2013-01-16 |
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Denomination of invention: Niuguqing Decoction and its preparation method Effective date of registration: 20220402 Granted publication date: 20130116 Pledgee: Agricultural Bank of China Limited Xingning sub branch Pledgor: GUANGDONG FOODNOON Co.,Ltd. Registration number: Y2022980003820 |