CN102648768A - Coproduction method of pig bone soup stock, pig bone oil and pig bone extract - Google Patents
Coproduction method of pig bone soup stock, pig bone oil and pig bone extract Download PDFInfo
- Publication number
- CN102648768A CN102648768A CN2012101527075A CN201210152707A CN102648768A CN 102648768 A CN102648768 A CN 102648768A CN 2012101527075 A CN2012101527075 A CN 2012101527075A CN 201210152707 A CN201210152707 A CN 201210152707A CN 102648768 A CN102648768 A CN 102648768A
- Authority
- CN
- China
- Prior art keywords
- bone
- pig bone
- pig
- oil
- temperature
- Prior art date
- 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.)
- Granted
Links
Images
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a coproduction method of pig bone soup stock, pig bone oil and pig bone extract. The method comprises the following steps: crushing pig bones, performing hot-pressing extraction, vibrating to remove slag, standing and separating to obtain the pig bone extract; concentrating the pig bone extract until the solid matter content is 40 percent, adding edible salt in an amount which is 12.8 percent of the mass of the concentrate, and performing high-pressure homogenous emulsion to obtain the finished product pig bone soup stock; performing oil water continuous separation on the pig bone extract by using a tube type separator to obtain pig bone oil and pig bone extract stock solution; washing the pig bone oil with water and removing water to obtain the finished product pig bone oil; and concentrating the pig bone extract stock solution until the solid matter content is 45 percent, adding edible salt in an amount which is 13 percent of the mass of the concentrate and mixing uniformly to obtain the finished product pig bone extract. By the coproduction method, the raw materials have wide sources and the multi-product coproduction process is realized. The produced pig bone soup stock, pig bone oil and pig bone extract are delicious in taste, high in nutritional value and widely applied to food industry, catering industry and home kitchens, and has wide market prospect.
Description
Technical field
The present invention relates to the method for a kind of swine bone high-soup, pig animal oil and the coproduction of pig ossein.
Background technology
China has a large amount of discarded pig bones to produce every year, more than 700 ten thousand tons of pig bones of the average annual generation of 2008-2011 China, and so many pig bone not only causes the serious waste of resource if effectively do not utilize, and brings white elephant to environmental protection.Nutriment is abundant in the pig bone, and protein content is 12.1%, and fat content is 9.5%, contains the element of 8 kinds of needed by human such as amino acid, Ca, Fe of needed by human body.Essential amino acids content is higher than cow's milk, pork on year-on-year basis in the pig bone except that isoleucine and methionine, and other amino acid content is higher than egg on year-on-year basis.But low value-added products such as the present most processed skeletonization paste of pig bone, bone mud, resource utilization is low.The present invention realized the intensive processing of pig bone through the coproduction of swine bone high-soup, pig animal oil and pig ossein, improved the added value that the pig bone is butchered accessory substance.
The bright bone of pig (or freezing bone) to clean is a raw material, obtains pig bone extract through fragmentation, hot pressing extracting, vibration slagging-off, standing separation.Pig bone extract through vacuum concentrate, mediation, emulsification homogeneous obtain nutritious, the swine bone high-soup of delicious flavour.Pig bone extract obtains pig animal oil and pig ossein stoste through water-oil separating; The pig animal oil can dewater and obtain finished product pig animal oil through washing, heating; The pig animal oil can be used for margarine, seasoning wet goods purposes, and pig ossein stoste concentrates through vacuum and is in harmonious proportion sterilization and obtains the pig ossein product of high protein and low fat.In pig bone hot pressing extractive process; Partially protein is able to decompose; 17 kinds of necessary free amino acids of human body that are degraded to low-molecular-weight peptide material and biologically active have strengthened local flavor, contain the indispensable Phospholipids of calcium, phosphorus and brain, phosphoprotein etc. simultaneously, and these compositions have extremely strong instant capacity; Be easy to human consumption and absorb, very high nutrition, function value are arranged.
Summary of the invention
The method that the purpose of this invention is to provide a kind of swine bone high-soup, pig animal oil and the coproduction of pig ossein.
The method of bone soup-stock provided by the invention, animal oil and ossein coproduction comprises the steps:
1) carried out removing the gred after the hot pressing extracting in water in clean, the broken back of bone, remove the slag of boning after the standing separation and obtain the bone extract;
2) said step 1) gained bone extract is concentrated back mediation, emulsifying and sterilization after, obtain said bone soup-stock;
3) said step 1) gained bone extract is carried out water-oil separating, obtain animal oil, obtain ossein stoste by water layer by oil reservoir;
4) with leaving standstill after the washing of said step 3) gained animal oil, remove the can of lowering the temperature after being heated to 110 ℃ ~ 120 ℃ behind the water layer, obtain said animal oil;
5) said step 3) gained ossein stoste concentrated and be in harmonious proportion after, obtain said ossein.
In the said broken step of the said step 1) of said method, the length of broken back bone is 1.5cm ± 0.5cm;
In the said hot pressing extraction steps, the bone after the fragmentation and the mass ratio of water are 1:1.5 ~ 1:3, preferred 1:2; Pressure 0.20MPa ± 0.02MPa, temperature is 130 ± 3 ℃, the time is 1 ~ 1.5h;
In the said slagging-off step, the aperture of sieve aperture is 40 ~ 80 orders, preferred 40 orders;
In the said standing separation step, the time is 1 ~ 3 hour, and preferred 2 hours, temperature was 85 ± 5 ℃;
Said step 2) in the said concentration step, method for concentration is that vacuum concentrates;
In the said vacuum concentration step, temperature is 50～65 ℃, pressure-0.050～-0.074MPa, the quality percentage composition that concentrates the gained solid content is 30% ~ 45%, preferred 40%;
In the said mediation step, blender is a salt; The addition of said blender is for concentrating 13 ± 2% of gained solid quality; Temperature is 82～90 ℃, and the time is 30～40min;
In the said emulsifying step, pressure is 30 ± 2MPa, and the time is 10 ~ 15min, preferred 10min;
In the said sterilisation step, method for disinfection is pasteurize; Sterilization temperature is 85 ± 3 ℃;
In the said water-oil separating step of said step 3), rotating speed is 13000 ~ 16000r/min, preferred 15000r/min;
In the said water-washing step of said step 4), the consumption of water is 8% ~ 12% of a said animal oil quality, preferred 10%; The temperature of water is 75 ~ 85 ℃, preferred 80 ℃; Rotating speed is 10 ~ 15r/min; Time is 20 ~ 45 minutes, preferred 30 minutes;
Said leaving standstill in the step, the time is 15 ~ 30 minutes, preferred 20 minutes;
In the said cooling can step, the time is not more than 3 hours;
In the said concentration step of said step 5), method for concentration is that vacuum concentrates;
In the said vacuum concentration step, temperature is 50～65 ℃, pressure-0.050～-0.074MPa, the quality percentage composition that concentrates the gained solid content is 30% ~ 45%, preferred 45%;
In the said mediation step, blender is a salt; The addition of said blender is for concentrating 13 ± 2% of gained solid quality; Temperature is 82～90 ℃, and the time is 30～40min.
Concrete, said bone is that bright bone of pig or pig are frozen bone.
In addition, at least a in bone soup-stock, animal oil and the ossein that the method that provides according to the invention described above prepares and contain at least a product in said bone soup-stock, animal oil and the ossein also belongs to protection scope of the present invention.
The co-production of swine bone high-soup provided by the invention, pig animal oil and pig ossein; Be after will cleaning the bright bones of pig (or freezing bone) through fragmentation, hot pressing extracting, vibration remove the gred, standing separation obtains pig bone extract; It is that 12.8% edible salt accent is added by the concentrate quality in 40% back that pig bone extract is concentrated into solid content, after high-pressure homogeneous emulsification, obtains the swine bone high-soup finished product.With channel separator pig bone extract is carried out profit and separate continuously, obtain pig animal oil and pig ossein stoste, the pig animal oil obtains finished product pig animal oil after washing, dewatering.It is 45% that pig ossein stoste is concentrated into solid content, adds 13% edible salt by the concentrate quality, is in harmonious proportion evenly to obtain pig ossein finished product.Raw material sources of the present invention are extensive, on technology, realized voluminous article coproduction, the swine bone high-soup of being produced, pig animal oil, pig ossein delicious flavour, and nutritive value is abundant, is widely used in food industry, catering trade and family kitchen, and market prospects are wide.
Description of drawings
Fig. 1 is the process chart of the co-production of swine bone high-soup, pig animal oil and pig ossein.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further elaboration, but the present invention is not limited to following examples.The preparation method is conventional method like no specified otherwise described in the following instance.Said reagent and material all can obtain from commercial sources like no specified otherwise.
The method of bone soup-stock provided by the invention, animal oil and ossein coproduction specifically can comprise the steps:
1) the bright bone of pig (or freezing bone) is cleaned, being broken into length is 1.5cm ± 0.5cm fritter.The present invention cleans the back with the bright bone of pig (freezing bone) to drop in the bundle bone machine broken.
2) pig bone broken in the step 1) is carried out the hot pressing extracting.The present invention packs broken pig bone in the cage, puts into the hot pressing extracting tank to cage, and than 1:2, extracting pressure 0.20MPa ± 0.02MPa carries out the hot pressing extracting under 130 ± 3 ℃ of conditions of extraction temperature at bone water, and the hot pressing extracting time is controlled at 1 ~ 1.5h.
3) with step 2) middle hot pressing extract vibration slagging-off.The present invention treats to open the hot pressing extracting tank after pressure release is accomplished in extracting, takes out cage, collects hot pressing extracting tank in-seam soup and adopts vibratory sieve to remove the bulk slag, and mesh size is 40 orders.
4), go bottom bone slag to obtain pig bone extract with the bone soup standing separation after the slagging-off in the step 3).The present invention lets bone soup leave standstill natural separation in the standing separation cylinder, and time of repose is 2h, and temperature is controlled at 85 ± 5 ℃.
5) with the concentrated swine bone high-soup semi-finished product that obtain of pig bone extract vacuum in the step 4).The present invention concentrates pig bone extract suction concentration systems, and temperature is controlled at 50～65 ℃, and pressure is controlled at-0.050～-0.074MPa, be concentrated into solid content and be at 40% o'clock and stop to concentrate.
6) swine bone high-soup semi-finished product in the step 5) are in harmonious proportion.The swine bone high-soup semi-finished product that the present invention will concentrate are evacuated in the mediation groove; Press the concentrate quality and add 13 ± 2% salt, add after the conscientious weighing, stir in the groove and make that temperature is controlled at 82～90 ℃ in the groove being in harmonious proportion; The constant temperature mediation time is controlled between 30～40min, makes it to be in harmonious proportion evenly.
7) emulsifying of swine bone high-soup semi-finished product, the pasteurize that mediation is good in the step 6) obtained the swine bone high-soup finished product.The present invention uses homogenizer homogeneous under 30 ± 2MPa condition to obtain the swine bone high-soup finished product after temperature is 85 ± 3 ℃ of pasteurizes.
8) with the pig bone extract water-oil separating in the step 4), obtain pig animal oil and pig ossein stoste.The present invention carries out profit with channel separator and separates continuously, and rotating speed is 15000r/min, collects the pig animal oil and deoils pig bone made soup (pig ossein stoste) at oil-out and delivery port respectively.
9) with pig animal oil washing in the step 8).It is 80 ℃ water that the present invention adds 10% temperature in the pig animal oil, and revolution is to leave standstill 20min after slowly stirring 30min under 10 ~ 15r/min condition, has left standstill through the slow draining in the mouth of a river down when the oil eliminating is arranged, to stop draining.
10) residual moisture is removed in the pig animal oil heating after the step 9) washing, cooling back can obtains finished product pig animal oil.After among the present invention the pig animal oil being heated to 120 ℃, the can of lowering the temperature rapidly, this process is strict controlled in the 3h.
11) the pig bone made soup vacuum of deoiling in the step 8) is concentrated.The present invention concentrates the pig bone made soup suction concentration systems that deoils, and jacket steam pressure is controlled at below the 0.10Mpa when concentrating, and guarantees the stationarity that concentrates; Temperature is controlled at 50～65 ℃, and pressure is controlled at-0.050～-0.074MPa, be concentrated into solid content and be at 45% o'clock and stop to concentrate.
12) concentrate mediation sterilization in the step 11) is prepared into the pig ossein.The semi-finished product that the present invention will concentrate are evacuated in the mediation groove; Press the concentrate quality and add 13 ± 2% edible salts; Stir in the groove and make that temperature is controlled at 82～90 ℃ in the groove being in harmonious proportion, the constant temperature mediation time is controlled between 30～40min, makes it to be in harmonious proportion evenly to obtain pig ossein finished product.
The method of embodiment 1, coproduction swine bone high-soup, pig animal oil and pig ossein
Technological process is as shown in Figure 1:
1) the bright bones of pig (or freezing bone) are cleaned after, drop into to prick in the bone machine and be broken into the fritter that length is 1.5cm ± 0.5cm;
The pig bone of the fragmentation cage of packing into, put into the hot pressing extracting tank to cage again, than 1:2, extracting pressure 0.20MPa carries out the hot pressing extracting under 130 ℃ of conditions of extraction temperature at bone water, and the hot pressing extracting time is 80min;
Treat to open the hot pressing extracting tank after pressure release is accomplished in extracting, take out cage, collect hot pressing extracting tank in-seam soup and adopt vibratory sieve to remove bulk bone slag, mesh size is 40 orders;
In the pig bone made soup suction standing separation cylinder of vibration slagging-off, let bone soup leave standstill natural separation again, time of repose is 2h, and temperature is controlled at 90 ℃, removes bottom bone slag and obtains pig bone extract.
2) step 1) gained pig bone extract suction concentration systems is concentrated, jacket steam pressure is controlled at below the 0.10Mpa when concentrating, and guarantees the stationarity that concentrates; Temperature is controlled at 60 ℃, and pressure is-0.06MPa, is concentrated into solid content and is at 40% o'clock and stop to concentrate;
The swine bone high-soup semi-finished product that will concentrate again are evacuated in the mediation groove; Add 12.8% edible salt by the concentrate quality, add after the conscientious weighing, stir in the groove and make that temperature is controlled at 85 ℃ in the groove being in harmonious proportion; The constant temperature mediation time is controlled at 30min, makes it to be in harmonious proportion evenly;
Re-use homogenizer in emulsifying under the 31MPa condition after 15 minutes, 87 ℃ of sterilizations obtain the swine bone high-soup finished product.
The pig ossein soup-stock that said method obtains, delicate mouthfeel, meat aromatic flavour, the nutritious natural soup stock that can be used as in the food.
3) step 1) gained pig bone extract is carried out profit with channel separator and separate continuously, rotating speed is 15000r/min, collects the pig animal oil and deoils pig bone made soup (pig ossein stoste) at oil-out and delivery port respectively;
4) temperature that adds pig animal oil quality 10% again in the step 3) gained pig animal oil is 80 ℃ a water; Revolution is to leave standstill 20min again after washing behind the slow 30min of stirring under the 15r/min condition, has left standstill through the following slow draining in the mouth of a river when having oil to get rid of, to stop draining;
Again the pig animal oil after the gained washing is heated to 120 ℃ and removes residual moisture, cooling back can obtains finished product pig animal oil rapidly, and this process is strict controlled in the 3h.
The pig animal oil that said method obtains, recovery rate are 5%-6%, and the pig animal oil meat aromatic flavour of extraction can be used for margarine and seasoning wet goods purposes.
5) step 3) gained pig ossein stoste suction concentration systems is carried out vacuum and concentrate, jacket steam pressure is controlled at below the 0.10Mpa when concentrating, and temperature is controlled at 65 ℃, and pressure is controlled at-0.06MPa, is concentrated into solid content and is at 45% o'clock and stop to concentrate;
Be evacuated in the mediation groove concentrating good pig ossein semi-finished product; Press the concentrate quality and add 13% edible salt, add after the conscientious weighing, stir in the groove and make that temperature is controlled at 90 ℃ in the groove being in harmonious proportion; The constant temperature mediation time is controlled at 30min, makes it to be in harmonious proportion evenly to obtain pig ossein finished product.
The pig ossein outward appearance that said method obtains is the brown paste, and pig ossein extract content is 35%, and protein content is 25%; Fat content is 0.41%; The amino acid A wide selection of colours and designs has good organoleptic quality and meat flavor, is typical high nutrition low fat flavouring; Adopt automatic amino acid analyzer to measure wherein amino acid kind and content are measured, the gained result is as shown in table 1.
Table 1, pig ossein amino acid kind and content
Can know by table 1; This embodiment prepares that amino acid whose total content is 205.4268mg/g in the gained pig ossein; Kind is complete basically; Be flavor amino acid and account for 63.62% of total amino acid, wherein be delicate flavour amino acid (L-aminobutanedioic acid, glutamic acid) and account for 22.60%, be sweet taste amino acid (serine, glycine, alanine, proline) and account for 41.02%.
Claims (5)
1. the method for a bone soup-stock, animal oil and ossein coproduction comprises the steps:
1) carried out removing the gred after the hot pressing extracting in water in clean, the broken back of bone, remove the slag of boning after the standing separation and obtain the bone extract;
2) said step 1) gained bone extract is concentrated back mediation, emulsifying and sterilization after, obtain said bone soup-stock;
3) said step 1) gained bone extract is carried out water-oil separating, obtain animal oil, obtain ossein stoste by water layer by oil reservoir;
4) with leaving standstill after the washing of said step 3) gained animal oil, remove the can of lowering the temperature after being heated to 110 ℃ ~ 120 ℃ behind the water layer, obtain said animal oil;
5) said step 3) gained ossein stoste concentrated and be in harmonious proportion after, obtain said ossein.
2. method according to claim 1 is characterized in that: in the said broken step of said step 1), the length of broken back bone is 1.5cm ± 0.5cm;
In the said hot pressing extraction steps, the bone after the fragmentation and the mass ratio of water are 1:1.5 ~ 1:3, preferred 1:2; Pressure 0.20MPa ± 0.02MPa, temperature is 130 ± 3 ℃, the time is 1 ~ 1.5h;
In the said slagging-off step, the aperture of sieve aperture is 40 ~ 80 orders, preferred 40 orders;
In the said standing separation step, the time is 1.5 ~ 3 hours, and preferred 2 hours, temperature was 85 ± 5 ℃;
Said step 2) in the said concentration step, method for concentration is that vacuum concentrates;
In the said vacuum concentration step, temperature is 50～65 ℃, pressure-0.050～-0.074MPa, the quality percentage composition that concentrates the gained solid content is 30% ~ 45%, preferred 40%;
In the said mediation step, blender is a salt; The addition of said blender is for concentrating 13 ± 2% of gained solid quality; Temperature is 82～90 ℃, and the time is 30～40min;
In the said emulsifying step, pressure is 30 ± 2MPa, and the time is 10 ~ 15min;
In the said sterilisation step, method for disinfection is pasteurize; Sterilization temperature is 85 ± 3 ℃;
In the said water-oil separating step of said step 3), rotating speed is 13000 ~ 16000r/min, preferred 15000r/min;
In the said water-washing step of said step 4), the consumption of water is 8% ~ 12% of a said animal oil quality, preferred 10%; The temperature of water is 75 ~ 85 ℃, preferred 80 ℃; Rotating speed is 10 ~ 15r/min; Time is 20 ~ 45 minutes, preferred 30 minutes;
Said leaving standstill in the step, the time is 15 ~ 30 minutes, preferred 20 minutes;
In the said cooling can step, the time is not more than 3 hours;
In the said concentration step of said step 5), method for concentration is that vacuum concentrates;
In the said vacuum concentration step, temperature is 50～65 ℃, pressure-0.050～-0.074MPa, the quality percentage composition that concentrates the gained solid content is 30% ~ 45%, preferred 45%;
In the said mediation step, blender is a salt; The addition of said blender is for concentrating 13 ± 2% of gained solid quality; Temperature is 82～90 ℃, and the time is 30～40min.
3. method according to claim 1 and 2 is characterized in that: said bone is that bright bone of pig or pig are frozen bone.
4. at least a in the bone soup-stock, animal oil and the ossein that prepare of the arbitrary said method of claim 1-3.
5. contain at least a product in the said bone soup-stock of claim 4, animal oil and the ossein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101527075A CN102648768B (en) | 2012-05-16 | 2012-05-16 | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101527075A CN102648768B (en) | 2012-05-16 | 2012-05-16 | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102648768A true CN102648768A (en) | 2012-08-29 |
| CN102648768B CN102648768B (en) | 2013-06-26 |
Family
ID=46691020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101527075A Active CN102648768B (en) | 2012-05-16 | 2012-05-16 | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102648768B (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860487A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Pork-flavor powdered essence and preparation method thereof |
| CN102860488A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Pork-flavored paste essence and preparation method thereof |
| CN104336636A (en) * | 2013-08-07 | 2015-02-11 | 青岛博研达工业技术研究所(普通合伙) | Method of extracting nutrients from pig bones |
| CN105029346A (en) * | 2015-07-02 | 2015-11-11 | 中盐工程技术研究院有限公司 | Pig bone flavor seasoning salt and preparation method thereof |
| 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 |
| CN105249262A (en) * | 2015-11-12 | 2016-01-20 | 中国农业科学院农产品加工研究所 | Method for co-production of chicken bone protein gel, soup-stock and bone calcium powder |
| CN107467206A (en) * | 2017-06-26 | 2017-12-15 | 河南鲜咨达食品技术咨询有限公司 | A kind of pig bone element separates processing method with pig bone oil |
| CN107912750A (en) * | 2017-12-15 | 2018-04-17 | 湖南省嘉品嘉味生物科技有限公司 | A kind of green capsicum fries meat flavoring and preparation method |
| CN109527499A (en) * | 2018-10-09 | 2019-03-29 | 临沂新程金锣肉制品集团有限公司 | A kind of processing technology that ossein voluptuousness is remarkably reinforced |
| CN110506921A (en) * | 2019-09-27 | 2019-11-29 | 湖南省嘉品嘉味生物科技有限公司 | A kind of pig bone element flavor peptide and preparation method |
| CN110558521A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Pig bone white soup and production process thereof |
| CN111109573A (en) * | 2019-12-31 | 2020-05-08 | 临沂新程金锣肉制品集团有限公司 | Sectional type extraction production process for bone element |
| CN113854528A (en) * | 2021-08-20 | 2021-12-31 | 山东龙盛科达产业技术研究院有限公司 | Environment-friendly preparation method for recycling byproducts in ossein production |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919061A (en) * | 2006-08-18 | 2007-02-28 | 沈永华 | Production technique for bone component |
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN102283395A (en) * | 2011-09-01 | 2011-12-21 | 中国农业科学院农产品加工研究所 | Preparation method of sheep bone meal and derivative product thereof |
| CN102293427A (en) * | 2011-07-18 | 2011-12-28 | 广东富农生物科技股份有限公司 | Cow bone broth and preparation method thereof |
-
2012
- 2012-05-16 CN CN2012101527075A patent/CN102648768B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919061A (en) * | 2006-08-18 | 2007-02-28 | 沈永华 | Production technique for bone component |
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN102293427A (en) * | 2011-07-18 | 2011-12-28 | 广东富农生物科技股份有限公司 | Cow bone broth and preparation method thereof |
| CN102283395A (en) * | 2011-09-01 | 2011-12-21 | 中国农业科学院农产品加工研究所 | Preparation method of sheep bone meal and derivative product thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孙蓓等: "畜禽骨的综合利用现状及发展前景", 《中国调味品》, no. 04, 30 April 2011 (2011-04-30) * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860488A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Pork-flavored paste essence and preparation method thereof |
| CN102860487A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Pork-flavor powdered essence and preparation method thereof |
| CN104336636B (en) * | 2013-08-07 | 2018-07-13 | 青岛博研达工业技术研究所(普通合伙) | A method of extracting nutriment from pig bone |
| CN104336636A (en) * | 2013-08-07 | 2015-02-11 | 青岛博研达工业技术研究所(普通合伙) | Method of extracting nutrients from pig bones |
| CN105029346A (en) * | 2015-07-02 | 2015-11-11 | 中盐工程技术研究院有限公司 | Pig bone flavor seasoning salt and preparation method thereof |
| 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 |
| CN105249262B (en) * | 2015-11-12 | 2018-12-18 | 中国农业科学院农产品加工研究所 | The method of one breeder bone protein gel, soup-stock and bone calcium powder coproduction |
| CN105249262A (en) * | 2015-11-12 | 2016-01-20 | 中国农业科学院农产品加工研究所 | Method for co-production of chicken bone protein gel, soup-stock and bone calcium powder |
| CN107467206A (en) * | 2017-06-26 | 2017-12-15 | 河南鲜咨达食品技术咨询有限公司 | A kind of pig bone element separates processing method with pig bone oil |
| CN107912750A (en) * | 2017-12-15 | 2018-04-17 | 湖南省嘉品嘉味生物科技有限公司 | A kind of green capsicum fries meat flavoring and preparation method |
| CN109527499A (en) * | 2018-10-09 | 2019-03-29 | 临沂新程金锣肉制品集团有限公司 | A kind of processing technology that ossein voluptuousness is remarkably reinforced |
| CN110506921A (en) * | 2019-09-27 | 2019-11-29 | 湖南省嘉品嘉味生物科技有限公司 | A kind of pig bone element flavor peptide and preparation method |
| CN110558521A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | Pig bone white soup and production process thereof |
| CN111109573A (en) * | 2019-12-31 | 2020-05-08 | 临沂新程金锣肉制品集团有限公司 | Sectional type extraction production process for bone element |
| CN113854528A (en) * | 2021-08-20 | 2021-12-31 | 山东龙盛科达产业技术研究院有限公司 | Environment-friendly preparation method for recycling byproducts in ossein production |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102648768B (en) | 2013-06-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102648768B (en) | Coproduction method of pig bone soup stock, pig bone oil and pig bone extract | |
| CN102648723B (en) | Method for coproducing beef bone oil, beef bone meal and beef flavor seasoning through beef bone oil extracts | |
| CN102488180B (en) | Method for preparing natural mutton flavour by utilizing sheep bone | |
| CN103478789B (en) | Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base | |
| CN102283395B (en) | Preparation method of sheep bone meal and derivative product thereof | |
| CN103349259B (en) | Freshness and scent enhancing method for goat and fish bone combined soup stock | |
| CN102302205A (en) | Beef bone soup-stock and preparation method thereof | |
| CN104305131A (en) | Method for preparing meat spice by using sleeve-fish skin | |
| CN102293427B (en) | Cow bone broth and preparation method thereof | |
| CN102132901A (en) | Method for processing instant crispy fish | |
| JP2012139186A (en) | Method for producing thick native chicken broth | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN112262974A (en) | Soup stock processing method | |
| CN109275863A (en) | A kind of processing method of meat flavor | |
| CN104970383A (en) | Processing method of dendrobium candidum beef jerky | |
| CN102038042A (en) | Technology for extracting bone oil and processing edible seasoning bone oil | |
| KR101182696B1 (en) | Bean curd using abalone and the manufacturing method thereof | |
| CN104055127A (en) | Processing method of rabbit flesh crisp | |
| CN1233274C (en) | Dried bone and meat floss and its producing method | |
| CN112244221A (en) | Ultrasonic preparation process of pig bone soup | |
| CN106417623A (en) | Processing method of high-calcium bean product containing animal bone | |
| JP2002045154A (en) | Chicken soup stock, and method for producing the same | |
| CN102475255A (en) | Bone extract oil | |
| KR102225515B1 (en) | Method for manufacturing leg bone extracts of jeju black cattle and leg bone extracts manufactured by the method | |
| KR101283680B1 (en) | Method for preparing salted anchovy sauce, and method for preparing soybean paste and soy sauce using thereof |
Legal Events
| 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 |