CN104621637A - Nutrient pig bone stock and preparation method thereof - Google Patents
Nutrient pig bone stock and preparation method thereof Download PDFInfo
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- CN104621637A CN104621637A CN201510043971.9A CN201510043971A CN104621637A CN 104621637 A CN104621637 A CN 104621637A CN 201510043971 A CN201510043971 A CN 201510043971A CN 104621637 A CN104621637 A CN 104621637A
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000015097 nutrients Nutrition 0.000 title abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 62
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract 3
- 241000973495 Odax pullus Species 0.000 claims description 45
- 239000003921 oil Substances 0.000 claims description 28
- 102000008186 Collagen Human genes 0.000 claims description 26
- 108010035532 Collagen Proteins 0.000 claims description 26
- 229920001436 collagen Polymers 0.000 claims description 26
- 235000016709 nutrition Nutrition 0.000 claims description 23
- 230000035764 nutrition Effects 0.000 claims description 23
- 239000010775 animal oil Substances 0.000 claims description 22
- 238000002604 ultrasonography Methods 0.000 claims description 20
- 239000008187 granular material Substances 0.000 claims description 18
- -1 fatty acid ester Chemical class 0.000 claims description 16
- 238000004945 emulsification Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 238000013517 stratification Methods 0.000 claims description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 6
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 6
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 6
- 235000019155 vitamin A Nutrition 0.000 abstract description 6
- 239000011719 vitamin A Substances 0.000 abstract description 6
- 229940045997 vitamin a Drugs 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021048 nutrient requirements Nutrition 0.000 abstract 1
- 241000282898 Sus scrofa Species 0.000 description 56
- 239000000047 product Substances 0.000 description 8
- 239000002932 luster Substances 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
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- 235000015277 pork Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
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- 238000013467 fragmentation Methods 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 239000012071 phase Substances 0.000 description 2
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 210000004700 fetal blood Anatomy 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000008041 oiling agent Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
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- 239000004094 surface-active agent Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of processing of animal bone products, in particular to a nutrient pig bone stock and a preparation method thereof. The method specifically comprises the following steps: mixing and emulsifying upper bone oil which is obtained by high-temperature treatment of pig bones with an emulsifier, so that a bone oil compound has water soluble property; and mixing and homogenizing with lower bone soup, wherein the fat content in the obtained nutrient pig bone stock can be increased to 90g/kg; the vitamin A can be increased to 1.8mg/kg; the energy and the nutrient requirements of a human body for taking in the bone soup are increased; the pig bone stock prepared by the method can be prepared into pig bone soups with different flavors by adding different seasoners, and can be diluted to eat; the product is in a uniform and stable state; the appearance is improved; and the contradiction of people for taking in the bone oil is avoided.
Description
Technical field
The present invention relates to poultry bone ware manufacture field, particularly relate to a kind of nutrition pig collagen soup and preparation method thereof.
Background technology
Along with modern farming is intensive, the development of scale; Pork Product processing industry scale constantly expands; simultaneously adjoint is the generation of a large amount of pork processing byproduct; wherein pig bone occupies important proportion; how to realize the comprehensive utilization to pig bone, increasing its economic worth is the Important Action promoting the development of pork product processing industry.
At present, for the utilization of pig bone, majority is used to processing meat product essence and flavoring agent, pig bone made soup, bone meal etc., and pig bone made soup is only the aqueous phase after make use of the processing of pig bone stewing, a large amount of animal oil representated by oil phase can not get effective utilization, cause loss and the waste of a large number of nutrients.Under the condition of current Chinese meal and prefabricated conditioning food fast development, realize pig bone made soup, especially the well processed of oil-containing bone soup, good economic benefit and social benefit will be brought.
Therefore, for above situation, the invention provides a kind of nutrition pig collagen soup and preparation method thereof.
Summary of the invention
The first object of the present invention is to provide a kind of preparation method of nutrition pig collagen soup, to improve the water-soluble of green bone oil, realizes green bone soup and the oily composite stable homogeneous of green bone.
For achieving the above object, the present invention adopts following technical scheme:
A preparation method for nutrition pig collagen soup, comprises the following steps:
S1, pig bone is broken for pig osseous granules;
Cross after S2, boiling that described pig osseous granules added water and filter bone slag, after stratification, be separated green bone soup and green bone oil;
S3, mixed with emulsifying agent under higher than the condition of 50 DEG C by described green bone oil, then carry out ultrasonic agitation and homogeneous, ultrasound intensity is 15kHz-35kHz, and stirring intensity is 3m/s-8m/s, and the processing time is 10min-30min; Homogenization pressure is 15-35MPa, circular treatment 1-5 time, obtains emulsification animal oil compound;
S4, mixed with described green bone soup by described emulsification animal oil compound, then carry out ultrasonic agitation and homogeneous, ultrasound intensity is 15kHz-35kHz, and stirring intensity is 3m/s-8m/s, and the processing time is 10min-30min; Homogenization pressure is 25-45MPa, and circular treatment 1-3 time, to obtain final product.
Method of the present invention, the fragmentation of S1 and pig bone.In actual production process, the granular size of bone directly has influence on time needed for following process and effect.As pig animal oil majority is distributed in marrow, pig bone bone gap is also containing a large amount of bone collagen, so the present invention is fully broken by pig bone before processing, crushed particles size is 1cm
3and below.Pig osseous granules after fragmentation has following characteristics adding man-hour: the nutriment such as animal oil and ossein can fully stripping fast, and remaining bone slag majority is insoluble minerals calcium.
Method of the present invention, S2 relates generally to boiling of pig bone.Traditionally, be only normal temperature boiling, the required time is more and nutriment release is incomplete.The present invention uses pressure vessel adding man-hour, and make reaction temperature can control at 121 DEG C-149 DEG C, required time is 20min-40min.In addition, solid-liquid ratio is also extremely important, if the material added is too many, then nutriment may discharge not exclusively, and if the material added very little, obtained bone soup concentration may be caused again too low, directly have influence on edible sense organ.The data of comprehensive great many of experiments, the preferred solid-liquid ratio of the present invention is 1:2-3:2.
Meanwhile, more preferably in described S2, solid-liquid ratio is 3:2, and treatment temperature is 121 DEG C-149 DEG C, and the time is 20min-40min.
Because oil phase can discharge after thermal response, be gathered in the upper strata of material, therefore the static accumulation being conducive to animal oil, the present invention selects standing 30min-60min.
Preparation method of the present invention, S3 relates to the emulsification of animal oil.For the ease of the emulsification of green bone oil, the present invention determines and is mixed with emulsifying agent under higher than the condition of 50 DEG C by described green bone oil, and the proper ratio determining described green bone oil and emulsifying agent is 10:1-10:3, preferred 10:3.
Preferably, the present invention selects polyglyceryl fatty acid ester, sucrose ester and monoglyceride according to (3-4): (2-3): the blended emulsifier of (2-3) ratio is as emulsifying agent, preferably composite in the ratio of 4:3:3, wherein polyglyceryl fatty acid ester, sucrose ester and monoglyceride all have good dissolubility, are the good nonionic surface active agent and emulsifying agent that can commercially availablely buy.
The ratio of the preferred 10:1-10:3 of the present invention mixes rear ultrasonic agitation 10min-30min with compound emulsifying agent, ultrasound intensity is 15kHz-35kHz, and stirring intensity is 3m/s-8m/s; Also will carry out homogeneous after ultrasonic agitation terminates, homogenization pressure is 15-35MPa, circulation 1-5 time, and in preferred S4, described ultrasound intensity is 25kHz-35kHz, and stirring intensity is 5m/s-8m/s, and the processing time is 20min-30min; Homogenization pressure is 25-35MPa.
Method of the present invention, S4 is specially and is mixed with green bone soup by described emulsification animal oil compound, and then carry out ultrasonic agitation and homogeneous, ultrasound intensity is 15kHz-35kHz, and stirring intensity is 3m/s-8m/s, and the processing time is 10min-30min; Homogenization pressure is 25-45MPa, circulation 1-3 time.Wherein, preferred described ultrasound intensity is 25kHz-35kHz, and stirring intensity is 6m/s-8m/s, and the processing time is 20min-30min; Homogenization pressure is 35-45MPa.
Adopt above preparation method can obtain the high nutrition pig collagen soup of stable homogeneous, after instant, refrigeration, heating is edible again, or edible all without profit lamination after seasoning, and outward appearance is comparatively bright, and mouthfeel is more smooth.This method is more suitable for the making of the prefabricated conditioning food of Chinese style, finished product can under 0-4 DEG C of condition Cord blood, heat again time edible, described method simple possible, convenient and swift.
The second object of the present invention is the nutrition pig collagen soup protecting said method to prepare.
Adopt preparation method of the present invention, green bone oil compound can be made to have good water-soluble, can be well composite with green bone soup, improve the availability of green bone oil and oil-soluble nutrient matter, better play it to the trophism of human body.Pig collagen soup obtained by this method, by adding different flavoring, can make differently flavoured pig bone made soup, realizing the lifting of its economic worth, reduces the conflict psychology of people to picked-up animal oil simultaneously.
Detailed description of the invention
Embodiment 1
The present embodiment relates to a kind of preparation method of nutrition pig collagen soup, is specially:
S1, pig bone is crushed to granular size is 0.5cm
3and following pig osseous granules.
S2, add pig osseous granules and water according to the ratio of 1:2 toward reactor, then heat, cross react 40min under 121 DEG C of conditions after and filter bone slag, after then leaving standstill 60min, be separated green bone soup and green bone oil.
S3, by green bone oil mix according to the ratio of 10:1 with compound emulsifying agent (polyglyceryl fatty acid ester, sucrose ester and monoglyceride 2:1:1) under higher than the condition of 50 DEG C, 30min is stirred, then homogeneous 5 circulation under 15MPa pressure under 25kHz ultrasound intensity and 3m/s rotating speed.
S4, to be mixed with the ratio of green bone soup according to 1:20 by emulsification animal oil compound, under 15kHz ultrasound intensity and 3m/s rotating speed, process 30min, then homogeneous 3 times under 25MPa pressure, obtains nutrition pig collagen soup.
The present embodiment preparation-obtained nutrition pig collagen soup color and luster is bright, and smooth in taste, wherein in finished product, fat content can be increased to 15g/kg, and vitamin A can be increased to 0.30mg/kg, is more conducive to the reservation of nutriment.
Embodiment 2
The present embodiment relates to a kind of preparation method of nutrition pig collagen soup, is specially:
S1, pig bone is crushed to granular size is 1cm
3and following pig osseous granules.
S2, add pig osseous granules and water according to the ratio of 1:1 toward reactor, then heat, cross react 20min under 135 DEG C of conditions after and filter bone slag, after then leaving standstill 45min, be separated green bone soup and green bone oil.
S3, by green bone oil mix according to the ratio of 10:2 with compound emulsifying agent (polyglyceryl fatty acid ester, sucrose ester and monoglyceride 1:1:1) under higher than the condition of 50 DEG C, 20min is stirred, then homogeneous 1 circulation under 35MPa pressure under 15kHz ultrasound intensity and 5m/s rotating speed.
S4, to be mixed with the ratio of green bone soup according to 1:15 by emulsification animal oil compound, under 25kHz ultrasound intensity and 6.0m/s rotating speed, process 20min, then homogeneous 1 time under 35MPa pressure, obtains nutrition pig collagen soup.
The present embodiment preparation-obtained nutrition pig collagen soup color and luster is bright, and smooth in taste, wherein in finished product, fat content can be increased to 40g/kg, and vitamin A can be increased to 0.80mg/kg, is more conducive to the reservation of nutriment.
Embodiment 3
The present embodiment relates to a kind of preparation method of nutrition pig collagen soup, is specially:
S1, pig bone is crushed to granular size is 1cm
3and following pig osseous granules.
S2, add pig osseous granules and water according to the ratio of 3:2 toward reactor, then heat, cross react 30min under 145 DEG C of conditions after and filter bone slag, after then leaving standstill 30min, be separated green bone soup and green bone oil.
S3, by green bone oil mix according to the ratio of 10:3 with compound emulsifying agent (polyglyceryl fatty acid ester, sucrose ester and monoglyceride 4:3:3) under higher than the condition of 50 DEG C, 10min is stirred, then homogeneous 4 times under 35MPa pressure under 35kHz ultrasound intensity and 8m/s rotating speed.
S4, to be mixed with the ratio of green bone soup according to 1:10 by emulsification animal oil compound, under 35kHz ultrasound intensity and 8m/s rotating speed, process 30min, then homogeneous 3 times under 45MPa pressure, obtains nutrition pig collagen soup.
The present embodiment preparation-obtained nutrition pig collagen soup color and luster is bright, and smooth in taste, wherein in finished product, fat content can be increased to 90g/kg, and vitamin A can be increased to 1.80mg/kg, is more conducive to the reservation of nutriment.
Control group 1
This control group relates to boiling of conventional bone soup, specific as follows:
Compared with embodiment 1-3, the present embodiment comprises following steps:
S1, pig bone is broken, be broken for 3-5cm
3the pig osseous granules of left and right size.
S2, add broken pig bone and water according to the ratio of 1:2 toward digester, then heat, cool after boiling 3h under micro-condition of boiling, after then leaving standstill both upper strata animal oil and lower floor's bone soup.
The bone soup that this control group boils, a large amount of collagens etc. can not effectively stripping, bone soup and animal oil layering obvious, the nutriments such as most of oil soluble vitamin are wasted in a large number with animal oil, it is longer that bone soup boils the time, remain into mouthfeel and color and luster from nutriment, each side is all obviously not as good as bone soup described in any one of embodiment of the present invention 1-3.
Control group 2
This control group is compared with embodiment 1, and distinctive points is only, the emulsifying agent adopted in this control group is different, is specially polyoxyethylene sorbitan monooleate, and consumption is grease is 10:1 with emulsifying agent ratio.Be specially:
S1, pig bone is crushed to granular size is 0.5cm
3and following pig osseous granules.
S2, add pig osseous granules and water according to the ratio of 1:2 toward reactor, then heat, cross react 40min under 121 DEG C of conditions after and filter bone slag, after then leaving standstill 60min, be separated green bone soup and green bone oil.
S3, by green bone oil mix with the ratio of polyoxyethylene sorbitan monooleate according to 10:1 under higher than the condition of 50 DEG C, under 25kHz ultrasound intensity and 3m/s rotating speed, stir 30min, then homogeneous 5 circulation under 15MPa pressure.
S4, to be mixed with the ratio of green bone soup according to 1:20 by emulsification animal oil compound, under 35kHz ultrasound intensity and 8m/s rotating speed, process 10min, then homogeneous 1 time under 45MPa pressure, obtains nutrition pig collagen soup.
The present embodiment preparation-obtained nutrition pig collagen soup top layer distributes one deck oil film, wherein in finished product, fat content can be increased to 12g/kg, vitamin A can be increased to 0.24mg/kg, be conducive to the reservation of nutriment to a certain extent, but effect is not as bone soup described in any one of embodiment of the present invention 1-3.
Control group 3
This control group is compared with embodiment 1, and distinctive points is only, this control group is not with ultrasonic, specific as follows:
S1, pig bone is crushed to granular size is 1cm
3and following pig osseous granules.
S2, add pig osseous granules and water according to the ratio of 3:2 toward reactor, then heat, cross react 30min under 145 DEG C of conditions after and filter bone slag, after then leaving standstill 30min, be separated green bone soup and green bone oil.
S3, green bone oil to be mixed according to the ratio of 10:3 with compound emulsifying agent (polyglyceryl fatty acid ester, sucrose ester and monoglyceride 4:3:3) under higher than the condition of 50 DEG C, under 8m/s rotating speed, stir 10min, then homogeneous 3 times under 35MPa pressure.
S4, to be mixed with the ratio of green bone soup according to 1:10 by emulsification animal oil compound, under 3m/s rotating speed, process 30min, then homogeneous 3 times under 25MPa pressure, obtains nutrition pig collagen soup.
The present embodiment preparation-obtained nutrition pig collagen soup top layer distributes one deck oil film, wherein in finished product, fat content can be increased to 63g/kg, vitamin A can be increased to 1.26mg/kg, be conducive to the reservation of nutriment to a certain extent, but effect is not as bone soup described in any one of embodiment of the present invention 1-3.
Although above with general explanation, detailed description of the invention and test, the present invention is described in detail, and on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (9)
1. a preparation method for nutrition pig collagen soup, is characterized in that: comprise the following steps:
S1, pig bone is broken for pig osseous granules;
Cross after S2, boiling that described pig osseous granules added water and filter bone slag, after stratification, be separated green bone soup and green bone oil;
S3, mixed with emulsifying agent under higher than the condition of 50 DEG C by described green bone oil, then carry out ultrasonic agitation and homogeneous, ultrasound intensity is 15kHz-35kHz, and stirring intensity is 3m/s-8m/s, and the processing time is 10min-30min; Homogenization pressure is 15-35MPa, circular treatment 1-5 time, obtains emulsification animal oil compound;
S4, mixed with described green bone soup by described emulsification animal oil compound, then carry out ultrasonic agitation and homogeneous, ultrasound intensity is 15kHz-35kHz, and stirring intensity is 3m/s-8m/s, and the processing time is 10min-30min; Homogenization pressure is 25-45MPa, and circular treatment 1-3 time, to obtain final product.
2. preparation method according to claim 1, is characterized in that: in described S2, and adding water management solid-liquid ratio is 1:2-3:2, boiling 20min-40min at 121 DEG C of-149 DEG C of temperature.
3. according to the preparation method of any one of claim 1-2, it is characterized in that: in described S3, described green bone oil is 10:1-10:3 with the ratio of emulsifying agent.
4. the preparation method according to any one of claim 1-3, it is characterized in that: described emulsifying agent be polyglyceryl fatty acid ester, sucrose ester and monoglyceride according to (3-4): (2-3): the compound emulsifying agent that (2-3) ratio is composite, preferably composite in the ratio of 4:3:3.
5. the preparation method according to any one of claim 1-4, is characterized in that: in described S4, when emulsification animal oil compound mixes with green bone soup, emulsification animal oil and green bone soup adding proportion be 1:20-1:10.
6. the preparation method according to any one of claim 1-5, is characterized in that: in described S3, and described ultrasound intensity is 25kHz-35kHz, and stirring intensity is 5m/s-8m/s, and the processing time is 20min-30min; Homogenization pressure is 25-35MPa.
7. the preparation method according to any one of claim 1-6, is characterized in that: in described S4, and described ultrasound intensity is 25kHz-35kHz, and stirring intensity is 6m/s-8m/s, and the processing time is 20min-30min; Homogenization pressure is 35-45MPa.
8. the preparation method according to any one of claim 1-7, is characterized in that: comprise the following steps:
S1, pig bone is crushed to granular size is 1cm
3and following pig osseous granules;
S2, add pig osseous granules and water according to the ratio of 3:2 toward reactor, then heat, cross after boiling 30min under 145 DEG C of conditions and filter bone slag, after then leaving standstill 30min, be separated green bone soup and green bone oil;
S3, by green bone oil mix with the ratio of compound emulsifying agent according to 10:3 under higher than the condition of 50 DEG C, described compound emulsifying agent is that polyglyceryl fatty acid ester, sucrose ester and monoglyceride form according to the ratio of 4:3:3 is composite; Under 35kHz ultrasound intensity and 8m/s rotating speed, 30min is stirred, then homogeneous 4 times under 35MPa pressure after mixing;
S4, to be mixed with the ratio of green bone soup according to 1:10 by emulsification animal oil compound, under 35kHz ultrasound intensity and 8m/s rotating speed, process 30min, then homogeneous 3 times under 45MPa pressure, obtains nutrition pig collagen soup.
9. the nutrition pig collagen soup for preparing of method described in any one of claim 1-8.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105002A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Big bone noodle and making method thereof |
| CN110074373A (en) * | 2019-04-29 | 2019-08-02 | 泰安市海之润食品有限公司 | A kind of preparation method of Luzhou-flavor ox bone plain soup |
| CN110810791A (en) * | 2019-11-20 | 2020-02-21 | 安徽农业大学 | Quick preparation method of sauce marinated soup |
| CN111202231A (en) * | 2019-12-30 | 2020-05-29 | 中国肉类食品综合研究中心 | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof |
| CN111528431A (en) * | 2020-04-21 | 2020-08-14 | 南京创冠食品有限公司 | Bone soup prepared from ossein protein and preparation method thereof |
| CN112244221A (en) * | 2020-10-20 | 2021-01-22 | 江苏长寿集团有限公司 | Ultrasonic preparation process of pig bone soup |
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| CN105105002A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Big bone noodle and making method thereof |
| CN110074373A (en) * | 2019-04-29 | 2019-08-02 | 泰安市海之润食品有限公司 | A kind of preparation method of Luzhou-flavor ox bone plain soup |
| CN110810791A (en) * | 2019-11-20 | 2020-02-21 | 安徽农业大学 | Quick preparation method of sauce marinated soup |
| CN110810791B (en) * | 2019-11-20 | 2022-12-27 | 安徽农业大学 | Quick preparation method of sauce-marinated soup stock |
| CN111202231A (en) * | 2019-12-30 | 2020-05-29 | 中国肉类食品综合研究中心 | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof |
| CN111528431A (en) * | 2020-04-21 | 2020-08-14 | 南京创冠食品有限公司 | Bone soup prepared from ossein protein and preparation method thereof |
| CN112244221A (en) * | 2020-10-20 | 2021-01-22 | 江苏长寿集团有限公司 | Ultrasonic preparation process of pig bone soup |
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