CN105533603A - Production method of concentrated bone soup original in taste - Google Patents
Production method of concentrated bone soup original in taste Download PDFInfo
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- CN105533603A CN105533603A CN201510983621.0A CN201510983621A CN105533603A CN 105533603 A CN105533603 A CN 105533603A CN 201510983621 A CN201510983621 A CN 201510983621A CN 105533603 A CN105533603 A CN 105533603A
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- concentrated
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- bone soup
- original flavor
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 105
- 235000014347 soups Nutrition 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 45
- 235000019634 flavors Nutrition 0.000 claims abstract description 45
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 239000012528 membrane Substances 0.000 claims abstract description 8
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 7
- 244000144972 livestock Species 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000004945 emulsification Methods 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000013467 fragmentation Methods 0.000 claims description 7
- 238000006062 fragmentation reaction Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 5
- 238000011084 recovery Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000006837 decompression Effects 0.000 abstract description 3
- 239000006228 supernatant Substances 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000004064 recycling Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 229920002567 Chondroitin Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000001690 Factor VIII Human genes 0.000 description 1
- 108010054218 Factor VIII Proteins 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 102000007982 Phosphoproteins Human genes 0.000 description 1
- 108010089430 Phosphoproteins Proteins 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a production method of a concentrated bone soup original in taste. The production method includes the following steps: (1) crushing bones in a bone crusher; (2) steaming and boiling the bones at a high temperature; (3) discharging bone soup; (4) conducting vacuum decompression concentration on the bone soup to obtain concentrated bone soup, and recycling concentrated supernatant; (5) conducting reverse osmosis membrane concentration on the concentrated supernatant to obtain membrane concentrated solution; (6) emulsifying ingredients; (7) performing high pressure homogenization; and (8) performing high temperature instantaneous sterilization with a sterilization temperature of 135 DEG C for 3-5 seconds, thereby obtaining the concentrated bone soup original in taste. The reverse osmosis membrane concentration process is newly added in the production method so that flavor compounds with low boiling point and nutrient substances evaporated from the vacuum decompression concentration process can be recycled, and then added into the concentrated bone soup, which makes the concentrated bone soup retain an original soup aroma and mellow and natural, and maximizes the retention of nutrient substances of the original soup.
Description
Technical field
The present invention relates to a kind of preparation method of original flavor concentrated bone soup, belong to food processing technology field.
Background technology
Live stock and fowl bone is the meat by-product that a kind of nutritive value is very high, and it contains the necessary nutritional labeling of multiple human body, as protein, and aliphatic acid, mineral matter, Phospholipids, phosphoprotein chondroitin, ossein, multivitamin etc.China be raise pigs in the world, sheep and the maximum country of fowl, within 2006, China Meat output reaches 8,051 ten thousand tons, and comprising more than 1,500 ten thousand tons of bones, visible, live stock and fowl bone is a huge resource, badly will cause huge waste, even contaminated environment if utilize.Process if bone can be put together, then both can turn waste into wealth, promote the development of food food and drink, the demand of people to food nutrition can be met again.
In prior art, concentrated bone soup mainly contains two kinds of production technologies, and one is that live stock and fowl bone is extracted by thermophilic digestion, the concentrated bone soup of Vacuum Concentration, and one is that live stock and fowl bone is extracted by normal pressure high cooking, the concentrated bone soup of Vacuum Concentration.The process that these two kinds of methods have decompression high power concentrated, in reduced pressure concentration process, need the distilled water removing finished product concentrated bone soup 4 ~ 6 times, a large amount of flavor substances runs off from concentrated distilled water, have lost a lot of lower boiling flavor substance, thus the pure Zhen of concentrated bone soup is lacked former soup is dense.
Summary of the invention
For above-mentioned prior art, for the local flavor overcoming concentrated bone soup product in prior art is unnatural, the defect of alcohol savoury deficiency, the invention provides a kind of preparation method of original flavor concentrated bone soup, in method of the present invention, live stock and fowl bone is through thermophilic digestion, extract, be separated after concentrating, counter-infiltration recovery has been carried out to the flavor substances in concentrated distilled water, thus both served the concentrated object (concentration of the material that has additional nutrients, more nutriment can be taken in when people's appetite is limited), do not lose again the dense local flavor of former soup.
The present invention is achieved by the following technical solutions:
A preparation method for original flavor concentrated bone soup, comprises the following steps:
(1) bone cutter is broken: live stock and fowl bone (in advance capable of washing clean) is dropped into bone cutter broken, the particle diameter after fragmentation is at 30 ~ 50mm;
Further, if live stock and fowl bone is in freezing state, then adjusts temperature at-10 DEG C ~ 0 DEG C, and then drop into bone cutter;
(2) thermophilic digestion: the live stock and fowl bone after above-mentioned fragmentation, puts in digester, adds the water of live stock and fowl bone weight 1.5 ~ 2.5 times, airtight digester, boiling 120 minutes at 121 DEG C;
(3) discharge: after above-mentioned boiling terminates, is disposed to temporary storage tank (by pressure in tank, realizing being separated of bone slag and soup) by soup;
(4) reduced pressure concentration reclaims: above-mentioned soup, and reduced pressure concentration under temperature 65 DEG C, pressure 0.08MPa, is concentrated into 35% ~ 40% of soup original volume, obtains concentrated bone soup stoste; Reclaim concentrated clear liquid out to temporary storage tank;
(5) film concentration and recovery: the above-mentioned concentrated clear liquid distilled, concentrated by reverse osmosis membrane, cocnentration factor 5 ~ 10 times (that is: being concentrated into 1/5 ~ 1/10 of original volume), obtains film concentrate;
(6) batching emulsification: by above-mentioned concentrated bone soup stoste and the mixing of film concentrate, then add edible salt, emulsifying agent and stabilizing agent, obtain emulsification original flavor concentrated bone soup by mulser emulsification;
Described emulsifying agent, stabilizing agent are the additive that field of food is conventional, can conventional market purchase obtain; The addition of described edible salt, emulsifying agent and stabilizing agent is conveniently measured and is added;
Further, the weight ratio of described live stock and fowl bone, edible salt, emulsifying agent, stabilizing agent is: 25 ~ 35:10 ~ 15:0.2 ~ 4:0.5 ~ 2;
(7) high-pressure homogeneous: by above-mentioned emulsification original flavor concentrated bone soup homogeneous (utilizing high pressure homogenizer) under 60MPa ~ 100MPa, to obtain homogeneous original flavor concentrated bone soup;
(8) high-temperature short-time sterilization: above-mentioned homogeneous original flavor concentrated bone soup, by high-temperature short-time sterilization machine, setting sterilising temp is 135 DEG C, and sterilization time is 3 ~ 5 seconds, obtains original flavor concentrated bone soup; Be stored in sterile storage tank after high-temperature sterilization, closed conveying is carried out filling to aseptic filler, sealing packaging.
The preparation method of original flavor concentrated bone soup of the present invention, compared with conventional method, add reverse osmosis membrane concentration process, the low boiling flavor substance evaporated in reduced pressure concentration process, nutriment can be reclaimed, add in concentrated bone soup again, thus make concentrated bone soup remain the fragrance of former soup, and naturally mellow, remain the nutriment of former soup to greatest extent.The preparation method of original flavor concentrated bone soup of the present invention, both the concentrated object (concentration of the material that has additional nutrients had been served, more nutriment can be taken in when people's appetite is limited), do not lose again dense local flavor, the nutriment of former soup, can be applicable.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Equipment, raw material etc. involved in following embodiment, unless otherwise noted, be existing conventional equipment, raw material etc. in prior art, obtain by regular commercial sources.Method, technique etc. involved in following embodiment, unless otherwise noted, be existing conventional method, technique etc. in prior art.
Embodiment prepares original flavor concentrated bone soup
Step is as follows:
(1) get the pig bone being in freezing state, adjustment temperature is to-5 DEG C, and drop into bone cutter broken, the particle diameter after fragmentation is at 30 ~ 50mm;
(2) thermophilic digestion: the pig bone after above-mentioned fragmentation, puts in digester, adds the water of live stock and fowl bone weight 2.0 times, airtight digester, boiling 120 minutes at 121 DEG C;
(3) discharge: after above-mentioned boiling terminates, is disposed to temporary storage tank (by pressure in tank) by soup;
(4) reduced pressure concentration, recovery: above-mentioned soup, reduced pressure concentration under temperature 65 DEG C, pressure 0.08MPa, is concentrated into 35% of soup original volume, obtains concentrated bone soup stoste; Reclaim concentrated clear liquid out to temporary storage tank;
(5) film concentration and recovery: the above-mentioned concentrated clear liquid distilled, concentrated by reverse osmosis membrane, cocnentration factor 8 times, obtains film concentrate;
(6) batching emulsification: by above-mentioned concentrated bone soup stoste and the mixing of film concentrate, then conventional interpolation edible salt, emulsifying agent and stabilizing agent, obtain emulsification original flavor concentrated bone soup by mulser emulsification;
The weight ratio of described pig bone, edible salt, emulsifying agent, stabilizing agent is: 30:12:2.0:1.0;
(7) high-pressure homogeneous: by above-mentioned emulsification original flavor concentrated bone soup homogeneous (utilizing high pressure homogenizer) under 80MPa, to obtain homogeneous original flavor concentrated bone soup;
(8) high-temperature short-time sterilization: above-mentioned homogeneous original flavor concentrated bone soup, by high-temperature short-time sterilization machine, setting sterilising temp is 135 DEG C, and sterilization time is 5 seconds, obtains original flavor concentrated bone soup; Be stored in sterile storage tank after high-temperature sterilization, closed conveying is carried out filling to aseptic filler, sealing packaging.
The preparation method of original flavor concentrated bone soup of the present invention, compared with conventional method, add reverse osmosis membrane concentration process, the low boiling flavor substance evaporated in reduced pressure concentration process, nutriment can be reclaimed, add in concentrated bone soup again, thus make concentrated bone soup remain the fragrance of former soup, and naturally mellow, remain the nutriment of former soup to greatest extent.
Contrast with commercially available concentrated pig bone made soup:
(1) contrast of flavor substances
Sample treatment and assay method: the concentrated bone soup of above-mentioned preparation is added 10 times of water dilutions, in Rotary Evaporators, 50 DEG C are carried out reduced pressure concentration, collect distillation aqueous phase, the organic flavor components of gas chromatography determination.Commercially available concentrated pig bone made soup A, commercially available concentrated pig bone made soup B, commercially available concentrated pig bone made soup C do same process.
Result: in original flavor concentrated bone soup of the present invention, commercially available concentrated pig bone made soup A, commercially available concentrated pig bone made soup B, commercially available concentrated pig bone made soup C tetra-increment product, organic flavor substances concentration is followed successively by: 236ppm, 35ppm, 37ppm, 48ppm, this shows that original flavor concentrated bone soup of the present invention remains the fragrance of former soup more.
(2) taste and preference inspection
Original flavor concentrated bone soup of the present invention, commercially available concentrated pig bone made soup A, commercially available concentrated pig bone made soup B, commercially available concentrated pig bone made soup C tetra-increment product, through 50 times of dilutions, by the point system hobby inspection of 60 people, full marks are 10 points, statistics total score, result is: the score of original flavor concentrated bone soup of the present invention, commercially available concentrated pig bone made soup A, commercially available concentrated pig bone made soup B, commercially available concentrated pig bone made soup C tetra-increment product is followed successively by: 543 points, 272 points, 267 points, 315 points.This shows original flavor concentrated bone soup of the present invention liking more by consumer.
Claims (5)
1. a preparation method for original flavor concentrated bone soup, is characterized in that: comprise the following steps:
(1) bone cutter is broken: live stock and fowl bone is dropped into bone cutter fragmentation, the particle diameter after fragmentation is at 30 ~ 50mm;
(2) thermophilic digestion: the live stock and fowl bone after above-mentioned fragmentation, adds the water of live stock and fowl bone weight 1.5 ~ 2.5 times, boiling 120 minutes at 121 DEG C;
(3) discharge: after above-mentioned boiling terminates, emits soup (realizing being separated of bone slag and soup);
(4) reduced pressure concentration reclaims: above-mentioned soup, and reduced pressure concentration under temperature 65 DEG C, vacuum pressure 0.08MPa, is concentrated into 35% ~ 40% of soup original volume, obtains concentrated bone soup stoste; Reclaim concentrated clear liquid out;
(5) film concentration and recovery: the above-mentioned concentrated clear liquid distilled, is concentrated by reverse osmosis membrane, concentrated, obtains film concentrate;
(6) batching emulsification: by above-mentioned concentrated bone soup stoste and the mixing of film concentrate, then add edible salt, emulsifying agent and stabilizing agent, obtain emulsification original flavor concentrated bone soup by mulser emulsification;
(7) high-pressure homogeneous: by above-mentioned emulsification original flavor concentrated bone soup homogeneous under 60MPa ~ 100MPa, to obtain homogeneous original flavor concentrated bone soup;
(8) high-temperature short-time sterilization: above-mentioned homogeneous original flavor concentrated bone soup, by high-temperature short-time sterilization machine, setting sterilising temp is 135 DEG C, and sterilization time is 3 ~ 5 seconds, obtains original flavor concentrated bone soup.
2. the preparation method of original flavor concentrated bone soup according to claim 1, is characterized in that: in described step (1), if live stock and fowl bone is in freezing state, then adjust temperature at-10 DEG C ~ 0 DEG C, and then drop into bone cutter.
3. the preparation method of the original flavor concentrated bone soup according to claim 1,2, is characterized in that: in described step (6), and the weight ratio of live stock and fowl bone, edible salt, emulsifying agent, stabilizing agent is: 25 ~ 35:10 ~ 15:0.2 ~ 4:0.5 ~ 2.
4. the preparation method of the original flavor concentrated bone soup according to claim 1,2,3, is characterized in that: in described step (6), and the weight ratio of live stock and fowl bone, edible salt, emulsifying agent, stabilizing agent is 30:12:2.0:1.0.
5. utilize the original flavor concentrated bone soup that the preparation method described in claim 1 ~ 4 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510983621.0A CN105533603A (en) | 2015-12-24 | 2015-12-24 | Production method of concentrated bone soup original in taste |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510983621.0A CN105533603A (en) | 2015-12-24 | 2015-12-24 | Production method of concentrated bone soup original in taste |
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| CN105533603A true CN105533603A (en) | 2016-05-04 |
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| CN201510983621.0A Pending CN105533603A (en) | 2015-12-24 | 2015-12-24 | Production method of concentrated bone soup original in taste |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387288A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Red bean ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
| CN106942685A (en) * | 2017-02-17 | 2017-07-14 | 河南普乐泰生物科技股份有限公司 | Livestock and poultry clear soup flavoring and preparation method thereof |
| CN113080410A (en) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | Zero-additive gel-state beef bone concentrated stock and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
-
2015
- 2015-12-24 CN CN201510983621.0A patent/CN105533603A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478795A (en) * | 2013-08-23 | 2014-01-01 | 华南理工大学 | Chicken bone soup-stock as well as preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387288A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Red bean ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream |
| CN106942685A (en) * | 2017-02-17 | 2017-07-14 | 河南普乐泰生物科技股份有限公司 | Livestock and poultry clear soup flavoring and preparation method thereof |
| CN113080410A (en) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | Zero-additive gel-state beef bone concentrated stock and preparation method thereof |
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Application publication date: 20160504 |