CN108208736A - 一种浓缩兔膏 - Google Patents
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- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 20
- 239000006071 cream Substances 0.000 title claims abstract description 12
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 70
- 239000002893 slag Substances 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 5
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- 239000000706 filtrate Substances 0.000 claims description 10
- 241000411851 herbal medicine Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000001405 Artemisia annua Nutrition 0.000 claims description 6
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
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- 230000007062 hydrolysis Effects 0.000 claims description 5
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- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000011574 phosphorus Substances 0.000 abstract description 4
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000012141 concentrate Substances 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
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- 241000212314 Foeniculum Species 0.000 description 4
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- 239000004615 ingredient Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
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- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
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- 239000000084 colloidal system Substances 0.000 description 1
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- 230000001228 trophic effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
本发明涉及食品，具体地说是一种浓缩兔膏，可按如下过程制备，1)先将兔骨沸煮；2)分离骨汤、油、骨肉渣；3)取骨肉渣酶解；4)取骨汤和酶解液煮制，得骨提取液；5)将骨提取液真空浓缩至固形物≥25％或密度1.1‑1.2g/ml，得成品。本发明产品主要成份是以兔骨架为原料的浓缩物，富含蛋白质和钙、磷等成份，具有丰厚、优美的滋味和丰富的营养，十分有利于人体健康。
Description
技术领域
本发明涉及人用调味食品，具体地说是一种浓缩兔膏。
背景技术
目前国内外在对骨头的利用上主要有以下几个方面，且分别存在诸如污染等问题：①提取胶质(骨胶)的废弃脂肪、磷、钙等，环境污染大；②提取骨粉的废弃蛋白质、脂肪等，环境污染大；③提取调味品汤料的废弃骨头(钙、磷)，环境污染大；④骨头综合利用的产品很少，如骨髓浸膏系列产品，环境污染很少，但该产品对骨头资源的消耗量有限。
目前市场上很少有以兔骨架为原料的浓缩产品；传统方法工艺十分落后，劳动强度大，骨架内营养物质溶出量少，效率低，并且其浓缩后风味较差。
发明内容
本发明的目的在于提供一种口感好、成本低、营养丰富的浓缩兔膏。
为实现上述目的，本发明采用的技术方案为：
一种浓缩兔膏，可按如下过程制备，
1)先将100重量份兔骨和100-300份水投入瓦罐中浸泡10-20分钟，然后加热至60-80℃煮10-20分钟，再加热升温沸煮60-180分钟，密封瓦罐上口，95～100℃保温1-3小时，降温至4-10℃；
2)分离骨汤、油、骨肉渣；
3)取骨肉渣加入骨肉渣2-3倍重量的水，按2000-4000U/g骨肉渣加入胰蛋白酶，酶解时间为4-8h、酶解温度45-55℃；降温至10-30℃后过滤，收集滤液，即为酶解液；
4)取骨汤和酶解液投入瓦罐中，以骨汤和酶解液总重量为100％计，加入2％-4％的食盐、0.2％-1.5％的食品用中草药香料、0.4％-0.6％的新鲜的青蒿、0.4％-0.6％的新鲜的榆树叶，加热至95-100℃煮80-120分钟；降温至10-30℃后过滤，收集滤液，即为骨提取液；
5)将骨提取液真空浓缩至固形物≥25％或密度1.1-1.2g/ml，得成品。
所述步骤5)中骨提取液在60-80℃下真空浓缩。
所述食品用中草药香料是将陈皮1重量份、花椒0.5-1重量份、八角1-2重量份、桂皮1-2重量份、茴香0.2-0.3重量份混合的香辛料。
本发明产品主要成份是以动物骨架为原料的浓缩物，富含蛋白质和钙、磷等成份，具有丰厚、优美的滋味和丰富的营养，十分有利于人体健康；本发明充分利用了骨资源，生产成本低，造福社会，提高人民生活水平和营养水平，也为动物骨架等原料资源的综合利用提供了更大的空间。本发明产品中除含有各种复杂的鲜味成分外，还保留了骨中天然的香气成分并具有浓厚的口感。
具体实施方式
实施例1
一种浓缩兔膏，可按如下过程制备，
1)先将100重量份兔骨和140份水投入瓦罐中浸泡20分钟，然后加热至80℃煮10分钟，再加热升温沸煮80分钟，密封瓦罐上口，95℃保温3小时，降温至10℃；
2)分离骨汤、油、骨肉渣；
3)取骨肉渣加入骨肉渣2倍重量的水，按2000U/g骨肉渣加入胰蛋白酶，酶解时间为8h、酶解温度55℃；降温至15℃后过滤，收集滤液，即为酶解液；
4)取骨汤和酶解液投入瓦罐中，以骨汤和酶解液总重量为100％计，加入2％的食盐、0.4％的食品用中草药香料、0.4％的新鲜的青蒿、0.6％的新鲜的榆树叶，加热至95℃煮120分钟；降温至20℃后过滤，收集滤液，即为骨提取液；
5)将骨提取液60℃真空浓缩至密度1.1-1.2g/ml，得成品。
所述食品用中草药香料是将陈皮1重量份、花椒0.5重量份、八角2重量份、桂皮2重量份、茴香0.2重量份混合的香辛料。
本发明产品先煮制、再酶解、最后调味使骨中营养物质溶出量极大提高，产品营养丰富，同时更利于吸收；取骨汤和酶解液再次调味煮制，使产品口感更好，无动物骨、肉、以及油脂中的腥膻味。新鲜的青蒿和的新鲜的榆树叶一方面提高产品鲜味和香味、另一方面增加了除腥膻味等异味的效果。
实施例2
一种浓缩兔膏，可按如下过程制备，
1)先将100重量份兔骨和200份水投入瓦罐中浸泡15分钟，然后加热至70℃煮15分钟，再加热升温沸煮180分钟，密封瓦罐上口，100℃保温1小时，降温至8℃；
2)分离骨汤、油、骨肉渣；
3)取骨肉渣加入骨肉渣2.5倍重量的水，按3000U/g骨肉渣加入胰蛋白酶，酶解时间为6h、酶解温度50℃；降温至20℃后过滤，收集滤液，即为酶解液；
4)取骨汤和酶解液投入瓦罐中，以骨汤和酶解液总重量为100％计，加入3％的食盐、1.2％的食品用中草药香料、0.5％的新鲜的青蒿、0.5％的新鲜的榆树叶，加热至98℃煮100分钟；降温至25℃后过滤，收集滤液，即为骨提取液；
5)将骨提取液75℃真空浓缩至固形物质量含量≥25％，得成品。
所述食品用中草药香料是将陈皮1重量份、花椒0.8重量份、八角1.2重量份、桂皮1.2重量份、茴香0.25重量份混合的香辛料。
实施例3
一种浓缩兔膏，可按如下过程制备，
1)先将100重量份兔骨和300份水投入瓦罐中浸泡10分钟，然后加热至60℃煮20分钟，再加热升温沸煮150分钟，密封瓦罐上口，98℃保温2小时，降温至4℃；
2)分离骨汤、油、骨肉渣；
3)取骨肉渣加入骨肉渣3倍重量的水，按4000U/g骨肉渣加入胰蛋白酶，酶解时间为4h、酶解温度45℃；降温至20℃后过滤，收集滤液，即为酶解液；
4)取骨汤和酶解液投入瓦罐中，以骨汤和酶解液总重量为100％计，加入4％的食盐、1.5％的食品用中草药香料、0.6％的新鲜的青蒿、0.4％的新鲜的榆树叶，加热至100℃煮80分钟；降温至10℃后过滤，收集滤液，即为骨提取液；
5)将骨提取液80℃真空浓缩至固形物质量含量≥25％或密度1.1-1.2g/ml，得成品。
所述食品用中草药香料是将陈皮1重量份、花椒1重量份、八角1重量份、桂皮1重量份、茴香0.3重量份混合的香辛料。
Claims (3)
1.一种浓缩兔膏，其特征在于：可按如下过程制备，
1)先将100重量份兔骨和100-300份水投入瓦罐中浸泡10-20分钟，然后加热至60-80℃煮10-20分钟，再加热升温沸煮60-180分钟，密封瓦罐上口，95～100℃保温1-3小时，降温至4-10℃；
2)分离骨汤、油、骨肉渣；
3)取骨肉渣加入骨肉渣2-3倍重量的水，按2000-4000U/g骨肉渣加入胰蛋白酶，酶解时间为4-8h、酶解温度45-55℃；降温至10-30℃后过滤，收集滤液，即为酶解液；
4)取骨汤和酶解液投入瓦罐中，以骨汤和酶解液总重量为100％计，加入2％-4％的食盐、0.2％-1.5％的食品用中草药香料、0.4％-0.6％的新鲜的青蒿、0.4％-0.6％的新鲜的榆树叶，加热至95-100℃煮80-120分钟；降温至10-30℃后过滤，收集滤液，即为骨提取液；
5)将骨提取液真空浓缩至固形物≥25％或密度1.1-1.2g/ml，得成品。
2.按照权利要求1所述浓缩兔膏，其特征在于：所述步骤5)中骨提取液在60-80℃下真空浓缩。
3.按照权利要求1所述浓缩兔膏，其特征在于：所述食品用中草药香料是将陈皮1重量份、花椒0.5-1重量份、八角1-2重量份、
桂皮1-2重量份、茴香0.2-0.3重量份混合的香辛料。
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Application publication date: 20180629 |