CN113854524A - Processing technology of pig bone soup - Google Patents
Processing technology of pig bone soup Download PDFInfo
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- CN113854524A CN113854524A CN202111163008.6A CN202111163008A CN113854524A CN 113854524 A CN113854524 A CN 113854524A CN 202111163008 A CN202111163008 A CN 202111163008A CN 113854524 A CN113854524 A CN 113854524A
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- bones
- bone soup
- pig
- temperature
- water
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 156
- 235000014347 soups Nutrition 0.000 title claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 241000282887 Suidae Species 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 210000001930 leg bone Anatomy 0.000 claims abstract description 9
- 239000003242 anti bacterial agent Substances 0.000 claims abstract description 6
- 229940088710 antibiotic agent Drugs 0.000 claims abstract description 6
- 229940088597 hormone Drugs 0.000 claims abstract description 6
- 239000005556 hormone Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 abstract description 4
- 239000003292 glue Substances 0.000 abstract description 3
- 239000010977 jade Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 9
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 230000002378 acidificating effect Effects 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing technology of pig bone soup, which comprises the following steps: s1, selecting pig bones, namely front and rear leg bones of pigs, splint bones of pigs or saddle bones of pigs, segmenting the bones, purifying the bones for 6 minutes by using a Jianchen purifier, completely removing hormones and antibiotics in the bones, and taking out the bones and washing the bones with water; s2, putting the cleaned bones into a container, adding process water, heating from low temperature to high temperature, taking out the bones, and cleaning with clear water, wherein the highest temperature is about 75 ℃ and the heating time is 10 minutes; s3, adding water into the empty decocting container, and adding the bone when the temperature is heated to 70-80 ℃. The processing technology of the pig bone soup solves the problem that the pig bone soup is not boiled successfully at ordinary times when the pig bone soup is made lightly, the invention selects pig front and back leg bones, pig splint bones or pig saddle bones, the three bones are meat holding bones, and the bone soup contains beautiful jade glue, thereby having the function of prolonging the life.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing technology of pig bone soup.
Background
The food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing, food processing activities of vegetables, fruits, nuts and the like, potato processing, dehydrated vegetable processing and vegetable can processing which are directly carried out by taking agricultural, forestry, animal husbandry and fishery products as raw materials, and is a type of processing industry of generalized agricultural products.
The pig has various pig bones, the pig bone soup is a hydrolyzed food material, the element components can be easily absorbed by the human body, and the pig bone soup is made lightly at ordinary times without really successfully boiling the bones.
Disclosure of Invention
The invention aims to provide a processing technology of pig bone soup, which aims to solve the problem that the pig bone soup is made gently in ordinary times and the bone is not boiled successfully in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the processing technology of the pig bone soup comprises the following steps:
s1, selecting pig bones, namely front and rear leg bones of pigs, splint bones of pigs or saddle bones of pigs, segmenting the bones, purifying the bones for 6 minutes by using a Jianchen purifier, completely removing hormones and antibiotics in the bones, and taking out the bones and washing the bones with water;
s2, putting the cleaned bones into a container, adding process water, heating from low temperature to high temperature, taking out the bones, cleaning with clear water, heating the bones from low temperature to high temperature for 10 minutes, separating food material solids from water, generating turbid blood foam through the process, and dissolving acidic substances in water after blood is dissolved in water;
s3, adding water into the empty decocting container, adding the bones when heating to 70-80 ℃, decocting for 120 minutes, taking out the bones, cleaning, removing residues, and filtering the decocted bone soup through a filter;
s4, repeating the step S3 twice, and fishing out the produced soup oil after the boiling is finished;
s5, filling the decocted bone soup into a quantitative container, and then sending the bone soup into a pre-cooling chamber for pre-cooling;
s6, when the temperature of the bone soup liquid reaches about 0 ℃, packaging the bone soup by using various packaging bags according to market and customer requirements;
s7, immediately putting the packaged bone soup into a quick-freezing freezer for quick-freezing for 48 hours, and then transferring into the freezer.
Preferably, in step S2, the water level should exceed 5 cm of the bone.
Preferably, the temperature of the pre-cooling chamber is set to be between minus 5 and 5 degrees.
Preferably, the temperature of the processing environment is set between 0 and 5 degrees.
Preferably, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Compared with the prior art, the invention has the beneficial effects that: the processing technology of the pig bone soup solves the problem that the pig bone soup is not boiled successfully at ordinary times, the pig front and back leg bones, the pig splint bones or the pig saddle bones are selected, the three bones are meat holding bones, the bone soup contains beautiful jade glue, the function of prolonging the life is achieved, the nutritional value of the bones can be fully integrated into the bone soup through a plurality of technological steps, and the production process is safe and reliable.
Detailed Description
The present invention will be further described with reference to the following examples.
In the production process, the conditions are as follows:
firstly, selecting excellent environment, and carrying out production processing under the condition of food safety.
And secondly, the production equipment meets the requirements of national grade material machinery equipment.
And thirdly, the production water is processed into pure water by a water treatment device, and the pure water meets the national production standard.
The first embodiment is as follows:
the processing technology of the pig bone soup comprises the following steps:
s1, selecting pig bones, namely front and rear leg bones of pigs, splint bones of pigs or saddle bones of pigs, segmenting the bones, purifying the bones for 6 minutes by using a Jianchen purifier, completely removing hormones and antibiotics in the bones, and taking out the bones and washing the bones with water;
s2, putting the cleaned bones into a container, adding process water, heating from low temperature to high temperature, taking out the bones, cleaning with clear water, heating the bones from low temperature to high temperature for 10 minutes, separating food material solids from water, generating turbid blood foam through the process, and dissolving acidic substances in water after blood is dissolved in water;
s3, adding water into the empty decocting container, adding the bones when heating to 70-80 ℃, decocting for 120 minutes, taking out the bones, cleaning, removing residues, and filtering the decocted bone soup through a filter;
s4, repeating the step S3 twice, and fishing out the produced soup oil after the boiling is finished;
s5, filling the decocted bone soup into a quantitative container, and then sending the bone soup into a pre-cooling chamber for pre-cooling;
s6, when the temperature of the bone soup liquid reaches about 0 ℃, packaging the bone soup by using various packaging bags according to market and customer requirements;
s7, immediately putting the packaged bone soup into a quick-freezing freezer for quick-freezing for 48 hours, and then transferring into the freezer.
In the present invention, in step S2, the water level should exceed 5 cm of the bone.
In the invention, the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃.
In the present invention, the temperature of the processing environment is set to be between 0 and 5 degrees.
In the invention, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Example two:
the processing technology of the pig bone soup comprises the following steps:
s1, selecting pig bones, namely front and rear leg bones of pigs, splint bones of pigs or saddle bones of pigs, segmenting the bones, purifying the bones for 6 minutes by using a Jianchen purifier, completely removing hormones and antibiotics in the bones, and taking out the bones and washing the bones with water;
s2, putting the cleaned bones into a container, adding process water, heating from low temperature to high temperature, taking out the bones, cleaning with clear water, heating the bones from low temperature to high temperature for 15 minutes, separating food material solids from water, generating turbid blood foam through the process, and dissolving acidic substances in water after blood is dissolved in water;
s3, adding water into the empty decocting container, adding the bone when heating to 70-80 ℃, decocting for 60 minutes, taking out the bone, cleaning, removing residues, and filtering the decocted bone soup through a filter;
s4, repeating the step S3 once again, and fishing out the produced soup oil after the boiling is finished;
s5, filling the decocted bone soup into a quantitative container, and then sending the bone soup into a pre-cooling chamber for pre-cooling;
s6, when the temperature of the bone soup liquid reaches about 0 ℃, packaging the bone soup by using various packaging bags according to market and customer requirements;
s7, immediately putting the packaged bone soup into a quick-freezing freezer for quick-freezing for 48 hours, and then transferring into the freezer.
In the present invention, in step S2, the water level should exceed 5 cm of the bone.
In the invention, the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃.
In the present invention, the temperature of the processing environment is set to be between 0 and 5 degrees.
In the invention, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃;
example three:
the processing technology of the pig bone soup comprises the following steps:
s1, selecting pig bones, namely front and rear leg bones of pigs, splint bones of pigs or saddle bones of pigs, segmenting the bones, purifying the bones for 6 minutes by using a Jianchen purifier, completely removing hormones and antibiotics in the bones, and taking out the bones and washing the bones with water;
s2, putting the cleaned bones into a container, adding process water, heating from low temperature to high temperature, taking out the bones, cleaning with clear water, heating the bones from low temperature to high temperature for 20 minutes, separating food material solids from water, generating turbid blood foam through the process, and dissolving acidic substances in water after blood is dissolved in water;
s3, adding water into the empty decocting container, adding the bone when heating to 70-80 ℃, decocting for 200 minutes, taking out the bone, cleaning, removing residues, and filtering the decocted bone soup through a filter;
s4, repeating the step S3 twice, and fishing out the produced soup oil after the boiling is finished;
s5, filling the decocted bone soup into a quantitative container, and then sending the bone soup into a pre-cooling chamber for pre-cooling;
s6, when the temperature of the bone soup liquid reaches about 0 ℃, packaging the bone soup by using various packaging bags according to market and customer requirements;
s7, immediately putting the packaged bone soup into a quick-freezing freezer for quick-freezing for 48 hours, and then transferring into the freezer.
In the present invention, in step S2, the water level should exceed 5 cm of the bone.
In the invention, the temperature of the pre-cooling chamber is set to be between minus 5 ℃ and 5 ℃.
In the present invention, the temperature of the processing environment is set to be between 0 and 5 degrees.
In the invention, the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
In summary, the following steps: the processing technology of the pig bone soup solves the problem that the pig bone soup is not boiled successfully at ordinary times, the pig front and back leg bones, the pig splint bones or the pig saddle bones are selected, the three bones are meat holding bones, the bone soup contains beautiful jade glue, the function of prolonging the life is achieved, the nutritional value of the bones can be fully integrated into the bone soup through a plurality of technological steps, and the production process is safe and reliable.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The processing technology of the pig bone soup is characterized in that: the method comprises the following steps:
s1, selecting pig bones, namely front and rear leg bones of pigs, splint bones of pigs or saddle bones of pigs, segmenting the bones, purifying the bones for 6 minutes by using a Jianchen purifier, completely removing hormones and antibiotics in the bones, and taking out the bones and washing the bones with water;
s2, putting the cleaned bones into a container, adding process water, heating from low temperature to high temperature, taking out the bones, and cleaning with clear water, wherein the highest temperature is about 75 ℃ and the heating time is 10 minutes;
s3, adding water into the empty decocting container, adding the bones when heating to 70-80 ℃, decocting for 120 minutes, taking out the bones, cleaning, removing residues, and filtering the decocted bone soup through a filter;
s4, repeating the step S3 twice, and fishing out the produced soup oil after the boiling is finished;
s5, filling the decocted bone soup into a quantitative container, and then sending the bone soup into a pre-cooling chamber for pre-cooling;
s6, when the temperature of the bone soup liquid reaches about 0 ℃, packaging the bone soup by using various packaging bags according to market and customer requirements;
s7, immediately putting the packaged bone soup into a quick-freezing freezer for quick-freezing for 48 hours, and then transferring into the freezer.
2. The processing technology of the pig bone soup according to claim 1, which is characterized in that: in step S2, the water level should exceed 5 cm of the bone.
3. The processing technology of the pig bone soup according to claim 1, which is characterized in that: the temperature of the pre-cooling chamber is set to be between minus 5 and 5 degrees.
4. The processing technology of the pig bone soup according to claim 1, which is characterized in that: the temperature of the processing environment is set between 0 and 5 degrees.
5. The processing technology of the pig bone soup according to claim 1, which is characterized in that: the temperature of the quick-freezing refrigeration house is set to be between minus 25 ℃ and minus 30 ℃, and the temperature of the storage refrigeration house is set to be above minus 18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111163008.6A CN113854524A (en) | 2021-09-30 | 2021-09-30 | Processing technology of pig bone soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111163008.6A CN113854524A (en) | 2021-09-30 | 2021-09-30 | Processing technology of pig bone soup |
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| Publication Number | Publication Date |
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| CN113854524A true CN113854524A (en) | 2021-12-31 |
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| CN202111163008.6A Pending CN113854524A (en) | 2021-09-30 | 2021-09-30 | Processing technology of pig bone soup |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653101A (en) * | 2013-12-11 | 2014-03-26 | 白象食品股份有限公司 | Industrial production method of home-made pork bone soup |
| CN107660772A (en) * | 2017-09-18 | 2018-02-06 | 庆阳敦博科技发展有限公司 | A kind of preparation method of jujube Chinese angelica mutton bone soup |
| CN109329839A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of small knife face bone soup and its preparation process |
-
2021
- 2021-09-30 CN CN202111163008.6A patent/CN113854524A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653101A (en) * | 2013-12-11 | 2014-03-26 | 白象食品股份有限公司 | Industrial production method of home-made pork bone soup |
| CN107660772A (en) * | 2017-09-18 | 2018-02-06 | 庆阳敦博科技发展有限公司 | A kind of preparation method of jujube Chinese angelica mutton bone soup |
| CN109329839A (en) * | 2018-11-20 | 2019-02-15 | 镇江幸运食品有限公司 | A kind of small knife face bone soup and its preparation process |
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Application publication date: 20211231 |
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