CN113854528A - Environment-friendly preparation method for recycling byproducts in ossein production - Google Patents
Environment-friendly preparation method for recycling byproducts in ossein production Download PDFInfo
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- CN113854528A CN113854528A CN202110959773.2A CN202110959773A CN113854528A CN 113854528 A CN113854528 A CN 113854528A CN 202110959773 A CN202110959773 A CN 202110959773A CN 113854528 A CN113854528 A CN 113854528A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 239000006227 byproduct Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000004064 recycling Methods 0.000 title claims abstract description 11
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 134
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 230000009849 deactivation Effects 0.000 claims abstract description 22
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000011575 calcium Substances 0.000 claims abstract description 21
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000012216 screening Methods 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims description 77
- 239000000843 powder Substances 0.000 claims description 73
- 239000000243 solution Substances 0.000 claims description 41
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 238000010438 heat treatment Methods 0.000 claims description 36
- 235000013599 spices Nutrition 0.000 claims description 34
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 30
- 239000008103 glucose Substances 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 29
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 28
- 239000000654 additive Substances 0.000 claims description 27
- 238000004140 cleaning Methods 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 26
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 14
- 239000011550 stock solution Substances 0.000 claims description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 12
- 244000183685 Citrus aurantium Species 0.000 claims description 12
- 235000007716 Citrus aurantium Nutrition 0.000 claims description 12
- 235000005979 Citrus limon Nutrition 0.000 claims description 12
- 244000131522 Citrus pyriformis Species 0.000 claims description 12
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical compound [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 claims description 12
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 12
- 241000218378 Magnolia Species 0.000 claims description 12
- 235000004347 Perilla Nutrition 0.000 claims description 12
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 12
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 12
- 235000015165 citric acid Nutrition 0.000 claims description 12
- 229940108925 copper gluconate Drugs 0.000 claims description 12
- 239000004222 ferrous gluconate Substances 0.000 claims description 12
- 235000013924 ferrous gluconate Nutrition 0.000 claims description 12
- 229960001645 ferrous gluconate Drugs 0.000 claims description 12
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 claims description 12
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 12
- 239000001630 malic acid Substances 0.000 claims description 12
- 235000011090 malic acid Nutrition 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 239000011975 tartaric acid Substances 0.000 claims description 12
- 235000002906 tartaric acid Nutrition 0.000 claims description 12
- 239000011670 zinc gluconate Substances 0.000 claims description 12
- 235000011478 zinc gluconate Nutrition 0.000 claims description 12
- 229960000306 zinc gluconate Drugs 0.000 claims description 12
- 244000144972 livestock Species 0.000 claims description 11
- 239000010779 crude oil Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 230000000887 hydrating effect Effects 0.000 claims description 7
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 102000035092 Neutral proteases Human genes 0.000 claims description 6
- 108091005507 Neutral proteases Proteins 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000011054 acetic acid Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 108010007119 flavourzyme Proteins 0.000 claims description 6
- 229960001031 glucose Drugs 0.000 claims description 6
- 235000001727 glucose Nutrition 0.000 claims description 6
- 229960002337 magnesium chloride Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims 2
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000001212 derivatisation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 238000013095 identification testing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an environment-friendly preparation method for recycling byproducts in ossein production, which comprises the following steps: 1) screening, 2) crushing, 3) enzymolysis, 4) enzyme deactivation, 5) centrifugal deoiling, 6) hydration and 7) seasoning to obtain seasoning bone oil; the invention fully improves the use of byproducts while producing the ossein, thereby realizing high-value utilization, improving the added value, effectively improving the quality of the bone oil and the water-soluble calcium and having obvious effective economic benefit. Meanwhile, the co-production process reduces the waste discharge and realizes clean production; effectively reduce the bitter taste and make the bone oil have rich flavor.
Description
Technical Field
The invention relates to the technical field of food production and processing, in particular to an environment-friendly preparation method for recycling byproducts in ossein production.
Background
A large amount of livestock bones are produced by domestic livestock slaughtering every year, and ossein is produced by the livestock bones, is a bone source food which is obtained by utilizing enzymolysis technology to obtain protein, fat, mineral substances and other nutritional ingredients which are easy to be absorbed and utilized by human bodies, and carrying out degreasing and a series of derivatization treatment. The main components of the ossein comprise protein, fat, mineral substances, vitamins and the like, and the ossein contains amino acids essential to human bodies. The ossein not only contains various complex delicate flavor components, but also retains natural aroma components in the bone marrow and meat of livestock and poultry.
However, a large amount of byproducts are generated in the process of producing ossein, and how to further utilize the byproducts becomes a problem, so that an environment-friendly preparation method for recycling the byproducts in the production of the ossein is needed to solve the problems.
Disclosure of Invention
The invention provides an environment-friendly preparation method for recycling byproducts in the production of ossein, which aims to solve the problems in the prior art.
The scheme of the invention is as follows:
an environment-friendly preparation method for recycling byproducts in the production of ossein comprises the following steps:
1) screening, namely cleaning bones of livestock;
2) crushing, namely crushing the cleaned bone to 10-20 mm to obtain aggregate;
3) performing enzymolysis, namely putting the aggregate into an enzymolysis tank, performing enzymolysis through enzymolysis liquid, filtering after the enzymolysis is finished, filtering to separate bone residues and stock solution, and performing high-temperature cooking on the bone residues; heating to 100-110 ℃, then pouring the bone residues into an acidolysis solution for acidolysis, wherein the material-to-liquid ratio of the bone residues to the acidolysis solution is that 8-10 liters of acidolysis solution is added to each kilogram of aggregates, heating is carried out to keep the temperature of the materials at 90-95 ℃, hydrolysis is carried out for 3-4 hours, and then filtering is carried out to obtain filtrate; concentrating and drying the filtrate to obtain acid hydrolysis soluble calcium powder for later use;
4) enzyme deactivation, in which, the raw liquid obtained by enzymolysis is deactivated by an enzyme deactivation device;
5) centrifugally deoiling, centrifugally deoiling the stock solution after enzyme deactivation under a vacuum condition, wherein the rotating speed is 13000-16000 r/min, and the deoiling time is 10-15 min, so as to respectively obtain primary extracted bone oil and bone supernatant;
6) hydrating, heating the primary extracted bone oil, adding a cleaning blender, stirring for 5-10 min, adding a sodium carbonate solution, slowly stirring, heating to 40-50 ℃, then settling for 2-3 h, and separating to obtain processed bone oil; the weight ratio of the primary extracted bone oil to the sodium carbonate solution is 1: 0.06 to 0.1; the weight ratio of the primary extracted bone oil to the cleaning blender is 1: 0.2-0.8;
7) seasoning, namely heating the processed bone oil to 140-150 ℃, adding spices into the bone oil, stirring the mixture until the mixture turns slightly brown, cooling the mixture to 50-60 ℃, taking out the spices, and adding additives into the spices, wherein the weight ratio of the processed bone oil to the spices to the additives is 50-60: 12-20: and 5-15, and uniformly stirring to obtain the seasoning bone oil.
Preferably, the acidolysis solution comprises citric acid, tartaric acid, acetic acid and malic acid, wherein the weight ratio of the citric acid to the tartaric acid to the acetic acid to the malic acid is 10-25: 1-2: 25-36: 7-9.
As a preferable technical means, the spices comprise one or more of chili powder, chive powder, leaf powder, cinnamon powder, star anise powder and clove powder.
Preferably, the enzymatic hydrolysate comprises a mixture of neutral protease and flavourzyme.
As a preferable technical means, the cleaning and blending agent comprises sodium chloride, compound glucose powder and freeze-dried lemon powder, wherein the weight ratio of the sodium chloride to the compound glucose to the freeze-dried lemon powder is as follows.
The preferable technical means is that the compound glucose comprises glucose, ferrous gluconate, zinc gluconate, copper gluconate and magnesium chloride, wherein the weight ratio of the glucose, the ferrous gluconate, the zinc gluconate, the copper gluconate and the magnesium chloride is 1-2: 0.02-0.04: 0.1-0.2: 0.01-0.02: 0.2 to 0.4.
As a preferable technical means, the additive comprises perilla seeds, sour oranges, lysimachia sikokiana and magnolia, wherein the weight ratio of the perilla seeds, the sour oranges, the lysimachia sikokiana and the magnolia is 2-3: 5-8: 1-2: 0.5-0.8.
Preferably, in the step 7), an additive is added, and then the soluble calcium powder obtained in the step 3) is added, wherein the soluble calcium powder accounts for 0.5-1.2% of the weight of the primary extracted bone oil.
Due to the adoption of the technical scheme, the environment-friendly preparation method for recycling the by-product in the production of the ossein comprises the following steps: 1) screening, namely cleaning bones of livestock; 2) crushing, namely crushing the cleaned bone to 10-20 mm to obtain aggregate; 3) performing enzymolysis, namely putting the aggregate into an enzymolysis tank, performing enzymolysis through enzymolysis liquid, filtering after the enzymolysis is finished, filtering to separate bone residues and stock solution, and performing high-temperature cooking on the bone residues; heating to 100-110 ℃, then pouring the bone residues into an acidolysis solution for acidolysis, wherein the material-to-liquid ratio of the bone residues to the acidolysis solution is that 8-10 liters of acidolysis solution is added to each kilogram of aggregates, heating is carried out to keep the temperature of the materials at 90-95 ℃, hydrolysis is carried out for 3-4 hours, and then filtering is carried out to obtain filtrate; concentrating and drying the filtrate to obtain acid hydrolysis soluble calcium powder for later use; 4) enzyme deactivation, in which, the raw liquid obtained by enzymolysis is deactivated by an enzyme deactivation device; 5) centrifugally deoiling, centrifugally deoiling the stock solution after enzyme deactivation under a vacuum condition, wherein the rotating speed is 13000-16000 r/min, and the deoiling time is 10-15 min, so as to respectively obtain primary extracted bone oil and bone supernatant; 6) hydrating, heating the primary extracted bone oil, adding a cleaning blender, stirring for 5-10 min, adding a sodium carbonate solution, slowly stirring, heating to 40-50 ℃, then settling for 2-3 h, and separating to obtain processed bone oil; the weight ratio of the primary extracted bone oil to the sodium carbonate solution is 1: 0.06 to 0.1; the weight ratio of the primary extracted bone oil to the cleaning blender is 1: 0.2-0.8; 7) seasoning, namely heating the processed bone oil to 140-150 ℃, adding spices into the bone oil, stirring the mixture until the mixture turns slightly brown, cooling the mixture to 50-60 ℃, taking out the spices, and adding additives into the spices, wherein the weight ratio of the processed bone oil to the spices to the additives is 50-60: 12-20: and 5-15, and uniformly stirring to obtain the seasoning bone oil.
The invention has the advantages that:
the use of byproducts of the ossein production is fully improved while the ossein production is carried out, so that high-value utilization is realized, the additional value is improved, the quality of the bone oil and the water-soluble calcium is effectively improved, and the effective economic benefit is remarkable. Meanwhile, the co-production process reduces the waste discharge and realizes clean production; effectively reduce the bitter taste and make the bone oil have rich flavor.
Detailed Description
In order to make up for the above deficiencies, the present invention provides an environmentally friendly preparation method for recycling byproducts in the production of ossein to solve the above problems in the background art.
An environment-friendly preparation method for recycling byproducts in the production of ossein comprises the following steps:
1) screening, namely cleaning bones of livestock;
2) crushing, namely crushing the cleaned bone to 10-20 mm to obtain aggregate;
3) performing enzymolysis, namely putting the aggregate into an enzymolysis tank, performing enzymolysis through enzymolysis liquid, filtering after the enzymolysis is finished, filtering to separate bone residues and stock solution, and performing high-temperature cooking on the bone residues; heating to 100-110 ℃, then pouring the bone residues into an acidolysis solution for acidolysis, wherein the material-to-liquid ratio of the bone residues to the acidolysis solution is that 8-10 liters of acidolysis solution is added to each kilogram of aggregates, heating is carried out to keep the temperature of the materials at 90-95 ℃, hydrolysis is carried out for 3-4 hours, and then filtering is carried out to obtain filtrate; concentrating and drying the filtrate to obtain acid hydrolysis soluble calcium powder for later use;
4) enzyme deactivation, in which, the raw liquid obtained by enzymolysis is deactivated by an enzyme deactivation device;
5) centrifugally deoiling, centrifugally deoiling the stock solution after enzyme deactivation under a vacuum condition, wherein the rotating speed is 13000-16000 r/min, and the deoiling time is 10-15 min, so as to respectively obtain primary extracted bone oil and bone supernatant;
6) hydrating, heating the primary extracted bone oil, adding a cleaning blender, stirring for 5-10 min, adding a sodium carbonate solution, slowly stirring, heating to 40-50 ℃, then settling for 2-3 h, and separating to obtain processed bone oil; the weight ratio of the primary extracted bone oil to the sodium carbonate solution is 1: 0.06 to 0.1; the weight ratio of the primary extracted bone oil to the cleaning blender is 1: 0.2-0.8;
7) seasoning, namely heating the processed bone oil to 140-150 ℃, adding spices into the bone oil, stirring the mixture until the mixture turns slightly brown, cooling the mixture to 50-60 ℃, taking out the spices, and adding additives into the spices, wherein the weight ratio of the processed bone oil to the spices to the additives is 50-60: 12-20: and 5-15, and uniformly stirring to obtain the seasoning bone oil.
The acidolysis solution comprises citric acid, tartaric acid, acetic acid and malic acid, wherein the weight ratio of the citric acid to the tartaric acid to the acetic acid to the malic acid is 10-25: 1-2: 25-36: 7-9.
The spice comprises one or more of chili powder, chive powder, leaf powder, cinnamon powder, star anise powder and clove powder.
The enzymolysis liquid comprises a mixture of neutral protease and flavourzyme.
The cleaning and blending agent comprises sodium chloride, compound glucose powder and freeze-dried lemon powder, wherein the weight ratio of the sodium chloride to the compound glucose to the freeze-dried lemon powder is as follows.
The compound glucose comprises glucose, ferrous gluconate, zinc gluconate, copper gluconate and magnesium chloride, wherein the weight ratio of the glucose to the ferrous gluconate to the zinc gluconate to the copper gluconate to the magnesium chloride is (1-2): 0.02-0.04: 0.1-0.2: 0.01-0.02: 0.2 to 0.4.
The additive comprises perilla seeds, sour oranges, lysimachia sikokiana and magnolia, wherein the weight ratio of the perilla seeds, the sour oranges, the lysimachia sikokiana and the magnolia is 2-3: 5-8: 1-2: 0.5-0.8.
And (3) adding an additive into the crude oil in the step 7), and then adding the soluble calcium powder obtained in the step 3), wherein the soluble calcium powder accounts for 0.5-1.2% of the weight of the crude oil.
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
1) screening, namely cleaning bones of livestock;
2) crushing, namely crushing the cleaned bone to 10-20 mm to obtain aggregate;
3) performing enzymolysis, namely putting the aggregate into an enzymolysis tank, performing enzymolysis through enzymolysis liquid, filtering after the enzymolysis is finished, filtering to separate bone residues and stock solution, and performing high-temperature cooking on the bone residues; heating to 100-110 ℃, then pouring the bone residues into an acidolysis solution for acidolysis, wherein the material-to-liquid ratio of the bone residues to the acidolysis solution is that 8 liters of acidolysis solution is added to each kilogram of aggregates, heating is carried out to keep the temperature of the aggregates at 90-95 ℃, hydrolysis is carried out for 3-4 hours, and then filtering is carried out to obtain filtrate; concentrating and drying the filtrate to obtain acid hydrolysis soluble calcium powder for later use;
4) enzyme deactivation, in which, the raw liquid obtained by enzymolysis is deactivated by an enzyme deactivation device;
5) centrifugally deoiling, centrifugally deoiling the stock solution after enzyme deactivation under a vacuum condition, wherein the rotating speed is 13000-16000 r/min, and the deoiling time is 10-15 min, so as to respectively obtain primary extracted bone oil and bone supernatant;
6) hydrating, heating the primary extracted bone oil, adding a cleaning blender, stirring for 5-10 min, adding a sodium carbonate solution, slowly stirring, heating to 40-50 ℃, then settling for 2-3 h, and separating to obtain processed bone oil; the weight ratio of the primary extracted bone oil to the sodium carbonate solution is 1: 0.06; the weight ratio of the primary extracted bone oil to the cleaning blender is 1: 0.2;
7) seasoning, namely heating the processed bone oil to 140-150 ℃, adding spices into the bone oil, stirring the mixture until the mixture turns slightly brown, cooling the mixture to 50-60 ℃, taking out the spices, and adding additives into the spices, wherein the weight ratio of the processed bone oil to the spices to the additives is 50: 12: and 5, uniformly stirring to obtain the seasoning bone oil.
The acidolysis solution comprises citric acid, tartaric acid, acetic acid and malic acid, wherein the weight ratio of the citric acid to the tartaric acid to the acetic acid to the malic acid is 10:1:25: 7.
The spice comprises one or more of chili powder, chive powder, leaf powder, cinnamon powder, star anise powder and clove powder.
The enzymolysis liquid comprises a mixture of neutral protease and flavourzyme.
The cleaning and blending agent comprises sodium chloride, compound glucose powder and freeze-dried lemon powder, wherein the weight ratio of the sodium chloride to the compound glucose to the freeze-dried lemon powder is as follows.
The compound glucose comprises glucose, ferrous gluconate, zinc gluconate, copper gluconate and magnesium chloride, wherein the weight ratio of the glucose to the ferrous gluconate to the zinc gluconate to the copper gluconate to the magnesium chloride is 1: 0.02: 0.1: 0.01: 0.2.
the additive comprises perilla seeds, sour oranges, lysimachia sikokiana and magnolia, wherein the weight ratio of the perilla seeds to the sour oranges to the lysimachia sikokiana to the magnolia is 2:5:1: 0.5.
Adding an additive into the crude oil in the step 7), and then adding the soluble calcium powder obtained in the step 3), wherein the soluble calcium powder accounts for 0.5% of the weight of the crude oil.
Example 2:
1) screening, namely cleaning bones of livestock;
2) crushing, namely crushing the cleaned bone to 10-20 mm to obtain aggregate;
3) performing enzymolysis, namely putting the aggregate into an enzymolysis tank, performing enzymolysis through enzymolysis liquid, filtering after the enzymolysis is finished, filtering to separate bone residues and stock solution, and performing high-temperature cooking on the bone residues; heating to 100-110 ℃, then pouring the bone residues into an acidolysis solution for acidolysis, wherein the material-to-liquid ratio of the bone residues to the acidolysis solution is that 10 liters of acidolysis solution is added to each kilogram of aggregates, heating is carried out to keep the temperature of the aggregates at 90-95 ℃, hydrolysis is carried out for 3-4 hours, and then filtering is carried out to obtain filtrate; concentrating and drying the filtrate to obtain acid hydrolysis soluble calcium powder for later use;
4) enzyme deactivation, in which, the raw liquid obtained by enzymolysis is deactivated by an enzyme deactivation device;
5) centrifugally deoiling, centrifugally deoiling the stock solution after enzyme deactivation under a vacuum condition, wherein the rotating speed is 13000-16000 r/min, and the deoiling time is 10-15 min, so as to respectively obtain primary extracted bone oil and bone supernatant;
6) hydrating, heating the primary extracted bone oil, adding a cleaning blender, stirring for 5-10 min, adding a sodium carbonate solution, slowly stirring, heating to 40-50 ℃, then settling for 2-3 h, and separating to obtain processed bone oil; the weight ratio of the primary extracted bone oil to the sodium carbonate solution is 1: 0.1; the weight ratio of the primary extracted bone oil to the cleaning blender is 1: 0.8;
7) seasoning, namely heating the processed bone oil to 140-150 ℃, adding spices into the bone oil, stirring the mixture until the mixture turns slightly brown, cooling the mixture to 50-60 ℃, taking out the spices, and adding additives into the spices, wherein the weight ratio of the processed bone oil to the spices to the additives is 60: 12: and 5, uniformly stirring to obtain the seasoning bone oil.
The acidolysis solution comprises citric acid, tartaric acid, acetic acid and malic acid, wherein the weight ratio of the citric acid to the tartaric acid to the acetic acid to the malic acid is 25:2:36: 9.
The spice comprises one or more of chili powder, chive powder, leaf powder, cinnamon powder, star anise powder and clove powder.
The enzymolysis liquid comprises a mixture of neutral protease and flavourzyme.
The cleaning and blending agent comprises sodium chloride, compound glucose powder and freeze-dried lemon powder, wherein the weight ratio of the sodium chloride to the compound glucose to the freeze-dried lemon powder is as follows.
The compound glucose comprises glucose, ferrous gluconate, zinc gluconate, copper gluconate and magnesium chloride, wherein the weight ratio of the glucose to the ferrous gluconate to the zinc gluconate to the copper gluconate to the magnesium chloride is 2: 0.04: 0.2: 0.02: 0.4.
the additive comprises perilla seeds, sour oranges, lysimachia sikokiana and magnolia, wherein the weight ratio of the perilla seeds, the sour oranges, the lysimachia sikokiana and the magnolia is 3:8:2: 0.8.
Adding an additive into the crude oil in the step 7), and then adding the soluble calcium powder obtained in the step 3), wherein the soluble calcium powder accounts for 1.2% of the weight of the crude oil.
Example 3:
1) screening, namely cleaning bones of livestock;
2) crushing, namely crushing the cleaned bone to 10-20 mm to obtain aggregate;
3) performing enzymolysis, namely putting the aggregate into an enzymolysis tank, performing enzymolysis through enzymolysis liquid, filtering after the enzymolysis is finished, filtering to separate bone residues and stock solution, and performing high-temperature cooking on the bone residues; heating to 100-110 ℃, then pouring the bone residues into an acidolysis solution for acidolysis, wherein the material-to-liquid ratio of the bone residues to the acidolysis solution is that 8-10 liters of acidolysis solution is added to each kilogram of aggregates, heating is carried out to keep the temperature of the materials at 90-95 ℃, hydrolysis is carried out for 3-4 hours, and then filtering is carried out to obtain filtrate; concentrating and drying the filtrate to obtain acid hydrolysis soluble calcium powder for later use;
4) enzyme deactivation, in which, the raw liquid obtained by enzymolysis is deactivated by an enzyme deactivation device;
5) centrifugally deoiling, centrifugally deoiling the stock solution after enzyme deactivation under a vacuum condition, wherein the rotating speed is 13000-16000 r/min, and the deoiling time is 10-15 min, so as to respectively obtain primary extracted bone oil and bone supernatant;
6) hydrating, heating the primary extracted bone oil, adding a cleaning blender, stirring for 5-10 min, adding a sodium carbonate solution, slowly stirring, heating to 40-50 ℃, then settling for 2-3 h, and separating to obtain processed bone oil; the weight ratio of the primary extracted bone oil to the sodium carbonate solution is 1: 0.08; the weight ratio of the primary extracted bone oil to the cleaning blender is 1: 0.5;
7) seasoning, namely heating the processed bone oil to 140-150 ℃, adding spices into the bone oil, stirring the mixture until the mixture turns slightly brown, cooling the mixture to 50-60 ℃, taking out the spices, and adding additives into the spices, wherein the weight ratio of the processed bone oil to the spices to the additives is 55: 16: and 9, uniformly stirring to obtain the seasoning bone oil.
The acidolysis solution comprises citric acid, tartaric acid, acetic acid and malic acid, wherein the weight ratio of the citric acid to the tartaric acid to the acetic acid to the malic acid is 25:2:36: 9.
The spice comprises one or more of chili powder, chive powder, leaf powder, cinnamon powder, star anise powder and clove powder.
The enzymolysis liquid comprises a mixture of neutral protease and flavourzyme.
The cleaning and blending agent comprises sodium chloride, compound glucose powder and freeze-dried lemon powder, wherein the weight ratio of the sodium chloride to the compound glucose to the freeze-dried lemon powder is as follows.
The compound glucose comprises glucose, ferrous gluconate, zinc gluconate, copper gluconate and magnesium chloride, wherein the weight ratio of the glucose to the ferrous gluconate to the zinc gluconate to the copper gluconate to the magnesium chloride is 2: 0.02: 0.1: 0.08: 0.3.
the additive comprises perilla seeds, sour oranges, lysimachia sikokiana and magnolia, wherein the weight ratio of the perilla seeds to the sour oranges to the lysimachia sikokiana to the magnolia is 3:6:1: 0.6.
Adding an additive into the crude oil in the step 7), and then adding the soluble calcium powder obtained in the step 3), wherein the soluble calcium powder accounts for 0.8% of the weight of the crude oil.
Experiment:
carrying out sensory identification test;
experimental group 1 the method of example 1 was used to prepare flavored bone oil;
experimental group 2 the method of example 2 was used to prepare flavored bone oil;
experimental group 3 the method of example 3 was used to prepare flavored bone oil;
experimental group 4 the flavored bone oil was prepared using the method of example 3, but without the addition of the clean-up blender of step 6);
experimental group 5 the flavored bone oil was prepared using the method of example 3, but without the addition of the additives in step 7);
the experimental group 6 adopts a conventional bone oil preparation method, wherein 1) bones are cleaned and crushed, then are subjected to hot-pressing extraction in water, slag is removed, standing separation is carried out, bone residues are removed, oil-water separation is carried out, a crude product of bone oil is obtained from an oil layer, and a deoiled bone extract is obtained from a water layer; 2) washing the crude bone oil obtained in the step 1) with water, stirring, standing, removing a water layer, heating to 110-120 ℃, cooling and filling to obtain the bone oil. The experimental groups were tested as follows:
as can be seen from the above table, the bone oil prepared by the method of the present invention has improved quality and rich flavor.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. An environment-friendly preparation method for recycling byproducts in the production of ossein is characterized by comprising the following steps:
1) screening, namely cleaning bones of livestock;
2) crushing, namely crushing the cleaned bone to 10-20 mm to obtain aggregate;
3) performing enzymolysis, namely putting the aggregate into an enzymolysis tank, performing enzymolysis through enzymolysis liquid, filtering after the enzymolysis is finished, filtering to separate bone residues and stock solution, and performing high-temperature cooking on the bone residues; heating to 100-110 ℃, then pouring the bone residues into an acidolysis solution for acidolysis, wherein the material-to-liquid ratio of the bone residues to the acidolysis solution is that 8-10 liters of acidolysis solution is added to each kilogram of aggregates, heating is carried out to keep the temperature of the materials at 90-95 ℃, hydrolysis is carried out for 3-4 hours, and then filtering is carried out to obtain filtrate; concentrating and drying the filtrate to obtain acid hydrolysis soluble calcium powder for later use;
4) enzyme deactivation, in which, the raw liquid obtained by enzymolysis is deactivated by an enzyme deactivation device;
5) centrifugally deoiling, centrifugally deoiling the stock solution after enzyme deactivation under a vacuum condition, wherein the rotating speed is 13000-16000 r/min, and the deoiling time is 10-15 min, so as to respectively obtain primary extracted bone oil and bone supernatant;
6) hydrating, heating the primary extracted bone oil, adding a cleaning blender, stirring for 5-10 min, adding a sodium carbonate solution, slowly stirring, heating to 40-50 ℃, then settling for 2-3 h, and separating to obtain processed bone oil; the weight ratio of the primary extracted bone oil to the sodium carbonate solution is 1: 0.06 to 0.1; the weight ratio of the primary extracted bone oil to the cleaning blender is 1: 0.2-0.8;
7) seasoning, namely heating the processed bone oil to 140-150 ℃, adding spices into the bone oil, stirring the mixture until the mixture turns slightly brown, cooling the mixture to 50-60 ℃, taking out the spices, and adding additives into the spices, wherein the weight ratio of the processed bone oil to the spices to the additives is 50-60: 12-20: and 5-15, and uniformly stirring to obtain the seasoning bone oil.
2. The environmentally friendly process of claim 1 for the preparation of byproducts for the reuse in the production of ossein, wherein: the acidolysis solution comprises citric acid, tartaric acid, acetic acid and malic acid, wherein the weight ratio of the citric acid to the tartaric acid to the acetic acid to the malic acid is 10-25: 1-2: 25-36: 7-9.
3. The environmentally friendly process of claim 1 for the preparation of byproducts for the reuse in the production of ossein, wherein: the spice comprises one or more of chili powder, chive powder, leaf powder, cinnamon powder, star anise powder and clove powder.
4. The environmentally friendly process of claim 1 for the preparation of byproducts for the reuse in the production of ossein, wherein: the enzymolysis liquid comprises a mixture of neutral protease and flavourzyme.
5. The environmentally friendly process of claim 1 for the preparation of byproducts for the reuse in the production of ossein, wherein: the cleaning and blending agent comprises sodium chloride, compound glucose powder and freeze-dried lemon powder, wherein the weight ratio of the sodium chloride to the compound glucose to the freeze-dried lemon powder is as follows.
6. The environmentally friendly process of claim 5 wherein the byproduct is recycled in the production of ossein, further comprising: the compound glucose comprises glucose, ferrous gluconate, zinc gluconate, copper gluconate and magnesium chloride, wherein the weight ratio of the glucose to the ferrous gluconate to the zinc gluconate to the copper gluconate to the magnesium chloride is (1-2): 0.02-0.04: 0.1-0.2: 0.01-0.02: 0.2 to 0.4.
7. The environmentally friendly process of claim 1 for the preparation of byproducts for the reuse in the production of ossein, wherein: the additive comprises perilla seeds, sour oranges, lysimachia sikokiana and magnolia, wherein the weight ratio of the perilla seeds, the sour oranges, the lysimachia sikokiana and the magnolia is 2-3: 5-8: 1-2: 0.5-0.8.
8. The environmentally friendly process of claim 1 for the preparation of byproducts for the reuse in the production of ossein, wherein: and (3) adding an additive into the crude oil in the step 7), and then adding the soluble calcium powder obtained in the step 3), wherein the soluble calcium powder accounts for 0.5-1.2% of the weight of the crude oil.
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