CN113974113A - Method for preparing high-turbidity concentrated bone soup - Google Patents
Method for preparing high-turbidity concentrated bone soup Download PDFInfo
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- CN113974113A CN113974113A CN202111072801.5A CN202111072801A CN113974113A CN 113974113 A CN113974113 A CN 113974113A CN 202111072801 A CN202111072801 A CN 202111072801A CN 113974113 A CN113974113 A CN 113974113A
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- Prior art keywords
- bone soup
- bone
- concentrated
- stock solution
- soup
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 103
- 235000014347 soups Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 20
- 239000011550 stock solution Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 239000008280 blood Substances 0.000 claims abstract description 8
- 210000004369 blood Anatomy 0.000 claims abstract description 8
- 239000006260 foam Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 208000010392 Bone Fractures Diseases 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Images
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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing high-turbidity concentrated bone soup, which comprises the following steps: s1: cleaning the bones, and blanching in water; after blanching, washing away the blood foam, and draining the water; s2: crushing the bone by a crusher; s3: putting the crushed bone and water into a cooking device according to a ratio, boiling with big fire, cooking with medium fire for 25-35 minutes, and cooking with small fire for 50-80 minutes; s4: separating the bone soup from the bone to obtain a bone soup stock solution; s5: concentrating the obtained bone soup stock solution to obtain concentrated bone soup stock solution; s6: adding flavoring, emulsifier and stabilizer into the concentrated bone soup stock solution; obtaining emulsified concentrated bone soup through an emulsifying machine; s7: homogenizing the emulsified concentrated bone soup under high pressure to obtain uniform concentrated bone soup. According to the invention, the bones are crushed after blanching, so that loss of nutrient elements in the bones can be reduced while blood foam is removed.
Description
Technical Field
The invention relates to the technical field related to concentrated bone soup, in particular to a method for preparing high-turbidity concentrated bone soup.
Background
The livestock and poultry bones are a large number of byproducts generated in the processing process of meat products, have low price and easy acquisition, and are potential production raw materials in the food processing production. The protein content of the livestock and poultry bones is about 10-14%, the fat content is about 8-14%, and the contents are almost equivalent to those of meat; the calcium and phosphorus contents are more abundant, and the ratio of calcium to phosphorus is about 2:1, so the calcium-supplementing food.
The concentrated bone soup product produced in the prior art is widely applied to the catering market and has a certain market; however, the extraction rate of the existing bone soup to the bone is relatively low.
Disclosure of Invention
The invention aims to provide a method for preparing high-turbidity concentrated bone soup, which aims to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing high-turbidity concentrated bone soup comprises the following steps:
s1: cleaning the bones, and blanching in water; after blanching, washing away the blood foam, and draining the water;
s2: crushing the bone by a crusher;
s3: putting the crushed bone and water into a cooking device according to a ratio, boiling with big fire, cooking with medium fire for 25-35 minutes, and cooking with small fire for 50-80 minutes;
s4: separating the bone soup from the bone to obtain a bone soup stock solution;
s5: concentrating the obtained bone soup stock solution to obtain concentrated bone soup stock solution;
s6: adding flavoring, emulsifier and stabilizer into the concentrated bone soup stock solution; obtaining emulsified concentrated bone soup through an emulsifying machine;
s7: homogenizing the emulsified concentrated bone soup under high pressure to obtain uniform concentrated bone soup;
s8: the obtained bone soup is sterilized by a sterilizing device.
Preferably, the size of the fractured bone in the step S2 is 2-5 cm.
Preferably, the ratio of bone to water in step S3 is: 1: 2-3.
Preferably, the step S4 of separating the bone soup from the bone is to filter the bone soup by a filter device, wherein the filter precision of the filter device is 5-10 μm.
Preferably, the ratio of the concentrated solution concentrated in the step S5 to the stock solution is 30-40: 100.
preferably, the sterilization treatment in step S8 is high temperature pasteurization.
Compared with the prior art, the invention has the beneficial effects that: cleaning the bones, and blanching in water; after blanching, washing away the blood foam, and draining the water; crushing the bone by a crusher; putting the crushed bone and water into a cooking device according to a ratio, boiling with big fire, cooking with medium fire for 25-35 minutes, and cooking with small fire for 50-80 minutes; this application scalds water earlier, then broken bone again, when getting rid of the blood foam, nutrient element's loss in the reducible bone.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Referring to fig. 1, in an embodiment of the present invention, a method for preparing a high-turbidity concentrated bone soup includes the following steps:
s1: cleaning the bones, and blanching in water; after blanching, washing away the blood foam, and draining the water;
s2: crushing the bone by a crusher;
s3: putting the crushed bone and water into a cooking device according to a ratio, boiling with big fire, cooking with medium fire for 25-35 minutes, and cooking with small fire for 50-80 minutes;
s4: separating the bone soup from the bone to obtain a bone soup stock solution;
s5: concentrating the obtained bone soup stock solution to obtain concentrated bone soup stock solution;
s6: adding flavoring, emulsifier and stabilizer into the concentrated bone soup stock solution; obtaining emulsified concentrated bone soup through an emulsifying machine;
s7: homogenizing the emulsified concentrated bone soup under high pressure to obtain uniform concentrated bone soup;
s8: the obtained bone soup is sterilized by a sterilizing device.
Preferably, the size of the fractured bone in the step S2 is 2-5 cm.
Preferably, the ratio of bone to water in step S3 is: 1: 2-3.
Preferably, the step S4 of separating the bone soup from the bone is to filter the bone soup by a filter device, wherein the filter precision of the filter device is 5-10 μm.
Preferably, the ratio of the concentrated solution concentrated in the step S5 to the stock solution is 30-40: 100.
preferably, the sterilization treatment in step S8 is high temperature pasteurization.
The working principle of the invention is as follows: cleaning the bones, and blanching in water; after blanching, washing away the blood foam, and draining the water; crushing the bone by a crusher; putting the crushed bone and water into a cooking device according to a ratio, boiling with big fire, cooking with medium fire for 25-35 minutes, and cooking with small fire for 50-80 minutes; separating the bone soup from the bone to obtain a bone soup stock solution; concentrating the obtained bone soup stock solution to obtain concentrated bone soup stock solution; adding flavoring, emulsifier and stabilizer into the concentrated bone soup stock solution; obtaining emulsified concentrated bone soup through an emulsifying machine; homogenizing the emulsified concentrated bone soup under high pressure to obtain uniform concentrated bone soup; the obtained bone soup is sterilized by a sterilizing device.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A method for preparing high-turbidity concentrated bone soup is characterized by comprising the following steps: the method comprises the following steps:
s1: cleaning the bones, and blanching in water; after blanching, washing away the blood foam, and draining the water;
s2: crushing the bone by a crusher;
s3: putting the crushed bone and water into a cooking device according to a ratio, boiling with big fire, cooking with medium fire for 25-35 minutes, and cooking with small fire for 50-80 minutes;
s4: separating the bone soup from the bone to obtain a bone soup stock solution;
s5: concentrating the obtained bone soup stock solution to obtain concentrated bone soup stock solution;
s6: adding flavoring, emulsifier and stabilizer into the concentrated bone soup stock solution; obtaining emulsified concentrated bone soup through an emulsifying machine;
s7: homogenizing the emulsified concentrated bone soup under high pressure to obtain uniform concentrated bone soup;
s8: the obtained bone soup is sterilized by a sterilizing device.
2. The method for preparing concentrated bone soup with high turbidity as claimed in claim 1, wherein the method comprises the following steps: the size of the broken bone in the step S2 is 2-5 cm.
3. The method for preparing concentrated bone soup with high turbidity as claimed in claim 1, wherein the method comprises the following steps: the ratio of the bone to the water in the step S3 is: 1: 2-3.
4. The method for preparing concentrated bone soup with high turbidity as claimed in claim 1, wherein the method comprises the following steps: the step S4 of separating the bone soup from the bone is to filter the bone soup by a filter device, wherein the filter precision of the filter device is 5-10 μm.
5. The method for preparing concentrated bone soup with high turbidity as claimed in claim 1, wherein the method comprises the following steps: the ratio of the concentrated solution concentrated in the step S5 to the stock solution is 30-40: 100.
6. the method for preparing concentrated bone soup with high turbidity as claimed in claim 1, wherein the method comprises the following steps: the sterilization treatment in the step S8 adopts high temperature pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111072801.5A CN113974113A (en) | 2021-09-14 | 2021-09-14 | Method for preparing high-turbidity concentrated bone soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111072801.5A CN113974113A (en) | 2021-09-14 | 2021-09-14 | Method for preparing high-turbidity concentrated bone soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113974113A true CN113974113A (en) | 2022-01-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111072801.5A Pending CN113974113A (en) | 2021-09-14 | 2021-09-14 | Method for preparing high-turbidity concentrated bone soup |
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| CN (1) | CN113974113A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736220A (en) * | 2022-12-07 | 2023-03-07 | 江南大学 | Production method of whole bone soup with normal-temperature shelf life |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410817A (en) * | 2015-12-24 | 2016-03-23 | 抚顺市独凤轩食品有限公司 | Production method of high-turbidity concentrated bone soup |
| CN109938277A (en) * | 2017-12-20 | 2019-06-28 | 陆旺 | A kind of production method of rib soup |
| CN111084364A (en) * | 2019-12-31 | 2020-05-01 | 临沂新程金锣肉制品集团有限公司 | Processing technology for improving dissolving property of soup-stock |
| CN112262974A (en) * | 2020-10-14 | 2021-01-26 | 百珍堂生物科技(浙江)有限公司 | Soup stock processing method |
| CN112515150A (en) * | 2020-12-10 | 2021-03-19 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
-
2021
- 2021-09-14 CN CN202111072801.5A patent/CN113974113A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410817A (en) * | 2015-12-24 | 2016-03-23 | 抚顺市独凤轩食品有限公司 | Production method of high-turbidity concentrated bone soup |
| CN109938277A (en) * | 2017-12-20 | 2019-06-28 | 陆旺 | A kind of production method of rib soup |
| CN111084364A (en) * | 2019-12-31 | 2020-05-01 | 临沂新程金锣肉制品集团有限公司 | Processing technology for improving dissolving property of soup-stock |
| CN112262974A (en) * | 2020-10-14 | 2021-01-26 | 百珍堂生物科技(浙江)有限公司 | Soup stock processing method |
| CN112515150A (en) * | 2020-12-10 | 2021-03-19 | 王妃红(广州)餐饮管理有限公司 | Preparation method of health-preserving bone soup |
Non-Patent Citations (1)
| Title |
|---|
| 卢大平: "炖出营养好喝的骨头汤", 《农村新技术》, no. 7, pages 58 - 59 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736220A (en) * | 2022-12-07 | 2023-03-07 | 江南大学 | Production method of whole bone soup with normal-temperature shelf life |
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Application publication date: 20220128 |
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