CN115316609A - Method for preparing bovine bone paste from bovine bone - Google Patents
Method for preparing bovine bone paste from bovine bone Download PDFInfo
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- CN115316609A CN115316609A CN202211032394.XA CN202211032394A CN115316609A CN 115316609 A CN115316609 A CN 115316609A CN 202211032394 A CN202211032394 A CN 202211032394A CN 115316609 A CN115316609 A CN 115316609A
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 99
- 239000002639 bone cement Substances 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 28
- 241000283690 Bos taurus Species 0.000 title claims description 41
- 235000014347 soups Nutrition 0.000 claims abstract description 41
- 235000015278 beef Nutrition 0.000 claims abstract description 27
- 238000010411 cooking Methods 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000926 separation method Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 230000018044 dehydration Effects 0.000 claims abstract description 5
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 239000006071 cream Substances 0.000 abstract description 6
- 238000005238 degreasing Methods 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 239000011573 trace mineral Substances 0.000 description 6
- 235000013619 trace mineral Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 244000144972 livestock Species 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 238000007689 inspection Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- -1 Carbohydrate compound Chemical class 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
-
- 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
-
- 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
Abstract
The invention provides a method for preparing a beef bone paste from beef bones, which relates to the field of beef bone paste preparation and comprises the steps of raw material preparation, cooking and filtering, degreasing, concentration and dehydration, filling and sterilization; the invention is based on two concentration and dehydration processes of negative pressure concentration and micro concentration to purify the cream in the bone soup, so that the effective components in the bone soup can be fully utilized, and the purified cream has high purity, and can effectively reduce the oily components in the cream through multiple times of cooking and oil-water separation treatment, thereby having better palatability and better quality.
Description
Technical Field
The invention relates to the field of preparation of bovine bone paste, in particular to a method for preparing bovine bone paste from bovine bones.
Background
China is a big livestock consuming country, bone resources are extremely rich, bovine bones are also extremely high in nutritional value and are high-quality protein sources, but domestic consumption of livestock is usually limited to utilization of meat of livestock, a large amount of bones of livestock cannot be fully utilized, and huge resource waste and environmental pollution are caused, wherein the bovine bones are particularly serious, so that the preparation of bovine bone paste by taking the bovine bones as raw materials has very important significance, the bovine bones are not well utilized in the prior art, basically, the bovine bones are directly decocted after bovine bone soup is used, not only is a large amount of waste caused, but also waste is increased after the bovine bones are discarded, and the environment is polluted.
The ox bone paste is a paste prepared from yellow ox bones and yak bones, has the effects of tonifying middle-jiao and Qi and prolonging life, is deeply loved by broad eaters, but is limited by complicated traditional ox bone paste preparation procedures, high in cost and no special equipment for preparing the ox bone paste, so that the purification amount of the ox bone paste is low, the capital investment is large, the entrance threshold is high, the yield of the high-quality ox bone paste is difficult to meet the requirements of the current market, and the problem of waste of a large amount of ox bone resources is caused.
Therefore, based on the above mentioned processing limitations, a production process of bovine bone paste, which can efficiently recycle bovine bones and simplify the production process, is required to meet the increasing demand of high-quality bovine bone paste.
Disclosure of Invention
The invention aims to provide a method for preparing bovine bone paste by bovine bones so as to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme: a method for preparing ox bone paste from ox bone comprises preparing raw materials, decocting, filtering, separating oil and water, concentrating, dehydrating, bottling, and sterilizing;
wherein the concentrating and dehydrating comprises concentrating and dehydrating the bone soup under negative pressure, and micro-concentrating the bone soup until the water content of the bone soup is concentrated to fifty percent.
Preferably, the raw material preparation comprises selecting fresh ox bone as raw material, and placing the fresh ox bone in a container for cleaning treatment.
Preferably, the cooking and filtering comprises the steps of placing cleaned ox bones in a cooking pot with the water temperature of 50 ℃ for soaking for 1 hour, mixing 2L of white spirit and 1kg of vinegar koji uniformly, putting the mixture into a stainless steel accessory net box, wherein the mesh size is suitable for ensuring that the vinegar koji is not mixed with bone soup, heating to 92 ℃ after soaking, decocting until the ox bones are soft and fragile sponge-shaped, removing the ox bones, and carrying out fine filtration treatment on the bone soup by means of a four-stage filter assembly.
Preferably, the residual meat attached to the surface of the cattle bone is removed after the pre-cooking treatment.
Preferably, the oil-liquid separation (degreasing) comprises pumping the filtered bone soup into an oil-liquid separator by a pump set, and performing oil-liquid separation on the bone soup to completely separate out fat in the bone soup.
Preferably, the filling and sterilizing process includes introducing the concentrated bovine bone paste into a filling device for filling treatment, and performing high-temperature sterilization treatment on the filled bovine bone paste in a high-temperature environment.
The beneficial effects of the invention are:
1. the invention is based on two concentration and dehydration processes of negative pressure concentration and micro concentration to purify the cream in the bone soup, so that the effective components in the bone soup can be fully utilized, and the purified cream has high purity, and can effectively reduce the oily components in the cream through multiple times of cooking and oil-water separation treatment, thereby having better palatability and better quality.
2. The invention further simplifies the production process, namely, the ox bone paste is prepared by key steps of cooking and filtering, oil-liquid separation, concentration and dehydration, and the preparation process limits the manual participation degree, so that the sanitation degree can be improved, and secondly, the production efficiency can be greatly improved and the production benefit can be improved by depending on mechanical equipment.
Drawings
FIG. 1 is a schematic view of a method for preparing bovine bone paste from bovine bone according to the present invention;
Detailed Description
The present invention will be further described with reference to the following detailed description and the accompanying drawings, which are provided for the purpose of illustrating the invention and are not intended to limit the invention to the particular embodiments disclosed. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention.
The following describes specific embodiments of the present invention with reference to the drawings
Example 1
In this embodiment, a method for preparing a bovine bone paste from bovine bone is provided, and the preparation process includes:
preparing raw materials, cooking and filtering, separating oil from liquid, concentrating and dehydrating, filling and sterilizing;
1) The preparation of raw materials comprises selecting fresh ox bone as raw materials, placing fresh ox bone in a container, and cleaning;
2) The cooking and filtering comprises the steps of placing cleaned ox bones in a cooking pot with the water temperature of 50 ℃ for soaking for 1 hour, mixing 2L of white wine and 1kg of vinegar yeast uniformly during the soaking, loading the mixture into a stainless steel auxiliary material net box, wherein the mesh size is suitable for ensuring that the vinegar yeast does not mix with bone soup, heating to 92 ℃ after the soaking is finished, carrying out decocting treatment, removing the ox bones until the ox bones are soft and fragile sponge-shaped meshes, and carrying out fine filtering treatment on the bone soup by means of a four-stage filtering component;
3) The oil-liquid separation comprises pumping the filtered bone soup into an oil-liquid separator by a pump set, carrying out oil-liquid separation on the bone soup, and thoroughly separating out fat in the bone soup;
4) Concentrating and dehydrating the bone soup under negative pressure, and micro-concentrating the bone soup until the water content of the bone soup is concentrated to fifty percent;
5) The filling and sterilizing process includes introducing the concentrated ox bone paste into filling equipment for filling treatment, and performing high-temperature sterilization treatment on the filled ox bone paste in a high-temperature environment.
Example 2
In this embodiment, the method for preparing the beef bone soup from the beef bones is provided, and the specific preparation process is as follows:
1) Crushing the cleaned ox bones, then placing the ox bones into a high-pressure cooking vessel for cooking, and standing and separating the ox bones after the ox bones are in a crushed slag state;
2) Standing for separation, and removing bone oil suspended matter suspended above the bone soup to obtain crude bone soup;
3) Filtering the crude bone soup, and cooling to obtain the ox bone soup.
Combining the example 1 and the example 2, the beef bone paste and the beef bone soup are two very similar but essentially different food seasonings, although the basic raw materials are beef bones, the manufacturing process flow is very different, and the presented results comprise that the taste, the nutrient components and the form are all sharply different, and the specific difference is as follows:
1) The production process is different:
the beef bone paste is subjected to a plurality of processes of cleaning, precooking, leaching, meat removing, bone cutting, cooking, filtering, oil-water separation, concentration, detection, filling, sterilization, finished product and inspection and the like, trace elements contained in the beef bones are quickly dissolved by controlling reaction conditions and are directly converted into the beef bone paste which is easy to absorb by a human body, nutrient components contained in the beef bones are dissolved and extracted thoroughly, the beef bones are brown paste-shaped, the beef bone soup is simple in process, the beef bones are only added with water and cooked under high pressure until the soup becomes white and is in a white liquid state, but various nutrient components contained in the beef bones are not fully dissolved, so that the nutrient components added into instant noodles are few, the limitation is very large, and the ideal effect of increasing nutrition is not achieved.
2) The difference of technical parameters:
the ox bone paste is prepared by hermetically cooking ox bone paste by adopting water at the local boiling point temperature of 92 ℃ with slow fire until the ox bone is in a sponge network shape, and completely dissolving nutritional ingredients and trace elements contained in the ox bone until the ox bone is completely dissolved; the beef bone soup is prepared by high-temperature high-pressure cooking at the temperature of about 200 ℃, most of nutrient components, trace elements and amino acids are destroyed, and the limitation of low content of various nutrient components is caused.
3) The difference of the nutrient components:
the beef bone paste is strict and complex in preparation method and process flow, high in nutrient content, and in sharp contrast with beef bone soup, the beef bone paste contains numerous trace elements such as calcium, iron, zinc, copper and the like required by a human body, contains 18 amino acids necessary for the human body, is rich in nutrient content, remarkable in nourishing effect, and capable of improving human immunity, and the beef bone soup is only soup decocted by beef bones, is simple to prepare, is insufficient in nutrient extraction, and does not have the effects at low content.
The following description of specific properties of the bovine bone paste is made with reference to the following chart:
| serial number | Inspection item | Unit of | Standard limit value | Test results | Single item of conclusion | Inspection method |
| 1 | Moisture content | g/100g | ≤65 | 48.8 | Conform to | GB5009.3-2016 |
| 2 | Nitrite salt | mg/kg | ≤20 | 0.22 | Meet with | GB5009.33-2016 |
| 3 | (Energy) | KJ/100g | / | 860 | / | GB/Z21922-2008 |
| 4 | Protein | g/100g | ≥30 | 42.3 | Conform to | GB5009.5-2016 |
| 5 | Fat | g/100g | ≤3 | 0.4 | Conform to | GB5009.6-2016 |
| 6 | Carbohydrate compound | g/100g | / | 8.3 | / | / |
TABLE 1
In combination with the data in table 1, the bovine bone paste has abundant protein, the protein content is far higher than the standard limit value, and in addition, the contents of nitrite, fat and the like are far smaller than the limit value, so that the bovine bone paste prepared by the method is high-quality food with high protein and low fat.
The following is a table of parameters of trace elements in bovine bone paste:
TABLE 2
By combining the data in table 2, trace elements such as lead, cadmium, chromium and N-dimethyl nitrosamine are not detected in the bovine bone paste, so that the bovine bone paste has high safety factor, excellent quality and is safe to eat.
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, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The method for preparing the beef bone paste from the beef bones is characterized by comprising the steps of raw material preparation, cooking and filtering, oil-liquid separation, concentration and dehydration, filling and sterilization;
wherein the concentrating and dehydrating comprises concentrating and dehydrating the bone soup under negative pressure, and micro-concentrating the bone soup until the water content of the bone soup is concentrated to fifty percent.
2. The method for preparing bovine bone paste from bovine bone according to claim 1, wherein the method comprises the following steps: the raw material preparation comprises the steps of selecting fresh ox bones as raw materials, and placing the fresh ox bones in a container for cleaning treatment.
3. The method for preparing bovine bone paste from bovine bone according to claim 1, wherein: the cooking and filtering comprises the steps of placing cleaned ox bones in a cooking pot with the water temperature of 50 ℃ for soaking for 1 hour, mixing 2L of white spirit and 1kg of vinegar yeast uniformly during the soaking, putting the mixture into a stainless steel auxiliary material net box, wherein the mesh size is suitable for ensuring that the vinegar yeast is not mixed with bone soup, heating to 92 ℃ after the soaking is finished, decocting until the ox bones are soft and are in a fragile sponge net shape, removing the ox bones, and carrying out fine filtering treatment on the bone soup by means of a four-stage filtering component.
4. The method for preparing bovine bone paste from bovine bone according to claim 3, wherein the method comprises the following steps: and after the pre-cooking treatment, the residual meat attached to the surface of the beef bone is removed.
5. The method for preparing bovine bone paste from bovine bone according to claim 1, wherein: the oil-liquid separation comprises the step of pumping the filtered bone soup into an oil-liquid separator by a pump set, so that oil-liquid separation is carried out on the bone soup, and the fat part in the bone soup is thoroughly separated out.
6. The method for preparing bovine bone paste from bovine bone according to claim 1, wherein the method comprises the following steps: the filling and sterilizing process comprises the steps of introducing the concentrated beef bone paste into filling equipment for filling treatment, and carrying out high-temperature sterilization treatment on the filled beef bone paste in a high-temperature environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211032394.XA CN115316609A (en) | 2022-08-26 | 2022-08-26 | Method for preparing bovine bone paste from bovine bone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211032394.XA CN115316609A (en) | 2022-08-26 | 2022-08-26 | Method for preparing bovine bone paste from bovine bone |
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| Publication Number | Publication Date |
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| CN115316609A true CN115316609A (en) | 2022-11-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202211032394.XA Pending CN115316609A (en) | 2022-08-26 | 2022-08-26 | Method for preparing bovine bone paste from bovine bone |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813589A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated beef cream |
| CN101147595A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Bone concentrating liquid and its preparation method |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN108185386A (en) * | 2017-12-29 | 2018-06-22 | 仲达维 | A kind of concentrated beef cream |
-
2022
- 2022-08-26 CN CN202211032394.XA patent/CN115316609A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813589A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated beef cream |
| CN101147595A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Bone concentrating liquid and its preparation method |
| CN104489794A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation method of bovine bone extract soup |
| CN108185386A (en) * | 2017-12-29 | 2018-06-22 | 仲达维 | A kind of concentrated beef cream |
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