CN116458564A - Bovine bone marrow calcium tea and preparation method thereof - Google Patents
Bovine bone marrow calcium tea and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention provides bovine bone marrow calcium tea and a preparation method thereof, wherein the bovine bone marrow calcium tea comprises the following raw materials in parts by weight: 1-3 parts of beef shank marrow oil, 30-80 parts of sand grain fried coarse flour, 1-5 parts of crushed cashew nuts, 1-4 parts of peanut fragments, 0.5-1.5 parts of black sesame and 0.3-0.8 part of monosodium glutamate; selecting 30-80 parts of coarse sand grain, and parching for 1.5 hr until the color is golden; taking 1-5 parts of crushed cashew nuts, 1-4 parts of crushed peanuts, 0.5-1.5 parts of black sesame seeds, and completely parching and grinding; 1-3 parts of beef marrow oil, 1-5 parts of cashew nuts, 1-4 parts of crushed peanuts and 0.5-1.5 parts of black sesame are poured into the fried coarse sand grain surface and fully and uniformly stirred to obtain the base blank of the beef marrow calcium tea. The invention provides bovine bone marrow calcium tea and a preparation method thereof, which are high-quality and low-cost supplementary nourishments with high protein, high calcium and low fat. The bovine bone marrow calcium tea is easier to digest and absorb and has better utilization rate.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to bovine bone marrow calcium tea and a preparation method thereof.
Background
The fried flour is widely popular because of convenient eating, and patent CN101791088B discloses a coarse cereal fried flour, which is prepared from five cereals as raw materials and is prepared by the following steps: respectively putting 60-80 mesh low-gluten wheat flour, corn flour, black rice flour, millet flour and soybean flour into a frying pan, and frying at 160-180 ℃ for 15-20 min; baking peanut kernels, peeling, frying sesame kernels, and frying melon seeds for later use; mixing the ingredients of the stir-fried wheat flour and the like according to a certain proportion. The fried flour adopts five cereals as raw materials, has single nutrition component, poor taste, and is easy to agglomerate and not easy to be absorbed when being taken with water.
Disclosure of Invention
The invention provides bovine bone marrow calcium tea and a preparation method thereof, which are high-quality and low-cost supplementary nourishments with high protein, high calcium and low fat. The bovine bone marrow calcium tea is easier to digest and absorb and has better utilization rate.
The technical scheme of the invention is realized as follows: the bovine bone marrow calcium tea comprises the following raw materials in parts by weight:
1-3 parts of beef shank marrow oil, 30-80 parts of sand grain fried coarse flour, 1-5 parts of crushed cashew nuts, 1-4 parts of peanut fragments, 0.5-1.5 parts of black sesame and 0.3-0.8 part of monosodium glutamate;
the calf shank marrow oil is prepared by the following method: taking 3-8 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 1-3 parts of marrow in the bracket bone, cleaning, decocting until only oil residues remain in the marrow, taking out the oil residues, filtering the decocted marrow oil, and collecting the filtered marrow oil to naturally cool and thoroughly obtain the bracket bone marrow oil for later use.
As a preferable technical scheme, the wine further comprises 1-5 parts of soft white sugar and 1-4 parts of raisins.
As a preferable technical scheme, the food also comprises 0.5-1.5 parts of onion and ginger oil and 0.5-1.5 parts of iodized salt.
The other technical scheme of the invention is realized as follows:
the preparation method of the bovine bone marrow calcium tea comprises the following steps:
s1, selecting 30-80 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 1-5 parts of crushed cashew nuts, 1-4 parts of crushed peanuts, 0.5-1.5 parts of black sesame seeds, and completely parching and grinding;
s3, pouring 3-8 parts of beef marrow oil, 1-5 parts of cashew nuts, 1-4 parts of crushed peanuts and 0.5-1.5 parts of black sesame into the fried coarse sand grain surface, and fully and uniformly stirring to obtain the base blank of the beef marrow calcium tea.
As a preferred technical solution, the method further comprises:
in step S3, the calf shank marrow oil is prepared by the following method: taking 3-8 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 1-3 parts of marrow in the bracket bone, cleaning, decocting until only oil residues remain in the marrow, taking out the oil residues, filtering the decocted marrow oil, and collecting the filtered marrow oil to be naturally cooled completely, thus obtaining the bracket bone marrow oil.
As a preferred technical solution, the method further comprises: centrifuging the calf shank marrow oil to remove fat.
As a preferable technical scheme, crushed corbels are put into peanut oil for second boiling until oil residues are left in bone marrow, the oil residues are fished out, the second corbel marrow oil is obtained by filtering, and fat is removed by centrifugation.
As a preferred technical solution, the method further comprises:
s4, putting 1-5 parts of soft white sugar, 1-4 parts of raisin and 0.3-0.8 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3 to obtain the sweet bovine bone marrow calcium tea.
As a preferred technical solution, the method further comprises: s4, putting 0.5-1.5 parts of onion and ginger oil, 0.5-1.5 parts of iodized salt and 0.3-0.8 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3 to obtain salty bovine bone marrow calcium tea.
As a preferred technical scheme, 1 part of complex enzyme is also added, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease, wherein the enzymolysis time is 30-60min, and the enzymolysis temperature is 30-40 ℃.
By adopting the technical scheme, the invention has the beneficial effects that:
the bovine bone marrow calcium tea is prepared into paste by milk or boiled water, has fine taste, is extremely easy to absorb calcium by intestines and stomach, and has better effect than a pure edible calcium tablet. The product is used by children and the elderly, and is a high-quality and low-cost supplementary nutritional product with high protein, high calcium and low fat. The bovine bone marrow calcium tea is easier to digest and absorb and has better utilization rate.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment is a bovine bone marrow calcium tea, which comprises the following raw materials in parts by weight:
1 part of beef shank marrow oil, 30 parts of sand grain fried coarse flour, 1 part of crushed cashew, 1 part of peanut crushed, 0.5 part of black sesame and 0.3 part of monosodium glutamate; 1 part of soft sugar, 1 part of raisin and 1 part of complex enzyme, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease.
The calf shank marrow oil is prepared by the following method: taking 3 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 1 part of bone marrow in the bracket bone, cleaning, decocting until only oil residues are left in the bone marrow, fishing out the oil residues, filtering the decocted bone marrow oil, collecting the bone marrow oil after filtration, naturally cooling to obtain the bracket bone marrow oil, centrifuging the bracket bone marrow oil to remove fat, putting crushed bracket bones obtained by crushing into the peanut oil, decocting for the second time, decocting until only the oil residues are left in the bone marrow, fishing out the oil residues, filtering to obtain the second bracket bone marrow oil, and centrifuging to remove fat.
The preparation method of the bovine bone marrow calcium tea comprises the following steps:
s1, selecting 30 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 1 part of crushed cashew nuts, 1 part of crushed peanuts, 0.5 part of black sesame, and stir-frying and grinding the crushed cashew nuts;
s3, pouring 1 part of beef marrow oil, 1 part of cashew nuts, 1 part of peanut pieces and 0.5 part of black sesame into the fried sand grain coarse surface, and fully and uniformly stirring to obtain the base blank of the beef marrow calcium tea.
S4, adding 1 part of soft white sugar, 1 part of raisin and 0.3 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3, and adding 1 part of complex enzyme, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease for 30min at 30 ℃ to obtain sweet bovine bone marrow calcium tea.
Example 2
The embodiment is a bovine bone marrow calcium tea, which comprises the following raw materials in parts by weight:
2 parts of beef shank marrow oil, 60 parts of sand grain fried coarse flour, 3 parts of crushed cashew, 3 parts of peanut crushed, 1 part of black sesame and 0.5 part of monosodium glutamate; 3 parts of soft white sugar and 2 parts of raisins.
The calf shank marrow oil is prepared by the following method: taking 6 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 2 parts of bone marrow in the bracket bone, cleaning, decocting until only oil residues are left in the bone marrow, fishing out the oil residues, filtering the decocted bone marrow oil, collecting the bone marrow oil after filtration, naturally cooling to obtain the bracket bone marrow oil, centrifuging the bracket bone marrow oil to remove fat, putting crushed bracket bones obtained by crushing into the peanut oil, decocting for the second time, decocting until only the oil residues are left in the bone marrow, fishing out the oil residues, filtering to obtain the second bracket bone marrow oil, and centrifuging to remove fat.
The preparation method of the bovine bone marrow calcium tea comprises the following steps:
s1, selecting 60 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 3 parts of crushed cashew nuts, 3 parts of crushed peanuts, 1 part of black sesame, and stir-frying and grinding the crushed cashew nuts;
s3, pouring 2 parts of beef marrow oil, 3 parts of cashew nuts, 3 parts of peanut pieces and 1 part of black sesame into the fried coarse sand grain surface, and fully and uniformly stirring to obtain the base blank of the beef marrow calcium tea.
S4, putting 3 parts of soft white sugar, 2 parts of raisin and 0.5 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3.
Example 3
The embodiment is a bovine bone marrow calcium tea, which comprises the following raw materials in parts by weight:
3 parts of beef shank marrow oil, 80 parts of sand grain fried coarse flour, 5 parts of crushed cashew nuts, 4 parts of peanut crushed, 1.5 parts of black sesame and 0.8 part of monosodium glutamate; 5 parts of soft sugar, 4 parts of raisin and 1 part of complex enzyme, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease
The calf shank marrow oil is prepared by the following method: taking 8 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 3 parts of bone marrow in the bracket bone, cleaning, decocting until only oil residues are left in the bone marrow, fishing out the oil residues, filtering the decocted bone marrow oil, collecting the bone marrow oil after filtration, naturally cooling to obtain the bracket bone marrow oil, centrifuging the bracket bone marrow oil to remove fat, putting crushed bracket bones obtained by crushing into the peanut oil, decocting for the second time, decocting until only the oil residues are left in the bone marrow, fishing out the oil residues, filtering to obtain the second bracket bone marrow oil, and centrifuging to remove fat.
The preparation method of the bovine bone marrow calcium tea comprises the following steps:
s1, selecting 80 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 5 parts of crushed cashew nuts, 4 parts of crushed peanuts and 1.5 parts of black sesame seeds, and stir-frying and grinding the crushed cashew nuts;
s3, pouring 3 parts of beef marrow oil, 5 parts of cashew nuts, 4 parts of crushed peanuts and 1.5 parts of black sesame into the fried sand grain coarse surface, and fully and uniformly stirring to obtain a base blank of the beef marrow calcium tea.
S4, adding 5 parts of soft sugar, 4 parts of raisin and 0.8 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3, and adding 1 part of complex enzyme, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease, wherein the enzymolysis time is 60min, and the enzymolysis temperature is 40 ℃ to obtain sweet bovine bone marrow calcium tea.
Example 4
The embodiment is a bovine bone marrow calcium tea, which comprises the following raw materials in parts by weight:
1 part of beef shank marrow oil, 30 parts of sand grain fried coarse flour, 1 part of crushed cashew, 1 part of peanut crushed, 0.5 part of black sesame and 0.3 part of monosodium glutamate; 0.5 part of onion and ginger oil and 0.5 part of iodized salt.
The preparation method of the bovine bone marrow calcium tea comprises the following steps:
s1, selecting 30 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 1 part of crushed cashew nuts, 1 part of crushed peanuts, 0.55 part of black sesame, and stir-frying and grinding the crushed cashew nuts;
s3, pouring 1 part of beef marrow oil, 1 part of cashew nuts, 1 part of peanut pieces and 0.5 part of black sesame into the fried sand grain coarse surface, and fully and uniformly stirring to obtain the base blank of the beef marrow calcium tea.
In step S3, the calf shank marrow oil is prepared by the following method: taking 3 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 1 part of bone marrow in the bracket bone, cleaning, decocting until only oil residues remain in the bone marrow, taking out the oil residues, filtering the decocted bone marrow oil, collecting the bone marrow oil after filtration, naturally cooling, and centrifuging the bone marrow oil of the bracket bone to remove fat. Placing crushed corbels into peanut oil, decocting for the second time until only oil residues are left in bone marrow, fishing out the oil residues, filtering to obtain second-time corbel marrow oil, and centrifuging to remove fat. Obtaining the calf shank marrow oil.
S4, putting 0.5 part of onion and ginger oil, 0.5 part of iodized salt and 0.3 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3, and adding 1 part of complex enzyme, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease, wherein the enzymolysis time is 30min, and the enzymolysis temperature is 30 ℃. Obtaining salty bovine bone marrow calcium tea.
Example 5
The embodiment is a bovine bone marrow calcium tea, which comprises the following raw materials in parts by weight:
2 parts of beef shank marrow oil, 70 parts of sand grain fried coarse flour, 4 parts of crushed cashew nuts, 2 parts of peanut crushed, 1.2 parts of black sesame and 0.7 part of monosodium glutamate; 1.2 parts of onion and ginger oil and 1.1 parts of iodized salt.
The preparation method of the bovine bone marrow calcium tea comprises the following steps:
s1, selecting 70 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 4 parts of crushed cashew nuts, 2 parts of crushed peanuts and 1.2 parts of black sesame seeds, and stir-frying and grinding the crushed cashew nuts;
s3, pouring 2 parts of beef marrow oil, 4 parts of cashew nuts, 2 parts of crushed peanuts and 1.2 parts of black sesame into the fried sand grain coarse surface, and fully and uniformly stirring to obtain a base blank of the beef marrow calcium tea.
In step S3, the calf shank marrow oil is prepared by the following method: taking 7 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 2 parts of bone marrow in the bracket bone, cleaning, decocting until only oil residues remain in the bone marrow, taking out the oil residues, filtering the decocted bone marrow oil, collecting the bone marrow oil after filtration, naturally cooling, and centrifuging the bone marrow oil of the bracket bone to remove fat. Placing crushed corbels into peanut oil, decocting for the second time until only oil residues are left in bone marrow, fishing out the oil residues, filtering to obtain second-time corbel marrow oil, and centrifuging to remove fat. Obtaining the calf shank marrow oil.
S4, putting 1.2 parts of onion and ginger oil, 1.1 parts of iodized salt and 0.7 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3.
Example 6
The embodiment is a bovine bone marrow calcium tea, which comprises the following raw materials in parts by weight:
3 parts of beef shank marrow oil, 80 parts of sand grain fried coarse flour, 5 parts of crushed cashew nuts, 4 parts of peanut crushed, 1.5 parts of black sesame and 0.8 part of monosodium glutamate; 1.5 parts of onion and ginger oil and 1.5 parts of iodized salt; 1 part of complex enzyme, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease.
The preparation method of the bovine bone marrow calcium tea comprises the following steps:
s1, selecting 80 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 5 parts of crushed cashew nuts, 4 parts of crushed peanuts and 1.5 parts of black sesame seeds, and stir-frying and grinding the crushed cashew nuts;
s3, pouring 3 parts of beef marrow oil, 5 parts of cashew nuts, 4 parts of crushed peanuts and 1.5 parts of black sesame into the fried sand grain coarse surface, and fully and uniformly stirring to obtain a base blank of the beef marrow calcium tea.
In step S3, the calf shank marrow oil is prepared by the following method: taking 8 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 3 parts of bone marrow in the bracket bone, cleaning, decocting until only oil residues remain in the bone marrow, taking out the oil residues, filtering the decocted bone marrow oil, collecting the bone marrow oil after filtration, naturally cooling, and centrifuging the bone marrow oil of the bracket bone to remove fat. Placing crushed corbels into peanut oil, decocting for the second time until only oil residues are left in bone marrow, fishing out the oil residues, filtering to obtain second-time corbel marrow oil, and centrifuging to remove fat. Obtaining the calf shank marrow oil.
S4, putting 1.5 parts of onion and ginger oil, 1.5 parts of iodized salt and 0.8 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3, and adding 1 part of complex enzyme, wherein the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease, wherein the enzymolysis time is 60min, and the enzymolysis temperature is 40 ℃. Obtaining salty bovine bone marrow calcium tea.
Comparative example 1
1. Weighing the following raw materials in parts by weight: 70 kg of wheat flour, 5 kg of soybean powder, 5 kg of corn powder, 5 kg of black rice powder, 5 kg of millet powder, 16 kg of vegetable oil, 70 kg of soft white sugar, 2 kg of peanut kernel, 2 kg of sesame, 2 kg of green and red silk and 3 kg of shelled melon seeds.
2. Coarse cereal fried flour stir-frying method
1) Parching flour, namely adding processed low-gluten wheat flour with 60-80 meshes, corn flour, black rice flour, millet flour and soybean flour into a wok respectively, parching at 160-180 ℃ for 15-20min, controlling the temperature and time to make flour burnt, parching, taking out and airing for standby.
2) Parching nuts: baking semen Arachidis Hypogaeae, peeling, parching semen Sesami, and frying semen Benincasae.
3) And (3) other auxiliary material treatment: vegetable oil is cooked, soft white sugar is sieved to 60 to 80, and green and red shreds are selected and chopped for standby.
4) Mixing, namely uniformly mixing the wheat flour, corn flour, black rice flour, millet flour, soybean flour, soft white sugar, cooked peanut kernels, cooked sesame kernels, cooked melon seeds, green and red silk and cooked vegetable oil for later use according to a proportion to obtain the coarse cereal fried flour.
Comparative example 2
80 parts of fried wheat flour, 1 part of beef marrow oil, 8 parts of linseed oil, 2 parts of black sesame, 2 parts of white sesame, 1 part of walnut kernel, 1 part of almond, 1 part of sunflower seed, 4 parts of peanut kernel, 1 part of pine nut, 4 parts of edible salt, 0.2 part of pepper, 0.1 part of Daxiang, 0.1 part of fennel, 0.1 part of cassia bark and 0.1 part of tsaoko cardamon are mixed and fried for 3 to 5 minutes, and the mixture is cooled after being fried. Taking 1 part of bone marrow in calf shank, cleaning, decocting until only oil residue remains in the bone marrow, taking out the oil residue, and filtering the decocted bone marrow oil.
The protein content, fat content, calcium content, bovine bone marrow molecular peptide content of examples 1 to 6 and comparative examples 1 to 2 were tested by entrusting the detection authentication center company of the new century of Shandong province, and the comparison results are as follows:
examples 1-6 have a higher protein content and a higher calcium content and a lower fat content than comparative examples 1-2. The compound enzymes are adopted in examples 1, 3, 4 and 6, and the bovine bone marrow calcium tea is more easily digested and absorbed by comparing the content of the bovine bone marrow molecular peptide, so that the bovine bone marrow calcium tea has better utilization rate, and the digestion, absorption and utilization rate of the compound enzymes are relatively poorer in examples 2 and 4 without adopting the compound enzymes, but the bovine bone marrow calcium tea is still better than those in comparative examples 1 and 2. Therefore, the invention is a high-quality and low-cost supplementary nutrition with high protein, high calcium and low fat compared with the prior art. The bovine bone marrow calcium tea is easier to digest and absorb and has better utilization rate.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (10)
1. The bovine bone marrow calcium tea is characterized by comprising the following raw materials in parts by weight:
1-3 parts of beef shank marrow oil, 30-80 parts of sand grain fried coarse flour, 1-5 parts of crushed cashew nuts, 1-4 parts of peanut fragments, 0.5-1.5 parts of black sesame and 0.3-0.8 part of monosodium glutamate;
the calf shank marrow oil is prepared by the following method: taking 3-8 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 1-3 parts of marrow in the bracket bone, cleaning, decocting until only oil residues remain in the marrow, taking out the oil residues, filtering the decocted marrow oil, and collecting the filtered marrow oil to naturally cool and thoroughly obtain the bracket bone marrow oil for later use.
2. The bovine bone marrow calcium tea of claim 1, further comprising 1-5 parts of soft white sugar and 1-4 parts of raisins.
3. The bovine bone marrow calcium tea of claim 1, further comprising 0.5-1.5 parts of onion and ginger oil, and 0.5-1.5 parts of iodized salt.
4. The preparation method of the bovine bone marrow calcium tea is characterized by comprising the following steps:
s1, selecting 30-80 parts of coarse sand grains, and parching for 1.5 hours until the color is golden;
s2, taking 1-5 parts of crushed cashew nuts, 1-4 parts of crushed peanuts, 0.5-1.5 parts of black sesame seeds, and completely parching and grinding;
s3, pouring 1-3 parts of beef marrow oil, 1-5 parts of cashew nuts, 1-4 parts of crushed peanuts and 0.5-1.5 parts of black sesame into the fried coarse sand grain surface, and fully and uniformly stirring to obtain the base blank of the beef marrow calcium tea.
5. The method for preparing bovine bone marrow calcium tea according to claim 4, further comprising:
in step S3, the calf shank marrow oil is prepared by the following method: taking 3-8 parts of pure peanut oil, heating to 80 ℃, crushing the bracket, taking 1-3 parts of marrow in the bracket bone, cleaning, decocting until only oil residues remain in the marrow, taking out the oil residues, filtering the decocted marrow oil, and collecting the filtered marrow oil to be naturally cooled completely, thus obtaining the bracket bone marrow oil.
6. The method for preparing bovine bone marrow calcium tea according to claim 5, further comprising:
centrifuging the calf shank marrow oil to remove fat.
7. The method for preparing the beef marrow calcium tea according to claim 5, wherein broken bones obtained by breaking beef legs are put into peanut oil for a second time, the broken bones are boiled until only oil residues are left in the bone marrow, the oil residues are fished out, the oil residues are filtered, and the second time of beef leg bone marrow oil is obtained, and fat is removed by centrifugation.
8. The method for preparing bovine bone marrow calcium tea according to claim 4, further comprising:
s4, putting 1-5 parts of soft white sugar, 1-4 parts of raisin and 0.3-0.8 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3 to obtain the sweet bovine bone marrow calcium tea.
9. The method for preparing bovine bone marrow calcium tea according to claim 4, further comprising:
s4, putting 0.5-1.5 parts of onion and ginger oil, 0.5-1.5 parts of iodized salt and 0.3-0.8 part of monosodium glutamate into the base blank of the bovine bone marrow calcium tea obtained in the step S3 to obtain salty bovine bone marrow calcium tea.
10. The method for preparing bovine bone marrow calcium tea according to claim 8 or 9, wherein 1 part of complex enzyme is added, and the complex enzyme is 1:1:1, amylase, saccharifying enzyme and protease, wherein the enzymolysis time is 30-60min, and the enzymolysis temperature is 30-40 ℃.
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