CN1316203A - Process for preparing sheep bone soup - Google Patents
Process for preparing sheep bone soup Download PDFInfo
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- CN1316203A CN1316203A CN01111159A CN01111159A CN1316203A CN 1316203 A CN1316203 A CN 1316203A CN 01111159 A CN01111159 A CN 01111159A CN 01111159 A CN01111159 A CN 01111159A CN 1316203 A CN1316203 A CN 1316203A
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- sheep bone
- bone soup
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Abstract
A technology for preparing sheep bone soup includes such steps as washing sheep bone, crushing, adding water, digestion at 110-121 deg.C and 0.1-0.25 MPa for 3-4 hr, removing dregs, separating out fat, adding plant essence or plant extract, stabiliter and emulsifier, and concentrating at 60-80 deg.C. Its advantages include high nutritive value, high absorption rate of Ca, simple process and low cost.
Description
The present invention relates to a kind of production method of nutraceutical, relating to a kind of specifically is the production method of the ignorant soup of sheep bone of raw material with the sheep bone.
Calcium is the main component that constitutes skeleton, show according to nutrition survey, the general calcium deficiency of the crowd of China's all ages and classes, different occupation, people pay attention to replenishing the calcium more and more, and the approach of replenishing the calcium is also varied, as take the calcic medicine, drink various calcium supplement oral solutions etc., these methods are because of being medicine, the price that has is more expensive, and somebody's bulk absorption rate is low, so be difficult to permanent use mostly; Bone is of high nutritive value as the accessory substance of meat products processing, and cheap.Now, people have begun to utilize animal bone to produce supplementary calcium food, much have peculiar smell or palatability relatively poor but have, and also are difficult to produce a desired effect.Also contain the multiple nutrients material in addition in the animal bone and to human body beneficial's mineral matter, or not do not cause very big waste in addition reasonably development and use of bone.
The object of the present invention is to provide a kind of production method of sheep bone soup, the sheep bone soup of producing with this method does not destroy the nutriment of raw material, and mouthfeel is good, and human body is to the absorptivity height of nutriment, and provide a kind of technical process simple, the production method of answering bone soup with low cost.
Technical scheme of the present invention is:
A kind of production method of sheep bone soup, its technical process is as follows:
(1), clean: select the qualified sheep bone of quarantine, water cleans up;
(2), coarse crushing: the sheep bone is broken into fritter with boulder crusher;
(3), boiling: the ossiculum piece is put into the autoclaving jar, add the water of 1.5～2.5 times of aggregate weight, temperature is controlled at 110～121 ℃, and pressure is 0.1～0.25MPa, and the time is 3～4 hours;
(4), separate: remove the gred after the boiling, clear liquid separates with butterfly sheet centrifuge, isolates grease, homogeneous under 400～600Kg pressure;
(5), allotment: grease after separating interpolation plant essence or extract, stabilizing agent, emulsifying agent etc.;
(6), concentrate: the material after will allocating is put into the economic benefits and social benefits concentration tower, carries out negative pressure of vacuum and concentrates, and temperature remains on 60～80 ℃, finally makes dry remain on 30～40%;
(7) sterilization: be packaged into product behind the high-temperature sterilization.
Add in the said in the above digestion process and remove the raw meat agent, remove the raw meat agent and can select fructus amomi, grass chestnut etc. for use.
Said plant essence is fennel oil, peppermint oil in allocation process, and said extract is yeast extract, protein hydrolysate, and said stabilizing agent is an xanthans, and said emulsifying agent is phosphatide, sucrose fat.
In advantage of the present invention be:
(1), animal fresh bone is rationally utilized, turn waste into wealth;
(2), with the sheep bone soup that the present invention produces, adopt physical method, nutritive loss is few, does not add any chemical substance, the finished product edible safety, the nutritional labeling of bone is guaranteed substantially;
(3) sheep bone soup of producing with the present invention is dissolved in the bone soup nutritional labeling in the bone by operations such as boilings fully, is of high nutritive value, and mouthfeel is good.
(4), the sheep bone soup produced with the present invention, calcium, phosphorus ratio are reasonable, thereby make the absorptivity height of human body to calcium, advantages of good calcium supplying effect;
(5), technology of the present invention is simple, with low cost.
Below the specific embodiment of the present invention is described in further detail.
(1), select bone row, the spine of the qualified fresh sheep bone of quarantine, be not with meat, reject the muscle tendon, clean up with 25 ℃ warm water;
(2), with 200Kg/ hour speed the sheep bone is broken into fritter with boulder crusher;
(3), the ossiculum piece is put into the autoclaving jar, add the water of 2 times of aggregate weight, add fructus amomi, grass chestnut etc. simultaneously and remove the raw meat agent, temperature is controlled at 121 ℃, and pressure is 0.2MPa, and the time is 4 hours;
(4), remove after the boiling and flood, clear liquid separates with butterfly sheet centrifuge, isolates grease, homogeneous under 500Kg pressure;
(5), the grease after separating adds plant essence or extract, stabilizing agent, emulsifying agent, plant essence is selected fennel oil, peppermint oil for use, extract is selected yeast extract, protein hydrolysate for use, stabilizing agent is selected xanthans for use, emulsifying agent is selected phosphide, sucrose ester for use;
(6), the material after will allocating puts into the economic benefits and social benefits concentration tower, carries out negative pressure of vacuum and concentrates, temperature remains on 70 ℃, finally makes dry remain on 40%;
(7) be packaged into product behind the high-temperature sterilization.
Claims (3)
1, a kind of production method of sheep bone soup is characterized in that this technical process is as follows:
(1), clean: select the qualified sheep bone of quarantine, water cleans up;
(2), coarse crushing: the sheep bone is broken into fritter with boulder crusher;
(3), boiling: the ossiculum piece is put into the autoclaving jar, add the water of 1.5～2.5 times of aggregate weight, temperature is controlled at 110～121 ℃, and pressure is 0.1～0.25MPa, and the time is 3～4 hours;
(4), separate: remove the gred after the boiling, clear liquid separates with butterfly sheet centrifuge, isolates grease, homogeneous under 400～600Kg pressure;
(5), allotment: grease after separating interpolation plant essence or extract, stabilizing agent, emulsifying agent etc.;
(6), concentrate: the material after will allocating is put into the economic benefits and social benefits concentration tower, carries out negative pressure of vacuum and concentrates, and temperature remains on 60～80 ℃, finally makes dry remain on 30～40%;
(7) sterilization: be packaged into product behind the high-temperature sterilization.
2, the production method of sheep bone soup according to claim 1 is characterized in that: add in said digestion process and remove the raw meat agent, remove the raw meat agent and can select fructus amomi, grass chestnut etc. for use.
3, the production method of sheep bone soup according to claim 1 and 2, it is characterized in that: said plant essence is fennel oil, peppermint oil in allocation process, said extract is yeast extract, protein hydrolysate, said stabilizing agent is an xanthans, and said emulsifying agent is phosphatide, sucrose fat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011111593A CN1159989C (en) | 2001-04-08 | 2001-04-08 | Process for preparing sheep bone soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011111593A CN1159989C (en) | 2001-04-08 | 2001-04-08 | Process for preparing sheep bone soup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1316203A true CN1316203A (en) | 2001-10-10 |
| CN1159989C CN1159989C (en) | 2004-08-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011111593A Expired - Fee Related CN1159989C (en) | 2001-04-08 | 2001-04-08 | Process for preparing sheep bone soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1159989C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100381078C (en) * | 2003-08-22 | 2008-04-16 | 秦勇 | Method for cooking soup of bone with meat |
| CN101032317B (en) * | 2006-12-20 | 2010-09-29 | 抚顺市独凤轩食品有限公司 | Processing method of back-reaction flavor |
| CN102669687A (en) * | 2011-02-03 | 2012-09-19 | 尼恩斯德特有限公司 | Method for producing an intermediate product for the food industry from slaughter by-products |
| CN103462116A (en) * | 2013-09-25 | 2013-12-25 | 步新源 | Weight-reducing lamb soup capable of eliminating dampness and resolving phlegm |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| CN104544170A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing sheep backbone product and making method thereof |
| CN105520111A (en) * | 2015-12-28 | 2016-04-27 | 湖北工业大学 | Production method of fermented garlic smell sheep bone soup stock |
| CN106262578A (en) * | 2016-07-28 | 2017-01-04 | 山东龙盛食品股份有限公司 | A kind of method preparing bone soup seasoning powder |
-
2001
- 2001-04-08 CN CNB011111593A patent/CN1159989C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100381078C (en) * | 2003-08-22 | 2008-04-16 | 秦勇 | Method for cooking soup of bone with meat |
| CN101032317B (en) * | 2006-12-20 | 2010-09-29 | 抚顺市独凤轩食品有限公司 | Processing method of back-reaction flavor |
| CN102669687A (en) * | 2011-02-03 | 2012-09-19 | 尼恩斯德特有限公司 | Method for producing an intermediate product for the food industry from slaughter by-products |
| CN103462116A (en) * | 2013-09-25 | 2013-12-25 | 步新源 | Weight-reducing lamb soup capable of eliminating dampness and resolving phlegm |
| CN104522763A (en) * | 2014-12-16 | 2015-04-22 | 叶县伊帆清真食品有限公司 | Preparation process of sheep bone paste soup |
| CN104544170A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Nourishing sheep backbone product and making method thereof |
| CN105520111A (en) * | 2015-12-28 | 2016-04-27 | 湖北工业大学 | Production method of fermented garlic smell sheep bone soup stock |
| CN106262578A (en) * | 2016-07-28 | 2017-01-04 | 山东龙盛食品股份有限公司 | A kind of method preparing bone soup seasoning powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1159989C (en) | 2004-08-04 |
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