CN1568806A

CN1568806A - Goose bone mud health food

Info

Publication number: CN1568806A
Application number: CNA031325165A
Authority: CN
Inventors: 彭梅; 李奇志; 张传盛
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-07-23
Filing date: 2003-07-23
Publication date: 2005-01-26

Abstract

The invention provides a goose bone mud health food which comprises 1-10% of goose bone meat and 90-99% of meat products as the main ingredients, its preparation consists of freezing the goose bone 20-24 hours at -20 to -25 deg. C, cutting into chops at -5 to -8 deg. C, charging 30-40% of ice dust and disintegrating to grain size <400 mesh.

Description

The goose bone mud health food

(1) technical field

What the present invention relates to is a kind of food.Specifically a kind of nutraceutical with health care.

(2) background technology

Along with improving constantly of people's living standard, more and more higher to the nutritional requirement of food.Containing rich nutrient contents in the meat products, is the often edible food kinds of people.But the content of the fats composition in the common meat products is higher, and the content of the necessary nutritional labelings of human body such as calcium, trace element, amino acid is obviously not enough.

(3) summary of the invention

The object of the present invention is to provide the goose bone mud health food that a kind of nutritional labeling is complete, the nutritional labeling ratio suitable, nutritional labeling is easy to absorption of human body, instant.

The object of the present invention is achieved like this: it is made up of 1～10% goose bone mud and 90～99% meat products major ingredient, goose bone mud wherein is that frontal bone is after under-20 ℃～-25 ℃ temperature freezing 20～24 hours, under-5 ℃～-8 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds behind the ice bits of adding 30～40%.

The present invention has added goose bone mud in the meat products major ingredient, calcium content can reach 353mg/100g, iron content 18.7mg/100g, contain zinc 10.6mg/100g in the goose bone mud, and protein accounts for 19.8% of total amount, be rich in 14 seed amino acids, and fat content only is 9.3%.These indexs all are higher than (GB10778-1989) standard of country's " supplementary food for infants---bone mud ".And do not contain harmful materials such as lead, arsenic, mercury, tin in the frontal bone.The present invention adds the method processing skeletonization mud of frontal bone through uniqueness in the meat products to.Make the nutrition of meat products abundanter, nutritional labeling is more reasonable and trace element such as calcium wherein, iron, zinc, the amino acid ratio is easier to be absorbed by human body.The present invention can comprise as meat sausages such as all kinds of sausages, as the intestines classes of fire-cureing such as bologna sausage, smoked intestines, meat intestines, tea intestines, roasting intestines, sausage class, fragrant tripe class, fried meat products class, dried meat floss goods class, record category, health foods such as staple food filling class and infant's bone mud foodstuff.

(4) specific embodiments

For example the present invention is done more detailed description below:

1, with frontal bone after under-20 ℃～-25 ℃ temperature freezing 20～24 hours, under-5 ℃～-8 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds after adding 30～40% ice bits.Ratio in 15～18 parts of pig cutability, 18～20 parts in beef, 9～10 parts of goose, 2～3 parts of starch, 0.1～0.2 part in garlic, 0.1～0.2 part of white pepper powder, 1.5～2.0 parts of refined salt, 2.0～3.0 parts of natrium nitrosums, 0.4～0.6 part of famille rose, 0.1～0.2 part of monosodium glutamate, 1～2 part of goose bone mud is got raw material ready.Chop the meat up into cubes, the system of flooding 12 hours is made meat gruel and is added white fat meat enema, toasts 50～60 minutes under 70 ℃～80 ℃ temperature, boils burning, smokes and make bologna sausage.

2, with frontal bone after under-20 ℃ of ℃ of temperature freezing 20 hours, under-8 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds after adding 40% ice bits.Ratio in 16 parts of pig cutability, 18 parts in beef, 9 parts of goose, 2.5 parts of starch, 0.1 part in garlic, 0.1 part of white pepper powder, 1.8 parts of refined salt, 2.5 parts of natrium nitrosums, 0.5 part of famille rose, 0.1 part of monosodium glutamate, 1 part of goose bone mud is got raw material ready.Chop the meat up into cubes, the system of flooding 12 hours becomes meat gruel to add white fat meat enema with other mixed raw material, and baking is 50-60 minute under 70 ℃～80 ℃ temperature, boils burning, smokes and make bologna sausage.

3, with frontal bone after under-20 ℃～-25 ℃ temperature freezing 20～24 hours, under-5 ℃～-8 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds after adding 30～40% ice bits.Ratio in 40～50 parts of pig cutability, 30～40 parts of fat meat grains, 15～18 parts of goose, 8～10 parts of starch, 0.5～1.0 part of white sugar, 0.1～0.2 part of monosodium glutamate, 0.1～0.2 part in pepper, 4～5 parts of goose bone muds is got raw material ready.Meat is twisted into meat gruel, mixes with other raw material, in baking under 80 ℃ of temperature after 30 minutes, intestines are put into 90 ℃ water boiling 1 hour after the bowel lavage, toasted 5 hours again, cooling packing is made roasting intestines.

4, with frontal bone after under-20 ℃ of ℃ of temperature freezing 20 hours, under-6 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds after adding 40% ice bits.Ratio in 45 parts of pig cutability, 35 parts of fat meat grains, 16 parts of goose, 8 parts of starch, 0.5 part of white sugar, 0.1 part of monosodium glutamate, 0.12 part in pepper, 4 parts of goose bone muds is got raw material ready.Meat is twisted into meat gruel, mixes with other raw material, in baking under 80 ℃ of temperature after 30 minutes, intestines are put into 90 ℃ water boiling 1 hour after the bowel lavage, toasted 5 hours again, cooling packing is made roasting intestines.

5, with frontal bone after under-20 ℃～-25 ℃ temperature freezing 20～24 hours, under-5 ℃～-8 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds after adding 30～40% ice bits.Ratio in 35～45 parts of lean pork, 6～10 parts of goose, 0.2～0.5 part of green onion, 0.2～0.5 part of ginger, 0.02～0.03 part of cloves, 0.04～0.05 part of aniseed, 0.4～0.5 part of cooking wine, 0.4～0.5 part in soy sauce, 0.4～0.5 part of white sugar, 0.4～0.5 part of monosodium glutamate, 1～3 part of goose bone mud is got raw material ready.Meat is cut into piece, boiled 4 hours after adding other raw material, be twisted into filament and add monosodium glutamate and fry into the soft cotton shape of cashmere, dried meat floss is made in the cold of drying in the air.

6, with frontal bone after under-20 ℃ of ℃ of temperature freezing 20 hours, under-8 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds after adding 30% ice bits.Ratio in 40 parts of lean pork, 8 parts of goose, 0.25 part of green onion, 0.25 part of ginger, 0.02 part of cloves, 0.05 part of aniseed, 0.5 part of cooking wine, 0.5 part in soy sauce, 0.5 part of white sugar, 0.5 part of monosodium glutamate, 2 parts of goose bone muds is got raw material ready.Meat is cut into piece, boiled 4 hours after adding other raw material, be twisted into filament and add monosodium glutamate and fry into the soft cotton shape of cashmere, dried meat floss is made in the cold of drying in the air.

Meat products major ingredient among the present invention not only comprises the major ingredient of the cited product of the foregoing description.And can comprise as meat sausages such as all kinds of sausages, as the intestines classes of fire-cureing such as bologna sausage, smoked intestines, meat intestines, tea intestines, roasting intestines, sausage class, fragrant tripe class, fried meat products class, dried meat floss goods class, record category, the major ingredient of plurality kinds of health care food such as staple food filling class and infant's bone mud foodstuff.

Claims

1, a kind of goose bone mud health food, it is characterized in that: it is made up of 1～10% goose bone mud and 90～99% meat products major ingredient, goose bone mud wherein is that frontal bone is after under-20 ℃～-25 ℃ temperature freezing 20～24 hours, under-5 ℃～-8 ℃ temperature, be cut into the fragment of 10～20mm, be crushed to particle diameter less than 400 purpose goose bone muds behind the ice bits of adding 30～40%.

2, goose bone mud health food according to claim 1, it is characterized in that: described meat products major ingredient is made up of for 0.1～0.2 part 15～18 parts of pig cutability, 18～20 parts in beef, 9～10 parts of goose, 2～3 parts of starch, 0.1～0.2 part in garlic, 0.1～0.2 part of white pepper powder, 1.5～2.0 parts of refined salt, 2.0～3.0 parts of natrium nitrosums, 0.4～0.6 part of famille rose, monosodium glutamate, and the addition of goose bone mud is 1～2 part.

3, goose bone mud health food according to claim 1, it is characterized in that: described meat products major ingredient is made up of for 0.1～0.2 part 40～50 parts of pig cutability, 30～40 parts of fat meat grains, 15～18 parts of goose, 8～10 parts of starch, 0.5～1.0 part of white sugar, 0.1～0.2 part of monosodium glutamate, pepper, and the addition of goose bone mud is 4～5 parts.

4, goose bone mud health food according to claim 1, it is characterized in that: described meat products major ingredient is made up of for 0.4～0.5 part 35～45 parts of lean pork, 6～10 parts of goose, 0.2～0.5 part of green onion, 0.2～0.5 part of ginger, 0.02～0.03 part of cloves, 0.04～0.05 part of aniseed, 0.4～0.5 part of cooking wine, 0.4～0.5 part in soy sauce, 0.4～0.5 part of white sugar, monosodium glutamate, and the addition of goose bone mud is 1～3 part.