CN1711916A - Intensive process of bone - Google Patents
Intensive process of bone Download PDFInfo
- Publication number
- CN1711916A CN1711916A CNA2004100208294A CN200410020829A CN1711916A CN 1711916 A CN1711916 A CN 1711916A CN A2004100208294 A CNA2004100208294 A CN A2004100208294A CN 200410020829 A CN200410020829 A CN 200410020829A CN 1711916 A CN1711916 A CN 1711916A
- Authority
- CN
- China
- Prior art keywords
- bone
- oil
- salt
- soup
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims description 9
- 235000014347 soups Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 claims description 21
- 239000002893 slag Substances 0.000 claims description 11
- 238000001694 spray drying Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 244000144977 poultry Species 0.000 claims description 5
- 229940036811 bone meal Drugs 0.000 claims description 4
- 239000002374 bone meal Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000009413 insulation Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 7
- 238000013467 fragmentation Methods 0.000 description 6
- 238000006062 fragmentation reaction Methods 0.000 description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 238000003912 environmental pollution Methods 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000010729 system oil Substances 0.000 description 1
Images
Abstract
A process for preparing the soup flavouring oil, bone powder and flavouring perfume from bone includes such steps as adding bone, salt and perfume to water, boiling, separating, vacuum concentrating, mixing with auxiliaries, homogenizing while emulsifying, drying enzymolyzing high-temp treating, etc. Its advantage is full use of the nutrient contained in raw materials.
Description
One, technical field
The invention belongs to food and food auxiliary material technical field, be specifically related to a kind of processing method of bone.
Two, background technology
Bone is a huge resources bank.Nutritious scholar points out that if the bone resource of China can make full use of, with regard to protein, the meat total output that almost is equivalent to China doubles again.The meat total output of China in 2002 is 6,580 ten thousand tons, and country's " 15 " target is year to increase progressively 3-5%, and increasing the meat total amount under the situation of not increasing input is nutritionist's dream for many years.Bone contains profuse protein, fat, and calcium, phosphorus content are abundant especially, and calcium, phosphorus ratio are suitable.Contained calcium in per 1000 gram bones can satisfy one day the needs of replenishing the calcium of China 100 people, and this is a resource treasure-house that extremely huge sustainability is utilized concerning China's 60% above population (about 800,000,000) calcium deficiency.
At present mainly contain the following aspects both at home and abroad in the utilization to bone, and exist respectively such as problems such as pollutions: 1. extract discarded fat, phosphorus, calcium of colloid (gelatine) etc., environmental pollution is big; 2. extract discarded protein, fat of bone meal etc., environmental pollution is big; 3. extract the discarded bone (calcium, phosphorus) of flavouring soup stock, environmental pollution is big; 4. the product of bone comprehensive utilization seldom, as the bone-marrow extract series of products, environmental pollution seldom, but this product is limited to the consumption of bone resource.
Three, summary of the invention
The purpose of this invention is to provide a kind of bone deep process method,,, reduce environmental pollution for society creates the wealth to make full use of the bone resource.
The technical solution used in the present invention is:
Material: meet poultry that food hygiene requires or fowl bone (fish-bone), spices, salt etc., its part by weight is:
Poultry or fowl or fish-bone (fragmentation) 100
Salt 0.5～2
Anistree, Chinese prickly ash potpourri 0.5～1.5
Water 100～300
Equipment: bone cutter, extractor (still), extract basin, distilled water basin, vacuum concentrator, centrifugal separator, reactor, temporary jar, blend tank, finished product jar, bottle placer, spray dryer (tower), boiling drier (bed), pulverizer, packing machine, sealing machine etc.
Production technology:
Earlier water is dropped into extractor, and be heated to more than 80 ℃ and (perhaps directly add the hot water more than 80 ℃).
Add poultry, fowl or fish-bone, salt, potpourri (spices is wrapped with Coarse Mesh Gauze).
Opening boils, and big fire is boiled and boiled 10～60 minutes, changes little fire and boils and boil 60～180 minutes.
Capping is warming up to 105～120 ℃ (pressure is less than 3atm).
105～120 ℃ are incubated 0.5～4 hour.
Discharge.Separate soup, oil, kindred slag.
Bone soup send 85 ℃ of following vacuum to concentrate, again with salt, oil allotment, emulsifying again, canned or spray-drying, finished product (soup stock product);
Oil soup system oil (seasoning sesame oil product)
Bone, meat slag add water, 45～55 ℃ of enzymolysis separate again: the bone slag is made the bone meal product through washing, drying, pulverizing, packing.
Enzymolysis liquid is with sugar, 100～115 ℃ of thermal responses of glucose, again with after the monosodium glutamate allotment, and emulsifying, canned or be spray dried to finished product (flavoring product).
The allotment of soup stock product is generally with salt 10～15%; Refuel 5～30%.
This process makes full use the various nutriments in the raw material, to compositions such as protein, fat, calcium, phosphorus being extracted, being reclaimed without exception.1000kg bone in this technology can obtain (protein content 〉=27%) thick soup about 30% simultaneously, grease 〉=11%, and bone meal 15-20% is equivalent to pure meat (meat protein zymolyte) 18-20%; Production efficiency improves 4-6 doubly, and yield rate improves about 1 times; In addition, water and steam have also obtained recycling.In a word, this technology rises to a unprecedented new high degree to the utilization of resources of bone, and derives a series of food, flavouring and health products that are suitable for people ' s health that have.
Four, description of drawings
Accompanying drawing is a process chart of the present invention.
Five, the specific embodiment
Embodiment 1:
Pig bone (fragmentation) 100kg
Salt 1kg
Anistree, Chinese prickly ash potpourri 1kg
Water 200kg
Technology: (1) earlier drops into extractor with water, and is heated to more than 85 ℃ (or directly add more than 85 ℃ hot water).
(2) add pig bone, salt, potpourri (spices is wrapped with Coarse Mesh Gauze).
(3) opening boils, and after big fire is boiled and boiled 20 minutes, changes little fire and boils and boil 100 minutes.
(4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm).
(5) 115 ℃ are incubated 1 hour.
(6) discharge.Separate bone soup, oil, kindred slag.
(7-1) bone soup → vacuum concentrates (below 80 ℃) → allotment (with salt, oil) → homogeneous (emulsification) → can (or spray-drying) → finished product (soup stock product)
(7-2) oily soup → oil (seasoning sesame oil product)
Embodiment 2:
Chicken bone (fragmentation) 100kg
Salt 1kg
Anistree, Chinese prickly ash potpourri 1kg
Water 200kg
Technology: (1) earlier drops into extractor with water, and is heated to more than 85 ℃ (or directly add more than 85 ℃ hot water).
(2) add chicken bone, salt, potpourri (spices is wrapped with Coarse Mesh Gauze).
(3) opening boils, and after big fire is boiled and boiled 20 minutes, changes little fire and boils and boil 100 minutes.
(4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm).
(5) 115 ℃ are incubated 1 hour.
(6) discharge.Separate bone soup, oil, kindred slag.
(7-1) bone soup → vacuum concentrates (below 80 ℃) → allotment (with salt, oil) → homogeneous (emulsification) → can (or spray-drying) → finished product (soup stock product)
(7-2) oily soup → oil (seasoning sesame oil product)
Embodiment 3:
Ox bone (fragmentation) 100kg
Salt 1kg
Anistree, Chinese prickly ash potpourri 1kg
Water 200kg
Technology: (1) earlier drops into extractor with water, and is heated to more than 85 ℃ (or directly add more than 85 ℃ hot water).
(2) add ox bone, salt, potpourri (spices is wrapped with Coarse Mesh Gauze).
(3) opening boils, and after big fire is boiled and boiled 20 minutes, changes little fire and boils and boil 100 minutes.
(4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm).
(5) 115 ℃ are incubated 1 hour.
(6) discharge.Separate bone soup, oil, kindred slag.
(7-1) bone soup → vacuum concentrates (below 80 ℃) → allotment (with salt, oil) → homogeneous (emulsification) → can (or spray-drying) → finished product (soup stock product)
(7-2) oily soup → oil (seasoning sesame oil product)
Embodiment 4:
Sheep bone (fragmentation) 100kg
Salt 1kg
Anistree, Chinese prickly ash potpourri 1kg
Water 200kg
Technology: (1) earlier drops into extractor with water, and is heated to more than 85 ℃ (or directly add more than 85 ℃ hot water).
(2) add sheep bone, salt, potpourri (spices is wrapped with Coarse Mesh Gauze).
(3) opening boils, and after big fire is boiled and boiled 20 minutes, changes little fire and boils and boil 100 minutes.
(4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm).
(5) 115 ℃ are incubated 1 hour.
(6) discharge.Separate bone soup, oil, kindred slag.
(7-1) bone soup → vacuum concentrates (below 80 ℃) → allotment (with salt, oil) → homogeneous (emulsification) → can (or spray-drying) → finished product (soup stock product)
(7-2) oily soup → oil (seasoning sesame oil product)
Embodiment 5:
Fish-bone (fragmentation) 100kg
Salt 1kg
Anistree, Chinese prickly ash potpourri 1kg
Water 200kg
Technology: (1) earlier drops into extractor with water, and is heated to more than 85 ℃ (or directly add more than 85 ℃ hot water).
(2) add pig bone, salt, potpourri (spices is wrapped with Coarse Mesh Gauze).
(3) opening boils, and after big fire is boiled and boiled 20 minutes, changes little fire and boils and boil 100 minutes.
(4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm).
(5) 115 ℃ are incubated 1 hour.
(6) discharge.Separate bone soup, oil, kindred slag.
(7-1) bone soup → vacuum concentrates (below 80 ℃) → allotment (with salt, oil) → homogeneous (emulsification) → can (or spray-drying) → finished product (soup stock product)
(7-2) oily soup → oil (seasoning sesame oil product)
Claims (1)
1, a kind of bone deep process method is characterized in that:
The weight of material ratio of a, employing is:
Broken poultry or fowl or fish-bone 100
Salt 0.5～2
Anistree, Chinese prickly ash potpourri 0.5～1.5
Water 100～300
B, elder generation drop into extractor with water, and are heated to more than 80 ℃;
C, adding poultry, fowl or fish-bone, salt, potpourri;
D, opening boil, and big fire is boiled and boiled 10～60 minutes, change little fire and boil and boil 60～180 minutes;
E, capping are warming up to 105～120 ℃, and pressure is less than 3atm;
F, 105～120 ℃ the insulation 0.5～4 hour;
G, soup, oil, kindred slag are separated;
Bone soup send 85 ℃ of following vacuum to concentrate, and with salt, oil allotment back emulsifying, canned or spray-drying is made the soup stock product again;
Oil jug used for heating up water dress is made the seasoning sesame oil product;
Bone, meat slag add water, heat and separate to 45～55 ℃ of enzymolysis:
The bone slag is made the bone meal product through washing, drying, pulverizing, packing;
Enzymolysis liquid is warming up to 100～115 ℃ of thermal responses with sugar, glucose, again with after the monosodium glutamate allotment, and emulsifying, canned or spray-drying is made the flavoring product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100208294A CN100352376C (en) | 2004-06-24 | 2004-06-24 | Intensive process of bone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100208294A CN100352376C (en) | 2004-06-24 | 2004-06-24 | Intensive process of bone |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1711916A true CN1711916A (en) | 2005-12-28 |
| CN100352376C CN100352376C (en) | 2007-12-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100208294A Active CN100352376C (en) | 2004-06-24 | 2004-06-24 | Intensive process of bone |
Country Status (1)
| Country | Link |
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| CN (1) | CN100352376C (en) |
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| CN101032316B (en) * | 2006-12-20 | 2010-04-21 | 抚顺市独凤轩食品有限公司 | Processing method of semi-reaction flavor |
| CN101554188B (en) * | 2009-05-22 | 2011-01-12 | 抚顺市独凤轩食品有限公司 | Method for processing the skeletal milk |
| CN102150806A (en) * | 2011-01-12 | 2011-08-17 | 吉林大学 | Method for producing novel ossein flavor powder through ultrasonic auxiliary spray drying |
| CN102657344A (en) * | 2012-01-13 | 2012-09-12 | 百洋水产集团股份有限公司 | Fishbone soup product and preparation method thereof |
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| JP2002000234A (en) * | 2000-06-27 | 2002-01-08 | Takata Koryo Co Ltd | Method for effectively treating eel bone |
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2004
- 2004-06-24 CN CNB2004100208294A patent/CN100352376C/en active Active
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| CN104187848A (en) * | 2014-09-22 | 2014-12-10 | 江苏中洋集团股份有限公司 | Preparation method for quick-frozen bridge-crossing puffer fishes |
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| CN105558978A (en) * | 2015-12-24 | 2016-05-11 | 抚顺市独凤轩食品有限公司 | Comprehensive utilization technology of livestock and poultry bones |
| CN105614656A (en) * | 2015-12-31 | 2016-06-01 | 林时本 | Quick-frozen dumplings not prone to cracking and preparing method thereof |
| CN105639468A (en) * | 2015-12-31 | 2016-06-08 | 林时本 | Powdered-soup nutritive dried noodles and manufacturing method thereof |
| CN105494570A (en) * | 2015-12-31 | 2016-04-20 | 林时本 | Osteocalcin-enriching nutritional biscuits and preparation method thereof |
| CN107495261A (en) * | 2017-10-10 | 2017-12-22 | 湖南省嘉品嘉味生物科技有限公司 | A kind of preparation method of fish-bone thick soup |
| CN108514096A (en) * | 2018-04-12 | 2018-09-11 | 渤海大学 | A method of seafood condiment is prepared based on water extraction and secondary enzymolysis |
| CN108514096B (en) * | 2018-04-12 | 2021-12-21 | 渤海大学 | Method for preparing seafood seasoning based on water extraction and secondary enzymolysis |
| CN109662264A (en) * | 2018-07-27 | 2019-04-23 | 王贰瑞 | The processing method and its device of human consumption bone meal material |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN100352376C (en) | 2007-12-05 |
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Effective date of registration: 20191031 Address after: No.61, Shendong 2nd Road, Shenfu New District, Fushun, Liaoning Patentee after: Fushun dufengxuan bone God biotechnology Limited by Share Ltd Address before: 113006 Liaoning province Fushun City Mountain Road No. 106 dufengxuan company Patentee before: Zhao Junzhe |