CN1813589A - Concentrated beef cream - Google Patents
Concentrated beef cream Download PDFInfo
- Publication number
- CN1813589A CN1813589A CNA2005100458082A CN200510045808A CN1813589A CN 1813589 A CN1813589 A CN 1813589A CN A2005100458082 A CNA2005100458082 A CN A2005100458082A CN 200510045808 A CN200510045808 A CN 200510045808A CN 1813589 A CN1813589 A CN 1813589A
- Authority
- CN
- China
- Prior art keywords
- concentrated
- bone
- salt
- extractor
- beef
- 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
- 235000015278 beef Nutrition 0.000 title claims abstract description 19
- 239000006071 cream Substances 0.000 title claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 241000411851 herbal medicine Species 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims description 19
- 235000014347 soups Nutrition 0.000 claims description 16
- 239000012141 concentrate Substances 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 8
- 239000011575 calcium Substances 0.000 abstract description 8
- 229910052791 calcium Inorganic materials 0.000 abstract description 8
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 6
- 239000011574 phosphorus Substances 0.000 abstract description 6
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 238000003912 environmental pollution Methods 0.000 description 4
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a food concentrated beef paste. It is made up by using (by weight portion) 100 portions of beef bone, 0.5-2 portions of Chinese herbal medicine flavouring material for food, 1-2 portions of salt and 100-400 portions of water through a certain production process. Said invention also provides the concrete steps of said production process. Said product has rich nutrients, in particular, richly contains the components of protein, calcium and phosphorus, etc.
Description
Technical field
The present invention relates to food, specifically a kind of concentrated beef cream.
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.
Seldom have in the market with the ox bone frame is the concentrated product of raw material; Conventional method technology is very backward, and labour intensity is big, and the nutriment stripping quantity is few in the skeleton, and efficient is low, and its concentrated back local flavor is relatively poor.
Summary of the invention
The object of the present invention is to provide the concentrated beef cream that a kind of mouthfeel is good, cost is low, nutritious.
For achieving the above object, the technical solution used in the present invention is:
A kind of concentrated beef cream, can prepare according to the following procedure, with 100 parts on ox bone frame, food is used Chinese herbal medicine spices (as: dried orange peel, Chinese prickly ash, anise, cassia bark, cumin, fennel etc.) 0.5-2 part by weight ratio, and salt 1-2 part adds water 100-400 part and boils, getting bone soup concentrates in 85 ℃ of following vacuum, be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add beef flavour spices 0-3 part, salt 3.5-5.5 part, butter 2-5 part, finished product is made in can behind the homogeneous.
Specific operation process is as follows:
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add the ox bone frame, salt, food is with Chinese herbal medicine spices (be spice, spice mix is wrapped with Coarse Mesh Gauze);
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour; (should control heating-up time≤1 hour usually, pressure＜3atm, preferably pressure＜1.5atm)
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and concentrate (being preferably in 80 ℃ of following vacuum concentrates) in 85 ℃ of following vacuum, add beef flavour spices 0-3 part to solid content 〉=25% or density 1.1-1.2g/ml, salt 3.5-5.5 part, butter 2-5 part, after the emulsifying, can gets finished product.
Product Main Ingredients and Appearance of the present invention is to be the concentrate of raw material with the ox bone frame, is rich in protein and compositions such as calcium, phosphorus, has abundant, graceful flavour and abundant nutrition, very helps health; The present invention has made full use of ox bone frame resource, and production cost is low, benefits the society, and uplifts the people's living standard and trophic level, and also the comprehensive utilization for raw material resources such as ox bone framves provides bigger space.
The specific embodiment
The present invention operates with reference to patent bone deep process method (number of patent application 200410020829.4).
Adoptable equipment: extractor, thick soup jar, watery soup jar, evaporimeter, condenser, condensation water tank, oil measure jar, vavuum pump, surge tank.
Embodiment 1
1) earlier water 200kg is dropped into extractor, and be heated to more than 85 ℃ (or directly add more than 85 ℃ hot water);
2) add ox bone frame 100kg, salt 1kg, the anistree spice 0.6kg (spice is wrapped with Coarse Mesh Gauze) that mixes at 1: 1 by weight with cassia bark;
3) opening boils, and big fire is boiled and boiled (bumping) after 20 minutes, changes little fire and boils and boiled (little boiling) 100 minutes;
4) capping, be warming up to 115 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 115 ℃ are incubated 1 hour;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of following vacuum, is concentrated into solid content 〉=25%;
7) add beef flavour spices 2kg, salt 4kg, butter 3kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 2
1) first hot water 400kg with 85 ℃ drops into extractor;
2) add ox bone frame 100kg, salt 2kg, dried orange peel, Chinese prickly ash, anistree and cassia bark 1: 1: 1 by weight: the 1 spice 2kg (spice is wrapped with Coarse Mesh Gauze) that mixes;
3) opening boils, and big fire is boiled and boiled (bumping) after 10 minutes, changes little fire and boils and boiled (little boiling) 180 minutes;
4) capping, be warming up to 105 ℃ (the control heating-up time in 1 hour, pressure＜1.5atm); 105 ℃ are incubated 3 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 75 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add beef flavour spices 0.5kg, salt 3.5kg, butter 4kg allotment → homogeneous (emulsification) → can → finished product.
Embodiment 3
1) first hot water 100kg with 90 ℃ drops into extractor;
2) add ox bone frame 100kg, salt 1.5kg, Chinese prickly ash, the anistree spice 1kg (spice is wrapped with Coarse Mesh Gauze) that mixes at 1: 1: 1 by weight with cassia bark;
3) opening boils, and big fire is boiled and boiled (bumping) after 15 minutes, changes little fire and boils and boiled (little boiling) 40 minutes;
4) capping is warming up to 120 ℃ and (controls the heating-up time in 1 hour, pressure＜1.5atm; 120 ℃ are incubated 3 hours;
5) discharge separates bone soup, oil, kindred slag;
6) concentrate: bone soup concentrates in 80 ℃ of vacuum, is concentrated into solid content 〉=25%;
7) add beef flavour spices 3kg, salt 5.5kg, butter 5kg allotment → homogeneous (emulsification) → can → finished product.
Claims (5)
1. concentrated beef cream is characterized in that: can prepare according to the following procedure,
By weight ratio with 100 parts on ox bone frame, food is used Chinese herbal medicine spices 0.5-2 part, salt 1-2 part adds water 100-400 part and boils, getting bone soup concentrates in 85 ℃ of following vacuum, be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add beef flavour spices 0-3 part, salt 3.5-5.5 part, butter 2-5 part, finished product is made in can behind the homogeneous.
2. according to the described concentrated beef cream of claim 1, it is characterized in that: concrete preparation process is as follows,
1) earlier water is dropped into extractor, and be heated to more than 80 ℃ or the direct hot water that in extractor, adds more than 80 ℃;
2) add ox bone frame, salt, food Chinese herbal medicine spices;
3) the extractor opening boils, and after big fire is boiled and boiled 10-20 minute, changes little fire and boils and boil 40-180 minute;
4) the extractor capping is warming up to 105～120 ℃, is incubated 1-3 hour;
5) discharge separates bone soup, oil, kindred slag;
6) get bone soup and be concentrated into solid content 〉=25% or density 1.1-1.2g/ml, add beef flavour spices 0-3 part in 85 ℃ of following vacuum, salt 3.5-5.5 part, butter 2-5 part, after the emulsifying, can gets finished product.
3. according to the described concentrated beef cream of claim 2, it is characterized in that: heating-up time≤1 hour in the described step 4), pressure＜3atm.
4. according to the described concentrated beef cream of claim 2, it is characterized in that: be warming up to 115 ℃ in the described step 4), pressure＜in 1.5atm.
5. according to the described concentrated beef cream of claim 2, it is characterized in that: bone soup concentrates in 80 ℃ of following vacuum in the described step 6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045808A CN100589716C (en) | 2005-02-02 | 2005-02-02 | Concentrated beef cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200510045808A CN100589716C (en) | 2005-02-02 | 2005-02-02 | Concentrated beef cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1813589A true CN1813589A (en) | 2006-08-09 |
| CN100589716C CN100589716C (en) | 2010-02-17 |
Family
ID=36906040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200510045808A Active CN100589716C (en) | 2005-02-02 | 2005-02-02 | Concentrated beef cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100589716C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113686A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Islamic beef broth and production process thereof |
| CN104223214A (en) * | 2014-09-16 | 2014-12-24 | 天津春发生物科技集团有限公司 | Bovine bone soup paste and preparation method thereof |
| 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 |
| CN105361076A (en) * | 2015-12-24 | 2016-03-02 | 抚顺市独凤轩食品有限公司 | Preparation method of concentrated jelly-like bone soup |
| CN115316609A (en) * | 2022-08-26 | 2022-11-11 | 甘肃犇旺旺生物科技有限公司 | Method for preparing bovine bone paste from bovine bone |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793225B (en) * | 2012-08-15 | 2014-01-08 | 青岛康大食品有限公司 | Beef flavor chafing dish white soup bedding material, free oil mandarin duck chafing dish soup bedding material and production method |
-
2005
- 2005-02-02 CN CN200510045808A patent/CN100589716C/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113686A (en) * | 2010-12-06 | 2011-07-06 | 叶县伊帆清真食品有限公司 | Islamic beef broth and production process thereof |
| CN104223214A (en) * | 2014-09-16 | 2014-12-24 | 天津春发生物科技集团有限公司 | Bovine bone soup paste and preparation method thereof |
| 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 |
| CN105361076A (en) * | 2015-12-24 | 2016-03-02 | 抚顺市独凤轩食品有限公司 | Preparation method of concentrated jelly-like bone soup |
| CN115316609A (en) * | 2022-08-26 | 2022-11-11 | 甘肃犇旺旺生物科技有限公司 | Method for preparing bovine bone paste from bovine bone |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100589716C (en) | 2010-02-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: FUSHUN DUFENGXUAN FOOD CO., LTD. Free format text: FORMER OWNER: YU LIANFU Effective date: 20120223 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 113006 FUSHUN, LIAONING PROVINCE TO: 113122 FUSHUN, LIAONING PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20120223 Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun Dufengxuan Food Co., Ltd. Address before: 113006 Liaoning province Fushun City Mountain Road No. 106 dufengxuan company Patentee before: Yu Lianfu |
|
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee after: Fushun dufengxuan bone God biotechnology Limited by Share Ltd Address before: 113122 No. two, No. 61, Shen Dong Road, Fushun Economic Development Zone, Liaoning, China Patentee before: Fushun Dufengxuan Food Co., Ltd. |