OA18832A - Procédé de réalisation de bouillon de soupe à base d'os, pâte, abats de bovins, de caprins, de volailles ou de poissons - Google Patents

Abstract

La présente invention concerne un procédé de réalisation de bouillon de soupe à base d'os, pâtes, abats, de bovins, de caprins de volailles ou de poissons. Le procédé de réalisation de bouillon de soupe à base d'os, pâtes, abats, de bovins, de caprins de volailles ou de poissons, comprend 6 étapes qui vont du lavage des ingrédients découpés en morceau (étape 1) jusqu'à la cuisson finale (étape 6). Le bouillon de soupe à base d'os, le produit peut être conservé pendant 1 an dans des boites en acier.

Description

The present invention relates to a process for producing soup broth based on bone offal from cattle, poultry goats and fish.

We know that bone broth has a long history and dates back to prehistoric times, when hunters had nothing more to eat, it is easy to imagine that after the feast of fish or poultry grilled on the fire and stripped of most of their flesh, they turned to making a healthy broth, with heads, tails, claws and hooves ...

Even if at first it was more out of necessity than anything else, the highly nutritious bone broth does not only help to satisfy hunger.

¹⁰ The renewed interest in bone broth in recent years is encouraging, as it is an excellent food for the body and the mind. Unsurprisingly, the diversity of cultures around the world have had their own versions of the broth, be it clear French broth and Garudhiya fish broth from the Maldives or thicker and creamy beef bone broth from Koreans and tonkotsujaponnaise made from pork bones.

is Bone slice, oxtail, hock, beef paste, when boiled for several hours release a number of minerals, amino acids and structural proteins such as collagen.

A regular supply of these nutrients can keep our bodies healthy and help ward off disease. Here are some of the health benefits.

I. PROBLEMS THAT THE PROCESS SEEKS TO SOLVE

The traditional soups made of bone, beef paste, mutton or poultry soup are intended for immediate consumption and their cooking is very slow and requires a lot of energy in addition to that available in small restaurants called "Maiga" or in the street corners based on offal or sheep "frokhthiaya or lakhass" are not too greasy and do not meet any hygienic standard. Traditional soups cannot be stored beyond 24 hours.

. II. STATE OF THE ART

The investigation of the state of the art in relation to the subject of the invention made it possible to establish the list of patents below:

- Multi-component cube broth for the preparation of food or liquid ingredients

WO02069742

- Broth meat extracts and vitamin products and their manufacturing processes

FR 900669

- broth extracted from meat and other similar products and their manufacturing processes

FR900669

- process for manufacturing an intermediate product for the food industry from slaughter by-products

EP 2484231

- Dehydrated food product

WO2012056006

- The methodnaegangtang

KR 20180029778

- Samgyetang with Jeju Volcanic pore and Dendropanaxmorbifera Extract method for production

KR101835699

- A method manufacturing of charcoal broiled pork hocks

KR20180007141

- Cooking method of hangover soup

KR101821092

- Donkotsu ramen stock and manufacturing method thereof

KR101815452

- Manufacturing method for instant ginseng chickensoup

KR101806072

III. DESCRIPTION OF THE PREPARATION PROCESS

3o III.l. Ingredients:

Slices, oxtail, shank, beef paste, cleaned ready for cooking

Leeks

Carrots

Onions

Bunch of celery

Chive stems s Cloves

Pepper, garlic, bay leaf

Potato

Ginger vinegar ⁰ ΙΠ. 2. Preparation

Step l:

Wash the vegetables well and cut them into pieces.

Step 2:

Mash the pepper then the garlic and the ginger and the onion, bunch of celery cut into ¹⁵ slices as well as the chive stems then pour the contents into a jar to keep cool.

Step 3:

In a large casserole dish, place the slice of beef shank, bone slice, oxtail, battered spices, adding a little vinegar.

Step 4:

Bring to a boil and cook over medium heat for 3 hours, then pour all the looted spices by adding a little vinegar

Step 5:

- Add the vegetables cut into pieces for 1 hour over low heat, lightly salt 25 then leave to rest for 2 hours the beef broth with vegetables.

Step 6:

Put the beef broth with vegetables on the heat and serve it hot.

You can serve with a loaf of bread.

III.3. Conservation

We will use the canned canning method which has established itself in the world as the technique of long-term preservation in an ambient environment. It is present in all sectors of the restaurant industry.

It is also because the preservers are constantly innovating (easy opening of the boxes, improvement of the intrinsic quality of the products, diversity of the recipes, steam cooking, organic ranges) that the metal can keeps with users such a capital of confidence .

Canning has many assets to meet the concerns and constraints ¹⁰ of catering.

ΙΠ.4. Conditioning

It is made in a packaging which does not allow the penetration of microorganisms: liquid tight. The packaging must be sufficiently impermeable to gases, so as to ensure the preservation of foodstuffs for at least one year.

The packaging is done in cans of different formats, namely:

- 3-piece box (cylindrical, oval, rectangular),

- box with 2 trapezoidal parts ... The material used is steel.

Storage in metal boxes has many advantages:

Preservation of qualities

- nutritional ²⁰ - development approach

- durable

- guaranteed security

- bacteriological

- compliance with requirements

- - budgetary

- guaranteed practicality

VL VERTUS DU BOUILLON REALIZED BY THE INVENTION

1. Solidifies your bones

2. Keeps your joints healthy

3. Promotes tissue repair and regeneration 5

4. It counteracts mineral deficiencies

5. Improves immunity

6. Reduces inflammation

7. Helps digestion

8. Relieves autoimmune diseases ¹⁰ 9. Our soup broth has a calming effect

11. Regulates hormonal imbalances in women

10. Increased male fertility

12. Helps improve sleep

13. Bone broth: a source of quality protein 15

14. Protects against anemia

15. Protection against muscle cramps

16. For hair, skin and nail health

17. Anti-aging food supplement

Claims (3)

Claims 1. Process for making soup broth based on bones, pasta, organ meats, cattle, poultry goats or fish. 2. A method of making soup broth based on bones, pasta, organ meats, cattle, poultry goats or fish according to claim characterized in that the preparation comprises 6 steps which range from washing the ingredients cut into pieces (step l) until final cooking (step 6). 3. A method of making soup broth based on bone, according to claim 2 characterized in that the product can be stored for more than one (l) year in stainless cans.