SU1153874A1 - Method of producing broth from bones - Google Patents

Abstract

METHOD OF MANUFACTURING BONE BOGONA, including grinding raw materials, degreasing with simultaneous roasting, boiling and filtering, characterized in that, in order to accelerate the process, as well as to improve the organoleptic characteristics of the product, as a raw material, use bone residue after pressing the food bone, the degreasing stage with simultaneous roasting, the raw material is grinded and carried out at a heating medium temperature of 125-145 ° C for 10-15 minutes, and after grinding, the raw material is further zzhirivayut steaming for 2t10 min, while steaming ostrm act until a temperature of 80-90 C. The treated feedstock

Description

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The invention relates to the food industry and can be used on m processing plants.

The aim of the invention is to accelerate the process and improve the organoleptic characteristics of the product.

The essence of the method lies in the fact that the bone residue after pressing the food bone is degreased and simultaneously roasted at a temperature of the heating medium of 125-1А5 C for 10-15 minutes, crushed, further degreased with steam with an acute steam for 2-10 minutes until the temperature of the processed raw material reaches 80-90 ° C. The resulting bone broth is filtered and implemented. The use of bone residue as a raw material after pressing food bones, as a result of which the internal cavity of the food bone is opened, the bone marrow is reduced, the duration of the broth is reduced, the degree of extraction of protein and other alimentary substances from the raw material is reduced, and the amount of fat is reduced. and its emulsification during the subsequent cooking of bone residue.

The process according to the proposed method lasts 3.12-3.55 hours, i.e. passes 2 times faster than the known. The resulting broth in appearance is a clear liquid with a pleasant taste and smell. At the same time, when degreasing is carried out with simultaneous roasting at a temperature below 125 ° C, no complete degreasing takes place and the bone becomes of the required color when roasting, at a temperature above t45c, the quality of the extracted fat deteriorates. With a duration of this stage of less than 10 minutes, effective degreasing is not achieved, and an increase in time of more than 15 minutes is associated with additional heat and energy costs and the degree of degreasing does not increase. The implementation of the process of additional degreasing of the raw material after its grinding at a temperature below 80 ° C and less than 2 minutes does not contribute to the efficient removal of fat, and at more than 90 ° C and

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more than 10 min the quality of the resulting broth is reduced.

Example 1. A bone residue after mechanical addition by pressing 5 food grade beef bones in an amount of 100 kg is loaded into a thermal screw, where it is heated at a temperature of heating medium of 125 ° C for 10 minutes with continuous mixing. Extra fat is collected in the accumulator. There is a process of degreasing with simultaneous roasting. Next, the bone residue is crushed to a particle size of 3 cm and up to 5 fully defatted at 80 ° C for 1 minute with the supply of live steam and 1 minute without feeding (the whole process takes 2 minutes). Led fat is also collected in the drive.

20 and sent for further processing. The fat-free bone residue is loaded into the boiler, poured with hot water at a temperature of 75 ° C in a ratio of 1: 1.5 and cooked at 95 ° C for 3 hours from the moment of boiling the liquid.

After cooking, the broth is drained, filtered and sold. The resulting broth is yellow,

0 well pronounced taste and smell. №1 process 3 h 12 min. Cooked bone residue goes to the production of bone meal.

Example 2. Bone residue

5, after pressing the food beef bone in an amount of 100 kg, degreased and at the same time fry at the temperature of the heating medium of 145 ° C for 15 minutes. Fat-free residue is ground to particle size.

3 cm, additionally degreased at 90 ° C for 10 minutes. Cooking skim bone residue in water in relation to the raw material 1: 1.5 is carried out

5 at 98 ° C for 3.5 hours. Further processing of the resulting broth is similar to Example 1. The broth has a brown color, a distinct color and odor. The process time is 3 h 55 min.

Example 3. Degreasing and simultaneous roasting of the bone residue after pressing beef bone in an amount of 100 kg is carried out.

WITH

at a temperature of the heating environment of 135 C

within 12 min. Fat-free bone residue is crushed to a particle size of 2 cm, additionally degreased at 85 ° C for 6 minutes. Boiling in a ratio of 1: 1.5 is carried out at 97 ° C for 3.25 hours. Further processing operations for the broth are similar to Example 1. The broth has a light brown color, pleasantly pronounced taste and smell. Duration 3 hours 33 minutes. Example 4. Degreasing the bone residue after pressing beef bone in an amount of 100 kg and simultaneously roasting it is carried out for 5 minutes. Next, chop the bone residue to the size of a part; 0.5 cm, additionally degreased for 1 minute and boiled in water at a ratio of 1: 1.5 yr for 2.5 hours. The broth is processed in the same way as in Example 1. The resulting broth has a yellow color with a grayish tint and smack and smell of fat. The duration of the process is 2 hours and 41 minutes. EXAMPLE 5. The degreasing with simultaneous roasting of the bone residue after pressing the food bone in an amount of 100 kg is carried out for 20 minutes. The residual residue is ground to a particle size of 5 cm, additionally degreased at 95 ° C for 15 minutes and cooked in water 1: 1.5 at 100 ° C for 4 hours. Further operations are similar to Example 1. The broth is dark. - brown color, unpleasant taste and smell (with offspring of oxidized fat). Process rate 4 h 35 min. This method can be used not only to obtain a broth from the residues of beef bones, but also pork, lamb. However, depending on the type of bone residue used, the cooking conditions vary. Thus, the cooking of fat-free bone residue from pork and sheep bone is carried out at 9598 ° C for 2-2.5 hours. The cooking process can be carried out at atmospheric pressure or at pressure. Comparative indicators for obtaining bone broth from the bone residue obtained after the press, various types of bone, known and proposed methods are presented in the table.

Beef and sheep ok

,

0-1070-15 0-107-0-15 W-OOt-Z-ZO 2-OOf2-30 3-12-gZ-55 2-1272-55

a homogeneous fluid, transparent

Serious, well expressed

From dark yellow to brown

Colour

Pork

Pork Beef and Mutton

l-OO-rl-30 0-3070-40 5-0076-30 5-0076-00 6-00t-30-30 5-3076-40

Homogeneous fluid slightly turbid

Peculiar to this product with a slight taste and smell of fat

I1153874

The use of the proposed spa compared with the products obtained

Soba allows to provide complex in a known way. At the same time, the length of bone processing with the maximum value of the process is reduced by

radiation of food products in the form of comparison with the known method in

food broth, fat and feed S2 times.

flour. The use of moderate tempera- ture. The economic effect of the applied mode and the short-term mode of the proposed method is variable.

The treatment of the bone residue of the provisional industry will amount to 134 high quality estimates of 134 rubles. per 1 t

imbued both broth and bone fat.

Claims (1)

METHOD FOR PRODUCING BONE BOILION, including grinding of raw materials, degreasing with simultaneous frying, cooking and filtering, characterized in that, in order to accelerate the process and improve the organoleptic characteristics of the product, the bone residue after pressing the edible bone is used as the raw material, stage degreasing with simultaneous frying is carried out before grinding the raw materials and is carried out at a heating medium temperature of 125-145 ° C for 10-15 minutes, and after grinding the raw materials are additionally degreased ayut steaming for 2t10 min, while steaming affect processed raw material to reach a temperature of 80-90 * 0. SU „„ 1153874 1 153874