SU1223876A1 - Method of preparing boiled bone for storage - Google Patents

Description

The invention relates to the food industry, in particular to the processing of waste — bones, from catering enterprises and juice processing plants, followed by their use in adhesive production.

The bone quality criterion for its long-term use is the preservation of the initial protein content in the bone, which in turn is determined by the bone moisture not more than A-5%,

The method is carried out as follows.

Vsarennaya bone undergo crushing, then it is immersed in a saturated solution of salt, which is taken in the amount of 5-10 g per 1 kg of bone, after which the treated bone is dried at 95-100 C for 40-50 minutes. Crushing the bone is necessary to increase the overall surface, i.e., to create more favorable conditions for processing and drying. The concentration of table salt must be prepared close to saturated at a com- ating temperature in order to maximize the use of this substance and reduce the energy consumption for the removal of moisture from the bone. For table salt, this concentration is in the order of 20-22%.

In the presence of crushed bone, pretreated with a solution of sodium chloride, at first moisture is removed from the bone surface and a film of salt remains on the surface of the bone that is dried on the outside, which, because of its hygroscopicity, extracts moisture from the inside.

Examples are given, the purpose of which is to determine the optimal salt consumption during bone processing, followed by drying at a temperature, for example.

Example 1, After crushing, the digested bone is treated with 20% sodium chloride solution at the rate of 3 g per 1 kg of bone and dried at 100 ° C to a predetermined moisture content of 4-5%, which is reached after 40-50 minutes of drying. The amount of protein after a year of storage

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dried bone is 17.3% (with an initial amount of 20.2%).

Example 2. The bone marrow is treated as in Example 1, but the salt consumption is 5 g per kg of bone. The amount of protein after a year of bone storage is 20.2%.

EXAMPLE 3 Cooked bone 10 is treated as in Examples 1-2, but the salt consumption is 10 g per kg of bone. The amount of protein after a year of bone storage is 20.2%.

EXAMPLE 4 Cooked bone 15 is treated in the same manner as in Examples 1-3, but the salt consumption is 15 g per kg of bone. The amount of protein after a year of bone storage was 20.2%.

From these examples it can be seen that the salt should be in the range of 5-10 g per) kg of bone, since an increase in this amount is impractical due to its increased consumption (with the same results), and a decrease in the amount of protein decreases. after a year of storage of the bone, i.e. to its damage.

The choice of temperature and duration of drying is determined from table 50 (salt consumption was 10 g per 1 kg of bone, the amount of protein in the boiled bones was initially 20.5%)

The optimal modes are 35

40

45

50

Neither the drying process is accepted: the temperature is 95-100 ° C and the duration is 40-50 minutes, since at lower temperatures it is necessary to carry out drying for more than 1 hour in order to achieve the specified humidity (and at 80 ° C it still does not reach after 90 minutes drying). At low humidity, the protein decomposes at higher temperatures, although the value of the specified humidity is reached after 30 minutes, but under these conditions bone charring and decomposition of the protein from the amino acid, i.e. reduction of its initial amount.

The invention allows to store the bone for up to a year and fully use it in the glue industry.

Neither the drying process is accepted: the temperature is 95-100 ° C and the duration is 40-50 minutes, since at lower temperatures it is necessary to carry out drying for more than 1 hour in order to achieve the specified humidity (and at 80 ° C it still does not reach after 90 minutes drying). At low humidity, the protein decomposes at higher temperatures, although the value of the specified humidity is reached after 30 minutes, but under these conditions bone charring and decomposition of the protein from the amino acid, i.e. reduction of its initial amount.

The invention allows to store the bone for up to a year and fully use it in the glue industry.

Compiled by I. Kutukova Editor S, Lisina Tekhred I. Popovich Corrector V. Sinitska

Order 1852/2 Circulation 391 Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035; Moscow, Zh-35, Raushsk nab. 4/5

Production and printing company, Uzhgorod, st. Project, 4

Claims (1)

METHOD FOR PREPARING BOILED BONE FOR STORAGE, characterized in that the original bone is crushed and then immersed in saturated sodium chloride solution to ensure moisture extraction from the inner layers of braid and dried at 95-100 ° C for 40-50 minutes, salt is taken in an amount of 5-10 g per 1 kg of bone. yo yo 00 m