CN101283801A - Bovine bone soup and its production method - Google Patents
Bovine bone soup and its production method Download PDFInfo
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- CN101283801A CN101283801A CNA2008100961535A CN200810096153A CN101283801A CN 101283801 A CN101283801 A CN 101283801A CN A2008100961535 A CNA2008100961535 A CN A2008100961535A CN 200810096153 A CN200810096153 A CN 200810096153A CN 101283801 A CN101283801 A CN 101283801A
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Abstract
The invention relates to bovine bone soup and the production method thereof. The bovine bone soup is prepared from fresh bones of cattle killed in the halal manner and qualified in healthy quarantine by pre-boiling, boiling, filtering, removing oil, and packaging the soup. The bovine bone soup is rich in nutritive components such as active calcium, protein, phosphor, iron, and vitamin A, and can meet the requirement for various nutriments for human body. The product has the advantages of convenient carriage and eating, delicious taste and rich nutriment, and is a popular soup food for supplementing calcium, iron, strengthening body and resisting aging.
Description
Technical field
The present invention relates to the processing technique field of meat products, specifically, the present invention is a kind of Galbitang and production method thereof.
Background technology
At present, " soup " is a wonderful work of Chinese nation's cooking culture since ancient times, and the saying of widespread among the people " would rather eat no meat, not edible no soup " is enough to illustrate soup in people's dietary structure, and real is irreplaceable nutraceutical.Nutritional labelings such as the abundant calcium activated that contains in the ox bone, protein, phosphorus, iron, VA, but family adopts homely pannikin boiling way usually, exist waste time and energy and ox bone in effectively nutritional labeling can not enter in the soup fully and shortcomings such as preservation are carried in inconvenience.
Summary of the invention
The present invention has overcome above-mentioned shortcoming, has proposed a kind of Galbitang and production method thereof.The inventor is in order to adapt to the demand that allegro life style of current people and living standard improve day by day, the high nutrition Galbitang based food of developing.
This Galbitang and production method thereof are: select for use in the Islamic mode and butcher and through defending the qualified bright ox bone of inspection, improvements of the present invention are, also comprise the following steps:
Precook, boiling, earlier ox rod bone is laterally cut before precooking;
At first ox bone is precooked in pot about 15 minutes, precook finish after boiling 3～4 hours in the high temperature high pressure sterilizing still again;
Filter: boiling finishes, and Galbitang is filled in the rustless steel container, again through the comb cooling, makes temperature reach 4 ℃ afterwards;
Oil removing: will cool off the back Galbitang and in temperature is 0～4 ℃ freezer, cool off again 12 hours, and the grease on soup surface is removed;
The soup can: will cool off and oil removing after Galbitang with the can of full-automatic sterile bottle placer, sterilization makes once more afterwards.
The Galbitang that the production method production of described Galbitang obtains is called basic Galbitang, can use separately.
Above-mentioned Galbitang also can comprise the pork pies and the material package of producing according to a conventional method:
Pork pies proportioning: beef: 10～50 parts, chest oil: 10～40 parts, cartilage meat: 10～20 parts.
Material package proportioning: salt: 1～10 part, monosodium glutamate: 0～5 part, white pepper powder: 0～3 part, white sugar: 0～5 part.
Galbitang is 580 parts, and described part is weight portion.Galbitang is meant that basic Galbitang is 580 parts for 580 parts.
Advantage of the present invention is:
1. the boiling of ox bone process long-time (3～4 hours) in pot; fully extract nutritional labelings such as the abundant calcium activated that contains in the bone, protein, phosphorus, iron, VA in the soup; and employing asepticize can; industrialization, the large-scale production of Galbitang based food have really been realized; the pannikin boiling of this and each family is a kind of historical breakthrough, and no matter this has all realized qualitative leap from aspects such as food hygiene, the quality of production and processing technology progress.
2. contain nutritional labeling (calcium activateds 23% such as abundant calcium activated, protein, phosphorus, iron, vitamin A in this product, protein 1.3%, fat 4.34%, all be weight percentage), can fully satisfy the demand of human body to various nutrients, product carries and instant, flavour deliciousness, nutritious, is that people replenish the calcium, mend iron and improve the health and delay senility and rare soups food.
The specific embodiment
The preparation of the Galbitang of embodiment 1 no pork pies and material package
Select materials: select for use butcher in the Islamic mode and through defending the qualified bright ox bone of inspection;
Precook, boiling, earlier ox rod bone is laterally cut before precooking;
At first ox bone is precooked in pot (15 minutes), precook finish after boiling 3 hours in the high temperature high pressure sterilizing still again;
Filtration, oil removing
Filter: boiling finishes, and Galbitang is filled in the rustless steel container, again through the comb cooling, makes temperature reach 4 ℃ afterwards;
Oil removing: will cool off the back Galbitang and in temperature is 0～4 ℃ freezer, cool off again 12 hours, and the grease on soup surface is removed.
The soup can: will cool off and oil removing after Galbitang with the can of full-automatic sterile bottle placer, sterilization once more afterwards, promptly.
Embodiment 2～8 is the embodiment that preparation contains the Galbitang of pork pies and material package.
Embodiment 2
With the raw material of following each weight mix Galbitang:
Galbitang 580 grams of embodiment 1 gained.
Pork pies proportioning: beef 25 grams, chest oil 25 grams, cartilage meat 15 grams.
Material package proportioning: salt 5 grams.
Embodiment 3
With the raw material of following each weight mix Galbitang:
Galbitang 580 grams of embodiment 1 gained.
Pork pies proportioning: beef 10 grams, chest oil 40 grams, cartilage meat 15 grams.
Material package proportioning: salt 5 grams, monosodium glutamate 3 grams.
Embodiment 4
With the raw material of following each weight mix Galbitang:
Galbitang 580 grams of embodiment 1 gained.
Pork pies proportioning: beef 50 grams, chest oil 10 grams, cartilage meat 15 grams.
Material package proportioning: salt 5 grams.
Embodiment 5
With the raw material of following each weight mix Galbitang:
Galbitang 580 grams of embodiment 1 gained.
Pork pies proportioning: beef 25 grams, chest oil 25 grams, cartilage meat 15 grams.
Material package proportioning: salt 5 grams, white sugar 2 grams.
Embodiment 6
With the raw material of following each weight mix Galbitang:
Galbitang 580 grams of embodiment 1 gained.
Pork pies proportioning: beef 25 grams, chest oil 25 grams, cartilage meat 20 grams.
Material package proportioning: salt 5 grams, white pepper powder 3 grams.
Embodiment 7
With the raw material of following each weight mix Galbitang:
Galbitang 580 grams of embodiment 1 gained.
Pork pies proportioning: beef 25 grams, chest oil 25 grams, cartilage meat 15 grams.
Material package proportioning: salt 5 grams, monosodium glutamate 3 grams.
Embodiment 8
With the raw material of following each weight mix Galbitang:
Galbitang 580 grams of embodiment 1 gained.
Pork pies proportioning: beef 50 grams, chest oil 35 grams, cartilage meat 10 grams.
Material package proportioning: salt 5 grams, white sugar 5 grams, white pepper powder 1 gram, monosodium glutamate 3 grams.
More than Galbitang provided by the present invention and production method thereof are described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (3)
1. the production method of a Galbitang is selected for use in the Islamic mode and is butchered and through defending the qualified bright ox bone of inspection, it is characterized in that, also comprises the following steps:
Precook, boiling, earlier ox rod bone is laterally cut before precooking;
At first ox bone is precooked in pot about 15 minutes, precook finish after boiling 3～4 hours in the high temperature high pressure sterilizing still again;
Filter: boiling finishes, and Galbitang is filled in the rustless steel container, again through the comb cooling, makes temperature reach 4 ℃ afterwards;
Oil removing: will cool off the back Galbitang and in temperature is 0～4 ℃ freezer, cool off again 12 hours, and the grease on soup surface is removed;
The soup can: will cool off and oil removing after Galbitang with the can of full-automatic sterile bottle placer, sterilization makes once more afterwards.
2. Galbitang of obtaining of the production method production of Galbitang according to claim 1.
3. Galbitang according to claim 2 also comprises the pork pies and the material package of producing according to a conventional method, it is characterized in that:
Pork pies proportioning: beef: 10～50 parts, chest oil: 10～40 parts, cartilage meat: 10～20 parts.
Material package proportioning: salt: 1～10 part, monosodium glutamate: 0～5 part, white pepper powder: 0～3 part, white sugar: 0～5 part;
Galbitang is 580 parts, and described part is weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100961535A CN101283801A (en) | 2008-05-09 | 2008-05-09 | Bovine bone soup and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100961535A CN101283801A (en) | 2008-05-09 | 2008-05-09 | Bovine bone soup and its production method |
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| Publication Number | Publication Date |
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| CN101283801A true CN101283801A (en) | 2008-10-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008100961535A Pending CN101283801A (en) | 2008-05-09 | 2008-05-09 | Bovine bone soup and its production method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN103478375A (en) * | 2013-08-23 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Preparation method of preserved Chinese cabbage |
| CN103478791A (en) * | 2013-07-08 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Japanese soup base for pulled noodles |
| CN104207234A (en) * | 2014-05-13 | 2014-12-17 | 钟祥亿源养生产品研究所有限公司 | Sugar-free physique-strengthening beef bone soup |
| 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 |
| CN105876659A (en) * | 2016-04-22 | 2016-08-24 | 百事美特食品宿迁有限公司 | Preparation method of health-care ox bone soup, and health-care ox bone soup made by method |
| CN115868616A (en) * | 2022-10-18 | 2023-03-31 | 湖南厨帮汇农业科技有限公司 | Beef bone soup and preparation method thereof |
-
2008
- 2008-05-09 CN CNA2008100961535A patent/CN101283801A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889701A (en) * | 2010-07-01 | 2010-11-24 | 汪建红 | Soup-stock drink |
| CN101889701B (en) * | 2010-07-01 | 2012-08-29 | 汪建红 | Soup-stock drink |
| CN103478791A (en) * | 2013-07-08 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Japanese soup base for pulled noodles |
| CN103478791B (en) * | 2013-07-08 | 2015-12-23 | 中国农业科学院农产品加工研究所 | A kind of Japanese hand-pulled noodles soup stock |
| CN103478375A (en) * | 2013-08-23 | 2014-01-01 | 宁夏天瑞产业集团现代农业有限公司 | Preparation method of preserved Chinese cabbage |
| CN103478375B (en) * | 2013-08-23 | 2015-09-23 | 宁夏天瑞产业集团现代农业有限公司 | A kind of preparation method of Chinese cabbage dried meat |
| CN104207234A (en) * | 2014-05-13 | 2014-12-17 | 钟祥亿源养生产品研究所有限公司 | Sugar-free physique-strengthening beef bone soup |
| 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 |
| CN105876659A (en) * | 2016-04-22 | 2016-08-24 | 百事美特食品宿迁有限公司 | Preparation method of health-care ox bone soup, and health-care ox bone soup made by method |
| CN115868616A (en) * | 2022-10-18 | 2023-03-31 | 湖南厨帮汇农业科技有限公司 | Beef bone soup and preparation method thereof |
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Application publication date: 20081015 |