CN102038042A - Technology for extracting bone oil and processing edible seasoning bone oil - Google Patents
Technology for extracting bone oil and processing edible seasoning bone oil Download PDFInfo
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- CN102038042A CN102038042A CN2009100709430A CN200910070943A CN102038042A CN 102038042 A CN102038042 A CN 102038042A CN 2009100709430 A CN2009100709430 A CN 2009100709430A CN 200910070943 A CN200910070943 A CN 200910070943A CN 102038042 A CN102038042 A CN 102038042A
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Abstract
The invention relates to a technology for extracting bone oil and processing edible seasoning bone oil, belonging to the field of food science and technology. With bones of livestock and poultry as a main raw material, the technology comprises the steps of: fragmenting, stewing, hydrating and alkali refining, decoloring, leaching with spice, concentrating in vacuum, filtering and the like. The bone oil and the seasoning bone oil which are produced with the technology has comprehensive nutrition and health care function.
Description
Technical field
The present invention relates to the extraction of animal oil and the technology of use animal oil processing and seasoning edible bone oil.The invention belongs to technical field of food science.
Background technology
China's livestock and poultry bone aboundresources, its nutrition content is abundant, the content and the equivalent fresh meat broadly similar of its protein, fat, the exploitation bone food not only has nutrition, health care meaning, and can improve added value of product, turns waste into wealth, reduce environomental pollution source, increase economic efficiency; Excavate the nutraceutical new resources simultaneously, bone has been carried out processing and utilization, will produce great economic benefit and social benefit; From bone, extract animal oil and can improve the utilization rate of live stock and fowl bone, and can increase the kind of edible oil, enlarge the market scope of edible oil.Therefore, the development and use of live stock and fowl bone and extraction animal oil production edible oil have crucial meaning.
Contain the unique most important essential fatty acid of human body (being linoleic acid) and other multiple aliphatic acid in the poultry bone aliphatic acid, can be used as the high-quality edible oil.And saturated aliphatic acid contains palmitic acid and stearic acid in the bone, unrighted acid contains oleic acid and linoleic acid, the ratio of saturated fatty acid and unrighted acid was near 1: 1, the proportion of composing of recommending human body to take in aliphatic acid with international Chinese DRIs conforms to, therefore, the development and use broad market prospect of animal oil.But, the extracting method of present most of animal oil has three kinds of water-boiling method, steaming process and extractions usually, and most of byproducts as the gelatine product are produced, also contain the part organic compound in the products obtained therefrom, so its animal oil product is mainly used in feed, the chemical industry, seldom is applied in the edible oil.
Flavored oils is oil-collecting fat and flavouring a kind of edible oil, has nutritious, unique flavor, characteristics such as easy to use.Along with developing rapidly of Chinese national economy, the quickening day by day of people's rhythm of life and work rhythm, masses need the various flavored oils's products that make things convenient for of multiple tastesization, and its market demand is also growing, and more and more higher to the quality requirements of flavored oils.As the extension of grease deep processed product, flavored oils's product has vast market prospect.Flavored oils produce have small investment, sufficient raw, characteristics such as abundant, the flavored oils's fragrance that differs from one another is strong, is the good culinary art flavored oils of mixing, steam, fry, baking.With dish, the food point that they are made, unique flavor, fragrant meat chopped into small pieces mouth, aliphatic acid are formed rationally, and be nutrition-concerted, and keep natural perfume material, fragrant hot characteristic.The organization internal of the easier people of advancing meat packing goods when flavor components is carrier with the grease, thus make flavour of food products all obtain reinforcement from still people's the sense of taste of food own, and this is suitable for the processing of each stud bird poultry meat product very much.But in flavored oils market, vegetable oil accounts for most shares, and also rarely found on market with the flavored oils of animal oil preparation, this problem has to be solved.Flavored oils compares with vegetable oil, the advantage of animal oil flavored oils is extremely coordinated for fatty acid proportion in the animal oil not only, and animal oil has the flavour that itself meat has, and more can give prominence to its local flavor in meat product processing, so animal oil flavored oils broad market prospect.
Summary of the invention
The present invention seeks to invent a kind of production edible bone oil, and it preparation is become the production technology of edible flavouring oil, remedy the vacancy of market animal oil flavored oils.
The objective of the invention is to realize by following technical scheme.
The present invention is primary raw material with the live stock and fowl bone, and process fragmentation, boiling, refrigerated separation, aquation alkali refining, decolouring, spice lixiviate, vacuum concentrate, filtration etc. made.Concrete technological process such as accompanying drawing 1.
The fragmentation that the present invention is used is that bone is processed into the bone piece that the footpath is about 1cm, guarantees the recovery rate maximization (about 11%) of animal oil, increases the utilization rate of bone, reduces the loss.
The used HTHP boiling of the present invention is that material bone after the fragmentation and water are mixed at 1: 2, in 120 ℃, and 1.0MPa boiling 2-3h.Temperature is crossed low or insufficient pressure can cause animal oil to be difficult for extracting; Otherwise animal oil is apt to deteriorate, and the easy stripping of gelatine, causes oil, glue to be difficult to separate.
Aquation alkali refining of the present invention is the hot water that adds grease gross weight 6%, adds 0.1% salt again, slowly stirs, and aquation 2 times is with the gelatine in the precipitation grease; With in the alkali and the free fatty in the grease form soap stock and the process removed, should slowly and equably add 0.2%NaOH solution, notice that the grease initial temperature is 20～25 ℃ this moment, and whole temperature control is about 75 ℃.
The present invention is broken to the powder size for 0.1mm～0.2mm with condiment powder, can pass through 20～30 mesh sieve holes; Perhaps spice is pulverized into pasty state.
The used mixing lixiviate of the present invention is to carry out in airtight extractor, vacuumizes earlier to make vacuum about 1.0MPa, is warming up to 80 ℃ of lixiviate 30min, two-way therebetween stirring, and rotating speed is about 90r/min.Later static a period of time, the spice flavor components fully is dissolved in the animal oil.
It is at 50～60 ℃ that vacuum of the present invention concentrates, and vacuum is to carry out under the 1.0MPa condition, and rotary evaporation is removed moisture and deodorization, and notice that high temperature causes the loss of flavor components in the product easily this moment.
The present invention adopts vacuum filling, and it is canned that packaged form is mainly tinplate.
The specific embodiment
Example one
1. residual meat on ox (pig) bone or connective tissue are rejected,, drain the back and be ground into the crushed aggregate that path length is a size about 1cm with pulverizer with cold water soak flush away blood stains; General's Hu Chinese prickly ash (etc.) be crushed to the big or small 0.1mm～0.2mm of being of powder, can pass through 20～30 mesh sieve holes.
2. material bone after the fragmentation and water are mixed at 1: 2,, thick animal oil is separated in 120 ℃, 1.0MPa boiling 2-3h.
3. the hot water that adds grease gross weight 6% in thick animal oil adds 0.1% salt again, slowly stirs, and aquation 2 times is with the gelatine in the precipitation grease; With in the alkali and the free fatty in the grease form soap stock and the process removed, should slowly and equably add 0.2%NaOH solution, notice that the grease initial temperature is 20～25 ℃ this moment, and whole temperature control is about 75 ℃.
4. pepper powder, zanthoxylum powder are mixed in the animal oil, place airtight extractor to carry out lixiviate, vacuumize earlier and make vacuum about 1.0MPa, be warming up to 80 ℃ of lixiviate 30min, two-way therebetween stirring, rotating speed is about 90r/min.Later static a period of time, the flavor components of pepper powder, zanthoxylum powder fully is dissolved in the animal oil.
5. above-mentioned animal oil is placed vacuum concentrator, at 50～60 ℃, vacuum is to carry out under the 1.0MPa condition, and rotary evaporation is removed moisture and deodorization, and notice that high temperature causes the loss of flavor components in the product easily this moment.
6. the smart impurity that filters wherein, vacuum-packed after cooling.
Example two
1. residual meat on ox (pig) bone or connective tissue are rejected,, drain the back and be ground into the crushed aggregate that path length is a size about 1cm with pulverizer with cold water soak flush away blood stains; Ginger (green onion, garlic etc.) is pulverized into pasty state.
2. material bone after the fragmentation and water are mixed at 1: 2, in 120 ℃, 1.0MPa boiling 2-3h separates thick animal oil.
3. the hot water that adds grease gross weight 6% in thick animal oil adds 0.1% salt again, slowly stirs, and aquation 2 times is with the gelatine in the precipitation grease; With in the alkali and the free fatty in the grease form soap stock and the process removed, should slowly and equably add 0.2%NaOH solution, notice that the grease initial temperature is 20～25 ℃ this moment, and whole temperature control is about 75 ℃.
4. the ginger juice mixture is mixed in the animal oil, places airtight extractor to carry out lixiviate, vacuumize earlier and make vacuum about 1.0MPa, be warming up to 80 ℃ of lixiviate 30min, two-way therebetween stirring, rotating speed is about 90r/min.Later static a period of time, the flavor components of pepper powder, zanthoxylum powder fully is dissolved in the animal oil.
5. above-mentioned animal oil is placed vacuum concentrator, at 50～60 ℃, vacuum is to carry out under the 1.0MPa condition, and rotary evaporation is removed moisture and deodorization, and notice that high temperature causes the loss of flavor components in the product easily this moment.
6. the smart impurity that filters wherein, vacuum-packed after cooling.
The above, only be embodiments of the invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (8)
1. the process technology of the extraction of an animal oil and edible flavouring animal oil is a primary raw material with the live stock and fowl bone, and process fragmentation, boiling, aquation alkali refining, decolouring, spice lixiviate, vacuum concentrate, filtration etc. made.
2. the process technology of the extraction of a kind of animal oil according to claim 1 and edible flavouring animal oil is characterized in that bone is processed into the bone piece that the footpath is about 1cm, guarantees the recovery rate maximization of animal oil.
3. the process technology of the extraction of a kind of animal oil according to claim 1 and edible flavouring animal oil is characterized in that described HTHP boiling is that material bone after the fragmentation and water are mixed at 1: 2, in 120 ℃, 1.0MPa boiling 2-3h.
4. the process technology of the extraction of a kind of animal oil according to claim 1 and edible flavouring animal oil, it is characterized in that the aquation alkali refining is the hot water that adds grease gross weight 6% in the technological process, add 0.1% salt again, slowly stir, aquation 2 times is with the gelatine in the precipitation grease; With in the alkali and the free fatty in the grease form soap stock and the process removed, should slowly and equably add 0.2%NaOH solution, notice that the grease initial temperature is 20～25 ℃ this moment, and whole temperature control is about 75 ℃.
5. the process technology of the extraction of a kind of animal oil according to claim 1 and edible flavouring animal oil, it is characterized in that condiment powder to be broken to the powder size and be 0.1mm～0.2mm, can pass through 20～30 mesh sieve holes, perhaps spice is pulverized and be fully to extract the spice composition by the pasty liquid juice blend.
6. the process technology of the extraction of a kind of animal oil according to claim 1 and edible flavouring animal oil, it is characterized in that lixiviate is to carry out in airtight extractor, vacuumize earlier to make vacuum about 1.0MPa, be warming up to 80 ℃ of lixiviate 30min, two-way therebetween stirring, rotating speed are about 90r/min.Later static a period of time, the spice flavor components fully is dissolved in the animal oil.
7. the process technology of the extraction of a kind of animal oil according to claim 1 and edible flavouring animal oil, it is characterized in that it is at 50-60 ℃ that vacuum concentrates, vacuum is to carry out under the 1.0MPa condition, rotary evaporation, remove moisture and deodorization, notice that high temperature causes the loss of flavor components in the product easily this moment.
8. the process technology of the extraction of a kind of animal oil according to claim 1 and edible flavouring animal oil is characterized in that vacuum filling, and it is canned that packaged form is mainly tinplate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100709430A CN102038042A (en) | 2009-10-23 | 2009-10-23 | Technology for extracting bone oil and processing edible seasoning bone oil |
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| CN2009100709430A CN102038042A (en) | 2009-10-23 | 2009-10-23 | Technology for extracting bone oil and processing edible seasoning bone oil |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648723A (en) * | 2012-05-25 | 2012-08-29 | 中国农业科学院农产品加工研究所 | Method for coproducing beef bone oil, beef bone meal and beef flavor seasoning through beef bone oil extracts |
| CN109567121A (en) * | 2018-11-28 | 2019-04-05 | 安徽名珍食品有限公司 | A kind of preparation method of NEW TYPE OF COMPOSITE seasoning |
| CN113854528A (en) * | 2021-08-20 | 2021-12-31 | 山东龙盛科达产业技术研究院有限公司 | Environment-friendly preparation method for recycling byproducts in ossein production |
| CN113973927A (en) * | 2021-11-05 | 2022-01-28 | 安徽天祥粮油食品有限公司 | Strong-flavor beef tallow for chafing dish and processing technology thereof |
-
2009
- 2009-10-23 CN CN2009100709430A patent/CN102038042A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648723A (en) * | 2012-05-25 | 2012-08-29 | 中国农业科学院农产品加工研究所 | Method for coproducing beef bone oil, beef bone meal and beef flavor seasoning through beef bone oil extracts |
| CN102648723B (en) * | 2012-05-25 | 2014-07-09 | 内蒙古蒙都羊业食品有限公司 | Method for coproducing beef bone oil, beef bone meal and beef flavor seasoning through beef bone oil extracts |
| CN109567121A (en) * | 2018-11-28 | 2019-04-05 | 安徽名珍食品有限公司 | A kind of preparation method of NEW TYPE OF COMPOSITE seasoning |
| CN113854528A (en) * | 2021-08-20 | 2021-12-31 | 山东龙盛科达产业技术研究院有限公司 | Environment-friendly preparation method for recycling byproducts in ossein production |
| CN113973927A (en) * | 2021-11-05 | 2022-01-28 | 安徽天祥粮油食品有限公司 | Strong-flavor beef tallow for chafing dish and processing technology thereof |
| CN113973927B (en) * | 2021-11-05 | 2023-12-15 | 安徽天祥粮油食品有限公司 | Beef tallow for strong fragrance chafing dish and processing technique |
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Application publication date: 20110504 |