CN104905213A - Blood supplementing and nourishing poultry bone seasoning - Google Patents
Blood supplementing and nourishing poultry bone seasoning Download PDFInfo
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- CN104905213A CN104905213A CN201510255441.0A CN201510255441A CN104905213A CN 104905213 A CN104905213 A CN 104905213A CN 201510255441 A CN201510255441 A CN 201510255441A CN 104905213 A CN104905213 A CN 104905213A
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- fowl bone
- blood
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- nourishing
- fowl
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 54
- 244000144977 poultry Species 0.000 title abstract description 12
- 239000008280 blood Substances 0.000 title abstract description 6
- 210000004369 blood Anatomy 0.000 title abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 230000001502 supplementing effect Effects 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000007087 Apium graveolens Species 0.000 claims abstract description 9
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 9
- 235000010591 Appio Nutrition 0.000 claims abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 9
- 229940069445 licorice extract Drugs 0.000 claims abstract description 9
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 238000006243 chemical reaction Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 238000001802 infusion Methods 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 241000237536 Mytilus edulis Species 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000013505 freshwater Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000020638 mussel Nutrition 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- -1 after stirring Substances 0.000 claims description 3
- 229940036811 bone meal Drugs 0.000 claims description 3
- 239000002374 bone meal Substances 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000011268 mixed slurry Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 238000012545 processing Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 244000241872 Lycium chinense Species 0.000 abstract 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000012015 potatoes Nutrition 0.000 abstract 2
- 241000206608 Pyropia tenera Species 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 244000144972 livestock Species 0.000 description 9
- 241000722363 Piper Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 241001494479 Pecora Species 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000283073 Equus caballus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a blood supplementing and nourishing poultry bone seasoning which relates to the technical field of food processing. The poultry bone seasoning is mainly prepared by raw materials of new poultry bones, clam meat powder, red date powder, celery, potatoes, porphyra tenera, raisins, Chinese wolfberry fruit extract, licorice extract, donkey-hide gelatin extracts, etc. The poultry bone seasoning is rich in nutrition, the poultry bones after being fried enhance mouth feel, the added red dates, celery, potatoes and other ingredients have effect of supplementing and nourishing blood, and the matched consumptions of Chinese wolfberry fruit extract, licorice extract and other ingredients help supplement and nourish blood and contribute to body health in a long-term consumption.
Description
Technical field
The present invention relates to food processing technology field, is more particularly a kind of fowl bone flavouring of blood-supplementing blood-nourishing.
Background technology
China is an animal husbandry big country, be raise pigs in the world, sheep, country that fowl is maximum, account for 46% of world's total amount, 13% and 22% respectively.Along with the fast development of livestock and poultry cultivation, accessory substance bone also rolls up thereupon, and annual China about has the livestock and poultry bone of nearly 1 000 ten thousand t to produce.The deep processing of these accessory substances must catch up with the developing steps of aquaculture, could improve the economic benefit of livestock and poultry cultivation, reduces the wasting of resources, promotion industry continues, fast, healthy, stably develop.Therefore, the exploitation tool strengthening livestock and poultry bone is of great significance.The ratio accounting for trunk as typical live stock and fowl bone is: pig bone 5%-9%, ox bone 15%-20%, sheep bone 8%-17%, chicken bone 8%-17%.If add other livestock and poultry (horse, duck, goose etc.), live stock and fowl bone resource is extremely abundant, has DEVELOPMENT PROSPECT greatly.Processing and utilization is carried out to bone, great economic benefit and social benefit will be produced.How to develop and there is high in technological content, that added value is high live stock and fowl bone product utilization project more, become the emphasis of the research of livestock and poultry byproduct, exploitation.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, a kind of fowl bone flavouring of blood-supplementing blood-nourishing is provided.
The object of the invention is to be achieved through the following technical solutions:
A fowl bone flavouring for blood-supplementing blood-nourishing, the raw material primarily of following weight portion is made: fresh fowl bone 240-260, freshwater mussel digested tankage 12-15, red date powder 8-10, celery 10-12, potato 10-12, laver 6-8, raisins 6-8, fructus lycii extracted solution 3-4, licorice extract 3-5, donkey-hide gelatin extract 4-5, edible salt, chive is broken, monosodium glutamate, pepper powder, chilli powder, rice wine, Chinese prickly ash and water are appropriate.
A production technology for blood-supplementing blood-nourishing fowl bone flavouring, be made up of following steps:
(1) pretreatment of raw material: by the unlap of fowl bone, rinse with clear water to eliminate fur and impurity, then fowl bone is put into deep fat to explode to micro-shortcake to improve the mouthfeel of fowl bone, fowl bone after fried puts into hermetically sealed can, add salt, Chinese prickly ash, chilli powder, rice wine stir after sealed pickling 1 month;
(2) thermophilic digestion: the fowl bone after cleaning is put into retort and carries out an infusion, in retort, heating temperatures keeps 30 minutes after 80 DEG C, profit is removed after taking-up, and then put into retort and carry out secondary infusion and sterilization, in retort, heating temperatures keeps 45 minutes after 125 DEG C, then be heated to 131 DEG C and keep after 55-65 minute slow fire infusion 2 hours, then cool for subsequent use;
(3) broken: the raw material after infusion is separated fowl bone and profit, fowl bone is sent into mixing crusher and carries out fragmentation, add isolated profit after taking-up, make profit and fowl bone be mixed together pulping;
(4) enzymolysis and debitterize: mixed slurries are pumped into reaction cylinder, the protease adding 1 ‰ carries out enzymolysis, after enzymolysis, at 90 DEG C, constant temperature goes out enzyme 10 minutes, then clarification is left standstill, clarified solution is taken out after slurries clarification, then in clarified solution, add the active carbon of 2%, filtering clarifying liquid keep 60min at 30 DEG C after, then the clarified solution after filtering to be rejoined in reaction cylinder and stirs;
(5) defibrination and homogeneous: by the slurries after enzymolysis, add that freshwater mussel digested tankage, red date powder, celery, potato, laver, raisins, fructus lycii extracted solution, licorice extract, donkey-hide gelatin extract, edible salt, chive are broken, monosodium glutamate, pepper powder, chilli powder, after stirring, slurries immigration colloid mill in cylinder is carried out three grades of glue mills, and (one-level corase grind gap is 50 μm, secondary refining gap is 30 μm, three grades of refining gaps are 20 μm) after pump into high pressure homogenizer, homogeneous process 1 ~ 2 time under 20 ~ 40 MPa.
(6) Maillard reaction flavouring: homogeneous rear slurry is pumped into reaction cylinder, at 90 ~ 92 DEG C, carries out Maillard reaction 0.5 ~ 2 h.
(7) dry, packaging: reacted slurries are carried out spraying dry (EAT 220 DEG C by spray drying tower, outlet temperature 85 DEG C), fowl bone meal after spraying dry is delivered to vibration screening machine, screens, and qualified rear title quality is packed and be get final product after testing.
The invention has the advantages that: flavouring of the present invention is nutritious, fowl bone after fried enhances mouthfeel, the compositions such as red date, celery, potato have the effect of blood-supplementing blood-nourishing, the composition such as fructus lycii extracted solution, licorice extract is coordinated to eat, contribute to enriching blood and nourishing blood, long-term edible contribute to healthy.
Detailed description of the invention
A fowl bone flavouring for blood-supplementing blood-nourishing, the raw material primarily of following weight portion (kg) is made: fresh fowl bone 260, freshwater mussel digested tankage 15, red date powder 10, celery 12, potato 12, laver 8, raisins 8, fructus lycii extracted solution 4, licorice extract 5, donkey-hide gelatin extract 5, edible salt, chive are broken, monosodium glutamate, pepper powder, chilli powder, rice wine, Chinese prickly ash and water are appropriate.
A production technology for the fowl bone flavouring of blood-supplementing blood-nourishing, be made up of following steps:
(1) pretreatment of raw material: by the unlap of fowl bone, rinse with clear water to eliminate fur and impurity, then fowl bone is put into deep fat to explode to micro-shortcake to improve the mouthfeel of fowl bone, fowl bone after fried puts into hermetically sealed can, add salt, Chinese prickly ash, chilli powder, rice wine stir after sealed pickling 1 month;
(2) thermophilic digestion: the fowl bone after cleaning is put into retort and carries out an infusion, in retort, heating temperatures keeps 30 minutes after 80 DEG C, profit is removed after taking-up, and then put into retort and carry out secondary infusion and sterilization, in retort, heating temperatures keeps 45 minutes after 125 DEG C, then be heated to 131 DEG C and keep after 60 minutes slow fire infusion 2 hours, then cool for subsequent use;
(3) broken: the raw material after infusion is separated fowl bone and profit, fowl bone is sent into mixing crusher and carries out fragmentation, add isolated profit after taking-up, make profit and fowl bone be mixed together pulping;
(4) enzymolysis and debitterize: mixed slurries are pumped into reaction cylinder, the protease adding 1 ‰ carries out enzymolysis, after enzymolysis, at 90 DEG C, constant temperature goes out enzyme 10 minutes, then clarification is left standstill, clarified solution is taken out after slurries clarification, then in clarified solution, add the active carbon of 2%, filtering clarifying liquid keep 60min at 30 DEG C after, then the clarified solution after filtering to be rejoined in reaction cylinder and stirs;
(5) defibrination and homogeneous: by the slurries after enzymolysis, add that freshwater mussel digested tankage, red date powder, celery, potato, laver, raisins, fructus lycii extracted solution, licorice extract, donkey-hide gelatin extract, edible salt, chive are broken, monosodium glutamate, pepper powder, chilli powder, after stirring, slurries immigration colloid mill in cylinder is carried out three grades of glue mills, and (one-level corase grind gap is 50 μm, secondary refining gap is 30 μm, three grades of refining gaps are 20 μm) after pump into high pressure homogenizer, homogeneous process 2 times under 30 MPa.
(6) Maillard reaction flavouring: homogeneous rear slurry is pumped into reaction cylinder, at 90 DEG C, carries out Maillard reaction 1 h.
(7) dry, packaging: reacted slurries are carried out spraying dry (EAT 220 DEG C by spray drying tower, outlet temperature 85 DEG C), fowl bone meal after spraying dry is delivered to vibration screening machine, screens, and qualified rear title quality is packed and be get final product after testing.
Claims (2)
1. a fowl bone flavouring for blood-supplementing blood-nourishing, is characterized in that: be made up of following raw material: fresh fowl bone 240-260, freshwater mussel digested tankage 12-15, red date powder 8-10, celery 10-12, potato 10-12, laver 6-8, raisins 6-8, fructus lycii extracted solution 3-4, licorice extract 3-5, donkey-hide gelatin extract 4-5, edible salt, chive is broken, monosodium glutamate, pepper powder, chilli powder, rice wine, Chinese prickly ash and water are appropriate.
2. the fowl bone flavouring of a kind of blood-supplementing blood-nourishing according to claim 1, is characterized in that: comprise the following steps:
(1) pretreatment of raw material: by the unlap of fowl bone, rinse with clear water to eliminate fur and impurity, then fowl bone is put into deep fat to explode to micro-shortcake to improve the mouthfeel of fowl bone, fowl bone after fried puts into hermetically sealed can, add salt, Chinese prickly ash, chilli powder, rice wine stir after sealed pickling 1 month;
(2) thermophilic digestion: the fowl bone after cleaning is put into retort and carries out an infusion, in retort, heating temperatures keeps 30 minutes after 80 DEG C, profit is removed after taking-up, and then put into retort and carry out secondary infusion and sterilization, in retort, heating temperatures keeps 45 minutes after 125 DEG C, then be heated to 131 DEG C and keep after 55-65 minute slow fire infusion 2 hours, then cool for subsequent use;
(3) broken: the raw material after infusion is separated fowl bone and profit, fowl bone is sent into mixing crusher and carries out fragmentation, add isolated profit after taking-up, make profit and fowl bone be mixed together pulping;
(4) enzymolysis and debitterize: mixed slurries are pumped into reaction cylinder, the protease adding 1 ‰ carries out enzymolysis, after enzymolysis, at 90 DEG C, constant temperature goes out enzyme 10 minutes, then clarification is left standstill, clarified solution is taken out after slurries clarification, then in clarified solution, add the active carbon of 2%, filtering clarifying liquid keep 60min at 30 DEG C after, then the clarified solution after filtering to be rejoined in reaction cylinder and stirs;
(5) defibrination and homogeneous: by the slurries after enzymolysis, add that freshwater mussel digested tankage, red date powder, celery, potato, laver, raisins, fructus lycii extracted solution, licorice extract, donkey-hide gelatin extract, edible salt, chive are broken, monosodium glutamate, pepper powder, chilli powder, after stirring, slurries immigration colloid mill in cylinder is carried out three grades of glue mills, and (one-level corase grind gap is 50 μm, secondary refining gap is 30 μm, three grades of refining gaps are 20 μm) after pump into high pressure homogenizer, homogeneous process 1 ~ 2 time under 20 ~ 40 MPa;
(6) Maillard reaction flavouring: homogeneous rear slurry is pumped into reaction cylinder, at 90 ~ 92 DEG C, carries out Maillard reaction 0.5 ~ 2 h;
(7) dry, packaging: reacted slurries are carried out spraying dry (EAT 220 DEG C by spray drying tower, outlet temperature 85 DEG C), fowl bone meal after spraying dry is delivered to vibration screening machine, screens, and qualified rear title quality is packed and be get final product after testing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510255441.0A CN104905213A (en) | 2015-05-20 | 2015-05-20 | Blood supplementing and nourishing poultry bone seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510255441.0A CN104905213A (en) | 2015-05-20 | 2015-05-20 | Blood supplementing and nourishing poultry bone seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905213A true CN104905213A (en) | 2015-09-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510255441.0A Pending CN104905213A (en) | 2015-05-20 | 2015-05-20 | Blood supplementing and nourishing poultry bone seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104905213A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107590A (en) * | 2016-07-28 | 2016-11-16 | 黑龙江福和华星制药集团股份有限公司 | A kind of goose powder and preparation method thereof |
| CN106722648A (en) * | 2016-12-02 | 2017-05-31 | 佛山科学技术学院 | Noodle soup flavor pack that a kind of suitable winter eats and preparation method thereof |
| CN107485004A (en) * | 2017-09-30 | 2017-12-19 | 武汉马腾科技发展有限公司 | A kind of edible mushroom seasoning product of adjustable height immunity and preparation method thereof |
-
2015
- 2015-05-20 CN CN201510255441.0A patent/CN104905213A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107590A (en) * | 2016-07-28 | 2016-11-16 | 黑龙江福和华星制药集团股份有限公司 | A kind of goose powder and preparation method thereof |
| CN106722648A (en) * | 2016-12-02 | 2017-05-31 | 佛山科学技术学院 | Noodle soup flavor pack that a kind of suitable winter eats and preparation method thereof |
| CN107485004A (en) * | 2017-09-30 | 2017-12-19 | 武汉马腾科技发展有限公司 | A kind of edible mushroom seasoning product of adjustable height immunity and preparation method thereof |
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Application publication date: 20150916 |