CN105146486A - Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste - Google Patents
Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste Download PDFInfo
- Publication number
- CN105146486A CN105146486A CN201510580287.4A CN201510580287A CN105146486A CN 105146486 A CN105146486 A CN 105146486A CN 201510580287 A CN201510580287 A CN 201510580287A CN 105146486 A CN105146486 A CN 105146486A
- Authority
- CN
- China
- Prior art keywords
- bone
- sauce
- fresh
- enzymolysis
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a fresh bone flavor paste of animals. The fresh bone flavor paste is prepared from the following raw materials: bone paste, diced meat, mashed onion, mashed garlic, bruised ginger, sesame, a thick broad-bean sauce, a chilli sauce, vegetable oil, a seasoner, edible mushroom sludge, peanuts, walnut grains and concentrated bone soup. A preparation method of the fresh bone flavor paste comprises the following steps: (1) raw material pretreatment; (2) preparation of the flavor paste; and (3) canning, exhausting, sterilizing and cooling. The fresh bone flavor paste product of the animals with high additional value is produced by a plurality of technologies with relatively high technological content; by-products in the animal processing industry are changed into treasures; a lot of meat products with abundant nutrient are provided for the consumer market; deep processing and full utilization of animal bones can be promoted; the nutritive value of the mean products is relatively high; the raw material cost is relatively low; the fresh bone flavor paste has a great development prospect.
Description
Technical field
The present invention relates to a kind of sauce and preparation method thereof, be specifically related to a kind of fresh bone of fowls and animals flavouring-soy-sauce and preparation method thereof, belong to food processing technology field.
Background technology
Fresh bone of fowls and animals is the meat by-product that a kind of nutritive value is very high, the content of protein, fat is with equivalent fresh meat is similar and amino acid ratio is balanced, and the component contents such as mineral element and VA, VD, VB1, VB2, VB12 such as Ca, P, Fe, Zn are then considerably beyond content in fresh meat.But, fresh bone food is not yet popularized in an all-round way in China, and fresh bone resource fails well to be utilized, and some byproduct bone is taken as animal feed and sells at a bargain or be processed into the very low product of added value, wherein by deep processing less than 2%, cause the huge wasting of resources and environmental pollution.
Summary of the invention
For solving the problems of the technologies described above, the present invention proposes a kind of being of high nutritive value and high fresh bone of fowls and animals flavouring-soy-sauce of added value and preparation method thereof.
In order to achieve the above object, technical scheme of the present invention is as follows: a kind of fresh bone of fowls and animals flavouring-soy-sauce, comprises the raw material of following weight portion:
China is artificial cultivation edible mushroom country the earliest, in recent years along with the tremendous development of mushroom industry, has become world's Edible Fungi and big export country.Edible fungi nutrition enriches, and protein content is higher and be good protein, containing needed by human body eight kinds of essential amino acids, wherein lysine and leucic content particularly abundant.In addition, edible mushroom also containing being permitted several physiological active substances, has special health care.Active polysaccharide in edible mushroom, it is a kind of innate immunity reinforcing agent, there is the remarkable efficacy of cellular immunity, humoral immunity and the nonspecific immunity function strengthening human body, the invasive ability of body from viral and bacterium can be improved, at the Clinics and Practices, anti-ageing and remove in organism fatigue etc. and have important effect of the adjustment of immunologic function, cancer; Saponin(e in edible mushroom, polyphenol and flavonoids class trace active composition are obvious to lipid-lowering effect; Containing free radical scavenger in edible mushroom, the free radical in human body can be removed, have and strengthen immunity and antidotal function; What edible fungi food contained enriches trace elements of selenium, germanium, and selenium has and stops disease progression, delaying cell aging thus extend effect of human longevity.
Further, described flavoring by
White granulated sugar 1.8 ~ 2.9 parts; Cooking wine 1 ~ 1.2 part; Salt 0.4 ~ 0.6 part;
Chickens' extract 0.3 ~ 0.7 part; Five-spice powder 0.5 ~ 0.6 part composition.
As preferably, described flavoring by
White granulated sugar 2.5 parts; Cooking wine 1 part; Salt 0.5 part;
Chickens' extract 0.5 part; Five-spice powder 0.5 part composition.
A preparation method for fresh bone of fowls and animals flavouring-soy-sauce, comprises the following steps:
(1) pretreatment of raw material
A, making bone mud and concentrated bone soup:
(1) pretreatment: choose the fresh live stock and fowl bone be up to the standards, without the need to rejecting the hard thigh bone of periosteum, ligament, meat mincing and poultry, fowl, removing remaining internal organ, hair, blood stains, foreign material, cleaning up, draining away the water;
(2) autoclaving: by the livestock and poultry bone cleaned up and water in mass ratio 2:1 put into high-pressure sterilizing pot, autoclaving 45min ~ 60min under 0.10MPa ~ 0.15MPa, make osteomalacia and sterilization; Live stock and fowl bone after autoclaving, soup are cooled rapidly, remove surperficial oil slick, bone, soup are separated, the storage of bone soup is stand-by;
(3) dry: the live stock and fowl bone after HIGH PRESSURE TREATMENT to be laid in drying box, dry 6h ~ 8h at 70 DEG C ~ 80 DEG C;
(4) coarse crushing: the fritter dried live stock and fowl bone being chopped into 1cm ~ 3cm, drops in high speed disintegrator and pulverizes, obtain the bone meal that diameter is 100 μm ~ 150 μm;
(5) fine powder is broken: the bone meal crushed in step (4) is put into ball mill and pulverizes 4min ~ 8min, obtains the ultra micro bone meal of diameter 10um ~ 25um;
It is the process that the material particles of more than 3mm is crushed to 10 μm ~ 25 μm that ultramicro grinding typically refers to diameter.Because the granularity of particle is extremely low, make it have the unexistent feature of other powders, such as good dissolubility, dispersiveness, adsorptivity, chemism etc., therefore, the live stock and fowl bone ilium powder through ultramicro grinding has good effect of supplemented calcium.But because the hardness of bone is too large, directly bone is pulverized not only difficulty, and also very large to machinery damage.This patent adopts HIGH PRESSURE TREATMENT to carry out pre-treatment to material bone, to reduce the hardness of bone.
(6) enzymolysis: add protease in the bone meal in step (5) and carry out enzymolysis, bone soup in the supernatant of enzymolysis and step (2) is merged, 55 DEG C ~ 65 DEG C, under the condition of 0.08MPa ~ 0.12MPa, Vacuum Concentration is to 20% ~ 30% of original volume, obtain concentrated bone soup, the bone mud of lower floor is for subsequent use;
Containing a large amount of collagens in live stock and fowl bone, live stock and fowl bone collagen hydrolysate can be improved its physical characteristic, improve nutritive value, promote effective application of live stock and fowl bone.Collagen hydrolysate has more physiological function, as the function of anti-ageing, anti-oxidant, anti-hypertension, prevention and treatment osteoarthritis and the disease such as osteoporosis, treatment gastric ulcer.Functional characteristic due to protein digestion thing is better than parent protein matter and has the physiological function of many uniquenesses, and adopt enzymatic hydrolysis bone mud, advantages such as there is hydrolysising condition gentleness, technique is simple, the cycle is short, easy to control and pollution-free, nutritive value is high, therefore zymotechnic is applied to fresh bone of fowls and animals meat by this patent, adopt protease hydrolytic fresh bone of fowls and animals meat, improve SPP1 and mineral matter utilization rate.
B, making edible mushroom mud:
(1i) raw material are selected: select without going mouldy, without rotting, without the edible mushroom of disease and pest and/or leftover bits and pieces, remove earth, and clean up with water;
(2i) soak rehydration: by the edible mushroom after cleaning up, soak 4h ~ 6h until maceration;
(3i) blanching: cleaned up further by the edible mushroom after rehydration, drain away the water, drops into blanching 8min ~ 10min in boiling water;
(4i) pull an oar: pulled out immediately by the edible mushroom after blanching and be cooled to room temperature with flowing running water, then pull out and drain, add distilled water mixed edible bacterium and be beaten into starchiness, the mass ratio of its edible mushroom and distilled water is 1:3 ~ 1:5;
(5i) enzymolysis: add the cellulase of 0.3% in step (4i), 50 DEG C, enzymolysis 50min ~ 60min, with lysed cells wall, discharges soluble protein macromolecular substances under pH6.5 condition; And then add the acid protease of 1%, 50 DEG C, under pH4.5 condition enzymolysis 30min ~ 40min to increase amino acid content in product;
C, making meat cubelets: select livestock meat that is fresh, fine and tender taste, pick os purum head, excision lymphoid tissue and rubber band, wash away blood stains and the impurity on cube meat surface, be cut into the little fourth of 3mm ~ 5mm with dicer, for subsequent use;
D, preparation batching: by ginger, green onion and garlic, cleaning peeling, is cut into end and mud, for subsequent use; By sesame, peanut, is broken into 2mm ~ 3mm fine particle after walnut kernel fries, have granular sensation when chewing to make product;
(2) preparation of flavouring-soy-sauce: pour vegetable oil into after frying sauce pot hot pot, adds ripe sesame, ripe peanut grain, ripe walnut granule stir-fries fast, adds green onion mud, mashed garlic, bruised ginger produce fragrance; Add meat cubelets not stop to stir-fry, when frying that moisture major part evaporates to meat, add thick chilli sauce, thick broad-bean sauce fries out sauce fragrance road; Add mud, edible mushroom mud to the marrow, then add concentrated bone soup and first boil 5min ~ 10min with very hot oven; Then complete soft ripe to meat cubelets with slow fire infusion, first add sugar before off the pot and paint better to make product, and then add salt, the nonvolatile flavoring of five-spice powder class, finally add cooking wine, chicken bouillon kind volatility flavoring;
(3) canned, exhaust, sterilization, cooling: in the vial of adopt automatic filling sealing machine to be loaded by the above-mentioned flavouring-soy-sauce boiled to clean in advance, sterilizing, exhaust, sealing; At 121 DEG C of sterilization 20min ~ 30min, then by cool water shower, be quickly cooled to 30 DEG C ~ 35 DEG C; Dry the outer globule of bottle after cooling, label, vanning, warehouse-in.
As preferably, the condition of enzymolysis is as follows in the step (6): by flavor protease and compound protease in mass ratio 1: 2 carry out composite, solid-to-liquid ratio is counted in mass ratio, ultra micro bone meal: water=1:2 ~ 1:4, enzyme concentration is 1.3%, and enzymolysis time is 4h ~ 5h, and hydrolysis temperature is 50 DEG C ~ 55 DEG C, after enzymolysis terminates, enzymolysis liquid being heated to 100 DEG C keeps 10min to make enzyme-deactivating, then with the centrifugal 15min ~ 20min of 4000r/min.
As preferably, live stock and fowl bone is in step one or several in pig bone, chicken bone, duck bone, frontal bone, dog bone, sheep bone and ox bone.
As preferably, edible mushroom is one or more in mushroom, flat mushroom, straw mushroom, agrocybe, asparagus, glossy ganoderma, coprinus comatus and dried mushroom in stepb.
As preferably, in step C, meat cubelets are one or several in pork, chicken, duck, goose, dog meats, mutton and beef.
As preferably, be one or several in salad oil, soybean oil, sunflower oil, corn oil, peanut oil and cottonseed oil in the middle vegetable oil of step (two).
Beneficial effect of the present invention:
1. adopt autoclaving in live stock and fowl bone preprocessing process, be conducive to destroying bone adipocyte, make fat free out, reduce lipochondrion in late enzyme solution preocess and enzyme is wrapped up the hydrolysis affecting protease, significantly improve the hydrolysis result of SPP1; Meanwhile, autoclaving process is also the process of SPP1 sex change, and protein higher structure makes the side-chain radical of intramolecule preservation come out more easily by protease hydrolytic after destroying;
2. before enzymolysis, carry out ultramicro grinding to live stock and fowl bone, make enzymolysis raw material have great specific area, the area reacting contact in enzyme reaction process considerably increases, and improves reaction speed;
3. the present invention adopts zymotechnic to carry out deep processing and exploitation to fresh bone of fowls and animals meat respectively, collagen in degraded live stock and fowl bone, make the abundant stripping of bone calcium that the hydroxyapatite crystal form of indissoluble exists, and generate soluble amino acid calcium with amino acid, be applied in the production of the enzymolysis fresh bone of fowls and animals flavouring-soy-sauce containing edible mushroom, the amino-acid nitrogen content in product and calcium ion content can be increased, improve class and the value of live stock and fowl bone comprehensive utilization product, improve nutritive value and the utilization rate of product, also improve the added value of live stock and fowl bone processed side product, there are good economic results in society and market prospects.
Detailed description of the invention
Below in conjunction with detailed description of the invention, elaboration detailed is further done to the present invention.
Embodiment one
A kind of fresh bone of fowls and animals flavouring-soy-sauce, comprises the raw material of following weight portion:
Described flavoring by
White granulated sugar 2.5 parts; Cooking wine 1 part; Salt 0.5 part;
Chickens' extract 0.5 part; Five-spice powder 0.5 part composition.
Its preparation method is:
(1) pretreatment of raw material
A, making bone mud and concentrated bone soup:
(1) pretreatment: choose 7.5 parts, the fresh pig bone be up to the standards, without the need to rejecting the hard thigh bone of periosteum, ligament, meat mincing and poultry, fowl, removing remaining internal organ, hair, blood stains, foreign material, cleaning up, draining away the water;
(2) autoclaving: by the pig bone cleaned up and water in mass ratio 2:1 put into high-pressure sterilizing pot, autoclaving 50min under 0.12MPa, make osteomalacia and sterilization; Live stock and fowl bone after autoclaving, soup are cooled rapidly, remove surperficial oil slick, bone, soup are separated, the storage of bone soup is stand-by;
(3) dry: the pig bone after HIGH PRESSURE TREATMENT to be laid in drying box, dry 7h at 75 DEG C;
(4) coarse crushing: the fritter dried pig bone being chopped into 2cm, drops in high speed disintegrator and pulverizes, obtain the bone meal that diameter is 120 μm;
(5) fine powder is broken: the bone meal crushed in step (4) is put into ball mill and pulverizes 6min, obtains the ultra micro bone meal of diameter 10um;
It is the process that the material particles of more than 3mm is crushed to 10 μm ~ 25 μm that ultramicro grinding typically refers to diameter.Because the granularity of particle is extremely low, make it have the unexistent feature of other powders, such as good dissolubility, dispersiveness, adsorptivity, chemism etc., therefore, the live stock and fowl bone ilium powder through ultramicro grinding has good effect of supplemented calcium.But because the hardness of bone is too large, directly bone is pulverized not only difficulty, and also very large to machinery damage.This patent adopts HIGH PRESSURE TREATMENT to carry out pre-treatment to material bone, to reduce the hardness of bone.
(6) enzymolysis: add protease in the bone meal in step (5) and carry out enzymolysis, bone soup in the supernatant of enzymolysis and step (2) is merged, 60 DEG C, under the condition of 0.10MPa, Vacuum Concentration is to 25% of original volume, obtain concentrated bone soup, the bone mud of lower floor is for subsequent use;
The condition of enzymolysis is as follows: by flavor protease and compound protease in mass ratio 1: 2 carry out composite, solid-to-liquid ratio is counted in mass ratio, ultra micro bone meal: water=1:3, enzyme concentration is 1.3%, enzymolysis time is 4.5h, hydrolysis temperature is 52 DEG C, after enzymolysis terminates, enzymolysis liquid is heated to 100 DEG C and keeps 10min to make enzyme-deactivating, then with the centrifugal 17min of 4000r/min.
Containing a large amount of collagens in live stock and fowl bone, live stock and fowl bone collagen hydrolysate can be improved its physical characteristic, improve nutritive value, promote effective application of live stock and fowl bone.Collagen hydrolysate has more physiological function, as the function of anti-ageing, anti-oxidant, anti-hypertension, prevention and treatment osteoarthritis and the disease such as osteoporosis, treatment gastric ulcer.Functional characteristic due to protein digestion thing is better than parent protein matter and has the physiological function of many uniquenesses, and adopt enzymatic hydrolysis bone mud, advantages such as there is hydrolysising condition gentleness, technique is simple, the cycle is short, easy to control and pollution-free, nutritive value is high, therefore zymotechnic is applied to fresh bone of fowls and animals meat by this patent, adopt protease hydrolytic fresh bone of fowls and animals meat, improve SPP1 and mineral matter utilization rate.
B, making edible mushroom mud:
(1i) raw material are selected: select without going mouldy, without rotting, without the mushroom of disease and pest and leftover bits and pieces, remove earth, and clean up with water;
(2i) soak rehydration: by the mushroom after cleaning up, soak 5h until maceration;
(3i) blanching: cleaned up further by the mushroom after rehydration, drain away the water, drops into blanching 9min in boiling water;
(4i) pull an oar: pulled out immediately by the mushroom after blanching and be cooled to room temperature with flowing running water, then pull out and drain, add distilled water mixing mushroom and be beaten into starchiness, the mass ratio of mushroom and distilled water is 1:4;
(5i) enzymolysis: add the cellulase of 0.3% in step (4i), 50 DEG C, enzymolysis 55min, with lysed cells wall, discharges soluble protein macromolecular substances under pH6.5 condition; And then add the acid protease of 1%, 50 DEG C, under pH4.5 condition enzymolysis 35min to increase amino acid content in product;
Protease has restriction endonuclease and excision enzyme, and the single-minded degree of various protease hydrolytic peptide chain is different, adopt the food flavor enzyme simultaneously with restriction endonuclease and excision enzyme composition and compound protease is composite carries out enzymolysis, hydrolyzate delicate flavour is obvious, without bitter taste, and composite protease is used to improve 10% than the degree of hydrolysis of single protease.
C, making meat cubelets: select pork that is fresh, fine and tender taste, pick os purum head, excision lymphoid tissue and rubber band, wash away blood stains and the impurity on cube meat surface, be cut into the little fourth of 4mm with dicer, for subsequent use;
D, preparation batching: by ginger, green onion and garlic, cleaning peeling, is cut into end and mud, for subsequent use; By sesame, peanut, is broken into 2mm fine particle after walnut kernel fries, have granular sensation when chewing to make product;
(2) preparation of flavouring-soy-sauce: pour salad oil into after frying sauce pot hot pot, adds ripe sesame, ripe peanut grain, ripe walnut granule stir-fries fast, adds green onion mud, mashed garlic, bruised ginger produce fragrance; Add pork fourth not stop to stir-fry, when frying that moisture major part evaporates to meat, add thick chilli sauce, thick broad-bean sauce fries out sauce fragrance road; Add mud, mushroom mud to the marrow, then add concentrated bone soup and first boil 5min ~ 10min with very hot oven; Then complete soft ripe to meat cubelets with slow fire infusion, first add sugar before off the pot and paint better to make product, and then add salt, the nonvolatile flavoring of five-spice powder class, finally add cooking wine, chicken bouillon kind volatility flavoring;
(3) canned, exhaust, sterilization, cooling: in the vial of adopt automatic filling sealing machine to be loaded by the above-mentioned flavouring-soy-sauce boiled to clean in advance, sterilizing, exhaust, sealing; At 121 DEG C of sterilization 25min, then by cool water shower, be quickly cooled to 32 DEG C; Dry the outer globule of bottle after cooling, label, vanning, warehouse-in.
Embodiment two
A kind of fresh bone of fowls and animals flavouring-soy-sauce, comprises the raw material of following weight portion:
Described flavoring by
White granulated sugar 1.8 parts; Cooking wine 1 part; Salt 0.4 part;
Chickens' extract 0.3 part; Five-spice powder 0.5 part composition.
Its preparation method is:
(1) pretreatment of raw material
A, making bone mud and concentrated bone soup:
(1) pretreatment: choose the new freshly-slaughtered poultry bone and totally 6 parts, duck bone that are up to the standards, without the need to rejecting the hard thigh bone of periosteum, ligament, meat mincing and poultry, fowl, removing remaining internal organ, hair, blood stains, foreign material, cleaning up, draining away the water;
(2) autoclaving: by the chicken bone cleaned up and duck bone and water in mass ratio 2:1 put into high-pressure sterilizing pot, autoclaving 45min under 0.10MPa, make osteomalacia and sterilization; Chicken bone after autoclaving and duck bone, soup are cooled rapidly, remove surperficial oil slick, bone, soup are separated, the storage of bone soup is stand-by;
(3) dry: the chicken bone after HIGH PRESSURE TREATMENT and duck bone to be laid in drying box, dry 6h at 70 DEG C;
(4) coarse crushing: the fritter dried chicken bone and duck bone being chopped into 1cm, drops in high speed disintegrator and pulverizes, obtain the bone meal that diameter is 100 μm;
(5) fine powder is broken: the bone meal crushed in step (4) is put into ball mill and pulverizes 4min, obtains the ultra micro bone meal of diameter 20um;
It is the process that the material particles of more than 3mm is crushed to 10 μm ~ 25 μm that ultramicro grinding typically refers to diameter.Because the granularity of particle is extremely low, make it have the unexistent feature of other powders, such as good dissolubility, dispersiveness, adsorptivity, chemism etc., therefore, the live stock and fowl bone ilium powder through ultramicro grinding has good effect of supplemented calcium.But because the hardness of bone is too large, directly bone is pulverized not only difficulty, and also very large to machinery damage.This patent adopts HIGH PRESSURE TREATMENT to carry out pre-treatment to material bone, to reduce the hardness of bone.
(6) enzymolysis: add protease in the bone meal in step (5) and carry out enzymolysis, bone soup in the supernatant of enzymolysis and step (2) is merged, 55 DEG C, under the condition of 0.08MPa, Vacuum Concentration is to 20% of original volume, obtain concentrated bone soup, the bone mud of lower floor is for subsequent use;
The condition of enzymolysis is as follows: by flavor protease and compound protease in mass ratio 1: 2 carry out composite, solid-to-liquid ratio is counted in mass ratio, ultra micro bone meal: water=1:2, enzyme concentration is 1.3%, enzymolysis time is 4h, hydrolysis temperature is 50 DEG C, after enzymolysis terminates, enzymolysis liquid is heated to 100 DEG C and keeps 10min to make enzyme-deactivating, then with the centrifugal 15min of 4000r/min.
Containing a large amount of collagens in live stock and fowl bone, live stock and fowl bone collagen hydrolysate can be improved its physical characteristic, improve nutritive value, promote effective application of live stock and fowl bone.Collagen hydrolysate has more physiological function, as the function of anti-ageing, anti-oxidant, anti-hypertension, prevention and treatment osteoarthritis and the disease such as osteoporosis, treatment gastric ulcer.Functional characteristic due to protein digestion thing is better than parent protein matter and has the physiological function of many uniquenesses, and adopt enzymatic hydrolysis bone mud, advantages such as there is hydrolysising condition gentleness, technique is simple, the cycle is short, easy to control and pollution-free, nutritive value is high, therefore zymotechnic is applied to fresh bone of fowls and animals meat by this patent, adopt protease hydrolytic fresh bone of fowls and animals meat, improve SPP1 and mineral matter utilization rate.
B, making edible mushroom mud:
(1i) raw material are selected: select without going mouldy, without rotten, without disease and pest flat mushroom, asparagus or leftover bits and pieces, removing earth, and clean up with water;
(2i) soak rehydration: by flat mushroom, asparagus after cleaning up, soak 4h until maceration;
(3i) blanching: cleaned up further by the mushroom after rehydration, drain away the water, drops into blanching 8min in boiling water;
(4i) pull an oar: the flat mushroom after blanching, asparagus are pulled out immediately and be cooled to room temperature with flowing running water, then pull out and drain, add distilled water mixing mushroom and be beaten into starchiness, the mass ratio of flat mushroom, asparagus and distilled water is 1:4;
(5i) enzymolysis: add the cellulase of 0.3% in step (4i), 50 DEG C, enzymolysis 50min, with lysed cells wall, discharges soluble protein macromolecular substances under pH6.5 condition; And then add the acid protease of 1%, 50 DEG C, under pH4.5 condition enzymolysis 30min to increase amino acid content in product;
Protease has restriction endonuclease and excision enzyme, and the single-minded degree of various protease hydrolytic peptide chain is different, adopt the food flavor enzyme simultaneously with restriction endonuclease and excision enzyme composition and compound protease is composite carries out enzymolysis, hydrolyzate delicate flavour is obvious, without bitter taste, and composite protease is used to improve 10% than the degree of hydrolysis of single protease.
C, make meat cubelets: chicken and the duck of selecting fresh, fine and tender taste, pick os purum head, excision lymphoid tissue and rubber band, wash away blood stains and the impurity on cube meat surface, be cut into the little fourth of 3mm with dicer, for subsequent use;
D, preparation batching: by ginger, green onion and garlic, cleaning peeling, is cut into end and mud, for subsequent use; By sesame, peanut, is broken into 2.5mm fine particle after walnut kernel fries, have granular sensation when chewing to make product;
(2) preparation of flavouring-soy-sauce: pour sunflower oil into after frying sauce pot hot pot, adds ripe sesame, ripe peanut grain, ripe walnut granule stir-fries fast, adds green onion mud, mashed garlic, bruised ginger produce fragrance; Add chicken and duck fourth does not stop to stir-fry, when frying that moisture major part evaporates to meat, add thick chilli sauce, thick broad-bean sauce fries out sauce fragrance road; Add mud, flat mushroom, asparagus mud to the marrow, then add concentrated bone soup and first boil 5min with very hot oven; Then complete soft ripe to meat cubelets with slow fire infusion, first add sugar before off the pot and paint better to make product, and then add salt, the nonvolatile flavoring of five-spice powder class, finally add cooking wine, chicken bouillon kind volatility flavoring;
(3) canned, exhaust, sterilization, cooling: in the vial of adopt automatic filling sealing machine to be loaded by the above-mentioned flavouring-soy-sauce boiled to clean in advance, sterilizing, exhaust, sealing; At 121 DEG C of sterilization 20min, then by cool water shower, be quickly cooled to 30 DEG C; Dry the outer globule of bottle after cooling, label, vanning, warehouse-in.
Embodiment three
A kind of fresh bone of fowls and animals flavouring-soy-sauce, comprises the raw material of following weight portion:
Described flavoring by
White granulated sugar 2.9 parts; Cooking wine 1.2 parts; Salt 0.6 part;
Chickens' extract 0.7 part; Five-spice powder 0.6 part composition.
Its preparation method is:
(1) pretreatment of raw material
A, making bone mud and concentrated bone soup:
(1) pretreatment: choose the fresh ox bone 9 parts be up to the standards, without the need to rejecting the hard thigh bone of periosteum, ligament, meat mincing and poultry, fowl, removing remaining internal organ, hair, blood stains, foreign material, cleaning up, draining away the water;
(2) autoclaving: by the Os Bovis seu Bubali cleaned up and water in mass ratio 2:1 put into high-pressure sterilizing pot, autoclaving 60min under 0.15MPa, make osteomalacia and sterilization; Live stock and fowl bone after autoclaving, soup are cooled rapidly, remove surperficial oil slick, bone, soup are separated, the storage of bone soup is stand-by;
(3) dry: the ox bone after HIGH PRESSURE TREATMENT to be laid in drying box, dry 8h at 80 DEG C;
(4) coarse crushing: the fritter dried pig bone being chopped into 3cm, drops in high speed disintegrator and pulverizes, obtain the bone meal that diameter is 150 μm;
(5) fine powder is broken: the bone meal crushed in step (4) is put into ball mill and pulverizes 8min, obtains the ultra micro bone meal of diameter 25um;
It is the process that the material particles of more than 3mm is crushed to 10 μm ~ 25 μm that ultramicro grinding typically refers to diameter.Because the granularity of particle is extremely low, make it have the unexistent feature of other powders, such as good dissolubility, dispersiveness, adsorptivity, chemism etc., therefore, the live stock and fowl bone ilium powder through ultramicro grinding has good effect of supplemented calcium.But because the hardness of bone is too large, directly bone is pulverized not only difficulty, and also very large to machinery damage.This patent adopts HIGH PRESSURE TREATMENT to carry out pre-treatment to material bone, to reduce the hardness of bone.
(6) enzymolysis: add protease in the bone meal in step (5) and carry out enzymolysis, bone soup in the supernatant of enzymolysis and step (2) is merged, 65 DEG C, under the condition of 0.12MPa, Vacuum Concentration is to 30% of original volume, obtain concentrated bone soup, the bone mud of lower floor is for subsequent use;
The condition of enzymolysis is as follows: by flavor protease and compound protease in mass ratio 1: 2 carry out composite, solid-to-liquid ratio is counted in mass ratio, ultra micro bone meal: water=1:4, enzyme concentration is 1.3%, enzymolysis time is 5h, hydrolysis temperature is 55 DEG C, after enzymolysis terminates, enzymolysis liquid is heated to 100 DEG C and keeps 10min to make enzyme-deactivating, then with the centrifugal 20min of 4000r/min.
Containing a large amount of collagens in live stock and fowl bone, live stock and fowl bone collagen hydrolysate can be improved its physical characteristic, improve nutritive value, promote effective application of live stock and fowl bone.Collagen hydrolysate has more physiological function, as the function of anti-ageing, anti-oxidant, anti-hypertension, prevention and treatment osteoarthritis and the disease such as osteoporosis, treatment gastric ulcer.Functional characteristic due to protein digestion thing is better than parent protein matter and has the physiological function of many uniquenesses, and adopt enzymatic hydrolysis bone mud, advantages such as there is hydrolysising condition gentleness, technique is simple, the cycle is short, easy to control and pollution-free, nutritive value is high, therefore zymotechnic is applied to fresh bone of fowls and animals meat by this patent, adopt protease hydrolytic fresh bone of fowls and animals meat, improve SPP1 and mineral matter utilization rate.
B, making edible mushroom mud:
(1i) raw material are selected: select without going mouldy, without rotting, without the agrocybe of disease and pest and leftover bits and pieces, remove earth, and clean up with water;
(2i) soak rehydration: by the agrocybe after cleaning up, soak 6h until maceration;
(3i) blanching: cleaned up further by the agrocybe after rehydration, drain away the water, drops into blanching 10min in boiling water;
(4i) pull an oar: pulled out immediately by the agrocybe after blanching and be cooled to room temperature with flowing running water, then pull out and drain, add distilled water mixing agrocybe and be beaten into starchiness, the mass ratio of agrocybe and distilled water is 1:4;
(5i) enzymolysis: add the cellulase of 0.3% in step (4i), 50 DEG C, enzymolysis 60min, with lysed cells wall, discharges soluble protein macromolecular substances under pH6.5 condition; And then add the acid protease of 1%, 50 DEG C, under pH4.5 condition enzymolysis 40min to increase amino acid content in product;
Protease has restriction endonuclease and excision enzyme, and the single-minded degree of various protease hydrolytic peptide chain is different, adopt the food flavor enzyme simultaneously with restriction endonuclease and excision enzyme composition and compound protease is composite carries out enzymolysis, hydrolyzate delicate flavour is obvious, without bitter taste, and composite protease is used to improve 10% than the degree of hydrolysis of single protease.
C, making meat cubelets: select beef that is fresh, fine and tender taste, pick os purum head, excision lymphoid tissue and rubber band, wash away blood stains and the impurity on cube meat surface, be cut into the little fourth of 5mm with dicer, for subsequent use;
D, preparation batching: by ginger, green onion and garlic, cleaning peeling, is cut into end and mud, for subsequent use; By sesame, peanut, is broken into 3mm fine particle after walnut kernel fries, have granular sensation when chewing to make product;
(2) preparation of flavouring-soy-sauce: pour peanut oil into after frying sauce pot hot pot, adds ripe sesame, ripe peanut grain, ripe walnut granule stir-fries fast, adds green onion mud, mashed garlic, bruised ginger produce fragrance; Add ox head fourth not stop to stir-fry, when frying that moisture major part evaporates to meat, add thick chilli sauce, thick broad-bean sauce fries out sauce fragrance road; Add mud, agrocybe mud to the marrow, then add concentrated bone soup and first boil 10min with very hot oven; Then complete soft ripe to meat cubelets with slow fire infusion, first add sugar before off the pot and paint better to make product, and then add salt, the nonvolatile flavoring of five-spice powder class, finally add cooking wine, chicken bouillon kind volatility flavoring;
(3) canned, exhaust, sterilization, cooling: in the vial of adopt automatic filling sealing machine to be loaded by the above-mentioned flavouring-soy-sauce boiled to clean in advance, sterilizing, exhaust, sealing; At 121 DEG C of sterilization 30min, then by cool water shower, be quickly cooled to 35 DEG C; Dry the outer globule of bottle after cooling, label, vanning, warehouse-in.
This patent applies the multiple scientific and technological content fresh bone of fowls and animals flavouring-soy-sauce product high compared with high-tech production added value, livestock and poultry processing industry byproduct is turned waste into wealth, for consumption market provides meat food nutritious in a large number, live stock and fowl bone deep processing can be promoted and make full use of, the nutritive value of bone ware is higher and cost of material is lower, has great development prospect.
Claims (9)
1. a fresh bone of fowls and animals flavouring-soy-sauce, is characterized in that, comprises the raw material of following weight portion:
2. fresh bone of fowls and animals flavouring-soy-sauce according to claim 1, is characterized in that, described flavoring by
White granulated sugar 1.8 ~ 2.9 parts; Cooking wine 1 ~ 1.2 part; Salt 0.4 ~ 0.6 part;
Chickens' extract 0.3 ~ 0.7 part; Five-spice powder 0.5 ~ 0.6 part composition.
3. fresh bone of fowls and animals flavouring-soy-sauce according to claim 2, is characterized in that, described flavoring by
White granulated sugar 2.5 parts; Cooking wine 1 part; Salt 0.5 part;
Chickens' extract 0.5 part; Five-spice powder 0.5 part composition.
4. a preparation method for fresh bone of fowls and animals flavouring-soy-sauce, is characterized in that, comprises the following steps:
(1) pretreatment of raw material
A, making bone mud and concentrated bone soup:
(1) pretreatment: choose the fresh live stock and fowl bone be up to the standards, without the need to rejecting the hard thigh bone of periosteum, ligament, meat mincing and poultry, fowl, removing remaining internal organ, hair, blood stains, foreign material, cleaning up, draining away the water;
(2) autoclaving: by the livestock and poultry bone cleaned up and water in mass ratio 2:1 put into high-pressure sterilizing pot, autoclaving 45min ~ 60min under 0.10MPa ~ 0.15MPa, make osteomalacia and sterilization; Live stock and fowl bone after autoclaving, soup are cooled rapidly, remove surperficial oil slick, bone, soup are separated, the storage of bone soup is stand-by;
(3) dry: the live stock and fowl bone after HIGH PRESSURE TREATMENT to be laid in drying box, dry 6h ~ 8h at 70 DEG C ~ 80 DEG C;
(4) coarse crushing: the fritter dried live stock and fowl bone being chopped into 1cm ~ 3cm, drops in high speed disintegrator and pulverizes, obtain the bone meal that diameter is 100 μm ~ 150 μm;
(5) fine powder is broken: the bone meal crushed in step (4) is put into ball mill and pulverizes 4min ~ 8min, obtains the ultra micro bone meal of diameter 10um ~ 25um;
(6) enzymolysis: add protease in the bone meal in step (5) and carry out enzymolysis, bone soup in the supernatant of enzymolysis and step (2) is merged, 55 DEG C ~ 65 DEG C, under the condition of 0.08MPa ~ 0.12MPa, Vacuum Concentration is to 20% ~ 30% of original volume, obtain concentrated bone soup, the bone mud of lower floor is for subsequent use;
B, making edible mushroom mud:
(1i) raw material are selected: select without going mouldy, without rotting, without the edible mushroom of disease and pest and/or leftover bits and pieces, remove earth, and clean up with water;
(2i) soak rehydration: by the edible mushroom after cleaning up, soak 4h ~ 6h until maceration;
(3i) blanching: cleaned up further by the edible mushroom after rehydration, drain away the water, drops into blanching 8min ~ 10min in boiling water;
(4i) pull an oar: pulled out immediately by the edible mushroom after blanching and be cooled to room temperature with flowing running water, then pull out and drain, add distilled water mixed edible bacterium and be beaten into starchiness, the mass ratio of its edible mushroom and distilled water is 1:3 ~ 1:5;
(5i) enzymolysis: add the cellulase of 0.3% in step (4i), 50 DEG C, enzymolysis 50min ~ 60min, with lysed cells wall, discharges soluble protein macromolecular substances under pH6.5 condition; And then add the acid protease of 1%, 50 DEG C, under pH4.5 condition enzymolysis 30min ~ 40min to increase amino acid content in product;
C, making meat cubelets: select livestock meat that is fresh, fine and tender taste, pick os purum head, excision lymphoid tissue and rubber band, wash away blood stains and the impurity on cube meat surface, be cut into the little fourth of 3mm ~ 5mm with dicer, for subsequent use;
D, preparation batching: by ginger, green onion and garlic, cleaning peeling, is cut into end and mud, for subsequent use; By sesame, peanut, is broken into 2mm ~ 3mm fine particle after walnut kernel fries, have granular sensation when chewing to make product;
(2) preparation of flavouring-soy-sauce: pour vegetable oil into after frying sauce pot hot pot, adds ripe sesame, ripe peanut grain, ripe walnut granule stir-fries fast, adds green onion mud, mashed garlic, bruised ginger produce fragrance; Add meat cubelets not stop to stir-fry, when frying that moisture major part evaporates to meat, add thick chilli sauce, thick broad-bean sauce fries out sauce fragrance road; Add mud, edible mushroom mud to the marrow, then add concentrated bone soup and first boil 5min ~ 10min with very hot oven; Then complete soft ripe to meat cubelets with slow fire infusion, first add sugar before off the pot and paint better to make product, and then add salt, the nonvolatile flavoring of five-spice powder class, finally add cooking wine, chicken bouillon kind volatility flavoring;
(3) canned, exhaust, sterilization, cooling: in the vial of adopt automatic filling sealing machine to be loaded by the above-mentioned flavouring-soy-sauce boiled to clean in advance, sterilizing, exhaust, sealing; At 121 DEG C of sterilization 20min ~ 30min, then by cool water shower, be quickly cooled to 30 DEG C ~ 35 DEG C; Dry the outer globule of bottle after cooling, label, vanning, warehouse-in.
5. the preparation method of fresh bone of fowls and animals flavouring-soy-sauce according to claim 4, it is characterized in that, the condition of enzymolysis is as follows in the step (6): by flavor protease and compound protease in mass ratio 1: 2 carry out composite, solid-to-liquid ratio is counted in mass ratio, ultra micro bone meal: water=1:2 ~ 1:4, enzyme concentration is 1.3%, enzymolysis time is 4h ~ 5h, hydrolysis temperature is 50 DEG C ~ 55 DEG C, after enzymolysis terminates, enzymolysis liquid being heated to 100 DEG C keeps 10min to make enzyme-deactivating, then with the centrifugal 15min ~ 20min of 4000r/min.
6. the preparation method of fresh bone of fowls and animals flavouring-soy-sauce according to claim 5, is characterized in that, live stock and fowl bone is in step one or several in pig bone, chicken bone, duck bone, frontal bone, dog bone, sheep bone and ox bone.
7. the preparation method of fresh bone of fowls and animals flavouring-soy-sauce according to claim 6, is characterized in that, edible mushroom is one or more in mushroom, flat mushroom, straw mushroom, agrocybe, asparagus, glossy ganoderma, coprinus comatus and dried mushroom in stepb.
8. the preparation method of fresh bone of fowls and animals flavouring-soy-sauce according to claim 7, is characterized in that, in step C, meat cubelets are one or several in pork, chicken, duck, goose, dog meats, mutton and beef.
9. the preparation method of fresh bone of fowls and animals flavouring-soy-sauce according to claim 8, is characterized in that, in step (two), vegetable oil is one or several in salad oil, soybean oil, sunflower oil, corn oil, peanut oil and cottonseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510580287.4A CN105146486A (en) | 2015-09-14 | 2015-09-14 | Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510580287.4A CN105146486A (en) | 2015-09-14 | 2015-09-14 | Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146486A true CN105146486A (en) | 2015-12-16 |
Family
ID=54787880
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510580287.4A Pending CN105146486A (en) | 2015-09-14 | 2015-09-14 | Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146486A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858512A (en) * | 2017-03-22 | 2017-06-20 | 成都大学 | The processing method of the full kindred flavoring of edible bacterial type |
| CN106901207A (en) * | 2017-03-22 | 2017-06-30 | 甘肃犇旺旺生物科技有限公司 | A kind of manufacture craft of ox bone cream |
| CN107319460A (en) * | 2017-08-16 | 2017-11-07 | 呼伦贝尔牛羊产业技术研究院有限公司上海分公司 | One kind standardization concentration sheep bone soup and preparation method thereof |
| CN107397197A (en) * | 2017-07-28 | 2017-11-28 | 安徽悠咔食品有限公司 | A kind of moistening lung and clearing heat honeydew chicken animal tankage complex flavor chickens' extract block and preparation method thereof |
| CN107927600A (en) * | 2017-12-14 | 2018-04-20 | 宿州市鸡都调味食品有限公司 | A kind of spicy Roast duck sauce |
| CN107981233A (en) * | 2017-11-29 | 2018-05-04 | 银川伊百盛清真食品有限公司 | Ox, sheep bone biological enzymolysis and peptide, calcium separating and extracting process |
| CN109123424A (en) * | 2018-09-04 | 2019-01-04 | 安徽食亿鲜食品有限公司 | The ultra-fine bone end composite seasoning sauce of the fresh perfume of one kind and its processing technology |
| CN110916102A (en) * | 2019-12-19 | 2020-03-27 | 王�琦 | Solid compound seasoning and preparation method thereof |
| CN113208078A (en) * | 2020-02-05 | 2021-08-06 | 统之幸食品(江苏)有限公司 | Method for extracting bone cake soup |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1252237A (en) * | 1999-08-05 | 2000-05-10 | 蒋佃水 | Spicy and hot bone paste |
| CN101278726A (en) * | 2008-04-17 | 2008-10-08 | 兰宏杰 | Spicy bone calcium paste |
| CN102246951A (en) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | Spicy bone sauce |
| CN102871110A (en) * | 2012-09-28 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for making shiitake-flavored instant food by compound enzymatic hydrolysis |
| CN104855918A (en) * | 2015-05-06 | 2015-08-26 | 河南科技大学 | Beef-flavored essence preparation method |
-
2015
- 2015-09-14 CN CN201510580287.4A patent/CN105146486A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1252237A (en) * | 1999-08-05 | 2000-05-10 | 蒋佃水 | Spicy and hot bone paste |
| CN101278726A (en) * | 2008-04-17 | 2008-10-08 | 兰宏杰 | Spicy bone calcium paste |
| CN102246951A (en) * | 2010-09-15 | 2011-11-23 | 浙江正味食品有限公司 | Spicy bone sauce |
| CN102871110A (en) * | 2012-09-28 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for making shiitake-flavored instant food by compound enzymatic hydrolysis |
| CN104855918A (en) * | 2015-05-06 | 2015-08-26 | 河南科技大学 | Beef-flavored essence preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 徐清萍: "《复合调味料生产技术》", 30 April 2008, 化学工艺出版社 * |
| 李梦琴等: "《调味品加工增值技术》", 31 January 2010, 河南科学技术出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858512A (en) * | 2017-03-22 | 2017-06-20 | 成都大学 | The processing method of the full kindred flavoring of edible bacterial type |
| CN106901207A (en) * | 2017-03-22 | 2017-06-30 | 甘肃犇旺旺生物科技有限公司 | A kind of manufacture craft of ox bone cream |
| CN107397197A (en) * | 2017-07-28 | 2017-11-28 | 安徽悠咔食品有限公司 | A kind of moistening lung and clearing heat honeydew chicken animal tankage complex flavor chickens' extract block and preparation method thereof |
| CN107319460A (en) * | 2017-08-16 | 2017-11-07 | 呼伦贝尔牛羊产业技术研究院有限公司上海分公司 | One kind standardization concentration sheep bone soup and preparation method thereof |
| CN107981233A (en) * | 2017-11-29 | 2018-05-04 | 银川伊百盛清真食品有限公司 | Ox, sheep bone biological enzymolysis and peptide, calcium separating and extracting process |
| CN107927600A (en) * | 2017-12-14 | 2018-04-20 | 宿州市鸡都调味食品有限公司 | A kind of spicy Roast duck sauce |
| CN109123424A (en) * | 2018-09-04 | 2019-01-04 | 安徽食亿鲜食品有限公司 | The ultra-fine bone end composite seasoning sauce of the fresh perfume of one kind and its processing technology |
| CN110916102A (en) * | 2019-12-19 | 2020-03-27 | 王�琦 | Solid compound seasoning and preparation method thereof |
| CN113208078A (en) * | 2020-02-05 | 2021-08-06 | 统之幸食品(江苏)有限公司 | Method for extracting bone cake soup |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105146486A (en) | Fresh bone flavor paste of animals and preparation method of fresh bone flavor paste | |
| KR102292025B1 (en) | The manufacturing method of pet food using duck by-products | |
| CN103478397B (en) | Total chestnut peptide nourishment and preparation method thereof | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| CN102657346A (en) | Health-care soup containing amino acid polypeptide, medicated diet and food treatment particles and meat particles | |
| KR101940627B1 (en) | Manufacturing method of feed for pet dog | |
| CN102458433A (en) | A supplement comprising blackcurrants or boysenberries | |
| CN111657404A (en) | Pet food with balanced nutrition and preparation method thereof | |
| CN111528358A (en) | Preparation method of freeze-dried dog food | |
| CN104106796A (en) | Fat-reducing healthcare honey tea powder and processing method thereof | |
| CN103989226B (en) | A kind of preparation method of Bitter Gourd Juice | |
| CN101044908B (en) | High nutrition product developed from vertebra bone of freshwater eel | |
| CN104982539A (en) | Stomach nourishing needle mushroom soybean milk and preparation method thereof | |
| CN104305259A (en) | Sauced pig trotter and processing method thereof | |
| CN104187604B (en) | A kind of Jade Emperor mushroom ferment lozenge and preparation method thereof | |
| CN107660752A (en) | A kind of preparation method of vinegar-pepper pawpaw | |
| CN106720962A (en) | A kind of mud crab feed | |
| CN112655937A (en) | High-calcium preserved fish sauce and preparation method thereof | |
| CN105767296A (en) | Pure natural chlorella composite nutritional powder and preparation method thereof | |
| CN104082441A (en) | Fruit kernel and honey tea powder and processing method thereof | |
| CN110916161A (en) | Processing method of tempeh garlic chilli sauce | |
| KR102527508B1 (en) | Manufacturing method of food composition containing sturgeon extract for relieving symptom of atopic dermatitis | |
| CN108850473A (en) | A kind of bacillus laterosporus feed addictive | |
| CN107467526A (en) | A kind of Nutrition lunch meat for supplementing energy and preparation method thereof | |
| CN108850446A (en) | A kind of Japan's bacillus feed additive |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |