CN105166957A - Bovine bone marrow powder production process and application thereof - Google Patents
Bovine bone marrow powder production process and application thereof Download PDFInfo
- Publication number
- CN105166957A CN105166957A CN201510460593.4A CN201510460593A CN105166957A CN 105166957 A CN105166957 A CN 105166957A CN 201510460593 A CN201510460593 A CN 201510460593A CN 105166957 A CN105166957 A CN 105166957A
- Authority
- CN
- China
- Prior art keywords
- manufacture craft
- beef
- ripe
- marrow powder
- powder
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241000283690 Bos taurus Species 0.000 title abstract 9
- 210000001185 bone marrow Anatomy 0.000 title abstract 4
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 238000012856 packing Methods 0.000 claims abstract description 3
- 235000015278 beef Nutrition 0.000 claims description 43
- 239000002245 particle Substances 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 238000005507 spraying Methods 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 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 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 abstract description 9
- 238000010411 cooking Methods 0.000 abstract 1
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 13
- 238000004458 analytical method Methods 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000013589 supplement Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000021180 meal component Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 239000002699 waste material Substances 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)
- Seasonings (AREA)
Abstract
The present invention relates to a bovine bone marrow powder production process and an application thereof. The bovine bone marrow powder production process comprises the following steps of smashing bovine bones, cooking the smashed bovine bones until the bovine bones are half-cooked, grinding the half-cooked bovine bones and slurrying the ground bovine bones, conducting enzymatic hydrolysis, blending ingredients, carrying out spray drying, and packing the finished powder. The bovine bone marrow powder production process has advantages of being simple and convenient in process, and easy to operate.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of manufacture craft and application of beef marrow powder.
Background technology
Concentrate on meat to the consumption of meat product at present, utilization for meat bone is few, and nutrient composition content in meat bone is very high, show according to test analysis, in fresh meat bone, protein content is 10% ~ 13%, fat content is 12% ~ 14%, and the ratio of the content of mineral substances such as calcium and phosphorus and fresh meat is about 2:1, but cannot extract because of the application component in meat bone or extract inconvenience, frequent abandoned, this causes great waste.
On the other hand, along with the raising day by day of people's living standard, the quality requirement of people to food and flavouring is also more and more higher.The Novel spices of a kind of direct-edible, seasoning and extra-nutrition needs exploitation badly.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of Novel spices and nutraceutical.Specifically, be a kind of manufacture craft and application of beef marrow powder.Described beef marrow powder uses meat meal tankage as main component, can supplement the nutrients, and owing to using green meat bone meal, the taste of described beef marrow powder is more delicious while edible, seasoning.
The technical solution adopted in the present invention is: a kind of manufacture craft of beef marrow powder, comprises the following steps:
(1) pulverize: beef bone is put into pulverizer and be ground into the particle that particle diameter is 5 ~ 8 millimeters;
(2) make half-mature: the heating particles crushed is made half cooked;
(3) slurrying is ground: become particle diameter to be the powder of 75 ~ 80 microns half cooked attrition process of carrying out, then slurrying;
(4) enzymolysis: use protease to carry out enzymolysis to described slurries;
(5) prepare burden: add auxiliary material to the slurries after enzymolysis, mix;
(6) spraying dry: the raw material mixed is carried out spraying dry, can finished product be obtained, be i.e. beef marrow powder;
(7) finished product packing: described finished product is packed.
Use described method, beef bone can be made into beef marrow powder, there is the advantage of simple flow, convenient operation.
Preferably, described beef bone is carried out freezing before pulverizing by step (1);
Further, described cryogenic temperature is-25 ~-10 DEG C.After freezing, to be more convenient for follow-up crushing operation.
Preferably, step (2) is made between half-mature and step (3) grinding slurrying, also has the ripe step of high compacting: use high-pressure bottle to suppress ripe to the described half cooked height that carries out, the ripe temperature of high compacting is 120 ~ 135 DEG C, and the high compacting ripe time is 3 ~ 5 hours.Described half cooked further slaking can be made, be convenient to follow-up enzymolysis operation.
Preferably, between step (5) batching and step (5) spraying dry, high-pressure homogenization step is also had: use high pressure homogenizer to carry out high-pressure homogeneous to the raw material mixed, mixed further by raw material.
Preferably, the heating-up temperature made in half-mature step is 80 DEG C.
Preferably, described auxiliary material is maltodextrin and toppings.Add described maltodextrin, meat meal tankage characteristic and fragrance can be kept, reduce costs, make finished product mellow in taste, exquisiteness, the aromatic strongly fragrant and instant excellent of taste; Described toppings can increase the local flavor of described beef marrow powder, make described beef marrow powder also can be used as condiment and use.
Preferably, described toppings comprise edible salt and monosodium glutamate.Edible salt and monosodium glutamate and monosodium glutamate, as basic flavoring, can ensure the end taste of described beef marrow powder.
Further, described toppings also comprise spice.Add spice, the beef marrow powder of pungent can be produced.
Beneficial effect of the present invention is:
1, the invention provides a kind of beef marrow powder, described beef marrow powder uses meat meal tankage as main component, can supplement the nutrients, and owing to using fresh meat bone, the taste of described beef marrow powder is more delicious while edible, seasoning.
The manufacture craft of the described beef marrow powder 2, in the present invention, has the advantage of simple flow, convenient operation.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. all can be buied from market or the industry is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1
The invention provides beef marrow powder, its manufacture craft is, comprises the following steps:
(1) pulverize: the beef bone of 100kg is put into pulverizer and is ground into the particle that particle diameter is 5 millimeters;
(2) make half-mature: by the heating particles to 80 DEG C crushed, make half cooked;
(3) grind slurrying: by half cooked cooling naturally, be cooled to room temperature, more cookedly put into grinder by described half, attrition process becomes particle diameter to be the powder of 75 microns, then slurrying;
(4) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 25 DEG C, 1 hour duration;
(5) prepare burden: the slurries after enzymolysis are heated to 90 DEG C, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(6) spraying dry: the feedstock transportation after batching is carried out in spray drying tower drying process, the EAT of spray drying tower controls at 100 DEG C, and in tower, temperature controls at 80 DEG C, leaving air temp controls at 78 DEG C, after spraying dry completes, finished product can be obtained, i.e. beef marrow powder;
(7) powder packaging is become: packed by described finished product.
Embodiment 2
(1) freezing: the beef bone of 100kg is put into refrigerator freezing, cryogenic temperature is-25 DEG C, cooling time is 2 hours;
(2) pulverize: the beef bone after freezing is put into pulverizer and is ground into the particle that particle diameter is 5 millimeters;
(3) make half-mature: by the heating particles to 80 DEG C crushed, make half cooked;
(4) high compacting is ripe: cookedly put in high-pressure bottle by described half, and cooked to carry out height compacting ripe to described half to use high-pressure bottle, and under high pressure, the temperature in described high-pressure bottle is 120 DEG C, and high to suppress the ripe time be 5 hours;
(5) grind slurrying: height is suppressed ripe after raw material naturally cool, be cooled to room temperature, then height is suppressed ripe after raw material put into grinder, attrition process becomes particle diameter to be the powder of 75 microns, then slurrying;
(6) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 55 DEG C, 4 hours duration;
(7) prepare burden: be heated to 90 DEG C by the slurries after enzymolysis, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(8) high-pressure homogeneous: the raw material after batching is put into high pressure homogenizer, and high pressure homogenizer carries out high-pressure homogeneous under the feeding pressure of 40MPa;
(9) spraying dry: the feedstock transportation after high-pressure homogeneous is carried out drying process in spray drying tower, the EAT of spray drying tower controls at 150 DEG C, in tower, temperature controls at 100 DEG C, leaving air temp controls at 78 DEG C, after spraying dry completes, finished product can be obtained, i.e. beef marrow powder;
(10) powder packaging is become: packed by described finished product.
Embodiment 3
(1) freezing: the beef bone of 100kg is put into refrigerator freezing, cryogenic temperature is-15 DEG C, cooling time is 2 hours;
(2) pulverize: the beef bone after freezing is put into pulverizer and is ground into the particle that particle diameter is 6 millimeters;
(3) make half-mature: by the heating particles to 80 DEG C crushed, make half cooked;
(4) high compacting is ripe: cookedly put in high-pressure bottle by described half, and cooked to carry out height compacting ripe to described half to use high-pressure bottle, and under high pressure, the temperature in described high-pressure bottle is 130 DEG C, and high to suppress the ripe time be 4 hours;
(5) grind slurrying: height is suppressed ripe after raw material naturally cool, be cooled to room temperature, then height is suppressed ripe after raw material put into grinder, attrition process becomes particle diameter to be the powder of 78 microns, then slurrying;
(6) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 55 DEG C, 4 hours duration;
(7) prepare burden: be heated to 90 DEG C by the slurries after enzymolysis, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(8) high-pressure homogeneous: the raw material after batching is put into high pressure homogenizer, and high pressure homogenizer carries out high-pressure homogeneous under the feeding pressure of 40MPa;
(9) spraying dry: the feedstock transportation after high-pressure homogeneous is carried out drying process in spray drying tower, the EAT of spray drying tower controls at 150 DEG C, in tower, temperature controls at 100 DEG C, leaving air temp controls at 78 DEG C, after spraying dry completes, finished product can be obtained, i.e. beef marrow powder;
(10) powder packaging is become: packed by described finished product.
Embodiment 4
(1) freezing: the beef bone of 100kg is put into refrigerator freezing, cryogenic temperature is-10 DEG C, cooling time is 2 hours;
(2) pulverize: the beef bone after freezing is put into pulverizer and is ground into the particle that particle diameter is 8 millimeters;
(3) make half-mature: by the heating particles to 80 DEG C crushed, keep temperature 1 hour, make half cooked;
(4) high compacting is ripe: cookedly put in high-pressure bottle by described half, and cooked to carry out height compacting ripe to described half to use high-pressure bottle, and under high pressure, the temperature in described high-pressure bottle is 135 DEG C, and high to suppress the ripe time be 3 hours;
(5) grind slurrying: height is suppressed ripe after raw material naturally cool, be cooled to room temperature, then height is suppressed ripe after raw material put into grinder, attrition process becomes particle diameter to be the powder of 80 microns, then slurrying;
(6) enzymolysis: naturally cooled by described slurries, be cooled to room temperature, adds the protease of 20g wherein, mixes, and keeps temperature 55 DEG C, 4 hours duration;
(7) prepare burden: be heated to 90 DEG C by the slurries after enzymolysis, keep ten minutes, carry out going out ferment treatment, in the slurries after the ferment treatment that goes out, add 20kg maltodextrin, 0.5kg edible salt and 0.2kg monosodium glutamate, mix;
(8) high-pressure homogeneous: the raw material after batching is put into high pressure homogenizer, and high pressure homogenizer carries out high-pressure homogeneous under the feeding pressure of 40MPa;
(9) spraying dry: the feedstock transportation after high-pressure homogeneous is carried out drying process in spray drying tower, the EAT of spray drying tower controls at 150 DEG C, in tower, temperature controls at 98 DEG C, leaving air temp controls at 76 DEG C, after spraying dry completes, finished product can be obtained, i.e. beef marrow powder;
(10) powder packaging is become: packed by described finished product.
For proving beneficial effect of the present invention, to the finished product obtained in embodiment 3, namely beef marrow powder deliver to Qingdao section mark chemical analysis detect Co., Ltd carry out constituent analysis, detect numbering SCT-D20150518-011N3, constituent analysis is as follows:
Beef marrow meal component analytical table
| Sequence number | Analysis project | Beef marrow powder |
| 1 | Qian ， ㎎/㎏ | 0.23 |
| 2 | Gong ， ㎎/㎏ | Do not detect |
| 3 | Shen ， ㎎/㎏ | 0.45 |
| 4 | Tie ， ㎎/㎏ | 1470.16 |
| 5 | Xin ， ㎎/㎏ | 52.26 |
| 6 | Gai ， ㎎/㎏ | 107799.24 |
| 7 | Mei ， ㎎/㎏ | 1902.93 |
| 8 | Tong ， ㎎/㎏ | 0.99 |
| 9 | Meng ， ㎎/㎏ | 0.95 |
| 10 | Asparatate, % | 1.79 |
| 11 | Threonine, % | 0.7 |
| 12 | Serine, % | 0.89 |
| 13 | Glutamic acid, % | 3.21 |
| 14 | Glycine, % | 5.13 |
| 15 | Alanine, % | 2.41 |
| 16 | Cystine, % | 0.05 |
| 17 | Valine, % | 0.88 |
| 18 | Methionine, % | 0.01 |
| 19 | Isoleucine, % | 0.6 |
| 20 | Leucine, % | 1.32 |
| 21 | Tyrosine, % | 0.02 |
| 22 | Phenylalanine, % | 0.73 |
| 23 | Lysine, % | 1.28 |
| 24 | Histidine, % | 0.3 |
| 25 | Arginine, % | 1.99 |
| 26 | Proline, % | 2.93 |
| 27 | Tryptophan, % | 0.16 |
| 28 | Polypeptide, g/100g | 3.05 |
As can be seen from the above table, the content of protein, iron, calcium, magnesium, polypeptide etc. in the beef marrow powder in the present invention is all higher, has very high nutritive value.
The invention provides a kind of Novel spices, described beef marrow powder uses meat meal tankage as main component, can supplement the nutrients, and owing to the addition of meat meal tankage, the taste of described beef marrow powder is more delicious while edible, seasoning.The manufacture craft of the described beef marrow powder in the present invention, has the advantage of simple flow, convenient operation.
The present invention is not limited to above-mentioned preferred forms; anyone can draw other various forms of products under enlightenment of the present invention; no matter but any change is done in its shape or structure; every have identical with the application or akin technical scheme, all drops within protection scope of the present invention.
Claims (10)
1. a manufacture craft for beef marrow powder, is characterized in that, comprises the following steps:
(1) pulverize: beef bone is put into pulverizer and be ground into the particle that particle diameter is 5 ~ 8 millimeters;
(2) make half-mature: the heating particles crushed is made half cooked;
(3) slurrying is ground: become particle diameter to be the powder of 75 ~ 80 microns half cooked attrition process of carrying out, then slurrying;
(4) enzymolysis: use protease to carry out enzymolysis to described slurries;
(5) prepare burden: add auxiliary material to the slurries after enzymolysis, mix;
(6) spraying dry: the raw material mixed is carried out spraying dry, can finished product be obtained, be i.e. beef marrow powder;
(7) finished product packing: described finished product is packed.
2. manufacture craft according to claim 1, is characterized in that, described beef bone is carried out freezing before pulverizing by step (1).
3. manufacture craft according to claim 1, it is characterized in that, step (2) is made between half-mature and step (3) grinding slurrying, also has the ripe step of high compacting: use high-pressure bottle to suppress ripe to the described half cooked height that carries out, the ripe temperature of high compacting is 120 ~ 135 DEG C, and the high compacting ripe time is 3 ~ 5 hours.
4. manufacture craft according to claim 1, is characterized in that, between step (5) batching and step (6) spraying dry, also has high-pressure homogenization step: use high pressure homogenizer to carry out high-pressure homogeneous to the raw material mixed.
5. manufacture craft according to claim 1, is characterized in that, the heating-up temperature made in half-mature step is 80 DEG C.
6. manufacture craft according to claim 2, is characterized in that, cryogenic temperature is-25 ~-10 DEG C.
7., according to the arbitrary described manufacture craft of claim 1 ~ 6, it is characterized in that, described auxiliary material is maltodextrin and toppings.
8. manufacture craft according to claim 7, is characterized in that, described toppings comprise edible salt and monosodium glutamate.
9. manufacture craft according to claim 8, is characterized in that, described toppings also comprise spice.
10. the application of beef marrow powder in food service industry of the arbitrary described manufacture craft acquisition of claim 1 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510460593.4A CN105166957A (en) | 2015-07-30 | 2015-07-30 | Bovine bone marrow powder production process and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510460593.4A CN105166957A (en) | 2015-07-30 | 2015-07-30 | Bovine bone marrow powder production process and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166957A true CN105166957A (en) | 2015-12-23 |
Family
ID=54889800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510460593.4A Pending CN105166957A (en) | 2015-07-30 | 2015-07-30 | Bovine bone marrow powder production process and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166957A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244487A (en) * | 2018-03-13 | 2018-07-06 | 江苏诺普乐生物科技有限公司 | A kind of high-calcium nutrient noodles and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327069A (en) * | 2001-05-24 | 2001-12-19 | 谢启安 | Process for extracting amino acid polypeptide with animal bone marrow and tissue |
| CN1334037A (en) * | 2001-04-08 | 2002-02-06 | 内蒙古草原兴发股份有限公司 | Process for preparing polypeptide bone powder |
| CN1582753A (en) * | 2004-05-26 | 2005-02-23 | 内蒙古草原兴发股份有限公司 | Yak marrow powder health care product and its making method |
| CN101418037A (en) * | 2008-11-14 | 2009-04-29 | 华子昂 | Yak bone peptide and preparation method thereof |
| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
| CN104305271A (en) * | 2014-10-24 | 2015-01-28 | 安阳市兴厨调味品有限责任公司 | Preparation method of chicken bone meal and chicken essence containing same |
-
2015
- 2015-07-30 CN CN201510460593.4A patent/CN105166957A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334037A (en) * | 2001-04-08 | 2002-02-06 | 内蒙古草原兴发股份有限公司 | Process for preparing polypeptide bone powder |
| CN1327069A (en) * | 2001-05-24 | 2001-12-19 | 谢启安 | Process for extracting amino acid polypeptide with animal bone marrow and tissue |
| CN1582753A (en) * | 2004-05-26 | 2005-02-23 | 内蒙古草原兴发股份有限公司 | Yak marrow powder health care product and its making method |
| CN101418037A (en) * | 2008-11-14 | 2009-04-29 | 华子昂 | Yak bone peptide and preparation method thereof |
| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
| CN104305271A (en) * | 2014-10-24 | 2015-01-28 | 安阳市兴厨调味品有限责任公司 | Preparation method of chicken bone meal and chicken essence containing same |
Non-Patent Citations (1)
| Title |
|---|
| 赵霞等: "骨的综合利用", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244487A (en) * | 2018-03-13 | 2018-07-06 | 江苏诺普乐生物科技有限公司 | A kind of high-calcium nutrient noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102258186B (en) | Preparation method of bone condiment | |
| CN103689522A (en) | Production technique for chicken powder with great freshness flavor | |
| CN102273606B (en) | Cooking flavor green Chinese onion powder and preparation method thereof | |
| CN101991083A (en) | Method for preparing natural fish essence | |
| CN104305271A (en) | Preparation method of chicken bone meal and chicken essence containing same | |
| CN100423651C (en) | Concentrated chicken powder and preparing technique | |
| CN104041780B (en) | A kind of processing method of fresh peppery local flavor mixing chicken powder | |
| JPS585020B2 (en) | Nutritionally enriched food containing stupon fine powder as the main ingredient | |
| CN104187471A (en) | Compound vegetable powder and preparation method thereof | |
| CN103907912A (en) | Bolete seasoning and preparation method thereof | |
| CN101919534A (en) | Sand ginger paste and preparation method thereof | |
| CN101579037B (en) | Method for extracting proteins from heads and shells of prawns | |
| KR101171009B1 (en) | Dried powder of beef and vegetables that be mixed and extracted together, method thereof, and beef seasoning containing the powder | |
| CN103719795A (en) | Clam type solid-state condiment and preparation method thereof | |
| CN105166957A (en) | Bovine bone marrow powder production process and application thereof | |
| CN107751943A (en) | The preparation method of plain mushroom powder | |
| CN104171998A (en) | Method for preparing ultrafine original dry powder of mulberry | |
| CN104997053A (en) | Making technology and application of chicken bone marrow powder | |
| CN105011189A (en) | Making technology and application of mutton bone marrow powder | |
| CN101204194B (en) | Production technology of fish powder | |
| CN104543929A (en) | Fragrant meat-flavored jelly | |
| CN102805331B (en) | Nutritional seasoning paste produced by biological catalysis technology and method thereof | |
| CN105029364A (en) | Making method of roasted nice-smelling beef paste | |
| KR101827061B1 (en) | Fermented Anchovy sauce and a method of manufacturing | |
| CN104351726B (en) | A kind of chicken powder and automatic production process thereof |
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 |
Application publication date: 20151223 |
|
| RJ01 | Rejection of invention patent application after publication |