CN107319364A - A kind of bone acid of unique local characteristic - Google Patents
A kind of bone acid of unique local characteristic Download PDFInfo
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- CN107319364A CN107319364A CN201710615480.6A CN201710615480A CN107319364A CN 107319364 A CN107319364 A CN 107319364A CN 201710615480 A CN201710615480 A CN 201710615480A CN 107319364 A CN107319364 A CN 107319364A
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- bone
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- thyme
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 86
- 239000002253 acid Substances 0.000 title claims abstract description 50
- 235000004347 Perilla Nutrition 0.000 claims abstract description 29
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 26
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 26
- 241000246358 Thymus Species 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 14
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 14
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 14
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 229940076988 freshmint Drugs 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 9
- 239000010935 stainless steel Substances 0.000 claims abstract description 9
- 230000018044 dehydration Effects 0.000 claims abstract description 8
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 18
- 241000196324 Embryophyta Species 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- 239000012634 fragment Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 7
- 230000010355 oscillation Effects 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 2
- 244000124853 Perilla frutescens Species 0.000 abstract 2
- 235000013305 food Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
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- 238000010411 cooking Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
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- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
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- 241000722917 Cacosmia Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000012898 Olfaction disease Diseases 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010040007 Sense of oppression Diseases 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001663 anti-spastic effect Effects 0.000 description 1
- 239000000924 antiasthmatic agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- -1 carbon water Compound Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical group [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229930003658 monoterpene Natural products 0.000 description 1
- 150000002773 monoterpene derivatives Chemical class 0.000 description 1
- 235000002577 monoterpenes Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019546 parosmia Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 230000002992 thymic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of bone acid, it is made up of following raw material：Fresh 60 70 parts of fleshing pig bone, 8 15 parts of fresh thyme, 8 15 parts of fresh mint, 57 parts of fresh purple perilla, 58 parts of salt.Made and obtained by processes such as sorting, spice, dehydration, fermentations, the stink that thyme, peppermint, purple perilla are with the addition of in dispensing makes bone acid strong becomes the smell of more delicate fragrance, and have certain health maintenance effect concurrently, its more preferably mouthfeel and longer storage time is assigned simultaneously, the present invention uses industrialized producing technology, reduce production cost, the product quality of bone acid, taste is set more to stablize, using stainless steel fermenting case and ferment at constant temperature storehouse technology, shorten the fermentation time of bone acid, its yield is added, is that manufacturing enterprise brings more economic benefits.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of bone acid of unique local characteristic, and the sour making of the bone
Method.
Background technology
Bone acid, is the most characteristic dish in Dushan County, Guizhou Province county, and bone acid is cooked mainly as auxiliary material " Radix Polygalae Crotalarioidis, bean curd, each
The staple foods such as kind leftovers ", when boiling bone acid, scoop one small bowl of bone acid " yeast ", with a pannikin meat dish with boiling, become.With the liter of firepower
Prosperous, bone tart flavour overflows, and the characteristic that the dish cooked with this bone acid has feels it is that cacosmia is incomparable suddenly when being that and serving,
But a careful news will feel very fragrant, it is fresh fragrant appetizing in the mouth to have.
Bone acid includes a variety of biology enzymes, food yeast bacterium, 24 kinds of amino acid, poly- polysaccharide, abundant protein and a variety of dimensions
Raw element.Can be increased sharply human body intestinal canal wriggling ability, activate oral cavity taste bud, promote the differentiation of enteron aisle digestive ferment, its unique mouth
Feel the wet gas of the miasma that can drive away in human body.Therefore after eating bone acid, people can feel that whole body meridian is unobstructed, spirit and QI cleaning.
But bone acid is strong due to its stink, allows the stranger of many desires " one tastes to be fast " to hear taste and step back, be unfavorable for bone acid
The sale and popularization of product, are also unfavorable for carrying with cooking in population collection.Meanwhile, its sour main manufacture craft of existing bone
It is, by fresh fleshing pig bone water edulcoration, to dry after moisture content, shredded with knife, after salt is pickled, put into together with a small amount of water
Clean mug interior sealing, gives free rein to fermentation, treats that its abundant spontaneous fermentation can obtain finished product.Because existing bone acid makes most of
It is individual processing, there is production technology disunity, the finished product holding time is short, quality, the shortcomings of taste is unstable, and fermentation time
Up to 50-60 days.
The content of the invention
It is an object of the invention to provide a kind of smell delicate fragrance, short fermentation time, holding time length, simple to operate, cost
The bone acid of cheap, Appetizing spleen-tonifying unique local characteristic.
The purpose of the present invention and solve its technical problem underlying using following technical scheme to realize：One kind is uniquely
Fang Tese bone acid, it is characterised in that：By weight, it is made up of following raw material：It is fresh 60-70 parts of fleshing pig bone, fresh
8-15 parts of thyme, 8-15 parts of fresh mint, fresh purple perilla 5-7 parts, 5-8 parts of salt, are made up of following steps：
(1) sorting：Choose fresh fleshing pig bone by the parts by weight, it is fresh thyme, fresh mint, new light violet
Soviet Union, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 100-
Under the conditions of 110 DEG C, dry after 2-3h, it is standby；
(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla
Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, salt stirring 6-10min is placed into
Afterwards, mixture is taken out, it is standby；
(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；
(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse in 15-
Fermented 15-20 days at a temperature of 20 DEG C, you can obtain bone acid.
The step (1) is 102 DEG C in the temperature of drying plant.
Step (2) the fleshing pig bone cuts into 8-12cm fragment.
Step (2) thyme, peppermint, purple perilla cut into 40-50mm fringe.
The fermentation temperature in step (2) the ferment at constant temperature storehouse is 17 DEG C.
Selected materials of the present invention：Pig bone is rich in protein, fat, vitamin, also containing a large amount of calcium phosphate, ossein, bone
Mucin etc..Its protein, iron, calcium and phosphorus equal size, significantly larger than fresh pork, such as protein are higher than egg 120%, higher than pig
Meat 100%, higher than beef 61%, higher than milk powder 23%, its iron content be more than 9 times of milk powder, 8 sesquialters of beef, 2 times of pork
Half, more than 1 times of egg, and the content of calcium, phosphorus is even more significantly larger than other foods.Pig bone is warm-natured, sweet, salty, enters spleen, stomach,
There are enriching spleen-QI, ease constipation stomach, born fluid, rich body, damp skin, tonifying middle-Jiao and Qi, blood-nourishing strong bone, delaying senility, the guarantor promoted longevity
Strong effect.
Thyme alias thyme, complete stool has the smell of fragrance, and plant type compact is used as a kind of flavored vegetable, honey
Source plant is appeared in the life of people, is one of the natural flavoring that the mankind apply from ancient times to the present.Thymic carbon water
Compound, protein, vitamin C, selenium, iron, calcium, Zn content are above in common vegetable, especially thyme containing substantial amounts of
The volatile ingredients such as monoterpene, have high edible nourishing value to human body.There is thyme antispastic, wind dispelling, antasthenic to be used as
With curing mainly inflammation, spasmodic cough, pertussis, larynx and swell and ache.It is modern it is medicinal be fresh sample or the moon with its aerial part or herb
Dry sample, there is wind-dispelling, the function of analgesic.
Peppermint is fragrant plant, with medical and edible dual-use function, and main Leaf-feeding insects are stem and leaf, can also be squeezed the juice
Clothes.On edible, peppermint can not only be used for flavor enhancement, can make spices again, can also match somebody with somebody wine, make tea.With dispelling wind and heat from the body, clear sharp head
The effect of mesh, relieving sore-throat, promoting eruption, soothing liver-qi stagnation.Modern medicine often uses it for treatment anemopyretic cold, headache, sore-throat, dispute life
Sore, rubella, measles, chest and abdomen are swollen vexed and Robust speaker feature etc..In addition, peppermint also there is anti-inflammatory analgetic to act on.
Purple perilla is also fragrant plant, and purple perilla complete stool has very high nutritive value, and it has low sugar, high microsteping, high carrot
Plain, high mineral element etc..Perilla leaf can dissipate exterior cold, and sweating power is stronger, for chill table disease, see the disease such as aversion to cold, heating, lossless,
Often with ginger with use；Purple perilla is usually used in Chinese medicine in China, and Japanese is used for cooking, and being especially when eating raw fish must can not
Few accompaniment, Chinese a small number of area also it is useful it make vegetables or enter tea.The plant " whole body is precious ", perilla leaf is also named Soviet Union
Leaf, there is relieving exterior syndrome and dispelling cold, the function of relieving QI stagnancy in the stomach, cures mainly anemofrigid cold, cough, fullness and oppression of chest and abdomen, the disease such as nausea and vomiting.Seed is also referred to as
Perillaseed, there is antitussive and antiasthmatic, the function of eliminating the phlegm.The retortable perilla herb oil of purple perilla herb, the oil that seed goes out also referred to as perilla oil, long-term consumption
Perilla oil has obvious curative effects to treatment coronary heart disease and high fat of blood.
The present invention has clear advantage and beneficial effect compared with prior art.From above technical scheme, this hair
It is bright to have following characteristics：
(1) present invention adds thyme, peppermint, three kinds of fragrant plants of purple perilla in dispensing, not only makes bone acid strong smelly
Taste becomes the smell of more delicate fragrance, and has certain health maintenance effect concurrently, allows a more persons sponging on an aristocrat to receive the food, knows from experience its only
Special mouthfeel, while contributing to the sale of this ethnic group's Speciality Foods of bone acid to promoting and being the carrying of related buyer
Offered convenience with cooking.
(2) present invention reduces production cost using more industrialized production process, solves and is added with prebone acid individual
Work, the production technology disunity existed, quality, the shortcomings of taste is unstable.Shorten dramatically the product fermentation time of bone acid, together
Shi Zhiliang, taste are more stablized, and are more easy to obtain the favor of consumer.
(3) present invention is shortened the fermentation time of bone acid, added using stainless steel fermenting case and ferment at constant temperature storehouse technology
Its yield, is that manufacturing enterprise brings more economic benefits.
Embodiment
Below in conjunction with preferred embodiment, to the bone acid-specific embodiment party according to a kind of unique local characteristic proposed by the present invention
Formula, feature and its effect, are described in detail as after.
A kind of bone acid of unique local characteristic, it is characterised in that：By weight, it is made up of following raw material：Fresh fleshing
60-70 parts of pig bone, fresh thyme 8-15 parts, 8-15 parts of fresh mint, fresh purple perilla 5-7 parts, 5-8 parts of salt, by following
Step is made：
(1) sorting：Choose fresh fleshing pig bone by the parts by weight, it is fresh thyme, fresh mint, new light violet
Soviet Union, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 100-
Under the conditions of 110 DEG C, dry after 2-3h, it is standby；
(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla
Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, salt stirring 6-10min is placed into
Afterwards, mixture is taken out, it is standby；
(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；
(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse in 15-
Fermented 15-20 days at a temperature of 20 DEG C, you can obtain bone acid.
The step (1) is 102 DEG C in the temperature of drying plant.
Step (2) the fleshing pig bone cuts into 8-12cm fragment.
Step (2) thyme, peppermint, purple perilla cut into 40-50mm fringe.
The fermentation temperature in step (2) the ferment at constant temperature storehouse is 17 DEG C.
Embodiment 1：
A kind of bone acid of unique local characteristic, comprises the following steps：
(1) sorting：Fresh fleshing pig bone 60Kg, fresh thyme 8Kg, fresh mint 8Kg, fresh purple perilla 5Kg are chosen,
It is respectively put into ultrasonic oscillation device to be cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 102 DEG C of conditions
Under, dry after 2-3h, it is standby；
(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla
Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, 5Kg salt stirring 6- is placed into
After 10min, mixture is taken out, it is standby；
(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；
(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse at 17 DEG C
At a temperature of ferment 15-20 days, you can obtain bone sour.
Embodiment 2：
A kind of bone acid of unique local characteristic, comprises the following steps：
(1) sorting：Choose fresh fleshing pig bone 65Kg, fresh thyme 12Kg, fresh mint 12Kg, fresh purple perilla
6Kg, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, at 102 DEG C
Under the conditions of, dry after 2-3h, it is standby；
(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla
Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, 7Kg salt stirring 6- is placed into
After 10min, mixture is taken out, it is standby；
(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；
(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse at 17 DEG C
At a temperature of ferment 15-20 days, you can obtain bone sour.
Embodiment 3：
A kind of bone acid of unique local characteristic, comprises the following steps：
(1) sorting：Choose fresh fleshing pig bone 70Kg, fresh thyme 15Kg, fresh mint 15Kg, fresh purple perilla
7Kg, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, at 102 DEG C
Under the conditions of, dry after 2-3h, it is standby；
(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla
Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, 8Kg salt stirring 6- is placed into
After 10min, mixture is taken out, it is standby；
(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；
(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse at 17 DEG C
At a temperature of ferment 15-20 days, you can obtain bone sour.
Conventionally produced bone acid is, by fresh fleshing pig bone water edulcoration, to dry after moisture content, shredded with knife, is added
After the salt of fleshing pig bone weight 5% is pickled to fleshing pig bone, clean mug interior sealing is put into together with a small amount of water,
Give free rein to fermentation 50-60 days, treat that its abundant spontaneous fermentation can obtain finished product.
Inventor carries out physico-chemical analysis to the embodiment 1-3 sour finished product of bone with the sour finished product of conventionally produced bone, and it is examined
Survey result as shown in table 1.
The bone of table 1 acid finished product physical and chemical test data
As shown in Table 1, the obtained bone of present invention process processing it is sour compared with conventionally produced bone acid total arsenic, lead,
Conventionally produced bone acid is significantly better than that in the indexs such as nitrite, coliform, other indexs remain basically stable, therefore its
Totally it is better than conventionally produced bone acid.
Inventor is screened and trained to sensory evaluation person according to national evaluation criterion GB/T 16291.2-2010.Sense
Official appraise person is by healthy, and the sensorium such as vision, smell, the sense of taste and tactile is normal, and does not have in face of evaluated food
The people for having taboo serves as.And the sour finished product of embodiment 1-3 bone is compared with conventionally produced bone acid by sensory evaluation person,
Sensory evaluation is carried out, evaluation criterion is shown in Table 2, and evaluation result is shown in Table 3.
The sensory evaluation scores standard of table 2
The sensory evaluation scores result of table 3
As shown in Table 3, color and luster, tissue morphology, the fragrance of present invention making gained bone acid are superior to conventionally produced
Bone acid, slightly the target of the present invention has been realized on flavour better than conventionally produced bone acid.
The invention has the characteristics that：
First, the present invention adds thyme, peppermint, three kinds of fragrant plants of purple perilla in dispensing, not only make bone acid strong
Stink becomes the smell of more delicate fragrance, and has certain health maintenance effect concurrently, allows a more persons sponging on an aristocrat to receive the food, knows from experience it
Unique mouthfeel, while contributing to the sale of this ethnic group's Speciality Foods of bone acid to promoting and being taking for related buyer
Band offers convenience with cooking.
Second, the present invention reduces production cost using more industrialized production process, solve with prebone acid individual
Processing, the production technology disunity existed, quality, the shortcomings of taste is unstable.The product fermentation time of bone acid is shortened dramatically,
Quality, taste are more stablized simultaneously, are more easy to obtain the favor of consumer.
Third, the present invention is using stainless steel fermenting case and ferment at constant temperature storehouse technology, the fermentation time of bone acid, increase are shortened
Its yield, is manufacturing enterprise brings more economic benefits.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint
What is without departing from technical solution of the present invention content, and what the technical spirit according to the present invention was made to above example any simply repaiies
Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (5)
1. a kind of bone acid of unique local characteristic, it is characterised in that：By weight, it is made up of following raw material：It is fresh to go pork pig
60-70 parts of bone, fresh thyme 8-15 parts, 8-15 parts of fresh mint, fresh purple perilla 5-7 parts, 5-8 parts of salt, by following step
Suddenly it is made：
（1）Sorting：Fresh fleshing pig bone, fresh thyme, fresh mint, fresh purple perilla are chosen by the parts by weight, point
Ultrasonic oscillation device is not put into be cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 100-110 DEG C of bar
Under part, dry after 2-3h, it is standby；
（2）Spice：By step（1）Fleshing pig bone after obtained drying cuts into fragment, thyme, peppermint, purple perilla cutting
Into fringe, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, placed into after salt stirring 6-10min, will
Mixture takes out, standby；
（3）Dehydration：By step（2）Obtained mixture is put into after centrifugal dehydrator dehydration 10-12min, standby；
（4）Fermentation：By step（3）Obtained mixture is put into stainless steel fermenting case and is placed in ferment at constant temperature storehouse at 15-20 DEG C
At a temperature of ferment 15-20 days, you can obtain bone sour.
2. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（1）Set in drying
Standby temperature is 102 DEG C.
3. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（2）Fleshing pig bone
Head cuts into 8-12cm fragment.
4. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（2）It is thyme, thin
Lotus, purple perilla cut into 40-50mm fringe.
5. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（2）Ferment at constant temperature
The fermentation temperature in storehouse is 17 DEG C.
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| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
| CN106213236A (en) * | 2016-07-21 | 2016-12-14 | 贵州省从江县盈茂农业科技开发有限公司 | A kind of manufacture method of man of Dong acid beefsteak |
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| CN102987330A (en) * | 2012-12-13 | 2013-03-27 | 浙江正味食品有限公司 | Method for producing flavoring material by double-bacteria fermentation bone paste |
| CN103340413A (en) * | 2013-06-09 | 2013-10-09 | 哈尔滨天鹅土畜产技术开发公司 | Preparation method for bone calcium powder from outer wall of bone through lactobacillus fermentation |
| CN104041833A (en) * | 2014-06-18 | 2014-09-17 | 湖北工业大学 | Fermented sauced bone meal and preparation method thereof |
| CN105815676A (en) * | 2016-04-19 | 2016-08-03 | 凤阳县中都食品有限公司 | Preparation method for floral spiced beef |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
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