CN1334026A - Process for prepairng composite bone collagen flavouring - Google Patents
Process for prepairng composite bone collagen flavouring Download PDFInfo
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- CN1334026A CN1334026A CN01111157A CN01111157A CN1334026A CN 1334026 A CN1334026 A CN 1334026A CN 01111157 A CN01111157 A CN 01111157A CN 01111157 A CN01111157 A CN 01111157A CN 1334026 A CN1334026 A CN 1334026A
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Abstract
A composite bone collagen flavouring is prepared from fresh animal bone through washing, crushing, digestion, separating soup, adding protease, hydrolysis, filtering, concentrating, mixing it with different flavourings heating, homogenizing and degassing. Its advantages are rich nutrients, agreeable taste, high being assimilated power and low cost.
Description
The present invention relates to a kind of preparation method of flavoring, relating to a kind of specifically is the preparation method of the production ossein compound seasoner of raw material with the animal bone.
Comprise the nutrient that following human body is necessary in the bone: (1) vitamin A, B
1, B
2, B
12, V
DAnd phosphorus, calcium and other trace elements; (2) be rich in and strengthen subcutaneous cellular metabolism, promote each amino acid of liver function; (3) have and prevent the indispensable Phospholipids of gelatine gastral cavity, chondroitin and brain that wears out.China's animal fresh bone is replenished the calcium except that being used on a small quantity stew soup, more then be that bone is thrown away, do not consider the nutritive value of bone, cause very big waste.
The object of the present invention is to provide a kind of preparation method of ossein compound seasoner, this method is made nutritious through scientific formula, and mouthfeel is good, the ossein compound seasoner that absorptivity is high; Flavoring technical process with this method preparation is simple, with low cost, multiple tastes.
Technical scheme of the present invention is:
A kind of preparation method of ossein compound seasoner, this method technical process is as follows:
(1) fragmentation: the animal fresh bone after selecting quarantine qualified cleans back disintegrating machine coarse crushing;
(2) boiling: the animal fresh bone after the coarse crushing is placed the digester boiling, and cooking pressure is 0.1～0.3MPa, and the time is 1～2 hour;
(3), enzymolysis: the raw material after the boiling is put into solid-liquid separating machine separate, isolate bone slag, animal oil and bone soup,, add protease, make the abundant hydrolysis of protease with the cooling of bone soup;
(4) concentrate: enzymolysis liquid filters in sedimentation centrifuge and places vacuum concentration pan, and adjusting temperature is 55～65 ℃, and vacuum degree control concentrates at 0.08～0.12MPa;
(5) allotment: tonics such as various flavouring such as above-mentioned concentrate and sesame paste or matrimony vine date are allocated;
10～20% salad oils are heated to 160～180 ℃, it is fried to little Huang to add 0.1～0.15% green onion, ginger, garlic etc., put into other flavoring and carry out frying, add water and said deployed material boiled 25～30 minutes, be cooled to 40～50 ℃ of homogeneous degassing back quantitative packages and become finished product.
Above said flavoring be 2% yellow rice wine, 0.5% five-spice powder, 1% monosodium glutamate, 0.05%I+G, 20% fermented soya bean.
10～20% salad oils are heated to 160～180 ℃, it is fried to little Huang to add flavorings such as 0.1～0.15% green onion, ginger, garlic, put into 2% yellow rice wine, 0.5% five-spice powder, 1% monosodium glutamate, 0.05%I+G, 20% fermented soya bean carry out frying, add 15% thick chilli sauce, 0.03% different V simultaneously
CSodium, 10～15% water and said deployed material boiled 25～30 minutes, were cooled to 40～50 ℃ of homogeneous degassing back quantitative packages and became finished product.
The compound protease that adds in said enzymolysis process is two kinds, a kind of is compound egg enzyme Protamex, another kind is local flavor compound protease Flavourzyme, 2.5～3.5 ‰ the Protamex that adds mud amount to the marrow in said enzymolysis process carries out enzymolysis, kept 2～4 hours at 50～60 ℃, press 3.5～4.5 ‰ of bone mud amount again and add Flavourzyme, 50～60 ℃ kept 5～7 hours.
Advantage of the present invention is:
(1), the present invention utilizes biotechnology that the nutritional labeling in the animal bone is effectively separated, and makes the flavoring food and the Seasoning for quick-boiled meat of various tastes, unique flavor, nourishing healthy through scientific formula;
(2), animal bone obtained reasonable utilization, turns waste into wealth, and promptly improved economic benefit, increased nutrition again;
(3), made full use of the collagen in the bone, the collagen structure of extracting in the bone is similar to collagen structure in the human body, easily digests and assimilates and can increase skin elasticity, delaying decrepitude of skin;
(4) made full use of in the marrow human body beneficial's Phospholipids, gelatine matter, chondroitin, the product nutritive value improves greatly.
Below the present invention is described in further detail.
Embodiment one:
(1), fragmentation: the animal fresh bone after selecting quarantine qualified cleans back disintegrating machine coarse crushing;
(2), boiling: the animal fresh bone after the coarse crushing is placed the digester boiling, and cooking pressure is 0.2MPa, and the time is 1.5 hours, makes that active ingredient is discharged to greatest extent in the bone;
(3), the raw material of enzymolysis after with boiling put into solid-liquid separating machine and separated, isolate bone slag, animal oil and bone soup, bone soup is cooled off, put into enzymatic vessel, 2.5～3.5 ‰ the Protamex that adds mud amount to the marrow carries out enzymolysis, kept 2～4 hours at 5060 ℃, press 3.5～4.5 ‰ of bone mud amount again and add Flavourzyme, 50～60 ℃ kept 5～7 hours.
(4), concentrate: enzymolysis liquid filters in sedimentation centrifuge and places vacuum concentration pan, and adjusting temperature is 60 ℃, and vacuum degree control concentrates at 0.1MPa;
(5), allotment: tonics such as various flavouring such as above-mentioned concentrate and sesame paste or matrimony vine date are allocated;
(6), boil: 15% salad oil is heated to 170 ℃, it is fried to little Huang to add flavorings such as 0.15% green onion, ginger, garlic, put into other flavoring and carry out frying, add 15% water and deployed material and boiled 28 minutes, be cooled to 45 ℃ of homogeneous degassing back quantitative package finished products.
Embodiment two:
The method among the embodiment one of pressing with animal fresh bone fragmentation, boiling, enzymolysis, concentrate, after the allotment, in the process of boiling, 15% salad oil is heated to 170 ℃, add 0.15% green onion, ginger, garlic, 2% yellow rice wine, 0.5% five-spice powder, 1% monosodium glutamate, 0.05%I+G, 20% fermented soya bean, fried to little Huang, add 15% water and boiled 28 minutes with deployed material, be cooled to 45 ℃ of homogeneous degassing quantitative package afterwards finished products.
Embodiment three:
The method among the embodiment one of pressing with animal fresh bone fragmentation, boiling, enzymolysis, concentrate, after the allotment, in the process of boiling, 15% salad oil is heated to 170 ℃, add 0.15% green onion, ginger, garlic, 2% yellow rice wine, 0.5% five-spice powder, 1% monosodium glutamate, 0.05%I+G, 20% fermented soya bean carry out frying, add 15% thick chilli sauce, 0.03% different V simultaneously
CSodium adds 15% water and deployed material and boiled 28 minutes, is cooled to 45 ℃ of homogeneous degassing back quantitative package finished products.
Claims (5)
1, a kind of preparation method of ossein compound seasoner is characterized in that this method comprises following processing step:
(1) fragmentation: the animal fresh bone after selecting quarantine qualified cleans back disintegrating machine coarse crushing;
(2) boiling: the animal fresh bone after the coarse crushing is placed the digester boiling, and cooking pressure is 0.1～0.3MPa, and the time is 1～2 hour, makes that active ingredient is discharged to greatest extent in the bone;
(3), enzymolysis: the raw material after the boiling is put into solid-liquid separating machine separate, isolate bone slag, animal oil and bone soup,, add the abundant hydrolysis of protease with the cooling of bone soup;
(4) concentrate: enzymolysis liquid filters in sedimentation centrifuge and places vacuum concentration pan, and adjusting temperature is 55～65 ℃, and vacuum degree control concentrates at 0.08～0.12MPa;
(5) allotment: tonics such as various flavouring such as above-mentioned concentrate and sesame paste or matrimony vine date are allocated;
2, the preparation method of ossein compound seasoner according to claim 1, it is characterized in that: 10～20% salad oils are heated to 160～180 ℃, it is fried to little Huang to add flavorings such as 0.1～0.15% green onion, ginger, garlic, put into flavoring and carry out frying, add 10～15% water and said deployed material boiled 25～30 minutes, be cooled to 40～50 ℃ of homogeneous degassing back quantitative packages and become finished product.
3, the preparation method of ossein compound seasoner according to claim 2 is characterized in that: said flavoring is 2% yellow rice wine, 0.5% five-spice powder, 1% monosodium glutamate, 0.05%I+G, 20% fermented soya bean.
4, according to the preparation method of claim 2 or 3 described ossein compound seasoners, it is characterized in that: 10～20% salad oils are heated to 160～180 ℃, it is fried to little Huang to add flavorings such as 0.1～0.15% green onion, ginger, garlic, put into 2% yellow rice wine, 0.5% five-spice powder, 1% monosodium glutamate, 0.05%I+G, 20% fermented soya bean carry out frying, add 15% thick chilli sauce, 0.03% different V simultaneously
CSodium, 10～15% water and said deployed material boiled 25～30 minutes, were cooled to 40～50 ℃ of homogeneous degassing back quantitative packages and became finished product.
5, the preparation method of ossein compound seasoner according to claim 1 and 2, it is characterized in that: the compound protease that adds in said enzymolysis process is two kinds, a kind of is compound egg enzyme Protamex, another kind is local flavor compound protease Flavourzyme, 2.5～3.5 ‰ the Protamex that adds mud amount to the marrow in said enzymolysis process carries out enzymolysis, kept 2～4 hours at 50～60 ℃, press 3.5～4.5 ‰ of bone mud amount again and add Flavourzyme, 50～60 ℃ kept 5～7 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01111157A CN1334026A (en) | 2001-04-08 | 2001-04-08 | Process for prepairng composite bone collagen flavouring |
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|---|---|---|---|
| CN01111157A CN1334026A (en) | 2001-04-08 | 2001-04-08 | Process for prepairng composite bone collagen flavouring |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100349529C (en) * | 2006-01-20 | 2007-11-21 | 暨南大学 | Complex enzyme formulation and method of use thereof, and uses in soup making |
| CN100425157C (en) * | 2005-02-02 | 2008-10-15 | 于连富 | Fungus soup condiment and its preparation |
| CN100469261C (en) * | 2005-02-02 | 2009-03-18 | 于连富 | Hotpot condiment and its preparation |
| CN101390601A (en) * | 2008-11-05 | 2009-03-25 | 安徽省芬格欣食品有限公司 | Soup block compound flavourings and preparation method thereof |
| CN101032317B (en) * | 2006-12-20 | 2010-09-29 | 抚顺市独凤轩食品有限公司 | Processing method of back-reaction flavor |
| CN102258186A (en) * | 2011-02-25 | 2011-11-30 | 浙江正味食品有限公司 | Preparation method of bone condiment |
| CN102302204A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method for gallus domesticus bone soup |
| CN102356864A (en) * | 2011-09-16 | 2012-02-22 | 福建省泉州市安记食品有限公司 | Compound chop flavour seasoning powder |
| CN104824598A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning beneficial to detoxifying and beautifying |
| CN104824609A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning beneficial to digesting |
| CN104905204A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning benefiting promotion of qi and blood circulation |
| CN105919046A (en) * | 2016-07-06 | 2016-09-07 | 徐金伟 | Prairie white mushroom sauce and preparation technology thereof |
| CN106235339A (en) * | 2016-08-09 | 2016-12-21 | 河南永达美基食品股份有限公司 | A kind of meat odor type bone collagen freezes and preparation method thereof |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN106983120A (en) * | 2017-03-17 | 2017-07-28 | 苏州岁丰渔美餐饮投资管理有限公司 | A kind of chafing dish bottom flavorings and its processing method |
| CN111528431A (en) * | 2020-04-21 | 2020-08-14 | 南京创冠食品有限公司 | Bone soup prepared from ossein protein and preparation method thereof |
| CN113632950A (en) * | 2021-07-02 | 2021-11-12 | 上海阿敏生物技术有限公司 | Method and device for preparing bone-clearing concentrated juice/paste from ox stick bone |
| CN114209038A (en) * | 2021-11-18 | 2022-03-22 | 云南品悦食品有限公司 | Concentrated bone soup powder and preparation method thereof |
-
2001
- 2001-04-08 CN CN01111157A patent/CN1334026A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100425157C (en) * | 2005-02-02 | 2008-10-15 | 于连富 | Fungus soup condiment and its preparation |
| CN100469261C (en) * | 2005-02-02 | 2009-03-18 | 于连富 | Hotpot condiment and its preparation |
| CN100349529C (en) * | 2006-01-20 | 2007-11-21 | 暨南大学 | Complex enzyme formulation and method of use thereof, and uses in soup making |
| CN101032317B (en) * | 2006-12-20 | 2010-09-29 | 抚顺市独凤轩食品有限公司 | Processing method of back-reaction flavor |
| CN101390601B (en) * | 2008-11-05 | 2013-09-25 | 安徽省芬格欣食品有限公司 | Soup block compound flavorings |
| CN101390601A (en) * | 2008-11-05 | 2009-03-25 | 安徽省芬格欣食品有限公司 | Soup block compound flavourings 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 |
| CN102258186B (en) * | 2011-02-25 | 2013-01-23 | 浙江正味食品有限公司 | Preparation method of bone condiment |
| CN102302204A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method for gallus domesticus bone soup |
| CN102356864B (en) * | 2011-09-16 | 2014-08-13 | 安记食品股份有限公司 | Compound chop flavour seasoning powder |
| CN102356864A (en) * | 2011-09-16 | 2012-02-22 | 福建省泉州市安记食品有限公司 | Compound chop flavour seasoning powder |
| CN104824598A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning beneficial to detoxifying and beautifying |
| CN104824609A (en) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning beneficial to digesting |
| CN104905204A (en) * | 2015-05-19 | 2015-09-16 | 合肥不老传奇保健科技有限公司 | Poultry bone seasoning benefiting promotion of qi and blood circulation |
| CN105919046A (en) * | 2016-07-06 | 2016-09-07 | 徐金伟 | Prairie white mushroom sauce and preparation technology thereof |
| CN106235339A (en) * | 2016-08-09 | 2016-12-21 | 河南永达美基食品股份有限公司 | A kind of meat odor type bone collagen freezes and preparation method thereof |
| CN106262664A (en) * | 2016-08-20 | 2017-01-04 | 汪建红 | Fresh bone soup flavourings |
| CN106983120A (en) * | 2017-03-17 | 2017-07-28 | 苏州岁丰渔美餐饮投资管理有限公司 | A kind of chafing dish bottom flavorings and its processing method |
| CN111528431A (en) * | 2020-04-21 | 2020-08-14 | 南京创冠食品有限公司 | Bone soup prepared from ossein protein and preparation method thereof |
| CN113632950A (en) * | 2021-07-02 | 2021-11-12 | 上海阿敏生物技术有限公司 | Method and device for preparing bone-clearing concentrated juice/paste from ox stick bone |
| CN114209038A (en) * | 2021-11-18 | 2022-03-22 | 云南品悦食品有限公司 | Concentrated bone soup powder and preparation method thereof |
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