CN101326995B - High-calcium animal and plant composite type nutrition bone catsup and method for producing the same - Google Patents
High-calcium animal and plant composite type nutrition bone catsup and method for producing the same Download PDFInfo
- Publication number
- CN101326995B CN101326995B CN2008100688389A CN200810068838A CN101326995B CN 101326995 B CN101326995 B CN 101326995B CN 2008100688389 A CN2008100688389 A CN 2008100688389A CN 200810068838 A CN200810068838 A CN 200810068838A CN 101326995 B CN101326995 B CN 101326995B
- Authority
- CN
- China
- Prior art keywords
- bone
- onion
- powder
- carrot
- homogeneous
- 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.)
- Expired - Fee Related
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 92
- 239000011575 calcium Substances 0.000 title claims abstract description 25
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 25
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 22
- 230000035764 nutrition Effects 0.000 title claims description 18
- 241001465754 Metazoa Species 0.000 title claims description 13
- 239000002131 composite material Substances 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 31
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 31
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 30
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 30
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 229940036811 bone meal Drugs 0.000 claims abstract description 6
- 239000002374 bone meal Substances 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 239000002562 thickening agent Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 36
- 241000234282 Allium Species 0.000 claims description 28
- 241000283690 Bos taurus Species 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000002002 slurry Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 15
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 8
- 229940093503 ethyl maltol Drugs 0.000 claims description 8
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 229930003316 Vitamin D Natural products 0.000 claims description 7
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 235000019166 vitamin D Nutrition 0.000 claims description 7
- 239000011710 vitamin D Substances 0.000 claims description 7
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 7
- 229940046008 vitamin d Drugs 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 210000003205 muscle Anatomy 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 claims description 2
- 239000010935 stainless steel Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 210000002435 tendon Anatomy 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000015067 sauces Nutrition 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 7
- 235000019629 palatability Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract 3
- 239000002639 bone cement Substances 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000003623 enhancer Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 12
- 230000000050 nutritive effect Effects 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- MWKXCSMICWVRGW-UHFFFAOYSA-N calcium;phosphane Chemical compound P.[Ca] MWKXCSMICWVRGW-UHFFFAOYSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 208000008763 Mercury poisoning Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- ZQBZAOZWBKABNC-UHFFFAOYSA-N [P].[Ca] Chemical compound [P].[Ca] ZQBZAOZWBKABNC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Fodder In General (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明一种高钙动植物复合型营养骨酱及其制作方法是充分利用营养价值高，廉价和市场利用率低的鲜牛骨，采用与现有技术完全不同的配方，配比和加工技术，克服牛骨适口性差，腥味重及有特殊异味的缺陷，研制出一种适口的营养丰富的色、香、味俱全的高钙骨酱食品，本发明以牛骨粉、胡萝卜浆、番茄浆和洋葱浆为原料，辅以增稠剂、乳化剂，调和剂，营养强化剂及调味剂，各成分份按比例混合加工而成，产品为浅黄色酱体，具有特有骨与蔬菜的复合香气和滋味，流动性好，浓稠适度，口感细腻爽滑，适口性好。A kind of high-calcium animal-plant compound nutritious bone paste and its preparation method of the present invention is to make full use of fresh beef bones with high nutritional value, low price and low market utilization rate, and adopt completely different formula, proportioning and processing technology from the prior art , overcome the defects of poor palatability, heavy fishy smell and special peculiar smell of beef bone, and develop a kind of palatable nutritious high-calcium bone paste food with rich color, fragrance and taste. The present invention uses beef bone meal, carrot pulp, tomato pulp and onion pulp as raw materials, supplemented with thickeners, emulsifiers, blending agents, nutritional enhancers and flavoring agents. The ingredients are mixed in proportion. The product is a light yellow sauce with a unique compound aroma of bones and vegetables. And taste, good fluidity, moderate thickness, delicate and smooth taste, good palatability.
Description
Technical field:
The invention belongs to food and processing thereof in human lives's needs, specifically utilize ox bone and vegetables to be raw material, manufacture a kind of high-calcium animal and plant composite type nutrition bone catsup.
Background technology:
Bone food is described as " 21 century novel foodstuff " by food and nutritionists.The bone based food is very welcome in the world, and the Japanese is referred to as the high-grade nutrient tonic, and western countries such as the U.S. are referred to as " 21 century functional food ".
In animal bone resource, pig bone and ox bone are the abundantest, are " development of carrot bone sauce " of the research of raw material processing bone sauce just like people such as Feng Shijiang with the pig bone, grain and food industry Vol.11 2004/1.Pig bone price and comprehensive utilization are than ox bone height.Ox bone is of high nutritive value, cheapness, and the market utilization rate is low.With the ox bone is " ox bone stick with paste the development of nutritional sauce " of the research of raw material processing bone sauce just like people such as Bai Zhichuan, meat industry, P.5, total the 264th phase of 2003 the 4th phases is utilized ox bone processing bone sauce, has generally that palatability is poor, fishy smell heavy, has problem such as specific peculiar smell.Particularly work as bone sauce calcium content up to 1600mg/100g, problem is more outstanding.
Summary of the invention:
Purpose of the present invention, be to make full use of and be of high nutritive value, cheapness and the low bright ox bone of market utilization rate, adopt and the diverse prescription of prior art, proportioning and process technology, it is poor to overcome ox bone sauce palatability, fishy smell heavily reaches the defective of specific peculiar smell, develops a kind of agreeable to the taste various high calcium bone sauce food of nutritious color, and its calcium content is 1600mg/100g.Satisfy people to high calcium, nutrition, health care, step-down, reducing blood lipid, the needs of aspects such as beauty treatment.
The objective of the invention is to be achieved through the following technical solutions.
The present invention is a raw material with bovine bone powder, carrot paste, strained tomatoes and onion slurry, is aided with natural thickener, emulsifying agent, blender, nutrition fortifier and flavor enhancement, and each composition is mixed and processed in proportion.
Carrot paste, strained tomatoes and onion slurry common name vegetables slurry.
The weight percent proportioning of bovine bone powder, carrot paste, strained tomatoes, onion slurry is: bovine bone powder 7.8～10.2%, carrot paste 22.5～22.9%, strained tomatoes 3 1.3～32.4%, onion slurry 35.6～37.3%, in above-mentioned bovine bone powder of every 85.6g and the vegetables pulp mixture, add various auxiliary material amounts and be: emulsifying agent monoglyceride 0.05～0.15g; Thickener xanthans 0.55～0.65g, gelatin 0.05～0.15g and starch 6.5～7.5g; Cycloheptaamylose 0.5～1.5g; Blender ethyl maltol 0.005～0.015g; The nutrition fortifier vitamin D
30.0015～0.0025g; Flavor enhancement: salt 0.5～1.5g, sugar 1.0～2.0g, monosodium glutamate 0.10～0.20g, Chinese prickly ash oil 0.05～0.15g, pepper powder 0.15～0.25g, ginger powder 0.15～0.25g, sesame oil 0.50～1.5g and 45
0Liquor 0.5～1.5g.
In the above-mentioned batching according to scientific analysis: calcium-phosphorus ratio is the optimal proportion that absorbs calcium phosphorus in the human body near people's bone for (2: 1), so there is the people that bone meal is called calcium phosphorus balance conditioning agent.
Carrot have the title of " glabrousleaf asiabell root ".The sweet property of distinguishing the flavor of is flat, is rich in carrotene, step-down, hypoglycemic, reducing blood lipid is arranged and prevent the effect of mercury poisoning.
Onion is called " queen in the dish ", has various health care functions.Wherein contained paddy amine acyl polypeptide can effectively stop mineral matter to run off in the onion, can strong skeleton.
Lycopene has the biologically active more more superior than other carotenoid in the tomato, is antioxidant V commonly used at present as non-oxidizability, the ability of removing singlet oxygen
E100 times, more than 2 times of B one carrotene; Simultaneously, also have anti-cancer, antitumaous effect.
Formula for a product of the present invention has following characteristics:
1. high-calcium animal and plant composite type nutrition bone catsup is a raw material with the bovine bone powder, is aided with carrot, tomato and onion and is made, greatly utilized be of high nutritive value, cheapness, but the low ox bone of utilization rate improves the content of product calcium, has realized simultaneously turning waste into wealth; Add three kinds of vegetables, reach the complementation of animals and plants nutritional labeling, improve product nutritive value and trophic function, improve product special flavour, increase the product designs and varieties, improve product market competitiveness with typical nutritive peculiarity.
2. according in December, 2007 China Ministry of Public Health issue, " the food nutrition tag control standard " of the formal mandatory enforcement of beginning on May 1st, 2008, high calcium food must satisfy among every 100g calcium content more than or equal to 240mg, this product calcium content meets the high calcium requirement up to 1600mg/100g, and is nutritious, unique flavor, eat 30g every day, but supplement calcium 480mg is the novel complex nourishing type supplementary calcium food that makes things convenient for.
3. this product adds the vitamin D that helps lend some impetus to the calcium absorption
3, its nutrition is more tended to balance.
4. replace the ox bone in the background technology to stick with paste with bovine bone powder, greatly reduce ox bone fishy smell, workable, be difficult for putrid and deteriorated.
Add cycloheptaamylose again and can shelter special peculiar smell, the pigment molecular of embedding simultaneously prevents the brown stain of vegetables, the sauce body is had the effect of thick stabilization.
5. gelatin is as a kind of natural auxotype food thickening agent,
6. product fragrance can be promoted and be in harmonious proportion to ethyl maltol, covers bad flavor, makes product have balanced flavor.Add ethyl maltol in the bone sauce, can strengthen whole flavor characteristics well, the outstanding slick and sly local flavor that is in harmonious proportion.
The preparation method of bone sauce of the present invention is respectively fresh ox bone to be processed into bovine bone powder: fresh carrot, tomato, onion are processed into carrot paste, strained tomatoes, onion slurry respectively, and the three is referred to as the vegetables slurry.Bovine bone powder, vegetables slurry, auxiliary material are cooperated mixing by this process ratio, and heating is boiled, and is chilled to room temperature, homogeneous, can, autoclave sterilization and finished product.
Bovine bone powder of the present invention is made by following technological process and key points for operation, the manufacture craft of processing bovine bone powder:
(1) technological process
Successively with the cutting of bright ox bone, through clean impurity elimination, precook, autoclaving, cooling, fragmentation, drying, pulverizing and dry again ten step operations process bovine bone powder;
(2) key points for operation
1. raw material is selected: fresh bovine cannon born, flat bone each 50%.
2. cutting: cutting machine is cut into bone piece about 4cm with bone.
3. clean impurity elimination: clear water is cleaned ox bone, rejects non-bone components such as muscle, tendon.
4. precook: the ox bone piece of cleaning is put into pot, with water just submergence be advisable, the boiling water 15min that precooks removes residual blood.
5. autoclaving: bone and water are inserted pressure cooker by 2: 1 (mass ratio), 0.10MPa autoclaving 2.5h.
6. cooling: the placement of the bone after the autoclaving is cooled to room temperature.
7. broken: the bone piece that bone is broken into 1～2cm.
8. dry: as to place 50 ℃ of dry 48h.
9. pulverize: pulverize the bone piece, cross 200 mesh sieves.
10. dry: bone meal places 50 ℃ of dry 48h down, and it is standby to be stored in airtight container.The water content of bone meal is 4.69%.
The manufacture craft of carrot paste:
(1) technological process
Successively with fresh carrot through cleaning, peeling, stripping and slicing, protect look, pull an oar, precook and homogeneous seven step operation process carrot paste
(2) key points for operation
1. raw material is selected: choose the disease-free carrot of smooth surface, peace and quiet and excision two ends.
2. peeling: with stainless steel knife peeling.
3. stripping and slicing: the carrot after will removing the peel is cut into the thin slice of 2～3mm,
4. protect look: pull an oar after putting the citric acid colour protecting liquid blanching 5min of 90 ℃ 0.01% (W/V), the amount of colour protecting liquid is advisable with submergence just.
5. making beating: press carrot: water=1: 1 (mass ratio), making beating 1min.
6. precook: 5min is boiled in heating.
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
The manufacture craft of strained tomatoes:
(1) technological process
Be followed successively by with bright tomato through cleaning, blanching peeling, stripping and slicing remove seed, pull an oar, precook, the operation processing of six step of homogeneous and strained tomatoes;
(2) key points for operation
1. raw material is selected: choose the tomato that smooth surface does not have small holes caused by worms, the peace and quiet base of a fruit that goes.
2. blanching peeling: put blanching 2min in 90 ℃ of hot water, pull out, put cold water soak 2min, peeling.
3. seed is removed in stripping and slicing: the tomato after will removing the peel is cut into the fritter about 1cm, and removes seed.
4. making beating: press tomato: water=1: 1 (mass ratio), making beating 1min.
5. precook: 3min is boiled in heating.
6. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
The manufacture craft of onion slurry:
(1) technological process
Be followed successively by with bright onion through go root peeling, section, blanching, pull an oar, precook, the operation processing of seven step of homogeneous and the onion slurry;
(2) key points for operation
1. raw material is selected: choose fresh and healthy, the onion that non-variegation goes mouldy.
2. go the root peeling: peeling, residual fiber Lao Pi and coring, cut the root dish.
3. section: be cut into the disk that thickness is 0.3～0.5cm.
4. blanching: pull an oar behind the water blancing 2min;
5. making beating: press onion: water=1: 1 (mass ratio), making beating 1min.
6. precook: 5min is boiled in heating.
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
The specific embodiment: embodiment 1. takes by weighing the bovine bone powder 66.8g that has machined by technology of the present invention respectively, carrot paste 192.6g, strained tomatoes 277.4g, onion slurry 319.2g amounts to every 856g and adds monoglyceride 0.5g, xanthans 5.5g, gelatin 0.5g, starch 65g, cycloheptaamylose 5g, ethyl maltol 0.05g, vitamin D
30.015g, salt 5.0g, sugared 10g, monosodium glutamate 1.0g, Chinese prickly ash oil 0.5g, pepper powder 1.5g, ginger powder 1.5g, sesame oil 5.0g, 45
0Liquor 5.0g.
Above-mentioned each thing is mixed, and heating is boiled, be chilled to room temperature after, homogeneous, can, sterilize finished product.
Embodiment 2. takes by weighing the bovine bone powder 87.3g that has machined by technology of the present invention respectively, carrot paste 192.1g, strained tomatoes 267.9g, onion slurry 304.7g amounts to every 856g and adds monoglyceride 1.5g, xanthans 6.5g, gelatin 1.5g, starch 75g, cycloheptaamylose 15g, ethyl maltol 0.15g, vitamin D
30.025g, salt 15g, sugared 20g, monosodium glutamate 2.0g, Chinese prickly ash oil 1.5g, pepper powder 2.5g, ginger powder 2.5g, sesame oil 15g, 45
0Liquor 15g.
Above-mentioned each thing is mixed, and heating is boiled, be chilled to room temperature after, homogeneous, can, sterilize finished product.
Embodiment 3. takes by weighing the bovine bone powder 77.9g that has machined by technology of the present invention respectively, carrot paste 194.3g, strained tomatoes 272.2g, onion slurry 311.6g amounts to every 856g and adds various auxiliary material and be: monoglyceride 1.0g, xanthans 6.0g, gelatin 1.0g, starch 70g, cycloheptaamylose 10g, ethyl maltol 0.10g, vitamin D
30.02g, salt 15g, sugared 15g, monosodium glutamate 1.0g, Chinese prickly ash oil 1.0g, pepper powder 2.0g, ginger powder 2.0g, sesame oil 10g, 45
0Liquor 10g.
Above-mentioned each thing is mixed, and heating is boiled, be chilled to room temperature after, homogeneous, can, sterilize finished product.
The product sensory characteristic: finished product is light yellow sauce body; Compound fragrance and flavour with distinctive bone and vegetables; Good fluidity, dense thick appropriateness, delicate mouthfeel is smooth; Good palatability.No greasy feeling, no layering, no bubble produce.
Claims (7)
1. high-calcium animal and plant composite type nutrition bone catsup, it is characterized in that with bovine bone powder, carrot paste, strained tomatoes and onion slurry are raw material, be aided with thickener, emulsifying agent, blender, nutrition fortifier and flavor enhancement, each composition is mixed and processed in proportion, bovine bone powder, carrot paste, strained tomatoes, the weight percent proportioning of onion slurry is: bovine bone powder 7.8～10.2%, carrot paste 22.5～22.9%, strained tomatoes 31.3～32.4%, onion slurry 35.6～37.3%, in above-mentioned bovine bone powder of every 85.6g and the vegetables pulp mixture, add various auxiliary material amounts and be: emulsifying agent monoglyceride 0.05～0.15g; Thickener xanthans 0.55～0.65g, gelatin 0.05～0.15g and starch 6.5～7.5g; Cycloheptaamylose 0.5～1.5g; Blender ethyl maltol 0.005～0.015g; The nutrition fortifier vitamin D
30.0015～0.0025g; Flavor enhancement: salt 0.5～1.5g, sugar 1.0～2.0g, monosodium glutamate 0.10～0.20g, Chinese prickly ash oil 0.05～0.15g, pepper powder 0.15～0.25g, ginger powder 0.15～0.25g, sesame oil 0.50～1.5g and 45 ° of liquor 0.5～1.5g.
2. a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 1, the weight percent proportioning that it is characterized in that each raw material is: bovine bone powder 9.1%, carrot paste 22.7%, strained tomatoes 31.8%, onion slurry 36.4%, adding various auxiliary material amounts in above-mentioned bovine bone powder of every 85.6g and the vegetables pulp mixture is: monoglyceride 0.1g, xanthans 0.6g, gelatin 0.1g, starch 7g, cycloheptaamylose 1g, ethyl maltol 0.01g, vitamin D
30.002g, salt 1.5g, sugared 1.5g, monosodium glutamate 0.1g, Chinese prickly ash oil 0.1g, pepper powder 0.2g, ginger powder 0.2g, sesame oil 1g, 45 ° of liquor 1g.
3. the preparation method of a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 1 and 2 is characterized in that respectively fresh ox bone being processed into bovine bone powder; Fresh carrot, tomato, onion are processed into carrot paste, strained tomatoes, onion slurry respectively, and the three is referred to as the vegetables slurry; Bovine bone powder, vegetables slurry, auxiliary material are cooperated mixing according to the above ratio, and heating is boiled, and is chilled to room temperature, through the rotating speed homogeneous of homogenizer with 3.3kr/min, can, autoclave sterilization and finished product.
4. the preparation method of a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 3 is characterized in that the manufacture craft of bovine bone powder:
(1) technological process
Successively with the cutting of bright ox bone, through clean impurity elimination, precook, autoclaving, cooling, fragmentation, drying, pulverizing and again drying process process bovine bone powder;
(2) key points for operation
1. raw material is selected: fresh bovine cannon born, flat bone each 50%;
2. cutting: cutting machine is cut into bone the bone piece of 4cm;
3. clean impurity elimination: clear water is cleaned ox bone, rejects muscle, the non-bone component of tendon;
4. precook: the ox bone piece of cleaning is put into pot, with water just submergence be advisable, the boiling water 15min that precooks removes residual blood;
5. autoclaving: bone and water are inserted pressure cooker by 2: 1 (mass ratio), 0.10MPa autoclaving 2.5h;
6. cooling: the placement of the bone after the autoclaving is cooled to room temperature;
7. broken: the bone piece that bone is broken into 1～2cm;
8. dry: as to place 50 ℃ of dry 48h;
9. pulverize: pulverize the bone piece, cross 200 mesh sieves;
10. dry: bone meal places 50 ℃ of dry 48h down, and it is standby to be stored in airtight container; The water content of bone meal is 4.69%.
5. the preparation method of a kind of high-calcium animal and plant composite type nutrition bone catsup according to claim 3 is characterized in that the manufacture craft of carrot paste:
(1) technological process
Successively with fresh carrot through cleaning, peeling, stripping and slicing, protect look, pull an oar, precook and homogeneous seven step operation process carrot paste;
(2) key points for operation
1. raw material is selected: choose the disease-free carrot of smooth surface, peace and quiet and excision two ends;
2. peeling: with stainless steel knife peeling;
3. stripping and slicing: the carrot after will removing the peel is cut into the thin slice of 2～3mm,
4. protect look: pull an oar after putting the citric acid colour protecting liquid blanching 5min of 90 ℃ 0.01% (W/V), the amount of colour protecting liquid is advisable with submergence just;
5. making beating: press carrot: water=1: 1 (mass ratio), making beating 1min;
6. precook: 5min is boiled in heating;
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
6. a kind of high-calcium animal and plant composite type nutrition bone catsup preparation method according to claim 3 is characterized in that the manufacture craft of strained tomatoes:
(1) technological process
Be followed successively by with bright tomato through cleaning, blanching peeling, stripping and slicing remove seed, pull an oar, precook, the operation processing of six step of homogeneous and strained tomatoes;
(2) key points for operation
1. raw material is selected: choose the tomato that smooth surface does not have small holes caused by worms, the peace and quiet base of a fruit that goes;
2. blanching peeling: put blanching 2min in 90 ℃ of hot water, pull out, put cold water soak 2min, peeling;
3. seed is removed in stripping and slicing: the tomato after will removing the peel is cut into the fritter of 1cm, and removes seed;
4. making beating: press tomato: water=1: 1 (mass ratio), making beating 1min;
5. precook: 3min is boiled in heating;
6. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
7. a kind of high-calcium animal and plant composite type nutrition bone catsup preparation method according to claim 3 is characterized in that the manufacture craft that onion is starched:
(1) technological process
Be followed successively by with bright onion through go root peeling, section, blanching, pull an oar, precook, the processing of homogeneous operation and the onion slurry;
(2) key points for operation
1. raw material is selected: choose fresh and healthy, the onion that non-variegation goes mouldy;
2. go the root peeling: peeling, residual fiber Lao Pi and coring, cut the root dish;
3. section: be cut into the disk that thickness is 0.3～0.5cm;
4. blanching: pull an oar behind the water blancing 2min;
5. making beating: press onion: water=1: 1 (mass ratio), making beating 1min;
6. precook: 5min is boiled in heating;
7. homogeneous: after being cooled to room temperature,, standby with the rotating speed homogeneous 5min of 3.3kr/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100688389A CN101326995B (en) | 2008-07-25 | 2008-07-25 | High-calcium animal and plant composite type nutrition bone catsup and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100688389A CN101326995B (en) | 2008-07-25 | 2008-07-25 | High-calcium animal and plant composite type nutrition bone catsup and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101326995A CN101326995A (en) | 2008-12-24 |
| CN101326995B true CN101326995B (en) | 2011-12-07 |
Family
ID=40203186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100688389A Expired - Fee Related CN101326995B (en) | 2008-07-25 | 2008-07-25 | High-calcium animal and plant composite type nutrition bone catsup and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101326995B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2452271C1 (en) * | 2011-02-21 | 2012-06-10 | Олег Иванович Квасенков | "italian sauce" preserves production method |
| CN102551082B (en) * | 2011-12-30 | 2014-11-19 | 中国肉类食品综合研究中心 | Rabbit meat sausage and preparation method thereof |
| CN105053967A (en) * | 2015-07-10 | 2015-11-18 | 郎溪县志瑞企业信息服务有限公司 | Instant flavoring sauce containing sheep bones and processing method thereof |
| CN107373574A (en) * | 2017-07-04 | 2017-11-24 | 迪庆香格里拉舒达有机食品有限公司 | Calcium supplement health care walnut cream and preparation method thereof |
| CN109463622A (en) * | 2018-11-20 | 2019-03-15 | 重庆市农业科学院 | A kind of high calcium beef bone rice noodle and preparation method thereof |
| RU2711812C1 (en) * | 2018-11-30 | 2020-01-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет", ФГБОУ ВО "АГТУ" | Sauce with high protein content |
| CN112998245A (en) * | 2021-01-17 | 2021-06-22 | 贵州大学 | Sour and hot mushroom chili sauce fermented by lactobacillus paracasei and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094912A (en) * | 1994-02-07 | 1994-11-16 | 孟建生 | Animal fresh bone paste tinned food and processing method thereof |
| CN1235785A (en) * | 1998-05-19 | 1999-11-24 | 董庆忠 | Bone sauce and producing method |
| CN1252237A (en) * | 1999-08-05 | 2000-05-10 | 蒋佃水 | Spicy and hot bone paste |
| CN101223982A (en) * | 2008-01-18 | 2008-07-23 | 荆术芝 | Edible bone jam and processing method thereof |
-
2008
- 2008-07-25 CN CN2008100688389A patent/CN101326995B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094912A (en) * | 1994-02-07 | 1994-11-16 | 孟建生 | Animal fresh bone paste tinned food and processing method thereof |
| CN1235785A (en) * | 1998-05-19 | 1999-11-24 | 董庆忠 | Bone sauce and producing method |
| CN1252237A (en) * | 1999-08-05 | 2000-05-10 | 蒋佃水 | Spicy and hot bone paste |
| CN101223982A (en) * | 2008-01-18 | 2008-07-23 | 荆术芝 | Edible bone jam and processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 冯世江等.胡萝卜骨酱的研制.《粮食与食品工业》.2004,第11卷(第1期),37-39. * |
| 刘玉德.高钙骨酱加工工艺的研究.《中国机械工程学会包装与食品工程分会第五届学术年会论文集》.1998,65-67. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101326995A (en) | 2008-12-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172127B (en) | A kind of Islamic mushroom-contained beef paste and preparation method thereof | |
| CN103504323B (en) | The preparation method of spicy dried beef | |
| KR101709515B1 (en) | Cooking method of pork back-bone stew | |
| CN101326995B (en) | High-calcium animal and plant composite type nutrition bone catsup and method for producing the same | |
| CN102058089A (en) | Method for improving flavor of seasoning edible mushroom paste | |
| CN104305155B (en) | A kind of Suillus albidipes (Peck) Sing minced chicken and preparation method thereof | |
| KR101914440B1 (en) | The method of a mudfish of jjambbong | |
| CN105077177A (en) | Islamic highland beef and mutton paste containing potentilla anserina and Chinese wolfberries and processing method | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| KR20180118410A (en) | Method for processing pickle using helianthus tuberosus | |
| CN101756128A (en) | Method for processing edible celery paper | |
| KR20200025840A (en) | Manufacturing Method of Dried Block for Samgyetang and Dried Block Produced by This Method | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN108618113A (en) | A kind of processing method for steaming thick chilli sauce | |
| CN107467200A (en) | A kind of processing method of preserved dried beancurd | |
| KR20170037935A (en) | Method of producing instant salted seafood barley bibimbap | |
| KR101196939B1 (en) | method for preparing camellia sinensis assamica clear soup with wheat flakes comprise terrine made chiken beef stock | |
| CN111938128A (en) | Bitter bamboo shoot beef paste and preparation process thereof | |
| KR102612052B1 (en) | Method for Manufacturing Cookie Using Chicken Breast Powder | |
| KR20160080341A (en) | Manufacturing Method of Black Garlic Kimchi Sauce Hamburg Steak | |
| KR102612055B1 (en) | Method for Manufacturing Cookie Using Chicken Breast Powder | |
| KR102782312B1 (en) | Sauce for cold raw fish soup and manufacturing method of the same | |
| CN109123599A (en) | The formula and preparation method thereof of one Zhong Ji duck conscience sauce | |
| KR102738085B1 (en) | porridge cooking method | |
| KR102278498B1 (en) | seasoning with mushroom and manufacturing methods 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 | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111207 Termination date: 20170725 |