CN215898810U - Device for preparing bone-clearing concentrated juice/paste from ox stick bone - Google Patents
Device for preparing bone-clearing concentrated juice/paste from ox stick bone Download PDFInfo
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- CN215898810U CN215898810U CN202121501362.0U CN202121501362U CN215898810U CN 215898810 U CN215898810 U CN 215898810U CN 202121501362 U CN202121501362 U CN 202121501362U CN 215898810 U CN215898810 U CN 215898810U
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- 238000001704 evaporation Methods 0.000 claims abstract description 22
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- 229920001436 collagen Polymers 0.000 claims abstract description 13
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Abstract
The utility model discloses a device for preparing bone-clearing concentrated juice/paste from ox stick bone, which comprises: the fresh bone processing device comprises a fresh bone pool (1), a crushing unit, a screw conveyor (5), a cooking and degreasing machine (6), a vibrating screen (7), an extraction device (8), a soup enzymolysis blending machine, a double-effect evaporator (13), a flash evaporation sterilizer (14), a seasoning tank (15) and a packaging machine (16); the utility model can completely extract the collagen of the fresh bone to prepare the delicious beef bone soup, has large yield, and can be used for beef noodle shops all over the country.
Description
Technical Field
The utility model belongs to the technical field of food production, and relates to a method and a device for preparing bone-clearing concentrated juice (paste) from ox stick bone.
Background
The Lanzhou beef noodles are innovative and developed in nearly one hundred years, not only become a representative of special catering in Lanzhou, but also are a city business card in Lanzhou. The famous snacks "Jinding prize", "Islamic famous food" and "Chinese snacks prize" are successively honored as "the first face of Chinese".
Lanzhou statistics yearbook discovers that the entire city is provided with 1099 Lanzhou beef noodle operating shops at present, the Lanzhou beef noodle operating shops are distributed in five regions of three counties and five districts within the jurisdiction of the entire city, the number of practitioners reaches 1 million persons, the annual business volume breaks through 10 million yuan, and about 70 million persons enjoy beef noodles every day. There are more than 5 million beef noodle houses in Lanzhou around the country, 56 million practitioners, and the annual business amount is nearly 166 million yuan. The Lanzhou beef noodle industry gradually enters a new development stage of upgrading and updating, and the brands universally accepted by the majority of citizens, such as gold tripod, country occupation, Mazilu, Anpoer and the like are successively developed. The development of beef noodles drives the development of peripheral industries (such as beef noodle bowl cleaning and disinfecting companies, paper towel manufacturing companies and vegetable seasoning markets), and meanwhile, employment opportunities are increased, and the employment rate is improved. At present, 15 disinfection bowl companies 30 production lines are shared in Gansu province, about 20 thousands of disinfection bowls are treated every day, and income of nearly 1000 ten thousand yuan is created every year.
By no means, there are relatively few beef noodle houses that are truly operated by Lanzhou. For example, in Shanghai City, 70% of the stores are operated by Qinghai and 20% by Henan. And the noodle shop operated by Qinghai people is in an increasing situation.
Lanzhou beef noodles are produced in Lanzhou, the taste of the beef noodles is easy to change, the main reason is the soup of the beef noodles, and the soup of many foreign beef noodle shops is blended by various seasonings instead of being boiled by fresh beef stick bones, so that how to produce related beef bone soup/paste products to improve the taste of the foreign beef noodles is a problem with market value.
The existing beef noodle soup is prepared by boiling fresh bones in a traditional pot or blending the fresh bones with various seasonings, the beef noodle soup tastes different, collagen in the fresh bones is greatly wasted, and meanwhile, the production capacity is not high, and the beef noodle soup can only be used in a shop.
SUMMERY OF THE UTILITY MODEL
In order to solve the defects of the prior art, the utility model aims to provide a method and a device for preparing bone-clearing concentrated juice (paste) by using cattle bones.
The utility model provides a method for preparing bone-clearing concentrated juice (paste) by using cattle bone, which comprises the following steps:
pre-degreasing: sending the crushed bone particles into a cooking and degreasing machine, and heating and stirring;
degreasing in step (2): degreasing and separating the bone particles and the bone powder which are degreased in advance in the step (1) through sedimentation and centrifugation;
step (3) extraction: delivering the degreased bone particles in the step (2) into an extraction device/high-pressure extraction pot to extract collagen in the bone particles;
step (4) enzymolysis: adding water, the collagen extracted in the step (3) and protease into a reaction tank according to a certain proportion, carrying out enzymolysis and filtering; the reaction tank is a soup enzymolysis blender;
and (5) concentrating: and (4) performing double-effect evaporation and flash evaporation sterilization on the product obtained in the step (4) to obtain concentrated juice (paste).
The utility model also comprises crushing before the step (1): the fresh cattle bone in the fresh bone pool (1) is crushed into bone particles with the diameter less than 20mm by a crusher set.
The utility model also comprises the steps of (6) sterilization and (7) mixing, blending and packaging after the step (5);
and (6) sterilization: heating and sterilizing the concentrated juice (paste) in the step (5) by using a T-shaped sterilizer;
step (7), mixing, blending and packaging: and (4) seasoning the concentrated juice (paste) sterilized in the step (6) and packaging.
In the step (1), the heating temperature is 85 +/-5 ℃; preferably, it is 85 ℃.
In the step (1), the heating time is 2-3 minutes; preferably, it is 2.5 minutes.
In the step (1), steam is added into the degreasing machine through a nozzle during pre-degreasing.
The purpose of adding steam is to heat the bone particles to fully dissolve the grease into water, so that the grease adhesion on the bone particles is reduced as much as possible.
In the step (1), the rotating speed of stirring is 66 r/min.
In the step (2), the specific step of sedimentation is that the liquid obtained after the liquid suspension is separated by the horizontal spiral centrifuge enters a buffer tank for natural sedimentation, the supernatant enters the disc-type sedimentation centrifuge, the middle water enters the degreasing machine for recycling through the circulation of a pipeline pump, and the sediment at the bottom produces protein.
In the step (2), the rotation speed of the centrifugation is 3600 revolutions per minute.
In the step (2), the centrifugation time is 0.5-1 minute; preferably, it is 1 minute.
In the step (2), the standard of degreasing completion is that the water content in the degreased bone particles is below 35%, and the oil content in the bone particles is below 2%.
In the step (3), the extraction refers to that the bone particles degreased in the step (2) are sent into high-pressure extraction pots, 6 extraction pots are connected in series, 0.4MPa steam is injected into the first extraction pot, steam is discharged from the upper steam inlet part and the lower steam outlet part, a gas source discharged from the lower part of the first extraction pot is used as a heat source for the second extraction pot, and the process is repeated until the last extraction pot is recovered as a product outlet, and during the period, steam can be supplemented when the steam pressure of each extraction pot is insufficient, so that the steam pressure requirement of each extraction pot is ensured.
In the step (3), the number of the high-pressure extraction pots is 6.
In the step (3), the steam pressure in the high-pressure extraction pot is 0.4 MPa.
In the step (3), the extraction temperature is 85 +/-5 ℃; preferably, it is 85 ℃.
In the step (3), the extraction time is 3 minutes.
In the step (3), the extracted product refers to collagen in bone particles.
In the step (4), the ratio of water, collagen and protease in the enzymolysis process is 2.4:1: 0.005.
In the step (4), the temperature of enzymolysis is 50-55 ℃; preferably, it is 55 ℃.
In the step (4), the pH value of the enzymolysis is 7.0.
In the step (4), the enzymolysis time is 6 hours.
In the step (4), after the enzymolysis is finished, heating to 75 ℃ for 15 minutes, then cooling to 37 ℃ for 3 hours, and then filtering.
In the step (5), the steam pressure in the double-effect evaporator is 0.12MPa, and the vacuum degree is-0.05 MPa;
in the step (5), the evaporation temperature in the double-effect evaporator is 80 ℃.
In the step (5), the concentration of the obtained beef bone soup is 12-18%; preferably, it is 18%.
In the step (5), the temperature during the flash evaporation is 80 ℃.
In the step (5), the pressure during the flash evaporation is 0.08 MPa.
In the step (5), the vacuum degree during flash evaporation is-0.05 MPa.
In the step (5), the concentration of the flash-evaporated beef bone soup is 40-50%.
In the step (6), the temperature for sterilization is 142 ℃.
In the step (6), the time for sterilization is 4S.
In the step (7), the added seasonings comprise grease and beef bone paste; the ratio of the grease, the beef bone paste and the concentrated juice/paste is 1:0.5: 1.
In one embodiment, the method comprises the steps of:
step 1, crushing: processing fresh ox stick bones into bone blocks with the diameter of less than 70mm by a first crusher (or pre-crushing), crushing the bone blocks into large bone particles with the diameter of less than 40mm by a second crusher, and finally crushing the bone particles into bone particles with the diameter of less than 20mm by a third crusher; and conveying the crushed bone particles to a cooking and degreasing device through a screw conveyor.
and step 6, concentrating: the thin soup sequentially enters a double-effect evaporator through a feed pump to be evaporated, the steam pressure is required to be controlled to be 0.08-0.12MPa, the vacuum degree is less than or equal to-0.05 MPa, and when the concentration of glue solution discharged from the double-effect evaporator is 12-18%, the concentration of the glue solution reaches 40-50% through flash evaporation equipment; and after the evaporation is finished, cleaning equipment and pipelines.
Step 7, sterilization: the ox bone soup is concentrated to reach the packing concentration requirement of 40-50%. Heating the beef bone soup to 140 + -2 deg.C instantly with T-shaped sterilizer, sterilizing for 4s, and sterilizing. The cattle bone soup sterilized by the T-shaped sterilizer can reach that colibacillus can not be detected, and the total number of bacteria is less than 50 per gram.
The utility model also provides a device for preparing bone-clearing concentrated juice (paste) from the ox stick bone, which comprises: the fresh bone pool, the crushing unit, the screw conveyor, the cooking and degreasing machine, the vibrating screen, the extraction device, the soup enzymolysis blending machine, the double-effect evaporator, the flash evaporation sterilizer, the seasoning pot and the packaging machine;
the fresh bone pool is used for storing the beef stick bones to be crushed;
the crusher set comprises a first crusher, a second crusher and a third crusher; the crushing unit is used for crushing the beef stick bones;
the screw conveyer is used for conveying the crushed bone particles to a cooking and degreasing machine;
the cooking and degreasing machine is used for removing grease in bone particles;
the vibrating screen is used for vibrating, screening and separating bone grains and bone powder;
the extraction device is used for extracting collagen in bone particles;
the soup enzymolysis blending machine comprises an enzymolysis tank, a blending tank, a filtering device and a turnover tank; used for filtering and storing the extract in a transfer tank after enzymolysis and blending;
the double-effect evaporator comprises a feeding balance tank, a feeding pump, a preheater, a first-effect evaporator, a separator, a second-effect evaporator, a separator, a condenser, a vacuum pump, a thick soup juice extraction pump and a condensed water discharge pump; the concentration of the soup in the transferring tank is increased to 12-18 percent and the soup is sent into a flash evaporation sterilizer;
the flash evaporation sterilizer is used for further concentrating the soup conveyed by the double-effect evaporator to 40-50%, and seasoning in a seasoning can after sterilization;
the packaging machine is used for packaging the concentrated and seasoned beef bone soup.
The double-effect evaporator is also provided with a liquid inlet flow meter, a discharge liquid level automatic control device, a steam pressure regulating and stabilizing device and a temperature and pressure indicating or regulating instrument; the concentrated glue solution and the condensed water of the double-effect evaporator are continuously and automatically discharged; and according to the requirements of users, a PLC microcomputer is adopted to carry out unit program control or computer remote centralized control operation.
The beneficial effects of the utility model include: the fresh bone collagen can be completely extracted by the processes of fresh bone crushing, stewing, extracting, enzymolysis, evaporation concentration, blending and the like to prepare delicious beef bone soup, and meanwhile, the yield is high, and the packaged product can be used by beef noodle shops all over the country.
Drawings
FIG. 1 is a diagram of an aggregate crushing treatment system according to the present invention.
FIG. 2 is a system diagram of the extraction, blending and packaging of fresh bone soup of the present invention.
Fig. 3 is a complete system diagram of the method of making beef bone soup/paste of the present invention.
In the figure, 1-fresh bone pool, 2-first crusher, 3-second crusher, 4-third crusher, 5-screw conveyer, 6-cooking defatting machine, 7-vibrating screen, 8-extraction device, 9-enzymolysis tank, 10-blending tank, 11-filtering device, 12-turnover tank, 13-double effect evaporator, 14-flash evaporation sterilizer, 15-seasoning tank, 16-packaging machine, 17-pushing centrifuge, 18-horizontal screw centrifuge, 19-storage tank and 20-disc sedimentation centrifuge.
Detailed Description
The present invention will be described in further detail with reference to the following specific examples and the accompanying drawings. The procedures, conditions, experimental methods and the like for carrying out the present invention are general knowledge and common general knowledge in the art except for the contents specifically mentioned below, and the present invention is not particularly limited.
Example 1
The utility model provides a method for preparing bone-clearing concentrated juice (paste) by using cattle bone, which comprises the following steps:
step 1, crushing: processing fresh ox stick bones into bone blocks with the diameter of less than 70mm by a first crusher 2 (or pre-crushing), crushing the bone blocks into large bone particles with the diameter of less than 40mm by a second crusher 3, and finally crushing the bone particles into bone particles with the diameter of less than 20mm by a third crusher 4; the crushed bone particles are conveyed to a device of a cooking and degreasing machine 6 by a screw conveyor 5.
And step 6, concentrating: feeding the thin soup juice into a double-effect evaporator 13 through a feeding pump, evaporating, controlling the steam pressure to be 0.12MPa and the vacuum degree to be less than or equal to minus 0.05MPa, and when the concentration of the soup juice discharged from the double-effect evaporator 13 is 18 percent, passing through a flash evaporation sterilizer 14, and then enabling the concentration of the soup juice to reach 40 to 50 percent; after evaporation is finished, equipment and pipelines are required to be cleaned.
Step 7, sterilization: the ox bone soup is concentrated to reach the packing concentration requirement of 40-50%. The beef bone soup is heated to 142 ℃ instantly by a T-shaped sterilizer, and the sterilization is carried out for 4 seconds. The cattle bone soup sterilized by the T-shaped sterilizer can reach that colibacillus can not be detected, and the total number of bacteria is less than 50 per gram.
The utility model also provides a device for realizing the bone-clearing concentrated juice (paste), which comprises: the fresh bone processing device comprises a fresh bone pool 1, a crushing unit, a screw conveyor 5, a cooking and degreasing machine 6, a vibrating screen 7, an extraction device 8, a soup enzymolysis and blending machine, a double-effect evaporator 13, a flash evaporation sterilizer 14, a seasoning tank 15 and a packaging machine 16;
the fresh bone pool 1 is used for storing the beef stick bones to be crushed;
the crusher set comprises a first crusher 2, a second crusher 3 and a third crusher 4; the crushing unit is used for crushing the beef stick bones;
the screw conveyor 5 is used for conveying the crushed bone particles to a cooking and degreasing machine 6;
the cooking and degreasing machine 6 is used for removing grease in bone particles;
the vibrating screen 7 is used for separating bone particles from bone powder;
the extraction device 8 is used for extracting collagen in bone particles;
the soup enzymolysis blending machine comprises an enzymolysis tank 9, a blending tank 10, a filtering device 11 and a turnover tank 12; used for filtering and storing the extract into a transfer tank 12 after enzymolysis and blending;
the double-effect evaporator 13 comprises a feeding balance tank, a feeding pump, a preheater, a first-effect evaporator, a separator, a second-effect evaporator, a separator, a condenser, a vacuum pump, a thick soup juice extraction pump and a condensed water discharge pump; used for increasing the concentration of the soup in the transferring tank 13 to 12-18 percent and sending the soup into a flash sterilizer 14;
the double-effect evaporator 14 is also provided with a liquid inlet flow meter, automatic discharge liquid level control, a steam pressure regulating and stabilizing device and a temperature and pressure indicating or regulating instrument; the concentrated glue solution and the condensed water of the double-effect evaporator 14 are continuously and automatically discharged; and according to the requirements of users, a PLC microcomputer is adopted to carry out unit program control or computer remote centralized control operation.
The flash evaporation sterilizer 14 is used for further concentrating the soup conveyed by the evaporation concentrator to 40-50%, and seasoning in a seasoning pot 15 after sterilization;
the packaging machine 16 is used for packaging the concentrated and seasoned beef bone soup.
The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the utility model without departing from the spirit and scope of the inventive concept, which is set forth in the following claims.
Claims (2)
1. An apparatus for preparing bone-clearing concentrated juice/paste from cattle bone, which is characterized in that the apparatus comprises: the fresh bone processing device comprises a fresh bone pool (1), a crushing unit, a screw conveyor (5), a cooking and degreasing machine (6), a vibrating screen (7), an extraction device (8), a soup enzymolysis blending machine, a double-effect evaporator (13), a flash evaporation sterilizer (14), a seasoning tank (15) and a packaging machine (16);
the fresh bone pool (1) is used for storing bovine clavus bones to be crushed;
the crusher set comprises a first crusher (2), a second crusher (3) and a third crusher (4); the crushing unit is used for crushing the beef stick bones;
the screw conveyor (5) is used for conveying the crushed bone particles to the cooking and degreasing machine (6);
the cooking and degreasing machine (6) is used for removing grease in bone particles;
the vibrating screen (7) is used for vibrating, screening and separating bone grains and bone powder;
the extraction device (8) is used for extracting collagen in bone particles;
the soup enzymolysis blending machine comprises an enzymolysis tank (9), a blending tank (10), a filtering device (11) and a turnover tank (12); used for filtering and storing the extract into a transfer tank (12) after enzymolysis and blending;
the double-effect evaporator (13) comprises a feeding balance tank, a feeding pump, a preheater, a first-effect evaporator, a separator, a second-effect evaporator, a separator, a condenser, a vacuum pump, a thick soup juice extraction pump and a condensed water discharge pump; is used for increasing the concentration of the soup in the transferring tank to 12-18 percent and sending the soup into a flash sterilizer (14);
the flash evaporation sterilizer (14) is used for further concentrating the soup conveyed by the double-effect evaporator (13) to 40-50%, and seasoning in a seasoning pot (15) after sterilization;
the packaging machine (16) is used for packaging the concentrated and seasoned beef bone soup.
2. The device as claimed in claim 1, characterized in that the double effect evaporator (13) is further provided with a liquid inlet flow meter, an automatic discharge liquid level control, a steam pressure regulating and stabilizing device and a temperature and pressure indicating or regulating instrument; the concentrated glue solution and the condensed water of the double-effect evaporator (13) are continuously and automatically discharged; and according to the requirements of users, a PLC microcomputer is adopted to carry out unit program control or computer remote centralized control operation.
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| CN202121501362.0U CN215898810U (en) | 2021-07-02 | 2021-07-02 | Device for preparing bone-clearing concentrated juice/paste from ox stick bone |
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| CN202121501362.0U CN215898810U (en) | 2021-07-02 | 2021-07-02 | Device for preparing bone-clearing concentrated juice/paste from ox stick bone |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632950A (en) * | 2021-07-02 | 2021-11-12 | 上海阿敏生物技术有限公司 | A kind of method and device for preparing clear bone concentrated juice/paste from beef stick bone |
| CN115989844A (en) * | 2023-03-22 | 2023-04-21 | 成都元能营养食品有限公司 | Collagen composition and preparation method thereof |
-
2021
- 2021-07-02 CN CN202121501362.0U patent/CN215898810U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632950A (en) * | 2021-07-02 | 2021-11-12 | 上海阿敏生物技术有限公司 | A kind of method and device for preparing clear bone concentrated juice/paste from beef stick bone |
| CN115989844A (en) * | 2023-03-22 | 2023-04-21 | 成都元能营养食品有限公司 | Collagen composition and preparation method thereof |
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Inventor after: Su Han Inventor before: Su Han |