CN1209298A - Bone dried floss food and processing method therefor - Google Patents
Bone dried floss food and processing method therefor Download PDFInfo
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- CN1209298A CN1209298A CN97115844A CN97115844A CN1209298A CN 1209298 A CN1209298 A CN 1209298A CN 97115844 A CN97115844 A CN 97115844A CN 97115844 A CN97115844 A CN 97115844A CN 1209298 A CN1209298 A CN 1209298A
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Abstract
The present invention relates to a bone floss food made up by using animal and poultry bones as raw material through the processes of raw material screening, sorting, high-temp. disinfecting, high-pressure separating, pulverizing, mixing, puffing and floss-forming. Said invention contains several natural several nutrient components, has health-care function, and possesses the advantages of high nutrient, good taste and low cost.
Description
The present invention relates to a kind of food and food-processing method, specifically provide a kind of a kind of food bone pine and processing method thereof that contains high protein and various nutritions that processes by fowl skeleton.
Along with improving constantly of people's living standard, variation has also taken place to the demand of food in people, and the health food with high nutritive value is accepted by people more and more.Fowl skeleton is a kind of high protein of needed by human body and material of various nutritions of containing, but because its natural hardness is limit, people can not directly eat and discard as rubbish.At present, some manufacturers are processed into simply that bone meal, bone mud etc. are supported as fertilizer or the additive of feed and using for bony many of this fowl, and this part valuable resource is not utilized fully.Also there is producer that fowl skeleton (for example chicken bone to easily processing) is carried out deep processing, skeleton is made edible bone meal, bone mud, but the fiber and the macronutrient of skeleton have been destroyed in these process, and the mouthfeel of goods is relatively poor with being absorbed by the body property, greatly reduces the edible and health-care effect of these bone product.
The purpose of this invention is to provide a kind of bone dried floss food and utilize fowl skeleton to manufacture the method for bone dried floss food.The bone dried floss food of being processed into this method had both kept natural multiple nutrients composition, had increased new health care again, had the nutrition height, sampled and advantage such as inexpensive, for the effective and reasonable fowl skeleton that utilizes provides a kind of new method.
Bone dried floss food of the present invention is the skeleton food prepared therefrom that can be dissolved in water (solubility＞80%) by the loose particles shape of fowl skeleton through comprising expanded narimatsu process and processing.Bone dried floss food of the present invention also comprises the food that contains bone pine composition that is processed into as additive by above-mentioned skeleton food prepared therefrom simultaneously.
The processing method of bone dried floss food of the present invention comprises that material bone sifting sort, high-temperature sterilization, high pressure separate and the crushing and adjusting operation, it is characterized in that the material bone being carried out the processing of expanded one-tenths pine after the crushing and adjusting operation makes bone dried floss food.Specifically its processing method is pressed technological process:
1. material bone sifting sort: fresh fowl aggregate is pressed the fowl species at first classify, the aggregate of will classifying again is divided into spine, chop, big bone, assorted bone etc. by the skeleton position and is categorized into bag.
2. high-temperature sterilization: be categorized into bag material bone and put into container and carry out sterilization in 5～20 minutes with 100～120 ℃ water vapour and take off raw meat and handle.
3. high pressure separates: material bone is put into high-pressure bottle after high-temperature sterilization, at 0.12～0.20MPa, and 120～180 ℃ of following decatizes of steam temperature 5～30 minutes, it is soft to make material bone reach sclerotin, and cartilage pastes muscles and osteodiastasis, obtains os purum.In the high pressure separation circuit, improve container pressure, steam temperature or steaming time will help reaching high pressure and separate the purpose that obtains os purum.But under excessive high pressure separation operation condition, might destroy the nutrition of sclerotin, therefore separate and adopt low steam temperature (120～170 ℃) under the prerequisite that obtains os purum as far as possible satisfying high pressure, suitably pressure (0.12～0.15MPa) and steaming time (5～15 minutes) under handle.Simultaneously, just easier under the effective ingredient of abundant maintenance aggregate as the aggregate behind the material bone sifting sort is handled respectively, reach the purpose of high pressure separation, can reduce energy consumption again, cut down finished cost.
4. crushing and adjusting: os purum is ground into 20～60 order particles with pulverizer, and will pulverizes the back aggregate with mixer and be stirred into the material bone.
5. expanded Cheng Song: expanded narimatsu process is finished in bulking machine, its operating condition is controlled at 80～100 ℃ for the bulking machine inlet temperature, outlet temperature is controlled at 180～200 ℃, make the material bone in bulking machine, be subjected to high pressure, institute's water content forms steam, further cook the outer puffing of aggregate and extruder, form loose particles, other operation of bulking machine all routinely condition carry out obtaining bone dried floss food of the present invention.
6. dry: as to deposit (storage life＞3 month) for the above-mentioned bone dried floss food that is processed into can be guaranteed the quality for a long time, can carry out drying processing again, make water content in the goods≤3% to expanded back bone pine goods.Drying can be in 50～90 ℃ in drying baker, dry to get final product in 0.5～1.5 hour.Drying also can be carried out in vacuum drying box, and its drying effect is better.
Except that above-mentioned drying process, for the maintenance that helps bone pine goods exists, also can utilize the vacuum automated packaging equipment that finished product is packed, but the long period (＞6 months) keep the taste of bone dried floss food.
In the processing method of the invention described above, be to improve the loose degree of expanded one-tenth of material bone, can in the crushing and adjusting operation, add modifying agent in the aggregate after pulverizing, and add low amounts of water and evenly become the material bone with the mixer blending.So-called modifying agent is Sodium bicarbonate or calcium carbonate, and it adds weight should be less than 2%, and institute adds water makes modifying agent add with material easier the mixing of bone, and the amount that adds entry expects that to be no more than 5% of bone weight is advisable.The amount that adds entry more can not influence processing bone pine Products Quality, but when material bone water content is big, need carry out drying and moisture content (comprising the moisture content that contains in the material bone) is no more than expect 30% of bone weight.
In addition, in the processing method of the present invention, when particularly in pulverizing process, adding a certain amount of blending water, for guaranteeing effectively carrying out of expanded narimatsu process, can before expanded narimatsu process, increase temperature and adjust operation, be about to pulverize back material bone and carry out drying and preheating in drying machine, make the moisture content in the material bone remain on 20～30%, material bone temperature and bulking machine inlet temperature machine are close to 80～100 ℃.Material bone after handling like this is referred to as dried bone, and carrying out expanded one-tenths pine again, to process its effect better.
Through the skeleton of above-mentioned processing, be loose particles (having honeycomb in the particle), have pure bone fragrance, be dissolvable in water water (solubility＞80 ℃) and higher protein content and multiple nutrient to the human body beneficial.
Bone pine goods of the present invention are direct-edible, also can be used as the food additives composition, join in the common food, and for example biscuit, sausage, sauce based food etc. are made the food that contains the bone pine.Can make goods such as Ji Gusong, ox bone pine, sheep bone pine or pig bone pine according to the difference of raw material again.It not only can be used as flavouring, food additives, also can be used as replenish the calcium, the health care tonic of the supplemental treatment of orthopaedics patient.Above-mentionedly be processed into the various food that contain the bone pine by bone pine of the present invention, all technology is carried out routinely.
Give further instruction below by example to technology of the present invention.Certainly example only is to explanation of the present invention, can not comprise all over products of the present invention.
The processing method of example 1 chicken bone pine
Get new freshly-slaughtered poultry bone, flush away foreign material after being soaked in water 30 minutes took off the raw meat sterilization treatment in 10 minutes in 110 ℃ of steam treatment.Again under 0.15KPa, can make the chicken sclerotin soft after 10 minutes with 140 ℃ of water vapour decatizes, remove subsides muscles and get os purum, be ground into 20～40 order particles with pulverizer, in drying machine, carry out drying make the material bone in moisture content be less than 28%, select single screw rod temperature-change type three district's bulking machines (Dalian grease head factory product) for use, inlet temperature is controlled at about 90 ℃, outlet temperature is controlled at 180 ℃, carry out expanding treatment and obtain loose particles shape chicken bone pine goods, to dry 30 minutes down for 60 ℃ in vacuum drying chamber again, the goods that obtain are moisture to be≤3%.This bone dried floss food solubility 〉=90 ℃, protein content＞10%, fat content≤3% can be directly as the health products that contain various nutrients of replenishing the calcium.
The processing method of example 2 pig bone pines
Get the fresh pig bone, be categorized into bag, process, make pig bone pine by example 1 described method by spine and chop and big bone and assorted bone.Wherein, in the high pressure separation circuit, for big bone bag raw material under 0.20KPa, in 170 ℃ of water vapour decatizes 15 minutes, for spine and chop bag raw material under 0.15KPa, in 150 ℃ of water vapour decatizes 15 minutes, two kinds of aggregates are merged, remove cartilage and paste muscles to get os purum (wherein cartilage portion can be utilized and make cartilage food), 1% add sodium acid carbonate by weight after os purum is pulverized, be stirred into the material bone with 3% water concocting, to expect that again bone made water content be less than 28% in 20 minutes in 80 ℃ of oven dry in drying machine, temperature is 80 ℃ and carries out expanding processing in bone sent into bulking machine, and inlet temperature is 95 ℃, and outlet temperature is 190 ℃ and obtains goods.
Above-mentioned pig bone pine is joined in the flour with 6% amount, be processed into the biscuit that contains the bone pine.This biscuit can be used as baby or children's supplementary calcium food, and owing to contain various nutrients, can receive good effect to the healthy development that promotes baby or children.
Claims (4)
1. bone dried floss food is characterized in that it is the skeleton food prepared therefrom that can be dissolved in water by the loose particles shape of fowl skeleton through comprising expanded narimatsu process and processing.
2. processing method that is used for the described bone dried floss food of claim 1 comprises that material bone sifting sort, high-temperature sterilization, high pressure separate and the crushing and adjusting operation, it is characterized in that the material bone being carried out the processing of expanded one-tenths pine after the crushing and adjusting operation makes bone dried floss food; It is to finish in bulking machine that so-called expanded one-tenth pine is handled, and its operating condition is controlled at 80～100 ℃ for the bulking machine inlet temperature, and outlet temperature is controlled at 180～200 ℃.
3. according to the described processing method of claim 2, it is characterized in that in the crushing and adjusting operation, adding modifying agent in the aggregate after pulverizing, and add low amounts of water and evenly become the material bone with the mixer blending; So-called modifying agent is sodium acid carbonate or calcium carbonate, and it adds weight should be less than 2%, and the amount that adds entry is no more than 5% of material bone weight and is advisable.
4. according to claim 2 or 3 described processing methods, it is characterized in that before expanded narimatsu process, increasing temperature and adjust operation, be about to pulverize back material bone and in drying machine, carry out drying and preheating, make the moisture content in the material bone remain on 20～30%, material bone temperature and bulking machine inlet temperature machine are close to 80～100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97115844A CN1085068C (en) | 1997-08-25 | 1997-08-25 | Bone dried floss food and processing method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97115844A CN1085068C (en) | 1997-08-25 | 1997-08-25 | Bone dried floss food and processing method therefor |
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| Publication Number | Publication Date |
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| CN1209298A true CN1209298A (en) | 1999-03-03 |
| CN1085068C CN1085068C (en) | 2002-05-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN97115844A Expired - Fee Related CN1085068C (en) | 1997-08-25 | 1997-08-25 | Bone dried floss food and processing method therefor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7136860B2 (en) | 2000-02-14 | 2006-11-14 | Overture Services, Inc. | System and method to determine the validity of an interaction on a network |
| CN102669692A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1017771B (en) * | 1987-12-09 | 1992-08-12 | 哈尔滨冷冻厂 | The processing method of animal fresh mashed bone |
| CN1115615A (en) * | 1994-07-29 | 1996-01-31 | 李英杰 | Sparerib jerk and its producing method |
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1997
- 1997-08-25 CN CN97115844A patent/CN1085068C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7136860B2 (en) | 2000-02-14 | 2006-11-14 | Overture Services, Inc. | System and method to determine the validity of an interaction on a network |
| US7447691B2 (en) | 2000-02-14 | 2008-11-04 | Overture Services, Inc. | System and method to determine the validity of an interaction on a network |
| US7668861B2 (en) | 2000-02-14 | 2010-02-23 | Yahoo! Inc. | System and method to determine the validity of an interaction on a network |
| US7933903B2 (en) | 2000-02-14 | 2011-04-26 | Yahoo! Inc. | System and method to determine the validity of and interaction on a network |
| US8423543B2 (en) | 2000-02-14 | 2013-04-16 | Yahoo! Inc. | System and method to determine the validity of an interaction on a network |
| US9600557B2 (en) | 2000-02-14 | 2017-03-21 | Excalibur Ip, Llc | System and method to determine the validity of an interaction on a network |
| US9894173B2 (en) | 2000-02-14 | 2018-02-13 | Excalibur Ip, Llc | System and method to determine the validity of an interaction on a network |
| US10862985B2 (en) | 2000-02-14 | 2020-12-08 | R2 Solutions, Llc | System and method to determine the validity of an interaction on a network |
| CN102669692A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials |
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| Publication number | Publication date |
|---|---|
| CN1085068C (en) | 2002-05-22 |
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