JPS6234380B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing a raw bone soup pack for obtaining a rich soup stock by boiling down the broth obtained by boiling raw bones of pigs, birds, fish, etc. in water.

[Technical background of the invention and its problems]

As is well known, when making soup stock for Chinese noodles, etc., those skilled in the art mainly boil the raw bones of pigs, chickens, and other fish in water to obtain a low-priced yet tasty soup. Since the bones had been extracted, the raw bones were distributed on the market and into the hands of traders without any processing. Therefore, raw bones in the distribution process are naturally irregular in size and shape, which requires time and effort not only to transport, but also to store and use, and furthermore, the pieces of meat that adhere to the bones can cause decomposition. Not only did it emit a foul odor that disgusted those who handled it, but it also felt unsanitary as it was edible. Furthermore, since raw bones are used for boiling, impurities are mixed into the stock.
Even if the precipitated material can be removed, there is a problem that the material floating in the liquid tastes bad when used in soup stock, adds a bad odor, and significantly deteriorates the original taste.

In addition, there has traditionally been bone meal soup made by crushing raw bones into powder, but this has a cloudy taste and a poor taste, compared to the clear and bland taste of the original bone-cooked soup. Not only did the flavor become noticeably different, but since the bones were destroyed, there was also the problem that the nutritional value was lost.

[Purpose of the invention]

The present invention has been devised to solve the above problems all at once, and involves crushing raw bones, which are used as raw materials for soup stock, to the extent that they do not retain their grotesque original shape or turn into powder, and then use a crusher to crush them. The shape is adjusted to a certain level to increase the product value, and when used, the mass of the soup stock is doubled compared to the conventional one, with almost no impurities mixed in, and the original clear and light taste of bone-cooked soup is obtained, while the nutritional value is also increased. The object of the present invention is to provide a method for producing raw bone soup packs that is easy to handle and does not cause damage.

[Summary of the invention]

As a means to achieve the above objective, firstly, fresh bone is crushed into approximately 0.5 cm ³ to 3 cm ³ pieces using a crusher, an appropriate quantity of each piece of crushed bone is collected and consolidated by glazing, and the water permeable It is packed with a

[Embodiments of the invention]

An embodiment of the present invention will be specifically described as follows. First, the raw bones of pigs, chickens, and fish from which the meat has been removed are crushed into pieces of approximately 0.5 cm ³ to 3 cm ³ in size using a crusher at a room temperature of -10°C to -40°C.
It should be noted that crushed pieces having the above-mentioned size are effective for extracting the contained fraction, but it is particularly desirable that the size of the crushed pieces is 0.5 cm ³ to 1 cm ³ . Raw bones crushed in this way are rapidly heated to -20°C to prevent contamination and maintain freshness.
In a freezer at -80℃, 20cm long and wide, 5cm deep
A glazing process is performed by placing raw bone fragments that fit into each frame into a bottomed container that is framed based on the above criteria, and soaking it in water. The purpose of this glazing process is to protect the surface of fresh bone, prevent oxidation of fat, etc., and prevent the progression of adverse changes such as putrefaction and foul odor. The fresh bone fragments, which have been covered with ice and solidified into a predetermined shape as described above, are housed in a strong, water-permeable paper pack.

The mesh in the paper pack needs to be as fine as possible to allow water to pass through, in order to maintain the purity of the permeated liquid.

It is possible to obtain the desired bitterness and pure soup stock by boiling the raw bones covered with the pack-packed ice coating obtained through the above manufacturing process and extracting the essence contained in the raw bones through the paper pack. It is possible.

〔Effect of the invention〕

As explained above, the manufacturing method according to the present invention
The glazed fragments of living bone remain solidified together and are coated with ice to prevent oxidation, and the frame forms a uniform shape, making them easy to handle and transport. Not only is it convenient for the companies using this, it is easy to determine the amount to use, but each fragment is packed in a fixed shape without destroying the bone marrow, so the content of the bone can be reduced. It is suitable for efficiently extracting the essence and obtaining a pure soup stock with a clear, light taste and high nutritional value.

Claims (1)

[Claims] 1 Place fresh bones in a cold room using a crusher to approximately 0.5 cm ³
A method for producing raw bone soup packs by crushing raw bone soup packs into pieces of about 3 cm 3 to 3 cm ³ , solidifying them by glazing in appropriate amounts, and then filling the packs with water permeability.