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Manufacturing Method Of Retort Duck Bone Juice And Retort Duck Bone Juice Manufactured By That Method
Manufacturing Method Of Retort Duck Bone Juice And Retort Duck Bone Juice Manufactured By That Method
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机译:鸭骨汁的制造方法及用该方法制造的鸭骨汁
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PURPOSE: A producing method of duck bone broth for retort pouch products is provided to provide the duck bone broth with low calorie, and excellent sweetness, flavor, and overall palatability. CONSTITUTION: 100 parts by weight of duck bones are mixed with 0.1-3 parts by weight medical herbs and 100-500 parts by weight of water, and extracted at 100-150C for 2-6 hours. The medical herbs include Angelica gigas, Cnidii Rhizoma, Paeoniae Radix, and milk vetch root in a weight ratio of 1:1:1:1. The obtained extract is cooled to 20-50C, and fat is removed from the extract with a filter net. The extract without the fat is filled in a retort pouch, and is retort-sterilized at 110-130C for 5- 60 minutes. The sweetness of the obtained duck bone broth is 1.5-4 brix.
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