Bone mud series foods produced from livestock bones are popular nutritive health foods in recent years. Here is a method for producing bone cement by using bone mud as an adjunct.
Choose fresh pork bone without meat (as for ribs and spine), rinse it, put it in stainless steel sandwich pot, add water cap, cook it at 100°C for 1 hour, then remove the bone and cool it (bone soup Can be processed into concentrated soup.) The cooled pork bone is frozen in a freezer at -18°C to 20°C and crushed with a mincer for 1 to 3 times, and pulverized into pellets of about 5 mm. In fine bones add 0 °C ~ 2 °C cooling sterile water, the amount of water depending on the number of bone pellets. After the water is added, the bone particles are ground to a rough taste with an ultra-micro-particle mill, and then the mixture is finely milled once or twice with a colloid mill so that the bone mud can be satisfactorily and satisfactorily tasted.
The agar was immersed in 20 times cold water, heated to 85°C to 95°C, dissolved and filtered. In the case of caramel, the ratio of sugar to starch syrup differs depending on the different methods of dicing or casting. The amount of granulated sugar used in the cast-molding method is large, and the starch syrup can be replaced by fructose. The sugar was first water-solubilized and molten agar added. The temperature of fructose is very critical, generally it must be kept at 105°C～106°C. Then add starch syrup or sugar syrup to the pan at a concentration of 78%. After the sugar liquid is put out of the pot, add bone mud, pigments and spices according to taste. When the temperature of the sugar liquid drops to 80°C, add citric acid (add 1/5, plus 4/5). The acidity of the bone mud calcium rich candy At pH 4.5 to 5.0. Before molding, the syrup needs to be condensed on the cooling stage for 0.5 hour to 1 hour, the mold temperature is 32°C to 35°C, the syrup temperature is not lower than 65°C, and the coagulation temperature is about 38°C after 4 hours of pouring. . Formed bone mud rich calcium jelly, also need to be sent to the drying room to dry to remove some of the moisture, baking temperature to 30 °C ~ 43 °C is appropriate, the temperature is too high, the drying speed is too fast, will make the outer layer of soft candy As a hard shell, surface shrinkage affects the quality. When dry to not sticky, the moisture content should not exceed 20%. After the drying of the soft candy should be anti-virus dust, must be used (can be printed trademark) plastic bags tightly packed, put into storage for sale.
Choose fresh pork bone without meat (as for ribs and spine), rinse it, put it in stainless steel sandwich pot, add water cap, cook it at 100°C for 1 hour, then remove the bone and cool it (bone soup Can be processed into concentrated soup.) The cooled pork bone is frozen in a freezer at -18°C to 20°C and crushed with a mincer for 1 to 3 times, and pulverized into pellets of about 5 mm. In fine bones add 0 °C ~ 2 °C cooling sterile water, the amount of water depending on the number of bone pellets. After the water is added, the bone particles are ground to a rough taste with an ultra-micro-particle mill, and then the mixture is finely milled once or twice with a colloid mill so that the bone mud can be satisfactorily and satisfactorily tasted.
The agar was immersed in 20 times cold water, heated to 85°C to 95°C, dissolved and filtered. In the case of caramel, the ratio of sugar to starch syrup differs depending on the different methods of dicing or casting. The amount of granulated sugar used in the cast-molding method is large, and the starch syrup can be replaced by fructose. The sugar was first water-solubilized and molten agar added. The temperature of fructose is very critical, generally it must be kept at 105°C～106°C. Then add starch syrup or sugar syrup to the pan at a concentration of 78%. After the sugar liquid is put out of the pot, add bone mud, pigments and spices according to taste. When the temperature of the sugar liquid drops to 80°C, add citric acid (add 1/5, plus 4/5). The acidity of the bone mud calcium rich candy At pH 4.5 to 5.0. Before molding, the syrup needs to be condensed on the cooling stage for 0.5 hour to 1 hour, the mold temperature is 32°C to 35°C, the syrup temperature is not lower than 65°C, and the coagulation temperature is about 38°C after 4 hours of pouring. . Formed bone mud rich calcium jelly, also need to be sent to the drying room to dry to remove some of the moisture, baking temperature to 30 °C ~ 43 °C is appropriate, the temperature is too high, the drying speed is too fast, will make the outer layer of soft candy As a hard shell, surface shrinkage affects the quality. When dry to not sticky, the moisture content should not exceed 20%. After the drying of the soft candy should be anti-virus dust, must be used (can be printed trademark) plastic bags tightly packed, put into storage for sale.
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