摘要
采用新型加工工艺和成套设备对鲜骨头进行高压蒸煮、酶解及美拉德反应等,制成骨油、香骨素、香骨酱和骨粉,将骨头全部综合利用,节约了资源,提高了经济效益和社会效益。
The new processing technology and whole sets of equipment were adopted to boil fresh bone with high pressure, causing enzymatic hydrolysis and Maillard reaction. The bone oil, bone extract with fragrance, bone paste, and bone powder were obtained finally. The new method can not only efficiently save energy, but also increase the economic and social benefits.
出处
《中国酿造》
CAS
北大核心
2006年第6期58-59,共2页
China Brewing
关键词
猪骨头
酶解
美拉德反应
香骨素
pig bone
enzymatic hydrolysis
Maillard reaction
bone extract with fragrance
