| 摘要 |
A method of manufacturing a pig bone concentrate by concentrating a pig bone and homogenizing with fat is provided to produce food products without the odor of pork with higher quality than beef bones and improved preservative properties. A pig bone is soaked in water at 40±1deg.C for 60 to 70min while circulating the water to remove blood from the pig bone, extracted with one or more spices of dried onion, ginger or garlic and water under pressure and concentrated to 40 to 41Brix at 55 to 60deg.C after separating fat. Then, the concentrated pig bone is mixed with 15±1% by weight of one or more components selected from extracted lard, lard shortening, purified beef tallow and palm oil, sterilized and homogenized to a fat globule size of 2 to 10 micrometers. |
