| 摘要 |
PURPOSE: A production apparatus for beef-bone soup and a method thereof are provided to thicken the concentration of the beef-bone soup compare to conventional beef-bone soup, and to remove bad smells. CONSTITUTION: Beef bones cut to 2-5 cm, cow feet, cow bones and joints, and the cow cartilage as garnishes are prepared. The beef bones and the garnishes are cold-water soaked at 2-5°C for 5-10 hours in a cold water tank to firstly remove blood. The beef bones are parboiled at 90-100°C for 1-2 hours in a hot water tank, and washed with cold water to secondly remove blood. The beef bones without blood and the garnishes, and water are mixed in a ratio of 1:3 in a first concentration tank, and the mixture is firstly concentrated at 100°C for 6 hours. The firstly concentrated beef bones and the garnishes, and water are mixed in a ratio of 1:3 in a second concentration tank, and the mixture is secondly concentrated at 100°C for 6 hours. The secondly concentrated beef bones and the garnishes, and water are mixed in a ratio of 1:3 in a third concentration tank, and the mixture is thirdly concentrated at 100°C for 6 hours. The thirdly concentrated beef bones and the garnishes are inserted into a net, and the bones and flesh are separated by using a centrifuge. The beef bone concentrate is inserted into an oil separator to separate sludge and oil. The beef bone concentrate is inserted into a mixing tank, and heated and stirred at 100°C for 3-4 hours. The stirred beef bone concentrate is packed in a pouch with the garnishes. [Reference numerals] (AA) Step of soaking beef bones to remove blood; (BB) Step of heating the beef bones in hot water to remove blood; (CC) Step of concentrating the beef bones; (DD) Step of separating bones and meat; (EE) Step of filtering and separating oil; (FF) Step of stirring and heating in a mixture tank; (GG) Step of adding meat and packing beef-bone soup in a pouch; (HH) Packing per each standard |
