Bones (food)
In the food industry, bones are primarily used to produce gelatine , and in the kitchen as a source of aromas , minerals and fat .
To produce gelatine , bones are roughly chopped up, degreased with hot water and then dried. Minerals are then extracted with dilute hydrochloric acid. The ossein obtained in this way is placed in milk of lime for several weeks in order to obtain the collagen , from which glutin (gelatin protein ) is finally extracted.
In the kitchen, bones are boiled in water, a little vinegar and vegetables to make broth . The longer the bones are boiled, the more nutrients go into the broth. On the other hand, bones on pieces of meat such as B. pork knuckle or chops can be cooked. The very fatty, aromatic bone marrow of the tubular bones and the vertebrae , which dissolve in the brew for a long time, is of particular value ( see also marrow (food) ).
In the kitchen, beef and veal bones are particularly important as a separate ingredient . Usually only:
- Marrow bones contain bone marrow inside.
- Sand bones are extracted from the ball joints ( femoral head ) of cattle. The inside does not contain any pith, which is why the cut surfaces feel "sandy". Since they do not splinter, they are often used in dog nutrition, especially in barfish .
Individual evidence
- ↑ Herbert Weber: Microbiology of Food: Volume 3: Meat - Meat - Delicatessen . Behr's, 2003, ISBN 978-3-89947-944-7 , pp. 171-172 .
- ↑ Melissa Hemsley, Jasmine Hemsley: Hemsley and Hemsley: Eat Well Naturally . Edel: Books, 2015, ISBN 978-3-8419-0368-6 .
- ↑ Georg Schwedt: Experiments around cooking, roasting, baking . 2nd Edition. John Wiley & Sons, New York 2012, ISBN 978-3-527-66115-2 .
- ↑ Susanne Reinerth: Natural Dog Food: Raw Feeding for Dogs - A Practical Guide . BoD, 2011, ISBN 978-3-8391-5932-3 , pp. 50 .