Bone stocks

Bone stock is extracted from high-quality animal bones. It is an ultra-concentrated flavor extract. It is extracted by slow-cooking the bones and minced meat at a low temperature, and the flavor substances are preserved to the maximum extent, thereby improving the flavor and taste of the product.

Bone stocks helps to build the product's base in any flavoring system and is an ideal base for a variety of culinary applications. Widely used in various soups, sauces, instant food, seasonings.

Advantages: natural and authentic flavor, providing base flavor for end products

Product advantages

High protein, with a protein content of over 95%. Good selection of raw materials, mainly pork stick bones, wishbones and pig knuckles. Natural protein without any added and the flavor is pure.

Applications

As a raw material for bone broth production, it simplifies the process, saves costs, and improves product quality. As a substrate for flavor reaction, it is used to make bone enzyme hydrolyzate, increasing the mellowness of the base flavor of the product.

Parameters

Protein (N*6.25): > 95%
Fat: <3%

Application area

Soup, concentrated solid soup, soup, sauce, essence, etc.

Product application:

Relevant Specification

Bone stocks

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