Bone broth: its production and its viscosity

Bone broth, whether made from chicken, beef, pork, or fish carcasses, is highly valued for its rich flavors, health benefits, and versatility in cooking.

Its production relies on traditional techniques adapted to modern industrial requirements to ensure consistent quality and an optimal sensory experience. A key element of this process is viscosity control.

The bone broth manufacturing process

First, the bones and carcasses—whether beef, chicken, pork, or fish—are carefully washed and sorted to remove impurities. They are then transferred to a specialized grinder that reduces them into small pieces. These bone fragments are then sent to an extraction and cooking tank.

Cooking the ground bone mixture

In this tank, the bone pieces are cooked in hot water or steam at a controlled temperature, gradually extracting their fats, flavors, and water-soluble nutrients. This extraction process releases proteins, minerals, and fats from the bone fragments.

For optimal extraction, the broth must contain a minimal amount of water to achieve a fluid extract; however, too much water dilutes the broth and reduces process efficiency. A proper dilution ratio also ensures easier flow and transfer between tanks.

At the end of the extraction stage, solid bone residues are removed through decantation and centrifugation. The aqueous and fatty phases are also recovered and separated.

Processing and clarification

The extracted broth is then pumped into a clarification station equipped with a disc separator. This step separates remaining solid particles from the liquid, producing a clear broth. Depending on customer specifications, the broth can be produced as either clear or concentrated broth.

Concentration and drying

The broth can be directly packaged in liquid form into bottles, food cartons, or glass jars, ready for distribution and consumption.

To produce concentrated broth, the clarified liquid is sent to a vacuum evaporation system, where it is concentrated to a solids content of up to 55%. This concentration is crucial for creating a rich and stable broth, ready for packaging or further processing. Additional oil treatment can be applied to adjust the broth’s texture or properties.

Another option is producing powdered broth. In this case, the concentrated broth may be mixed with specific flavors before being spray-dried in an atomization tower to obtain a powdered extract.

This detailed process ensures a high-quality final product that meets industry standards and consumer expectations.

Why viscosity is essential in bone broth manufacturing

Viscosity plays a central role in broth production, influencing several aspects of both the product and the process:

• Indirect measurement of solid content: Viscosity measurement helps determine the concentration of dry matter and moisture content in the preparation. The broth must contain enough solids to meet product specifications and satisfy end-users. Conversely, exceeding the target concentration is unnecessary.
• Process control: During extraction, viscosity control helps regulate the extraction rate and ensures proper pumpability of the mixture. By monitoring viscosity, manufacturers can ensure that the broth achieves the ideal consistency, particularly during concentration stages.

• Final texture: Achieving the correct solid content and extract concentration is crucial. Well-controlled viscosity ensures a smooth and uniform consistency, which is essential to meet consumer expectations.
• Overall quality: Real-time viscosity measurement guarantees batch-to-batch consistency, preventing variations that could affect customer satisfaction.

Why choose Sofraser for your food industry viscometer?

To control viscosity at every stage, Sofraser’s MIVI Hygienic Viscometer, with its EHEDG-certified design, is the perfect solution for the food industry. Its hygienic construction meets strict food industry requirements, and its flexible installation—whether in tanks or in-line—adapts perfectly to production lines.

The MIVI sensor also provides indirect measurements of other key parameters such as dry extract content, dry matter concentration, and moisture levels. By measuring viscosity, food manufacturers can enhance process control, ensuring the efficiency and quality of their products. The MIVI offers precise monitoring, optimizing both product quality and industrial yields.

The perfect balance between culinary art and industrial engineering

Bone broth production is a delicate balance of culinary craftsmanship and industrial expertise. By placing viscosity at the heart of the process, manufacturers can ensure a high-quality product that meets consumer expectations while optimizing their production. With Sofraser’s viscometry solutions, excellence becomes the standard.

Other relevant applications

The MIVI Hygienic Viscometer is ideal for bone and carcass broth applications, but it is also recommended for many other uses:

• Sauces
• Soy sauce
• Oyster extract
• Fat or oil recovery/extraction