THRIVING after the FALL

The Library · Document 62 · FEASTING · Animals

Bone Broth and Meal Calcination

Its printed title: The Biochemical Extraction of Culinary Bone Broth and the Thermochemical Valorization of Bone Waste for Agricultural Phosphorus Supplementation

Bones used twice: first simmered for broth, then burned to ash for phosphorus on the fields. It compares knuckle, marrow and neck bones, roasts them at about 204°C, tables stockpot, slow cooker and pressure cooker, and times the change from collagen to gelatine at 6 to 8 hours of simmering and on to peptides at 12 to 24. Later pages follow calcination and bone ash as a slow-release fertiliser. The opening restates the slaughter material, and several chemical symbols dropped out in extraction.

Open the PDF 17 pages · 469 KB

Number
62
Book
FEASTING after the FALL
Shelf
Animals
File
62 Bone Broth and Meal Calcination.pdf
Pages
17
Works cited
86

Used in

On the Menu

Bone broth

The rows that check it

  • 2 confirmed
  • 0 marked for safety
  • B57 confirmed Broth: bones cracked, roasted ~200 °C 30–45 min (62: 204 °C 35–45), water 1:2 by weight (own), 1 tbsp vinegar/l (own; 62 names acid without dose), 85–95 °C (62: 85–96) 6–8 h …
  • B58 confirmed Bone meal: spent bones burned in a wood fire to white and crumbling (needs >600 °C; 62 gives calcination stages), pounded and sieved; bone ash ~a third P2O5 (62's "up to 42 % …

In the Index

Soil and compost The kitchen and its dishes

Its works cited 86

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 66 journals, universities and public bodies
  • 1 forum, video or social site
  • 2 blogs
  • 16 other web pages
  • 1 without an address
Show all 86
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