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An extraction method and technology for lard, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of unsatisfactory color, taste discount, improper cooking method, etc., and achieve long shelf life and pure flavor. , The effect of not easy to change taste
Inactive Publication Date: 2014-12-03
HEXIAN COUNTY LYUYOU GREASE
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Problems solved by technology
However, there are almost no refined oils for lard on the market at present. Consumers can only buy raw lard and cook it at home. If the cooking method is not right, not only the color will not meet the requirements, but the taste will also be greatly reduced.
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Embodiment 1
[0015] A method for extracting lard, including the following process steps,
[0016] (1) Choose fresh pork suet or flower oil, preferably suet, wash it, and cut into chunks for later use;
[0017] (2) Put the cleaned and cut lard into a hot pot, stir-fry for 2 minutes, add clear water, it is best to just submerge the lard in the clear water; then sprinkle appropriate edible salt into the pot to facilitate the lard Long-term preservation;
[0018] (3) First boil the water with a high fire, then use a low fire to boil slowly. During the boiling time, check and stir from time to time, in order to better and evenly produce the oil;
[0019] (4) After the water is completely evaporated, lard will precipitate in the pot. When the amount of oil is too much, a part of the fat must be scooped out so that the remaining oil can be better precipitated;
[0020] (5) After the raw lard is completely refined, remove the oil residue from the pot, let the lard settle in the pot for 30 minutes, and wait...
Embodiment 2
[0023] A method for extracting lard, including the following process steps,
[0024] (1) Choose fresh pork suet or flower oil, preferably suet, wash it, and cut into chunks for later use;
[0025] (2) Put the cleaned and cut lard into a hot pot, stir-fry for 3 minutes, add clear water, it is best if the water just submerge the lard; then sprinkle appropriate edible salt into the pot to facilitate the lard Long-term preservation;
[0026] (3) First boil the water with a high fire, and then use a low fire to boil slowly. During the boiling time, check and stir from time to time, in order to produce a better and more uniform oil;
[0027] (4) After the water is completely evaporated, lard will precipitate in the pot. When the amount of oil is too much, a part of the fat must be scooped out so that the remaining oil can be better precipitated;
[0028] (5) After the raw lard is completely refined, remove the oil residue from the pot, let the lard settle in the pot for 60 minutes, and wait ...
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Abstract
The invention relates to a pork oil extraction method. The pork oil extraction method comprises the following processing steps: (1) selecting fresh pork leaf fat or fat of pig lymphatic system, cleaning, and cutting into chunks for later use; (2) stirring-frying the cleaned cut pork fat in a heated pot for 2-3min, adding clean water, and scattering an appropriate amount of table salt in the pot; (3) boiling the water with a big fire, then boiling with a slow fire, and checking and stirring while boiling; (4) separating pork oil out after moisture is completely evaporated, wherein when a relatively large amount of oil is separated out, part of the fat is scooped out, so that remained oil can be separated out well; (5) after raw pork fat is completely refined, fishing out oil residues, settling the pork oil in the pot for 30-60min until impurities are settled at the bottom of the pot, thereby obtaining pure pork oil; and (6) cooling the pork oil until milky cream is formed, and scattering a thin layer of white sugar on the surface of the pork oil. The pork oil extraction method is used for extracting a great mount of pork oil, the process is simple and practical, the extraction time is short, and the extracted pork oil has pure flavor, good color and luster and long shelf life and is difficult to sour.
Description
Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for extracting lard. Background technique [0002] Lard, also known as big oil, meat oil, is called pork fat in the West. Lard is white or yellow-white in color and has the special fragrance of lard, which is very popular. Compared with general vegetable oil, the fat of animal oil has an irreplaceable special fragrance, which can increase people's appetite. Especially when matched with radishes, vermicelli and soybean products, it can get a delicious taste that is difficult to achieve with other seasonings. Animal oil contains a variety of fatty acids. The content of saturated fatty acids and unsaturated fatty acids is equal, almost evenly distributed, with certain nutrients, and can provide extremely high calories. However, there is almost no refined lard on the market at present. Consumers can only buy raw lard and cook it on their own. The improper cooking metho...
Claims
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Application Information
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