Quick-freezing edible oil

A technology for quick-frozen food oil and lard, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of high oil hardness and poor flavor, and achieve the effect of good hydrophilicity and not easy to segregate.

Inactive Publication Date: 2015-02-11
SUZHOU FULL FORTUNE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the domestic quick-frozen food oils, there are generally problems of high hardness and poor flavor of the oil used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The quick-frozen food oil of the present embodiment is made of the following raw material components in parts by weight: 45 parts of lard, 15 parts of palm oil, 15 parts of water, 0.1 part of monoglyceride, and 0.1 part of lecithin.

Embodiment 2

[0022] The quick-frozen food oil of the present embodiment is mainly made of the following raw material components by weight: 75 parts of lard, 30 parts of palm oil, 25 parts of water, 0.3 part of monoglyceride, and 0.3 part of lecithin

Embodiment 3

[0024] The quick-frozen food oil of the present embodiment is mainly made of the following raw material components in parts by weight: 65 parts of lard, 25 parts of palm oil, 20 parts of water, 0.2 part of monoglyceride, and 0.2 part of lecithin.

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PUM

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Abstract

The invention relates to quick-freezing edible oil. The quick-freezing edible oil comprises the following raw material components in parts by weight: 45-75 parts of lard oil, 15-30 parts of palm oil, 15-25 parts of water, 0.1-0.3 part of monoglyceride and 0.1-0.3 part of lecithin. The quick-freezing edible oil has the advantages of moderate grease hardness and good taste.

Description

technical field [0001] The invention relates to quick-frozen food oil and belongs to the technical field of quick-frozen food raw materials. Background technique [0002] With the improvement of people's living standards and the popularization of family refrigerators, quick-frozen food has risen rapidly in the market. Because of its hygiene, convenience and nutrition, it is favored by people. At the same time, quick-frozen food is convenient for industrial production and has great market potential, so it is generally accepted by manufacturers and merchants. Because the food quick-freezing technology can maintain the original freshness, color, flavor, nutritional content, appearance quality and inner texture of natural food to the greatest extent, it is currently recognized as the best food storage technology. Food quick-freezing and fresh-keeping processing can reduce the water activity in the food matrix, inhibit the activity of microorganisms and enzymes, reduce the rate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013
Inventor 金玠恒段学武李建蓉
Owner SUZHOU FULL FORTUNE FOOD CO LTD
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