Oil composition for frying hot pot condiment

A kind of oil composition and oil technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problem of poor quality of hot pot oil

Active Publication Date: 2017-05-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, a special oil for hot pot with full flavor and high temperature resistance, which can significantly improve the flavor of the hot pot bottom material for frying or boiling, has become a need to solve a series of problems caused by the poor quality of hot pot oil in the process of making hot pot.

Method used

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  • Oil composition for frying hot pot condiment
  • Oil composition for frying hot pot condiment
  • Oil composition for frying hot pot condiment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0111] The high-melting point components in tallow and sheep oil obtained after boiling at high temperature are fractionated.

[0112] First, take 50% sirloin oil and 50% tripe oil raw fat as raw materials, put the chopped fat into a stainless steel cooking pot, use heat conduction oil as a medium for heat conduction, and keep stirring continuously during the heating process to prevent local overheating Burnt smell. Start heating at 20°C, slowly raise the temperature, reach 190°C after 60 minutes, maintain at the end point temperature for 5 minutes, and stir at a speed of 36 r / min to obtain fire-refined tallow.

[0113] Carry out dry fractionation of the above-mentioned fire-refined butter, dissolve the fire-refined butter into a liquid state by electric heating before the fractionation process, heat to 72°C, and keep at this temperature for half an hour to destroy possible irregular crystals . Place it in a water bath to cool, and monitor the cooling rate of the butter with...

Embodiment 2

[0123] Tea polyphenol palmitate is a natural antioxidant that is allowed to be added (GB 2760, the maximum addition amount is 600ppm), and it has good stability to animal fats; tocopherol is not only an antioxidant but also a good nutrient.

[0124] Carry out dry fractionation of the fire-refined tallow in Example 1, dissolve the fire-refined tallow into a liquid state by electric heating before the fractionation process, heat to 75°C, and keep at this temperature for half an hour to destroy possible Irregular crystals. Place it in a water bath to cool, and monitor the cooling rate of the butter with a temperature controller (the cooling rate is controlled at 2° C. / h). Stop cooling when the temperature drops to 28°C. After standing for crystallization for 6 hours, use a diaphragm filter press to filter the crystallized butter. The initial pressure is 0.2MPa. Increase the pressure. When the liquid oil can hardly be squeezed out, the pressure of the diaphragm frame is removed, ...

Embodiment 3

[0138] Carry out dry fractionation of the fire-refined tallow in Example 1, dissolve the fire-refined tallow into a liquid state by electric heating before the fractionation process, heat to 73°C, and keep at this temperature for half an hour to destroy possible Irregular crystals. Place it in a water bath to cool, and monitor the cooling rate of the butter with a temperature controller (the cooling rate is controlled at 2° C. / h). Stop cooling when the temperature drops to 30°C. After standing for 6 hours to crystallize, use a diaphragm filter press to filter the crystallized butter. The initial pressure is 0.2MPa. Increase the pressure. After 9 minutes, the pressure rises to 0.9MPa. When the liquid oil can hardly be squeezed out, the pressure of the diaphragm frame is removed, and the filter cake is the extracted hard fat. The resulting filter cake has a melting point of 58.1° C. and an iodine value of 34.5 gI / 100 g. The hardened butter obtained after fractionation still ret...

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PUM

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Abstract

The invention relates to an oil composition for frying a hot pot condiment. The composition comprises beef tallow, mutton tallow, an optional antioxidant and optional hemp palm stearin and / or rice oil; respective melting points of the beef tallow and the mutton tallow are 50 DEG C or higher, for example between 50 DEG C and 60 DEG C. The invention further relates to an application of the beef tallow and the mutton tallow to reduce an oil content on the surface of food when a user uses a hot pot. The oil composition is rick and soft in flavor, and the flavor strength is improved with the rise of the temperature when the temperature is below 120 DEG C. The flavor stability of oil is kept in a frying process.

Description

technical field [0001] The invention relates to the field of oil composition, in particular to an oil composition used for frying chafing dish bottom material. Background technique [0002] As a special dietary form in Sichuan and Chongqing, hot pot is favored by more and more consumers because of its convenience and variety. As the foundation of hot pot, hot pot bottom material has a vital impact on the taste and quality of hot pot. Usually, the hot pot bottom material is fried or boiled from animal fat or vegetable oil, pepper, spices, etc. Because of the particularity of eating, the fat in the hot pot bottom material is exposed to high temperature, light, metal, air, etc. during the cooking process. Other influences will cause quality changes, resulting in rancidity, which will eventually affect the flavor and quality of hot pot. [0003] Animal fats and oils contain a large amount of saturated fatty acids and higher polyenoic acids, which are not found in vegetable oil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
Inventor 吴玥郑聪张铁英姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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