Fat composition for frying hot pot bottom material
An oil composition and oil technology, which are applied in the fields of edible oil/fat, application, food science, etc., can solve problems such as poor quality of hot pot oil
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Embodiment 1
[0111]High temperature is made after the high-melting point component obtained from the water and sheep oil.
[0112]First, 50% of the bovine waist oil, 50% bovine fat fat is raw material, and the chopped fat is put into stainless steel pot, and heat conduction is performed as a medium to maintain the constant stirring during heating to prevent local temperatures overheating. Generate a crucial. Heating from 20 ° C, slowly warming up, after 60min temperature reached 190 ° C, at the end point temperature for 5 min, the stirring speed was 36 R / min, and the stirred butter was obtained.
[0113]Diring of the above-mentioned fire refining cowa, dissolve the fire is dissolved into a liquid state by electric heating before the processing, heating to 72 ° C, and remains half an hour at this temperature, destroying the possible crystals . Cooling in a water bath, using a temperature controller to monitor the cooling rate of the butter (cooling rate at 2 ° C / h). When the temperature drops to 29...
Embodiment 2
[0123]Tea polyphenol palmitate is a natural antioxidant (GB 2760, maximum addition amount amount 600 ppm), which has a good stable or so on the animal oil; it is not only a good nutrient. Nutrients.
[0124]Dry separation of the fireless butter of Example 1 was carried out by electric heating into a liquid state, heated to 75 ° C prior to separation processing, and the destruction may exist at this temperature. Irregular crystals. Cooling in a water bath, using a temperature controller to monitor the cooling rate of the butter (cooling rate at 2 ° C / h). When the temperature drops to 28 ° C, the temperature is stopped, and after 6 hours of crystallization, the diaphragm filter machine is filtered, the initial pressure is 0.2 MPa, the pressure, and the pressure is increased to 0.8MPa after 7min, When the liquid oil is substantially no longer extruded, the separator frame pressure is removed, and the filter cake is the extracted hard portion. The resulting filter cake has a melting poin...
Embodiment 3
[0138]Diring of the fire refining of Example 1 was carried out by electrically heating into a liquid state, heated to 73 ° C prior to separation processing, and heated to 73 ° C, and remained half an hour at this temperature. Irregular crystals. Cooling in a water bath, using a temperature controller to monitor the cooling rate of the butter (cooling rate at 2 ° C / h). When the temperature drops to 30 ° C, it stops cooling. After 6 hours of crystallization, the diaphragm filter machine is filtered, the initial pressure is 0.2 MPa, the pressure, and the pressure increase in 0.9 MPa after 9 minutes. When the liquid oil is substantially no longer squeezed, the diaphragm frame pressure is removed, and the filter cake is the extracted alkylene portion. The melting point of the resulting filter was 58.1 ° C, the iodine prices were 34.5 gi / 100g, and the steeled butter obtained after the division retained the original fresh flavor of the butter, the yield was 46%.
[0139]Diring is carried ...
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