Fat composition for clear-soup chafing dish

A kind of oil composition and oil technology, applied in the direction of edible oil/fat, application, food science, etc., can solve problems such as quality concerns, food seasoning and hot pot raw materials adulterated, no effective supervision, etc.

Active Publication Date: 2017-06-27
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the variety of hot pot flavors, fast processing, and wide popularity among consumers, some catering service units have illegally added paraffin, hydrogen peroxide, industrial palm oil, flavors and other non-edible substances to make hot pot bottom ingredients in the market, using unknown sources and unclear labels Food seasonings and hot pot raw materials are adulterated and adulterated, and there are large food safety hazards
Due to the variety of such product brands and the lack of effective supervision, the problem of disorderly competition is particularly prominent in order to reduce costs, and its quality is also worrying

Method used

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  • Fat composition for clear-soup chafing dish
  • Fat composition for clear-soup chafing dish
  • Fat composition for clear-soup chafing dish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088]First, take the suet oil of white feather chicken purchased by Laiyang Hongda Company as raw material, put the chopped fat into the electric heating sandwich pot (Shandong Zhucheng Antai Machinery Co., Ltd., model DG600ATF-155-156), and then set the heat conduction in the sandwich pot The temperature of the oil is 180°C, using heat conduction oil as a medium for heat conduction, and keeping stirring continuously during the heating process to prevent local overheating and burnt smell. After the temperature of the heat conduction oil rises to 115°C, turn off the heat conduction oil, use the residual temperature of the heat conduction oil to heat the chicken oil, and raise the temperature to 120°C after 30 minutes, adjust the boiling temperature of the chicken oil by controlling the switch of the heat conduction oil, so that the end temperature is controlled at 120°C± Maintain the temperature at 2°C for 15 minutes with a stirring speed of 36 r / min to obtain fire-refined chic...

Embodiment 2

[0095] The preparation process of sirloin oil is as follows: 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 and burnt smell. Select the adipose tissue around the bovine kidney as the raw material, heat and boil, start heating at 20°C, slowly raise the temperature, and reach 160°C after 30 minutes, maintain at 160°C for 15 minutes, and stir at a speed of 36r / min to obtain a beef with a creamy aroma. waist oil.

Embodiment 3

[0097] Choose the beef waist oil of embodiment two, the chanterelle stearin (10 ℃ fractionation) mixed oil of embodiment 1 as base stock oil, wherein the beef waist oil content is 20%, 10 ℃ fractionation chicken fat stearin is 80% , add or do not add antioxidant as shown in Table 2, make the grease expressed as " beef chicken (fraction) oil " in Table 2.

[0098] With the sirloin oil of embodiment two and commercially available lard (purchased by Yihai Kerry (Tai'an) Fat Industry Co., Ltd.) as a control group, wherein the sirloin oil content is 20%, and lard is 80%, according to Table 2 With or without the addition of antioxidants as indicated, fats denoted "tow lard" in Table 2 were prepared.

[0099] Choose the sirloin oil of embodiment two, the chanterelle stearin (10 DEG C fractionation) mixed oil of embodiment one, palm stearin as base material oil, wherein the sirloin oil content is 5%, 10 DEG C fractionate chicken fat Fat is 25%, palm stearin 70%, adds or does not add ...

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Abstract

The invention relates to a fat composition for clear-soup chafing dish. The composition contains chicken oil, butter and an optional antioxidant, or contains chicken oil, one or more of palm stearin, rice bran ester and cottonseed oil stearin, and an optional antioxidant, or contains chicken oil, butter, one or more of palm stearin, rice bran ester and cottonseed oil stearin, and an optional antioxidant, wherein the melting point scope of the chicken oil is 36-45 DEG C. The fat composition disclosed by the invention is plump in flavor and resistant to high temperature, the special oil for the clear-soup chafing dish significantly promotes the stir-frying or cooking flavor of chafing dish bottom materials, and a series of problems caused by poor quality of oil for chafing dish in the making process of the chafing dish are solved.

Description

technical field [0001] The invention relates to the field of a fat composition, in particular to a fat composition for a clear soup hot pot with a clear fragrance and a long shelf life. Background technique [0002] Hot pot is a food tradition. With its unique charm, it not only occupies an important position in the lives of people in Sichuan and Chongqing, but also is winning the love of more and more people in other places. Clear soup hot pot is also one of the traditional hot pots. In Sichuan dialect, it means "clear soup with little water", which is not as enjoyable as spicy hot pot, so clear soup hot pot is not popular in Sichuan and Chongqing. However, dishes cooked in clear soup are easy to preserve the original nutrients. They are neither too hot nor too hot, suitable for all seasons, and are suitable for all ages and children, so they are very popular among foreign diners. The clear soup hot pot base is basically tasteless, and vegetable oil or refined lard is usua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23L27/00
CPCA23D9/04
Inventor 郑聪吴玥张铁英姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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