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A method for regulating and controlling oxidized animal fat

An animal oil and antioxidant technology, applied in the field of oil processing, can solve the problems of weak aroma intensity, unsatisfactory taste, poor flavor, etc., and achieve the effects of preventing nutrient loss, preventing flavor deterioration and low production cost

Active Publication Date: 2020-12-04
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, animal fat is directly added in the preparation process of many meat flavors, but the thermal reaction process is not enough to fully oxidize the fat, resulting in problems such as weak overall aroma intensity, unsatisfactory taste, and poor flavor in the final product

Method used

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  • A method for regulating and controlling oxidized animal fat

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Experimental program
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Effect test

Embodiment 1

[0022] (1) Pork marinating: Arrange pork, remove impurities, cut into strips, evenly spread 4~7% salt, 1~3% white sugar, marinate at 1~10°C for 48~72h, then put in 15 Dry at ~25°C for 6~9 days, and store at low temperature. The invention uses the subcutaneous fat of cured meat as a raw material, oxidizes lard on the premise that some aroma components have been produced, and significantly improves the flavor and quality of oxidized animal fat.

[0023] (2) Oxidation control of lard: Take the pork subcutaneous fat obtained in step (1) as raw material, beat it, put it into a 500 mL four-necked flask equipped with an electric stirrer, thermometer, air inlet tube and reflux condenser tube, stir and raise the temperature To 100~150℃, the stirring speed is controlled at 600~1200r / min, and the air is fed through the air compressor, the air flow rate is 0.1~1.5m3 / (kg h), and the oxidation is carried out while stirring. After reacting for 1~4h, the measured When the oxidation value is ...

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Abstract

The invention discloses a method for regulating and controlling oxidized animal fats. The pork is cut into strips, smeared evenly with 4-7% salt and 1-3% white sugar, marinated at 1-10°C for 48-72 hours, and then soaked in 15-25 hours. Air-dry at ℃ for 6-9 days, take subcutaneous fat as raw material, and oxidize while stirring. After reacting for 1-4 hours, add 0.05-0.3% antioxidant, mix evenly, stop the reaction, and cool to obtain oxidized animal fat. The method has the advantages of mild oxidation conditions, easy oxidation regulation and convenient operation, and is suitable for industrial production. The oxidized animal fat obtained in the invention has the characteristics of natural and elegant color, outstanding characteristic aroma and full mouthfeel, and can be used as a precursor to directly participate in the preparation of heat-reactive pork essence, and has great application value and market prospect.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and in particular relates to a method for regulating and controlling oxidized animal oil. Background technique [0002] As an important raw material for food processing, animal fat is extremely susceptible to excessive oxidation by oxygen, light, heat, heavy metals and other factors during production and storage, leading to rancidity and deterioration, which seriously affects the flavor and quality of the product. Utilizing modern technology to regulate the oxidation of oil and allow it to be moderately oxidized under certain conditions can not only improve the taste and color changes of clams caused by excessive oxidation, but also effectively improve the flavor and taste of oil. [0003] Animal fat oxidation products are important raw materials for participating in various thermal reactions to prepare salty flavors. The small molecular volatile substances such as aldehydes and ketones pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26C11C3/00
CPCA23V2002/00C11C3/006A23V2200/16
Inventor 陈黎洪叶梦迪肖朝耿唐宏刚杨慧娟吴玫瑰朱培培
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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