Low-cholesterol beef tallow and preparation method thereof
A low-cholesterol, tallow technology, applied in the direction of edible oil/fat, tallow/fat production, and fat production, can solve the problems of restricting the application and market expansion of animal fats, high cholesterol in tallow, etc., to improve the quality of tallow , Beneficial to human health and prolong shelf life
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Embodiment 1
[0014] A low-cholesterol butter, which consists of the following raw materials in parts by weight: 60 parts of virgin butter, 13 parts of corn oil, 6 parts of camellia seeds, 4 parts of green tea seeds, 16 parts of protease, 9 parts of pecans, and 6 parts of plain yogurt 8 parts of pectin, 2 parts of hawthorn, 11 parts of fish oil.
[0015] The preparation method of the primary tallow is: (1) standing the beef suet in a water vapor environment of 75° C. and 0.09 MPa for 30 minutes; (2) continuously spraying liquid nitrogen on the surface of the beef suet treated in step (1) , until the beef suet is cooled to 4°C, kept for 10 minutes, then rapidly heated to 85°C, and kept for 20 minutes; (3) Cool the beef suet processed in step (2), and squeeze out the butter by low-temperature pressing to obtain the primary butter.
[0016] The preparation method of the protease is as follows: insert the purchased Aspergillus niger into the check-type medium and cultivate it for 2 days, trans...
Embodiment 2
[0019] A low-cholesterol butter, which consists of the following raw materials in parts by weight: 65 parts of virgin butter, 12 parts of corn oil, 5 parts of camellia seeds, 5 parts of green tea seeds, 14 parts of protease, 10 parts of pecans, and 8 parts of plain yogurt 10 parts of pectin, 3 parts of hawthorn, 12 parts of fish oil.
[0020] The preparation method of the primary tallow is: (1) standing the beef suet in a water vapor environment of 70° C. and 0.10 MPa for 35 minutes; (2) continuously spraying liquid nitrogen on the surface of the beef suet treated in step (1) , until the beef suet is cooled to 5°C, heat-preserved for 12min, then rapidly heated to 82°C, and heat-preserved for 30min; (3) Cool the beef suet processed in step (2), and squeeze the butter out by low-temperature pressing to obtain the primary butter.
[0021] The preparation method of the protease is as follows: insert the purchased Aspergillus niger into the check-type medium and cultivate it for 2...
Embodiment 3
[0024] A low-cholesterol butter, which consists of the following raw materials in parts by weight: 70 parts of virgin butter, 14 parts of corn oil, 8 parts of camellia seeds, 2 parts of green tea seeds, 18 parts of protease, 8 parts of pecans, and 12 parts of plain yogurt 4 parts of pectin, 4 parts of hawthorn, 9 parts of fish oil.
[0025] The preparation method of the primary tallow is: (1) standing the beef suet in a water vapor environment of 85° C. and 0.09 MPa for 40 minutes; (2) continuously spraying liquid nitrogen on the surface of the beef suet treated in step (1) , until the beef suet is cooled to 3°C, heat-preserved for 15min, then rapidly heated to 85°C, and heat-preserved for 25min; (3) Cool the beef suet processed in step (2), and squeeze the butter out by low-temperature pressing to obtain the primary butter.
[0026] The preparation method of the protease is as follows: insert the purchased Aspergillus niger into the check medium and cultivate it for 1 day, t...
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