Grease for quick-frozen food

A quick-frozen food and oil technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problem of low oil quality, achieve good taste, good flavor, and protect human health

Inactive Publication Date: 2017-12-22
苍溪县峻绿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main technical problem to be solved in this paper is the problem of low quality of the existing oil. The invention provides a kind of oil for quick-frozen food. The composition of the oil includes: lard, palm oil, rapeseed oil, olive oil, wheat flour, starch, Glycerides of Stearic Fatty Acids, Sesame Oil, Water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Place 36 parts of lard, 30 parts of palm oil, 15 parts of rapeseed oil, 14 parts of olive oil, 13 parts of wheat flour, 10 parts of starch, 9 parts of hard fatty acid glycerides, and 10 parts of sesame oil in a three-necked flask and heat to 80~ Mix thoroughly at 90°C to dissolve and disperse the emulsifier in the oil, cool to the experimental temperature, keep warm for later use, obtain the oil phase, put 25 parts of water in a beaker and heat to 75°C, slowly pour the water into the oil while stirring After emulsification, it is pre-cooled to 46℃, and then quenched and kneaded in an ice bath. The quenching stirring rate is 200 r / min, the quenching time is 2 min, and the quenching time is 2 min. The quenching time is 25°C; Within 24 to 48 hours, the fat for quick-frozen food of the present invention can be obtained.

Embodiment 2

[0013] Put 30 parts of lard, 35 parts of palm oil, 10 parts of rapeseed oil, 19 parts of olive oil, 9 parts of wheat flour, 14 parts of starch, 6 parts of hard fatty acid glycerides, and 12 parts of sesame oil in a three-necked flask and heat to 80~ Mix thoroughly at 90℃ to dissolve and disperse the emulsifier in the oil, cool to the experimental temperature, keep warm for later use to obtain the oil phase, put 21 parts of water in a beaker and heat to 75℃, slowly pour the water into the oil while stirring After emulsification, it is pre-cooled to 46℃, and then quenched and kneaded in an ice bath. The quenching stirring rate is 200 r / min, the quenching time is 2 min, and the quenching time is 2 min. The quenching is quenched to 25°C; After 24 to 48 hours, the fat for quick-frozen food of the present invention can be obtained.

Embodiment 3

[0015] Put 50 parts of lard, 20 parts of palm oil, 17 parts of rapeseed oil, 17 parts of olive oil, 16 parts of wheat flour, 7 parts of starch, 11 parts of stearic acid glycerides, and 6 parts of sesame oil in a three-necked flask and heat to 80~ Mix thoroughly at 90°C to dissolve and disperse the emulsifier in the oil, cool down to the experimental temperature, keep warm for later use, obtain the oil phase, put 29 parts of water in a beaker and heat to 75°C, slowly pour the water into the oil while stirring After emulsification, it is pre-cooled to 46℃, and then quenched and kneaded in an ice bath. The quenching stirring rate is 200 r / min, the quenching time is 2 min, and the quenching time is 2 min. The quenching is quenched to 25°C; After 24 to 48 hours, the fat for quick-frozen food of the present invention can be obtained.

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PUM

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Abstract

The invention discloses an oil for quick-frozen food. The composition of the oil includes: lard, palm oil, rapeseed oil, olive oil, wheat flour, starch, glyceryl stearate, sesame oil and water. The oil for quick-frozen food of the invention has good quality and is beneficial to safeguard human health.

Description

Technical field [0001] The present invention relates to the field of food, in particular to a fat for quick-frozen food. Background technique [0002] With the improvement of people's living standards and the popularity of household refrigerators, quick-frozen foods are rapidly emerging in the market. Because of its hygiene, convenience, and nutrition, it is popular among people. At the same time, quick-frozen food is convenient for industrialized production and has great market potential, which is generally accepted by manufacturers and businesses. Since food quick-freezing technology can maximize the original freshness, color and flavor, nutritional content, appearance quality and internal texture of natural foods, it is currently recognized as the best food storage technology. Food quick-freezing and fresh-keeping processing can reduce the water activity in the food matrix, inhibit the activity of microorganisms and enzymes, reduce the rate of various chemical and biochemica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 牛耀彩
Owner 苍溪县峻绿食品有限公司
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