Mellow and aromatic lard and making method thereof

A lard, mellow technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of unfavorable production of general enterprises, light color of products, high equipment requirements, and achieve good antioxidant capacity, soft flavor and high removal rate. Effect

Inactive Publication Date: 2018-07-13
安徽牧洋油脂有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The boiling method is currently the most widely used method. The boiling method is divided into dry cooking and wet cooking. The dry cooking method does not add water or steam during the processing. It can be processed under normal pressure, vacuum and pressure. Carry out under; As Chinese Patent Publication No. CN106281642A prepares tallow by the method that vacuum smelting method and physical refining combine, and preparation process is convenient and simple, but higher to the requirement of equipment, is unfavorable for the production of general enterprise; And wet boiling In the process, the fat tissue is heated in the presence of moisture, usually at a lower temperature than the dry method, and the resulting product is lighter in color and soft in flavor

Method used

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  • Mellow and aromatic lard and making method thereof
  • Mellow and aromatic lard and making method thereof
  • Mellow and aromatic lard and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of mellow lard, the specific steps are as follows:

[0028] 1) Pretreatment: Remove the fresh pork fat from muscle, broken bones, lymph, blood and other non-fat tissues, clean it, and after passing the inspection, twist the fat into a minced dough and store it in a freezer at -10℃ 4h to the fat mince all frozen solid;

[0029] 2) Ultrasonic-steaming extraction: The frozen fat mince is ultrasonically treated at a power of 400w and a frequency of 30Hz for 45min. Due to the ultrasonic heating, there is no need to reheat it at this time. Then use 130℃ steam for constant temperature heating and extraction, every 5min Measure the extract until the amount of the extract does not change, contact the steam to heat the extraction, and then use deionized water to wash the extract 3 times to remove impurities to obtain crude oil;

[0030] 3) Sediment filtration: The crude oil is allowed to stand for 1-2 days to settle, and the upper layer of oil is removed for inspec...

Embodiment 2

[0035] This example is the same as Example 1, except that the mellow lard contains the following ingredients: 100 parts refined lard; 1.5 parts sodium caseinate; 3 parts β-cyclodextrin; 2 parts fragrance; 0.3 parts stabilizer.

Embodiment 3

[0037] This example is the same as Example 1, except that the mellow lard contains the following ingredients: 100 parts of refined lard; 3.5 parts of sodium caseinate; 7 parts of β-cyclodextrin; 8 parts of flavoring agent; 0.8 parts of stabilizer.

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PUM

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Abstract

The invention discloses mellow and aromatic lard and a making method thereof. The mellow and aromatic lard comprises the following components of 100 parts of refined lard, 1.5-3.5 parts of sodium caseinate, 3-7 parts of beta-cyclodextrin, 2-8 parts of a flavoring agent, and 0.3-0.8 part of a stabilizing agent. A manner of combining ultrasound with steam is adopted to extract lard fat, and the beta-cyclodextrin is adopted for removing cholesterol from the refined lard fat. The making method has the advantages of being simple to operate, and high in extraction rate, and the made lard fat has theadvantages of being environmentally-friendly and healthy.

Description

Technical field [0001] The invention belongs to the technical field of oil processing, relates to the technical field of animal oils, and specifically relates to a mellow lard and a preparation method thereof. Background technique [0002] Lard contains a lot of saturated fatty acids and high-grade polyenoic acid. Its unique fragrance, easy digestion and absorption, high energy, and rich nutritional value are popular among consumers. The crude oil extraction methods include: direct heating and boiling Preparation method, cooking method, solvent method, enzymolysis method, supercritical fluid extraction method, water solution method, etc. The boiling method is currently a more widely used method. The boiling method is divided into dry boiling and wet boiling. The dry boiling method does not add water or steam during the processing process. It can be used under normal pressure, vacuum and pressure. For example, Chinese Patent Publication No. CN106281642A uses a combination of vacu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02A23D9/04A23D9/007
CPCA23D9/007A23D9/02A23D9/04
Inventor 郝留成
Owner 安徽牧洋油脂有限公司
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