Edible beef tallow and preparation method thereof

Abstract

The invention provides edible beef tallow and a preparation method thereof. The method comprises the following technological steps of pretreating raw materials, performing microorganism thermophilic fermentation, performing microwave-assisted semi-dry method enzymolysis, performing thermophilic simmering in a covered pot over a slow fire, performing separation for making oil, performing decoloringand the like. Multiple steps are combined for united oil extraction, so that the cholesterol content in the beef tallow is effectively reduced, peculiar smell and impurities in the beef tallow are removed, and the yield of the edible beef tallow is increased. Besides, fresh clean intact healthy beef fat tissue is used as a raw material, and edible ethanol, white sugar and nine-taste bags are selected for removing peculiar smell of beef fat tissues, improving flavor of raw materials and restraining oxidative deterioration of the beef fat tissues; the prepared edible beef tallow is rich in thekinds of unsaturated fatty acids of linoleic acid, linolenic acid and the like, is higher in content of unsaturated fatty acids, and rich in activity and flavored components, the whole preparation course is free from addition of acid base organic solvents and non-edible organic solvents, and products are safe to eat, comprehensive in nutrients, low in cholesterol content, high in oxidation resistance, better in mouth feel and taste, longer in quality guarantee period and wide in application range.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to edible butter and a preparation method thereof. Background technique [0002] Edible butter is rich in nutrients, high in stability, and high in economic value. There are hundreds of fatty acid components, rich in vitamin A, vitamin E, trace elements and other nutrients. It has the functions of improving immunity, antibacterial, anti-oxidation, anti-cancer, It has health functions such as maintaining intestinal health, and is one of the animal fats that are widely produced for consumption. Compared with vegetable oil, edible tallow has more fatty acids, more delicate taste, and irreplaceable unique flavor. Its unique fragrance can easily arouse people's appetite, so tallow is often used for cooking by people. Butter Butter dishes such as bibimbap, butter rice noodles, butter fried noodles, and butter hot pot are deeply loved by people. The butter-based shortening obtain...

AI Technical Summary

Problems solved by technology

[0003] Although there are hundreds of types of fatty acids in butter, which can balance the dietary structure of the human body, the content of linoleic acid and linolenic acid necessary for human body is relatively small in existing butter products, which cannot fully meet the needs of consumers for essential fatty acids

The butter prepared by the traditional process has a high melting point, a saturated fatty acid content of about 65%, a high cholesterol content, and a very complex triglyceride composition, which is not suitable for digestion and absorption by the human body. Excessive cholesterol may accumulate in the body if consumed in large quantities, which is not conducive to the body healthy

Thereby restricting its application in cooking and food industry

Moreover, the traditional butter processing technology requires long-term high-temperature heating, which easily leads to lower oil quality, poor flavor, and high cholesterol content, which requires further refining. During the refining process of butter, it is often necessary to add acid-base and Various organic solvents, etc., will cause a certain waste of resources and environmental pollution