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Preparation method of strongly fragrant beef tallow

A thick-flavored, butter technology, applied in the direction of oil/fat refining, edible oil/fat, and fat production, can solve the problems of high moisture and various hydrophilic impurities, heavy odor, and easy to generate a lot of foam, etc. Achieve the effect of low cost, stable storage and simple process

Inactive Publication Date: 2019-08-09
泰安市海之润食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the butter produced by the fire refining process has the aroma of butter, it has a heavy odor, and there is a lot of water and various hydrophilic impurities, and it is easy to produce a lot of foam when heated

Method used

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  • Preparation method of strongly fragrant beef tallow

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A production process of strong-flavored butter includes the following steps:

[0027] (1) Raw material crushing: crush the frozen raw fat into blocks of 7-10 cm;

[0028] (2) Fat lifting: The raw materials in step (1) are warmed and preheated to 85 ℃; 0.01% glucose and 0.1% ethanol are added for fat lifting, the temperature is controlled at 160±5 ℃, and the cooking time is 5.0 h;

[0029] (3) Coarse filtration: After placing the sedimentation to remove slag, use 60 mesh, 120 mesh, and 200 mesh stainless steel vibrating screens to filter in sequence;

[0030] (4) Fine filtration: separate first; add 0.1% perlite and filter;

[0031] (5) Vacuum drying: the refined filtered oil is vacuum dried to moisture content ≤0.5%;

[0032] (6) Homogenization: add 0.01% glycerol, at a temperature of 110 ℃, the first stage pressure is 15 MPa, and the second stage pressure is 3 MPa for homogenization; reduce the oil temperature to 60-80 ℃;

[0033] (7) Filling and cooling: After filling, cool to be...

Embodiment 2

[0035] A production process of strong-flavored butter includes the following steps:

[0036] (1) Raw material crushing: crush the frozen raw fat into blocks of 7-10 cm;

[0037] (2) Fat-lifting: the raw materials of step (1) are heated and preheated to 80 ℃; 0.2% maltose and 1.0% ethanol are added for fat-lifting, the temperature is controlled at 160±5 ℃, and the cooking time is 1.0 h;

[0038] (3) Coarse filtration: After placing the sedimentation to remove the slag, use 60 mesh, 80 mesh, 120 mesh, 180 mesh, 240 mesh, 300 mesh stainless steel vibrating screen in order to filter;

[0039] (4) Fine filtration: separate first; add 0.15% perlite and filter;

[0040] (5) Vacuum drying: the refined filtered oil is vacuum dried to moisture content ≤0.5%;

[0041] (6) Homogenization: add 0.5% glycerol, at a temperature of 80 ℃, the first stage pressure is 25 MPa, and the second stage pressure is 5 MPa for homogenization; reduce the oil temperature to 60-80 ℃;

[0042] (7) Filling and cooling: Af...

Embodiment 3

[0044] A production process of strong-flavored butter includes the following steps:

[0045] (1) Raw material crushing: crush the frozen raw fat into blocks of 7-10 cm;

[0046] (2) Fat lifting: The raw materials of step (1) are heated and preheated to 80 ℃; fructose 0.1% and ethanol 0.05% are added for fat lifting, the temperature is controlled at 160±5 ℃, and the cooking time is 2.5 h;

[0047] (3) Coarse filtration: After placing the sedimentation to remove the slag, use 60 mesh, 120 mesh, 180 mesh, 240 mesh, 300 mesh stainless steel vibrating screen in order to filter;

[0048] (4) Fine filtration: separate first; add 0.12% perlite and filter;

[0049] (5) Vacuum drying: the refined filtered oil is vacuum dried to moisture content ≤0.5%;

[0050] (6) Homogenization: add 0.2% glycerin, at a temperature of 100 ℃, the first stage pressure is 20 MPa, and the second stage pressure is 4 MPa for homogenization; reduce the oil temperature to 60-80 ℃;

[0051] (7) Filling and cooling: After fi...

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PUM

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Abstract

The invention provides a production process of strongly fragrant beef tallow. According to the production process, raw material crushing, preheating, phospholipid removal, coarse filtration, centrifugal separation, fine filtration, vacuum drying, homogenization, cooling, filling and cooling are sequentially conducted to obtain the strongly fragrant beef tallow. The beef tallow produced by the production process has strongly fragrant smell and no odor, the content of impurities such as phospholipids, proteins, moisture, water and the like in the beef tallow is reduced, the 'overflow' phenomenonduring heating is prevented when the beef tallow is used, and the shelf life of the beef tallow is prolonged.

Description

Technical field [0001] The invention relates to the field of edible oil processing, in particular to a method for preparing strong flavor type butter. Background technique [0002] Butter is one of the traditional edible oils in my country. It is rich in essential fatty acids for the human body. More importantly, the butter has been loved by consumers for its unique flavor and rich aroma. In addition to cooking, it is also widely used in some food processing processes, such as deep-fried instant noodles, fast food seasonings, pastry crisps and quick-frozen foods. In addition to the main components of palmitic acid, stearic acid, oleic acid and linoleic acid, tallow is also a rich source of vitamin A and is easily absorbed. However, although the tallow produced by the current fire refining process has the aroma of tallow, it has a heavy peculiar smell, and has a lot of water and various hydrophilic impurities, and it is easy to produce a large amount of foam when heated. Therefo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/02C11B3/02C11B3/00
CPCA23D9/007A23D9/02C11B3/02C11B3/008
Inventor 武益正代养勇侯杰张玉杰
Owner 泰安市海之润食品有限公司
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