Low-cholesterol and low-acid value beef tallow and preparation method thereof
A low-cholesterol, low-acid value technology, applied in the direction of fat oil/fat refining, fatty acid esterification, fat oil/fat production, etc., can solve the problems of high cholesterol and acid value, loss of flavor, etc. , The effect of nutrient loss is not easy
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Embodiment 1
[0034] A kind of low-cholesterol and low-acid value tallow provided by the preferred embodiment of the present invention, the specific method of its preparation is as follows:
[0035] (1) Use beef fat that has passed the inspection as raw material, wash and dry it with water that meets food safety, and perform quick freezing at a temperature of -21°C to -19°C, and use a grinder to chop the beef fat to obtain Beef fat cubes.
[0036] (2) Gradient temperature cooking: Boil the beef fat block obtained by crushing at an initial temperature of 100°C, raise the temperature every 15 minutes, increase the temperature to 10°C each time, and finally heat up to 200°C and boil for 30 minutes. Liquid separation to obtain boiled wool butter.
[0037] (3) Lower cholesterol: lower the temperature of the crude butter oil obtained in the above step (2) to 50°C to 60°C, add immobilized cholesterol oxidase, the amount of cholesterol oxidase added is 3% of the mass of butter, and the enzymatic h...
Embodiment 2
[0045] A kind of low-cholesterol and low-acid value tallow provided by the preferred embodiment of the present invention, the specific method of its preparation is as follows:
[0046] (1) Use beef fat that has passed the inspection as raw material, wash and dry it with water that meets food safety, and perform quick freezing at a temperature of -21°C to -19°C, and use a pulverizer to cut and pulverize the beef fat to obtain Beef fat cubes.
[0047] (2) Gradient temperature cooking: Boil the beef fat block obtained by crushing at an initial temperature of 100°C, raise the temperature every 15 minutes, increase the temperature to 10°C each time, and finally heat up to 200°C and boil for 30 minutes. Liquid separation to obtain boiled wool butter.
[0048] (3) Lower cholesterol: lower the temperature of the crude butter oil obtained in the above step (2) to 50°C to 60°C, add immobilized cholesterol oxidase, the amount of cholesterol oxidase added is 2% of the mass of butter, and t...
Embodiment 3
[0056] A kind of low-cholesterol and low-acid value tallow provided by the preferred embodiment of the present invention, the specific method of its preparation is as follows:
[0057] (1) Use beef fat that has passed the inspection as raw material, wash and dry it with water that meets food safety, and perform quick freezing at a temperature of -21°C to -19°C, and use a pulverizer to cut and pulverize the beef fat to obtain Beef fat cubes.
[0058] (2) Gradient temperature cooking: Boil the beef fat block obtained by crushing at an initial temperature of 100°C, raise the temperature every 15 minutes, increase the temperature to 10°C each time, and finally heat up to 200°C and boil for 30 minutes. Liquid separation to obtain boiled wool butter.
[0059] (3) Lower cholesterol: reduce the temperature of the crude butter oil obtained in the above step (2) to 50°C to 60°C, add immobilized cholesterol oxidase, the amount of cholesterol oxidase added is 4% of the mass of butter, an...
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