Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Hot pot beef tallow with low cholesterol and low saturated fat and preparation method thereof

A low-cholesterol and cholesterol technology, applied in the direction of fat oil/fat refining, fat production, fat oil/fat production, etc., can solve the problems of low efficiency and inclusion rate, low tallow cholesterol removal rate, high content and saturated fat content

Inactive Publication Date: 2021-04-23
重庆市帅克食品有限公司
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a low-cholesterol and low-saturated-fat chafing dish butter and a preparation method thereof, which solves the problem that the content of cholesterol and saturated fat in the current butter is too high and cholesterol enters the cyclodextrin The efficiency and inclusion rate are too low and the extraction rate of tallow cholesterol is low

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0030] An embodiment of the present invention provides a low-cholesterol and low-saturated-fat hot pot butter, including beef adipose tissue material, alkaline β-cyclodextrin water-soluble, aqueous solution.

[0031] The embodiment of the present invention provides a method for preparing hot pot butter with low cholesterol and low saturated fat, comprising the following steps:

[0032] S1. Select bovine adipose tissue: take out the bovine adipose tissue material for screening, and take out the bovine adipose tissue that has passed the acceptance test;

[0033] S2. Pulverization: use a pulverizer to pulverize the accepted bovine adipose tissue;

[0034] S3. High-temperature smelting: put the crushed beef adipose tissue oil into the smelting pot;

[0035] S4. Filtration: Use a three-stage filter to filter the smelted butter, with a screen size of 200-400 mesh;

[0036] S5. Phosphoric acid degumming: heat the oil to be treated to 80°C and gradually add an aqueous solution of ed...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides hot pot beef tallow with low cholesterol and low saturated fat and a preparation method thereof, and relates to the technical field of food processing. The hot pot beef tallow based on low cholesterol and low saturated fat comprises a beef adipose tissue material, an alkaline beta-cyclodextrin aqueous solution and an aqueous solution. The preparation method of the hot pot beef tallow with low cholesterol and low saturated fat comprises the following steps of: S1, selecting beef adipose tissues: taking out a beef adipose tissue material for screening, and taking out qualified beef adipose tissues; S2, crushing: crushing the qualified bovine adipose tissues by using a crusher; S3, high-temperature smelting: putting the crushed bovine adipose tissue oil into a smelting pot; and S4, filtering: filtering the smelted beef tallow in three stages by using a filter, wherein the size of a screen is 200-400 meshes. Cholesterol in beef tallow is removed through an alkaline beta-cyclodextrin aqueous solution, so that the efficiency of cholesterol entering cyclodextrin is improved, and the inclusion rate is also improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to low-cholesterol and low-saturated-fat hot pot butter and a preparation method thereof. Background technique [0002] Traditional hot pot oil in Sichuan and Chongqing is mainly butter. The special fat aroma of butter can increase the flavor of hot pot during frying and boiling, and make the raw materials taste better. [0003] However, due to the high cholesterol content of butter and the high content of saturated fatty acids, the elderly, obesity and patients with cardiovascular and cerebrovascular diseases should not eat more. Therefore, reducing the cholesterol content in hot pot butter has become a market demand. Contents of the invention [0004] (1) Solved technical problems [0005] Aiming at the deficiencies of the prior art, the present invention provides a low-cholesterol and low-saturated-fat chafing dish butter and a preparation method thereof, which solves ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C11B1/02C11B1/12C11B3/00C11B3/04C11B3/02C11B3/16
CPCC11B1/02C11B1/12C11B3/008C11B3/04C11B3/02C11B3/16C11B3/001
Inventor 肖德清刘雄覃小丽刘琳
Owner 重庆市帅克食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com