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Processing method of beef tallow for old hotpot condiment

A technology of hot pot bottom material and processing method, which is applied in application, fat oil/fat refining, fat production, etc. It can solve the problems of affecting the taste of hot pot, the taste of hot pot bottom material is not pure, and the harm of cholesterol, so as to achieve rich taste and lower cholesterol content , the effect of reducing moisture content

Inactive Publication Date: 2022-01-21
阜阳天祥食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the source and origin of the butter used for cooking hot pot butter are different, as well as the changes in transportation and storage conditions, so that the butter itself has a certain peculiar smell, so that the taste of the boiled hot pot bottom material is not pure, which affects the taste of the hot pot. ; and the cholesterol contained in the butter has harmful effects on the human body, therefore, in order to improve the health of the hot pot bottom material, it is necessary to reduce the cholesterol content of the butter for the hot pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Heat and melt fresh undeteriorated crude butter, then add 5 wt% of crude butter into the absorbent bag, stir and mix evenly, and cool until the crude butter solidifies, leave it at room temperature and keep it sealed for 12 hours to obtain butter material; heat the butter material Heat to 180°C, keep warm for 10 minutes, filter out the absorbent bag while it is hot, and then cool to 50°C to prevent the butter from absorbing moisture after cooling down, and obtain first-grade tallow. Wherein, the preparation method of the absorbent package comprises the following steps: immersing the coconut shell activated carbon in a saturated sodium chloride solution, after the adsorption is saturated, taking it out and drying, sieving debris and fallen sodium chloride particles to obtain the salinized activated carbon, and The salinized activated carbon is placed in an aqueous solution containing 8wt% starch at 80°C, and immediately removed and dried so that the surface of the saliniz...

Embodiment 2

[0025] Heat and melt fresh undeteriorated crude butter, then add 8wt% crude butter absorbent bag, stir and mix evenly, and cool until the crude butter solidifies, leave it at room temperature and keep it sealed for 24 hours to obtain butter material; heat the butter material Heat to 200°C, keep warm for 5 minutes, filter out the absorbent bag while it is hot, and then cool to 70°C to prevent the butter from absorbing moisture after cooling down, and obtain first-grade tallow. Wherein, the preparation method of the absorbent package comprises the following steps: immersing the coconut shell activated carbon in a saturated sodium chloride solution, after the adsorption is saturated, taking it out and drying, sieving debris and fallen sodium chloride particles to obtain the salinized activated carbon, and The salinized activated carbon is placed in an aqueous solution containing 12wt% starch at 80°C, and immediately pulled out and dried so that the surface of the salinized activat...

Embodiment 3

[0029] Heat and melt fresh undeteriorated crude butter, then add 6wt% crude butter absorbing bag, stir and mix evenly, and cool until the crude butter solidifies, leave it at room temperature and keep it sealed for 15 hours to obtain butter material; heat the butter material Heat to 180°C, keep warm for 10 minutes, filter out the absorbent bag while it is hot, and then cool to 60°C to prevent the butter from absorbing moisture after cooling down, and obtain first-grade tallow. Wherein, the preparation method of the absorbent package comprises the following steps: immersing the coconut shell activated carbon in a saturated sodium chloride solution, after the adsorption is saturated, taking it out and drying, sieving debris and fallen sodium chloride particles to obtain the salinized activated carbon, and The salinized activated carbon is placed in an aqueous solution containing 10wt% starch at 80°C, and immediately pulled out and dried so that the surface of the salinized activa...

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PUM

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Abstract

The invention discloses a processing method of beef tallow for an old hotpot condiment, which comprises the following steps of: heating and melting fresh and non-deteriorated crude beef tallow, then adding an absorption material bag which accounts for 5-8 wt% of the crude beef tallow, performing uniform stirring and mixing, performing cooling until the crude beef tallow is solidified, performing standing at room temperature, and performing hermetical storing for 12-24 hours to obtain a beef tallow material; heating the beef tallow material to 180-200 DEG C, performing heat preservation for 5-10 minutes, filtering out the absorption material bag while the beef tallow material is hot, and then cooling the beef tallow material to 50-70 DEG C to avoid moisture absorption after the beef tallow is cooled, so as to obtain first-grade beef tallow; heating the first-grade beef tallow to 120-150 DEG C, then adding a seasoning bag which accounts for 3-6 wt% of the first-grade beef tallow, performing stirring and mixing, performing heat preservation for 30-45 minutes, filtering out the seasoning bag, and performing cooling to obtain second-grade beef tallow; and adding beta-carotene which accounts for 0.2-0.5 wt% of the second-grade beef tallow into the second-grade beef tallow, then heating the second-grade beef tallow to 70-80 DEG C, and after fractionation, obtaining the beef tallow for the old hotpot condiment. According to the invention, the defects in the prior art are overcome; peculiar smell and water in the beef tallow are effectively removed; and the quality of the beef tallow is improved.

Description

technical field [0001] The invention relates to the technical field of butter processing, and in particular belongs to a processing method of butter for old hot pot bottom material. Background technique [0002] The reason why the butter hot pot is delicious is not only the addition of a lot of ingredients in the early stage, but also the addition of butter, which is rich in fatty acids. Cooking it with hot pot ingredients will make the hot pot more delicious. However, the source and origin of the butter used for cooking hot pot butter are different, as well as the changes in transportation and storage conditions, so that the butter itself has a certain peculiar smell, so that the taste of the boiled hot pot bottom material is not pure, which affects the taste of the hot pot. and the cholesterol contained in the butter has a harmful effect on the human body, therefore, in order to improve the health of the hot pot bottom material, it is necessary to reduce the cholesterol co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L5/20A23L29/00C11B3/00C11B3/10
CPCA23L27/00A23L29/015A23L5/20A23L5/27C11B3/10C11B3/008C11B3/001A23V2002/00A23V2250/211
Inventor 马腾飞方庆敏
Owner 阜阳天祥食品科技有限公司