Method for producing aquatic product condiment by using lanolin oil

Abstract

The invention relates to the technical field of condiments, in particular to a method for producing an aquatic product condiment by using lanolin oil, which comprises the following steps: cutting cleaned sheep tail oil into slices of 1cm, adding clear water with the total amount of the sheep tail oil being 3: 1 into a pot for boiling, and after the sheep tail oil is melted, evaporating water; after determining that the water content of the molten liquid sheep tail oil is qualified, injecting into a separation tank, heating and stirring, injecting into a food-grade activated carbon multilayer filter by using a pressure pump, filtering, naturally cooling, and sealing and filling. The product can be independently used or used in cooperation with traditional seasonings, has high permeability to aquatic products and fish meat, softens fish meat hardening caused by long-term freezing, reduces fishy smell of the aquatic products, especially marine fish, and stimulates delicate flavor.

Description

Technical Field

[0001] The invention relates to the technical field of condiments, in particular to a method for producing aquatic product condiments by utilizing sheep oil. Background Art

[0002] Traditionally refined sheep oil is mainly used to produce skin care products and leather care products. The disadvantages are that the products are very traditional, the profit is low, the market competition is fierce and there is a waste of resources.

[0003] Since lanolin itself is a short-chain fatty acid with a strong fishy smell, traditional high-temperature refining will increase the smell and limit its use in the cooking industry.

[0004] This scheme provides a method for producing aquatic product seasoning using sheep oil, using a new low-temperature refining technology to prevent the formation of charred products, and then using activated carbon absorption filtration and biofilm barrier technologies to separate short-chain fatty acids to obtain high-purity, colorless and odorless small molecule oils. The extracted oil is colorless and odorless in appearance, has strong permeability to aquatic products and fish, softens the hardening of fish caused by long-term freezing, and makes the fish meat fresh and juicy. It has been verified through 3 years of aquatic product cooking experiments that it can improve the freshness and tenderness of aquatic products, reduce the fishy smell of aquatic products, especially marine fish, and stimulate the umami taste. Summary of the invention

[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a method for producing aquatic product seasoning using sheep oil.

[0006] The technical solution adopted by the present invention is as follows: a method for producing aquatic product seasoning using sheep oil, comprising the following steps:

[0007] 1. Cut the cleaned sheep tail oil into 1 cm slices, add water to the pot and boil until the sheep tail oil melts and the water evaporates;

[0008] 2. After the water content of the melted liquid sheep tail oil is determined to be qualified, it is injected into the separation tank for heating and stirring, and then injected into the food-grade activated carbon multi-layer filter by a pressure pump. After filtering, it is naturally cooled and sealed for filling.

[0009] Furthermore, in step one, the thickness of the sheep tail oil slice is about 1 cm.

[0010] Furthermore, in step 1, the weight ratio of the sheep tail oil to clean water is 3:1.

[0011] Furthermore, in step 2, the water content of the liquid sheep tail oil before being injected into the separation tank is less than 0.5%.

[0012] Furthermore, in step 2, the temperature in the separation tank is controlled at 166° C. and stirred for 30 minutes.

[0013] The beneficial effects achieved by the present invention using the above structure are as follows:

[0014] 1. It can be used alone or in combination with traditional seasonings. Whether it is used alone or in combination with traditional seasonings, the taste will be improved by multiples;

[0015] 2. It can increase profits and income for breeders and slaughtering and processing enterprises and reduce environmental pressure. DETAILED DESCRIPTION

[0016] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0017] Example

[0018] A method for producing aquatic product seasoning using sheep oil comprises the following steps:

[0019] 1. Cut the cleaned sheep tail oil into slices of about 1 cm (in one embodiment, preferably 1 cm), put them into a smelting pot, and add clean water to boil;

[0020] Among them, the weight of sheep tail oil in the smelting pot: the weight of clean water = 3:1;

[0021] After the sheep tail oil is melted, the water evaporates and the smelting is stopped to obtain liquid sheep tail oil;

[0022] 2. Inject liquid sheep tail oil with a water content of less than 0.5% into the separation tank;

[0023] Control the separation tank temperature at 164-168°C (in one embodiment, preferably 166°C);

[0024] The stirring time of the separation tank is 30 minutes;

[0025] 3. Inject the stirred liquid sheep tail oil into the food-grade activated carbon multi-layer filter through a pressure pump. After filtration, it is decolorized and deodorized, cooled naturally, and then sealed and filled.

[0026] It should be noted that, in this article, the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0027] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for producing aquatic product seasoning using sheep oil, characterized in that: The steps include: Step 1: Cut the cleaned sheep tail oil into thin slices, put it into a melting pot, add clean water to boil, and stop evaporating the water after the sheep tail oil melts to obtain liquid sheep tail oil; Step 2: After the water content of the liquid sheep tail oil is determined to be less than 0.5%, the liquid sheep tail oil is injected into a separation tank and heated and stirred; Step 3: After stirring, use a pressure pump to inject the liquid sheep tail oil into the food-grade activated carbon multi-layer filter. After filtering, it is decolorized and deodorized, and then naturally cooled and sealed for filling.

2. The method for producing aquatic product seasoning using sheep oil according to claim 1, characterized in that: In step 1, the thickness of the sheep tail oil slice is 1 cm.

3. The method for producing aquatic product seasoning using sheep oil according to claim 1, characterized in that: In step 1, the weight ratio of the sheep tail oil to clean water is 3:

1.

4. The method for producing aquatic product seasoning using sheep oil according to claim 1, characterized in that: In step 2, the temperature in the separation tank is 166°C.

5. The method for producing aquatic product seasoning using sheep oil according to claim 4, characterized in that: In step 2, the stirring time of the separation tank is 30 minutes.