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Flavored beef tallow and preparation method thereof

A butter and flavor technology, applied in the fields of edible oil/fat, food science, application, etc., to achieve the effect of rich sauce, mellow taste and long aftertaste

Inactive Publication Date: 2016-07-20
泰安金冠宏油脂工业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing edible method of butter can not meet people's growing needs, and along with the raising of people's daily life level, the demand for flavor oil is increasing day by day

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A flavored butter made from:

[0027] Refined butter 320kg, pepper 11kg, star anise 9kg, cumin 6kg, garlic 2.5kg, ginger 2.5kg, chili powder 13kg, bean paste 20kg.

[0028] Its preparation method is:

[0029] (1) Heat melting: refine the crude oil as raw material to obtain refined butter, put the refined butter into the pot to heat and melt, then raise the temperature to 120°C;

[0030] (2) Stir-frying: add Chinese prickly ash to the refined butter processed in step (1), keep at 120°C for the first frying for 5 minutes; then raise the temperature to 140°C, add star anise and fennel and keep at 140°C for the second Stir-fry for 5 minutes for the first time; finally raise the temperature to 160°C, add garlic, ginger and chili powder in turn and keep at 160°C for the third stir-fry for 2.5 minutes; then add Pixian Douban and keep for the fourth stir-fry for 4 minutes at 160°C. flavored butter;

[0031] (3) Packing: Pack the flavored butter after cooling to room temperat...

Embodiment 2

[0033] A flavored butter made from the following raw materials: 300kg of refined butter, 10kg of Chinese prickly ash, 10kg of star anise, 8kg of cumin, 3kg of garlic, 2kg of sliced ​​ginger, 12kg of chili powder, and 25kg of Pixian bean paste.

[0034] Its preparation method is:

[0035] (1) Water washing: heat the crude oil to 82°C, add hot water at 98°C to the heated crude oil, the amount of hot water added is 1% of the weight of the crude oil, mix well, and let it settle for 35 minutes , and then discharge the hot water to obtain primary treated oil;

[0036] (2) Vacuum drying: the water-treated oil is dried under 2.6KPa vacuum condition, the moisture content after drying is 0.10%, and the secondary treated oil is obtained;

[0037] (3) Decolorization: add 3wt% white clay to the secondary treated oil, mix and react under the condition of 2.6KPa to carry out decolorization for 20 minutes at a vacuum degree, the decolorization temperature is 95°C, and then use a 150-micron f...

Embodiment 3

[0044] A flavored butter made from the following raw materials: 350kg of refined butter, 12kg of Chinese prickly ash, 8kg of star anise, 5kg of cumin, 2kg of garlic, 3kg of ginger, 15kg of chili powder, and 15kg of bean paste.

[0045] Its preparation method is:

[0046] (1) Water washing: heat the crude oil to 80°C, add hot water at 95°C to the heated crude oil, the amount of hot water added is 3% of the weight of the crude oil, mix well, and let it settle for 25 minutes , and then discharge the hot water to obtain primary treated oil;

[0047] (2) Vacuum drying: the water-treated oil is dried under 2.6KPa vacuum condition, the moisture content after drying is 0.20%, and the secondary treated oil is obtained;

[0048] (3) Decolorization: Add 1wt% white clay to the secondary treated oil, mix and react under the condition of 2.6KPa to carry out decolorization for 25 minutes at a vacuum degree, the temperature of decolorization is 92°C, and then use a filter screen of 150 micro...

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PUM

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Abstract

The present invention relates to a flavored beef tallow and a preparation method thereof. Firstly water washing, drying, decolorizing, deodorizing, and filtering are carried out to process raw beef tallow into refined beef tallow butter and pepper and then refining, star anise and other spices. Then the refined beef tallow and Chinese prickly ash, star anises and other seasoning materials are subjected to four frying to obtain the flavored beef tallow. The beneficial effects of the prepared flavored beef tallow are as follows: in order to conveniently use the beef tallow and grant the refined beef tallow with an excellent taste, the flavored beef tallow integrates the unique flavors of beef tallow, Chinese prickly ash, fennel, thick broad-bean sauce, etc., and is rich in sauce fragrance, mellow in taste, and long in aftertaste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to flavored butter and a preparation method thereof. Background technique [0002] Butter is a by-product of the beef cattle slaughtering and processing industry. Because it is rich in saturated fatty acids, it is widely used in hot pot bases and pastry foods. Butter is rich in vitamin A, trace element selenium and a small amount of essential fatty acids. But the existing butter edible method can not meet people's growing needs, and along with the raising of people's daily life level, the demand for flavor oil is increasing day by day. Contents of the invention [0003] In order to solve the above-mentioned problems in the prior art, the invention provides a flavored butter and a preparation method thereof. The flavored butter prepared by the invention is the halal flavored butter with strong taste, mellow taste, nutrition and health care. [0004] The technical schem...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 武金峰
Owner 泰安金冠宏油脂工业有限公司
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