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Beef tallow as well as preparation method and application thereof

A kind of technology of butter and oil, applied in the fields of application, edible oil/fat, food science, etc., can solve the problem that the smell of mutton is difficult to control

Inactive Publication Date: 2017-07-04
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And because the flavor of butter is more unique, it is deeply loved by consumers, but its inherent smell is difficult to control
Therefore, it is a big challenge to prepare good and stable butter and butter flavor frying oil

Method used

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  • Beef tallow as well as preparation method and application thereof
  • Beef tallow as well as preparation method and application thereof
  • Beef tallow as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Frying oil 1: containing 1000g butter, 9000g palm oil, 50ppm tertiary butyl hydroquinone

[0088] Wherein the beef tallow raw material is beef waist oil, adds the water of 1% by weight relative to the total weight of beef fat in the cooking pot, and the cooking process is the technology in the present invention, and specific parameters are as follows:

[0089] (1) First, the temperature of the substrate is raised to 110° C. at a rate of 2° C. / min, and the temperature is kept at 110-115° C. until the moisture content of the substrate is 0.1% by weight;

[0090] (2) Then continue to heat up the substrate to 160°C at a rate of 3°C / min, continue heating and keep the temperature at 160-165°C until the moisture content of the substrate is 0.05% by weight, maintain the substrate temperature at 160-165°C, and keep warm After 30 minutes, stop heating and remove the oil residue;

[0091] Control group A: containing 1000g butter, 9000g palm oil, 50ppm tert-butylhydroquinone

[0...

Embodiment 2

[0101] Frying oil 2: Contains 500g butter, 9000g high oleic sunflower oil, 500g rice oil, 800ppm ascorbyl palmitate

[0102] Wherein the beef tallow raw material is beef waist oil, adds the water of 1.5% by weight relative to the total weight of beef fat in the cooking pot, and the cooking process is a technique among the present invention, and specific parameters are as follows:

[0103] (1) First, the temperature is raised to 130° C. at a rate of 1° C. / min, and the temperature is kept at 128-130° C. until the moisture content is 0.05% by weight;

[0104] (2) Then continue to heat up to 180°C at a rate of 2°C / min, continue heating and keep the temperature at 175-180°C until the moisture content of the substrate is 0.01% by weight, continue to keep warm for 10min, stop heating, and remove the oil residue;

[0105] Control group C: containing 500g butter, 9000g high oleic sunflower oil, 500g rice oil, 800ppm ascorbyl palmitate

[0106] Wherein the tallow raw material is tripe ...

Embodiment 3

[0119] Frying oil 3: Contains 9500g butter, 200g corn oil, 300g tea seed oil, 1000ppm vitamin E

[0120] Wherein the beef tallow raw material is beef waist oil, adds the water of 0.5% by weight relative to the total weight of beef fat in the cooking pot, and the cooking process is a technique among the present invention, and specific parameters are as follows:

[0121] (1) First, the temperature is raised to 120° C. at a rate of 3° C. / min, and the temperature is kept at 120-125° C. until the moisture content is 0.1% by weight;

[0122] (2) Then continue to heat up to 170°C at a rate of 5°C / min, continue heating and keep the temperature at 170-173°C until the moisture content of the substrate is 0.01% by weight, continue to keep warm for 10min, stop heating, and remove the oil residue;

[0123] Control group E: 9700g butter, 200g corn oil, 100g tea seed oil, 1000ppm vitamin E

[0124] Wherein the beef tallow raw material is beef waist oil, adds the water of 0.5% by weight rela...

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Abstract

The invention discloses beef tallow and a decoction method of the beef tallow. The invention further relates to a fat composition containing the beef tallow, in particular to a frying fat composition. When the frying fat composition disclosed by the invention is used for frying foods, the flavor of the fried foods can be significantly improved. The invention further relates to an application of the beef tallow.

Description

technical field [0001] The invention relates to the field of edible oils and fats, in particular to a kind of tallow, its preparation method and the application of the tallow. Background technique [0002] As a kind of animal fat, butter is white in color and has no smell. Butter is a kind of oil with high melting point. It has many kinds of fatty acids and high content of saturated fatty acids. It has good stability, nutritional value and economic value. Because of its good flavor, butter is widely used in the food industry, such as baked food (bread, biscuits, cakes, etc.), shortening, margarine and frying oil, instant noodles, quick-frozen food, seasoning, etc. Crude tallow is mostly used as industrial raw materials such as soap, fatty acid and lubricating grease. [0003] Li Guihua et al. (Li Guihua et al., Research on the Physicochemical Properties and Composition Analysis of Edible Butter, Journal of Henan University of Technology [J]. 2010, 31(1): 30-32) discloses a ...

Claims

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Application Information

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IPC IPC(8): A23D9/02A23D9/007
CPCA23D9/007A23D9/02
Inventor 牛付欢张铁英姜元荣
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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