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Method for making low-temperature refined pickled lard oil

A technology of low-temperature refining and production method, which is applied in the field of lard technology, can solve the problems of reducing the acid value and peroxide value of pickled lard products, prolonging the shelf life of lard, and easily deteriorating lard oil, so as to improve the water removal efficiency. , good flavor and taste, the effect of improving oil production efficiency

Pending Publication Date: 2018-12-21
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems in the prior art, the present invention provides a method for making pickled lard by low-temperature refining, which solves the problem that lard oil in the prior art is easy to deteriorate, and significantly reduces the amount of pickled lard by combining pickling and vacuum refining. The acid value and peroxide value of lard products can effectively prolong the shelf life of lard

Method used

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  • Method for making low-temperature refined pickled lard oil
  • Method for making low-temperature refined pickled lard oil

Examples

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Embodiment 1

[0044] A preparation method for low-temperature refining pickled lard, comprising the steps of:

[0045] Step 1, raw material selection:

[0046] The raw material of lard is frozen lard or fresh lard, using fresh, clean and intact adipose tissue of healthy pigs;

[0047] Step 2, trimming and cleaning:

[0048] Remove the muscle, blood, bones, organs and other fragments adhering to it, wash away the dirt, and get clean lard raw materials;

[0049] Step 3, cut into pieces:

[0050] Cut the raw lard into chunks with a relatively uniform shape, and marinate them evenly;

[0051] Step 4, marinate:

[0052] Spread edible salt evenly on the surface of the lard raw material block, and then place it in a light-proof airtight container to marinate;

[0053] Step 5, vacuum refining:

[0054] Place the marinated lard raw material block in a pressure vessel, add liquid lard to form a solid-liquid mixture; then seal it and vacuumize it, carry out steam heating, and release the pressur...

Embodiment 2

[0069] A preparation method for low-temperature refining pickled lard, comprising the steps of:

[0070] Step 1, raw material selection:

[0071] The raw material of lard is frozen lard or fresh lard, using fresh, clean and intact adipose tissue of healthy pigs;

[0072] Step 2, trimming and cleaning:

[0073] Remove the muscle, blood, bones, organs and other fragments adhering to it, wash away the dirt, and get clean lard raw materials;

[0074] Step 3, cut into pieces:

[0075] Cut the raw lard into chunks with a relatively uniform shape, and marinate them evenly;

[0076] Step 4, marinate:

[0077] Spread edible salt evenly on the surface of the lard raw material block, and then place it in a light-proof airtight container to marinate;

[0078] Step 5, vacuum refining:

[0079] Place the marinated lard raw material block in a pressure vessel, add liquid lard to form a solid-liquid mixture; then seal it and vacuumize it, carry out steam heating, and release the pressur...

Embodiment 3

[0094] A preparation method for low-temperature refining pickled lard, comprising the steps of:

[0095] Step 1, raw material selection:

[0096] The raw material of lard is frozen lard or fresh lard, using fresh, clean and intact adipose tissue of healthy pigs;

[0097] Step 2, trimming and cleaning:

[0098] Remove the muscle, blood, bones, organs and other fragments adhering to it, wash away the dirt, and get clean lard raw materials;

[0099] Step 3, cut into pieces:

[0100] Cut the raw lard into chunks with a relatively uniform shape, and marinate them evenly;

[0101] Step 4, marinate:

[0102] Spread edible salt evenly on the surface of the lard raw material block, and then place it in a light-proof airtight container to marinate;

[0103] Step 5, vacuum refining:

[0104] Place the marinated lard raw material block in a pressure vessel, add liquid lard to form a solid-liquid mixture; then seal it and vacuumize it, carry out steam heating, and release the pressur...

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Abstract

The invention belongs to the technical field of lard oil processes and in particular relates to a method for making low-temperature refined pickled lard oil. The method comprises the following steps:selecting raw materials, trimming and cleaning, cutting into pieces, pickling, carrying out vacuum refining, separating oil from residues, filtering, filling, preserving, and the like, thereby obtaining a product. By adopting the method, the problems that in the prior art, lard oil is liable to deterioration in the production process and a product cannot be quantitatively added can be solved; withthe combination of pickling and vacuum refining, the acid value and the peroxide value of a pickled lard oil product can be remarkably reduced, the preservation time of the lard oil can be effectively prolonged, and meanwhile, quantitative packaging and addition of the pickled lard oil product can be achieved.

Description

technical field [0001] The invention belongs to the technical field of lard technology, and in particular relates to a preparation method of low-temperature refined pickled lard. Background technique [0002] Lard, also known as lard, commonly known as lard or large oil in the folk, is an animal oil extracted from the fat tissue of healthy pigs. The development forms of meat products are diversified, and the output of white striped meat is showing a downward trend. There is a large excess of fat raw materials. my country's lard output ranks first in the world, how to make full use of lard raw materials and improve the economic benefits of enterprises is one of the problems to be solved urgently. [0003] Pickled lard is a traditional lard product, which is generally used to make the soup base of marinated products. Utilize the flavor-enhancing, fresh-removing, fishy-removing, bactericidal, antibacterial and fresh-keeping functions of salt to improve the flavor of lard pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/16C11B13/00
CPCC11B1/06C11B1/16C11B13/00Y02W30/74
Inventor 黄晶晶张福生殷俊峰余敏鄢嫣谢宁宁
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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