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Preparation method of highly unsaturated flavored lard

A technology of unsaturated lard, which is applied in the direction of fat oil/fat refining, fat oil/fat production, fat production, etc. It can solve the problems of thinness, unreleased natural aromatic substances, natural fragrance and light, etc., to achieve obvious aroma enhancement , full-bodied and full-bodied aroma

Inactive Publication Date: 2019-07-05
湖南省振湘食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the lard that adopts aqueous enzymatic method to produce, owing to have not been through and can not be through long-time high-temperature treatment, the natural aromatic substance in oil is not released, and the strong fragrance or natural clear fragrance that people like is light and thin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method for highly unsaturated flavored lard, comprising the steps of:

[0041] (1) Raw material crushing: take the cleaned fat to make meat paste;

[0042] (2) Thermal denaturation of meat paste: put the meat paste in an enzymolysis tank, add water and mix evenly, then heat for heat denaturation to obtain heat-denatured meat paste;

[0043] (3) Enzymolysis: adding enzymes to heat-denatured meat paste for enzymolysis;

[0044] (4) Separation: the heat-denatured meat paste after the enzymatic hydrolysis treatment is left to stand for stratification, and the lower aqueous phase is released, the lower aqueous phase is the enzymatic hydrolysis by-product, and the upper layer is lard;

[0045] (5) Cooking aroma: put the by-product of enzymatic hydrolysis into the reaction kettle, cook at high temperature until the aroma is elegant;

[0046] (6) Flavor enhancement by solid mixing: put the by-products of enzymolysis after cooking in step (5) into the lard extrac...

Embodiment 2

[0050]A preparation method for highly unsaturated flavored lard, comprising the steps of:

[0051] (1) Crushing of raw materials: take the cleaned pig fat in a meat grinder, grind it into a muddy state, and set aside;

[0052] (2) Thermal denaturation of meat paste: put the meat paste in an enzymatic hydrolysis tank, add water 0.3 times the mass of the meat paste, mix evenly, then heat up to 90°C, keep for 5 minutes for thermal denaturation, and obtain heat-denatured meat paste;

[0053] (3) Enzymolysis of heat-denatured meat paste: add enzymes to heat-denatured meat paste for enzymolysis, use a compound protease with a protein content of 0.3% of heat-denatured meat paste for enzymolysis, enzymolysis temperature is 50°C, and enzymolysis time for 2h;

[0054] (4) Separation: The heat-denatured meat paste after enzymatic hydrolysis treatment is put into static stratification, and the lower aqueous phase is released. The lower aqueous phase is the by-product of enzymatic hydroly...

Embodiment 3

[0060] A preparation method for highly unsaturated flavored lard, comprising the steps of:

[0061] (1) Crushing of raw materials: take the cleaned pig fat in a meat grinder, grind it into a muddy state, and set aside;

[0062] (2) Thermal denaturation of meat paste: put the meat paste in an enzymatic hydrolysis tank, add water 0.5 times the mass of the meat paste, mix evenly, then heat up to 85°C, keep for 10 minutes for heat denaturation, and obtain heat-denatured meat paste;

[0063] (3) Enzymolysis of heat-denatured meat paste: add enzymes to heat-denatured meat paste for enzymolysis, use a compound protease with a protein content of 0.5% of heat-denatured meat paste for enzymolysis, enzymolysis temperature is 50°C, and enzymolysis time for 3h;

[0064] (4) Separation: The heat-denatured meat paste after enzymatic hydrolysis treatment is put into static stratification, and the lower aqueous phase is released. The lower aqueous phase is the by-product of enzymatic hydrolys...

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PUM

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Abstract

The invention discloses a preparation method of highly unsaturated flavored lard. The preparation method is characterized by comprising following steps: (1) grinding raw materials; (2) thermally modifying the minced meat; (3) carrying out enzymatic hydrolysis; (5) boiling to generate aroma; (6) mixing solids and enhancing the aroma; and (7) separation: separating lard from the mixed system obtained in the step (6) to obtain an upper oil phase and a lower water phase. The upper oil phase is highly unsaturated flavored lard prepared from Ningxiang pigs. The grease is extracted through an enzymatic hydrolysis technology; the aroma enhancing performance of the enzymatic hydrolysis byproduct is utilized to enhance the aroma of the lard; during the technical process, the damage on the unsaturated fatty acids is small, and at the same time, highly unsaturated flavored lard with rich aroma is prepared.

Description

technical field [0001] The invention relates to a preparation method of lard, in particular to a method of enzymatically extracting pork fat by using enzymatic hydrolysis technology, and then using the by-products of enzymatic hydrolysis to add flavor to the lard produced by enzymatic hydrolysis. Background technique [0002] As an edible animal fat, lard has a unique flavor function, and it can diffuse a mouth-watering fragrance when heated, and has always occupied a very important position in the lives of Chinese residents. It generally adopts direct boiling method, mainly including dry method and wet method. The traditional dry method has the defects of low oil yield, darker color and higher peroxide value. However, the lard produced by the traditional wet method has the disadvantages of high water content, poor flavor and easy rancidity. Like this, hair lard usually needs to be refined to meet consumer demand, but after refining, especially after deodorization, the nat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/02C11B1/00C11B3/00
CPCC11B1/00C11B1/025C11B3/001
Inventor 李智张明
Owner 湖南省振湘食品科技有限公司
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