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Composite flavor beef tallow and production process thereof

A production process and technology of butter, which is applied in the field of food processing, can solve problems such as loss, loss of oil, and weakening of the compound flavor of onion and fragrant, and achieve the effects of reducing energy consumption, cost saving, and improving product yield

Pending Publication Date: 2021-04-20
GUANGHAN HANGJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional hot pot base uses butter as the main raw material. During the frying process of the butter base, green onions, onions and other fresh ingredients are usually salvaged and filtered. During the frying process, due to the change of frying temperature and the characteristics of butter different from vegetable oil, the complex flavors such as shallots will also be weakened and lost

Method used

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  • Composite flavor beef tallow and production process thereof
  • Composite flavor beef tallow and production process thereof
  • Composite flavor beef tallow and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This example is an example of the selection and preparation of tallow raw materials.

[0034] Conduct a selection study on tallow fat raising material:

[0035] Select three varieties of cattle, yak, and buffalo, and carry out combined tests on the three parts of sirloin oil, tripe oil, and beef fat oil. At least 9 groups of parallel tests are carried out. Through the analysis of components, melting point, flavor, and solid fat content, the final Choose yak tripe oil as the raw material of oil.

[0036] Research on the cooking process of yak tripe oil:

[0037] Temperature gradient: a gradient test every 10-20°C, boil at 120-180°C; boil time: boil for 1-3h with a gradient every hour or every half hour, and determine the boil temperature through at least 12 groups of boil process research 160°C, time 2h is preferred.

Embodiment 2

[0039] This example is an example of compound flavor butter raw material proportioning.

[0040] A compound flavored butter, the ingredients of which are 280-320 parts by weight of butter, 15-25 parts of green onions, 15-25 parts of onions, 8-15 parts of shallots, 4-6 parts of ginger, 8-12 parts of garlic, Coriander 40-60 parts.

[0041] At least 72 groups of formula tests have been carried out, and the following are the selected representative ratios:

[0042]

[0043] The various data of the test show that the sixth group of formulas is preferred, and its ingredients are 300 parts by weight of butter, 20 parts of green onions, 20 parts of onions, 10 parts of shallots, 5 parts of ginger, 10 parts of garlic, and 50 parts of parsley.

Embodiment 3

[0045] This embodiment is a production process embodiment. Multiple groups of tests were carried out using the 6 groups of raw material proportioning samples in Example 2 respectively.

[0046] The production technology of compound flavor butter, comprises the steps:

[0047] 1) Raw material preparation: melt, wash and dry the butter, wash the scallions, onions, shallots, ginger, garlic and parsley, and cut them into 0.5cm sections;

[0048] 2) Low-temperature extraction: When the treated butter in step 1) is 75°C, add washed and cut green onions, onions, shallots, ginger, garlic and parsley, mix well, and extract at a temperature of 55-85°C for 2-5 hours , after removing impurities, vacuum-dry at 102°C for 1.5 hours to dry the water, and obtain low-temperature extraction flavor oil;

[0049] 3) High-temperature extraction: When the butter treated in step 1) is 120°C, add washed and cut green onions, onions, shallots, ginger, garlic and coriander, mix well, and extract at a ...

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PUM

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Abstract

The invention discloses composite flavor beef tallow and a production process thereof. The composite flavor beef tallow is prepared by matching selected beef tallow with green Chinese onion, onion, shallot, ginger, garlic and caraway. The invention further provides a production process of the composite flavor beef tallow. The composite flavor beef tallow is prepared by adopting a low-temperature extraction technology and a high-temperature extraction technology. The composite flavor beef tallow increases the composite vegetable flavor of dishes, makes up the deficiency of flavor in the frying process of hotpot condiments and the like, improves the product yield, reduces the cost, saves resources, shortens making time, comprehensively reduces the frying cost by more than 25%, is used for frying the hotpot condiments and taking the hotpot condiments out of a pot, can further be used for frying crayfish, frying in a dry pot, seasoning spicy fish and the like, and the taste is convenient.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound flavored butter and a production process thereof. Background technique [0002] In the frying process of the hot pot bottom material, onion, ginger and garlic are used as part of the bottom material frying, bringing a unique compound flavor of onion and fragrance. The traditional hot pot base uses butter as the main raw material. During the frying process of the butter base, green onions, onions and other fresh ingredients are usually salvaged and filtered. During the frying process, due to the change of frying temperature and the characteristics of butter different from vegetable oil, the complex flavors such as shallots will also be weakened and lost. At the same time, during the pretreatment process of frying the bottom material, fresh products such as scallions, onions and ginger need to be cleaned and cut into sections, which requires manpower...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 李著芳张泽兵邓维泽宋召婷蔡鲜刘桂利
Owner GUANGHAN HANGJIA FOOD CO LTD
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