CN108812937B - Peptide-rich flavor beef tallow and preparation method thereof - Google Patents
Peptide-rich flavor beef tallow and preparation method thereof Download PDFInfo
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- CN108812937B CN108812937B CN201810716730.XA CN201810716730A CN108812937B CN 108812937 B CN108812937 B CN 108812937B CN 201810716730 A CN201810716730 A CN 201810716730A CN 108812937 B CN108812937 B CN 108812937B
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- peptide
- beef tallow
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- oil
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- A23D9/06—Preservation of finished products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- C—CHEMISTRY; METALLURGY
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- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
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Abstract
The invention provides peptide-rich flavor beef tallow and a preparation method thereof, wherein beef tallow is used as a main base material, chicken fat, peony seed oil, walnut oil, sweet potato leaves, pumpkin flowers and other flavor raw materials are added for stewing, and after stewing is completed, walnut peptide, peanut peptide and other different functional protein peptides and different functional dietary fibers are added at proper temperature and proper amount to process the beef tallow, the beef tallow is fine and smooth in taste, pure in flavor, low in cholesterol content, strong in activity, strong in oxidation resistance, free of any organic solvent, safe to eat and wide in application range; by adopting the chicken oil, the peony seed oil, the walnut oil and the beef tallow in a certain proportion for compatibility, the fatty acid composition is more reasonable, and the nutrition is more balanced; the flavor raw materials such as sweet potato leaves and pumpkin flowers are added for stewing, so that the flavor substances and active ingredients of the beef tallow product can be increased; by adding different functional protein peptides and dietary fibers, the product can be effectively prevented from oxidative deterioration, has longer shelf life, and has multiple active functions of resisting fatigue, improving immunity, lowering blood pressure, reducing blood fat and the like.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to peptide-rich flavor beef tallow and a preparation method thereof.
Background
The edible beef tallow is rich in nutrition, high in stability and economic value, has hundreds of fatty acid components, is rich in nutrient components such as vitamin A, vitamin E, trace elements and the like, has health-care effects of improving immunity, resisting bacteria and oxidation, preventing cancer, maintaining intestinal health and the like, and is one of animal fats which are widely produced for eating at present. Compared with vegetable oil, the edible beef tallow has more types of fatty acids, finer and smoother mouthfeel, unique flavor which can not be replaced, and unique fragrance which is easy to cause appetite of people, so that the beef tallow can be frequently used for cooking, and beef tallow meal such as beef tallow mixed rice, beef tallow rice noodles, beef tallow fried noodles, beef tallow chafing dish and the like are delicious which is popular with people. The beef tallow-based shortening obtained by taking beef tallow as a raw material has excellent foamability, mouth solubility, plasticity and shortening property, is thick in flavor and lasting in fragrance, can improve the volume of baked food such as bread, cakes, biscuits and the like, endows the baked food with good taste, flavor and appearance, can effectively prolong the shelf life of the food, and is widely applied to the baked food.
Although the beef tallow contains hundreds of types of fatty acids which can balance the dietary structure of human body, the content of linoleic acid and linolenic acid which are necessary for human body in the prior beef tallow product is less, and the requirement of consuming groups on the necessary fatty acids can not be completely met. The butter has high saturated fatty acid content, high cholesterol content, strong oxidizability and easy oxidation. To a certain extent, their use in the cooking and food industry. At present, the method for improving the oxidation resistance of the beef tallow mainly comprises the step of adding antioxidants such as tert-butylhydroquinone and the like into the beef tallow, the using amount of the antioxidants must be strictly controlled, and the edible safety can be influenced by excessive using amount.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the peptide-rich flavor beef tallow and the preparation method thereof, the flavor leisure sauce is synchronously obtained, no resource and energy waste is caused, no organic solvent is added, the prepared peptide-rich flavor beef tallow is rich in active and flavor components, and has the advantages of more comprehensive nutrition, stronger health care function, lower cholesterol content, stronger oxidation resistance and safer eating.
The invention is realized by the following technical scheme:
in a first aspect, the invention provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps:
adding the protein peptide into the refined beef tallow, and uniformly stirring to obtain the beef tallow with rich peptide flavor.
The added protein peptide can effectively improve the oxidation resistance of the beef tallow, and the beef tallow product rich in peptide flavor is not easy to oxidize and deteriorate, and the shelf life can exceed 12 months.
Preferably, dietary fiber is further added into the refined beef tallow, and the mixture is uniformly stirred to obtain the beef tallow with rich peptide flavor.
Preferably, the protein peptide is walnut peptide, peanut peptide, soybean peptide, cow hide peptide, beef peptide and cow bone peptide which are mixed according to any mass ratio, and the total amount of the protein peptide is 1-30% of the weight of the refined beef tallow.
Optimization experiments show that the antioxidant capacity of the beef tallow can be effectively improved by adding the protein peptide and the dietary fiber in the proportion range, the obtained beef tallow product is not easy to oxidize and deteriorate, and the shelf life can exceed 12 months.
Preferably, the dietary fiber is a mixture of modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in any mass ratio, and the total amount of the dietary fiber is 1-18% of the weight of the refined beef tallow.
The modified dietary fiber is sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber which are modified by mechanical force, and the modified dietary fiber has obviously improved cholesterol-lowering and anti-oxidation biological activity functions.
The walnut peptide, the peanut peptide, the soybean peptide, the beef skin peptide, the beef peptide and the beef bone peptide are rich in antioxidant components, and have the health-care functions of resisting fatigue, reducing blood pressure, reducing blood fat, beautifying, improving sleep and the like; the sweet potato dietary fiber, the soybean dietary fiber and the barley dietary fiber are also rich in antioxidant components, and have the effects of reducing cholesterol, reducing blood sugar, resisting cancer, resisting diarrhea and the like, the active components added into the beef tallow can replace organic antioxidants, so that the oxidation resistance of the product is effectively improved, the storage life of the product is prolonged, meanwhile, various active nutritional components are provided for the product, and the nutrition and health care functions of the product are improved; according to the invention, the influence of various vegetable protein peptides, animal protein peptides and dietary fibers on the quality guarantee period and the health care function of beef tallow is researched, the research finds that although various protein peptides and dietary fibers have certain activity functions, the influence effects of different compatibility of medicines added into the beef tallow on the quality guarantee period and the health care function are different, and multiple optimization experiments find that the effect of compatibility of walnut peptides, peanut peptides, soybean peptides, beef skin peptides, beef peptides and beef bone peptides, and the compatibility of sweet potato dietary fibers, soybean dietary fibers and barley dietary fibers applied to the product of the invention is the best.
Preferably, the refined beef tallow is pretreated before adding the protein peptide into the refined beef tallow, and the pretreatment steps are as follows:
s01: preparing a flavor raw material: cleaning caulis Cucurbitae, caulis et folium Ipomoeae, caulis et folium Apii graveolentis, folium Nelumbinis, flos Cucurbitae, flos Nelumbinis, flos Jasmini sambac, green pepper, Capsici fructus, pickled pepper, semen Arachidis Hypogaeae, semen Juglandis, Bulbus Allii, and rhizoma Zingiberis recens, draining water, and cutting or mincing; mixing the raw materials according to any mass ratio to obtain the flavor raw materials.
The invention carries out multiple optimization experiments on various flavor raw materials to know that after the carefully selected fresh and tender pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks are used in a compatibility manner, the product has the most mellow flavor, the fullest mouthfeel and richer active ingredient content, wherein the pumpkin vine leaves have special faint scent smell, contain rich protein, fat, dietary fibers, vitamins, calcium, phosphorus and other mineral ingredients, are rich in nutrition and can be used as both medicine and food; the sweet potato stem and leaf is rich in active ingredients such as polysaccharide, flavonoid and the like, and has the functions of resisting infection, reducing blood sugar, reducing blood fat, protecting heart, resisting cancer and the like; celery stems and leaves are rich in fat, protein, dietary fiber, vitamins and trace elements, and also contain volatile oil, apigenin, organic acid and other active ingredients, so that the celery stem and leaves can stimulate appetite, nourish blood and tonify deficiency, and can prevent arteriosclerosis and heart disease after being eaten frequently, so that the celery stem and leaves are called as 'medicine in kitchen'; the lotus leaves are rich in a plurality of active ingredients such as alkaloid, flavonoid substances, volatile oil, organic acid, vitamin C, beta-carotene, steroid, saponin and the like, and have the effects of regulating lipid, losing weight, reducing blood pressure, resisting oxidation, inhibiting hypercholesterolemia, inhibiting atherosclerosis, inhibiting bacteria, relieving spasm and the like; the pumpkin flower is known as the enrichment of natural carotene, and can strengthen the body; the lotus has rich vitamin C, mineral substances, saccharides, flavonoids and amino acid, and the flavor raw material combination of the invention fully exerts the synergistic effect of the nutrition and flavor components of each raw material and improves the flavor and quality of the product.
S02: adding the flavor raw materials into the refined beef tallow for stewing.
S03: carrying out solid-liquid separation on the product obtained in the step S02 to respectively obtain liquid refined beef tallow and solid slag; cooling the liquid refined beef tallow to 40-65 ℃ for later use.
Preferably, chicken oil, peony seed oil and walnut oil are also added in the step S02.
The chicken fat has the pure natural taste and aroma of chicken fat, and the freezing point is lower; the content of unsaturated fatty acid in the peony seed oil is more than 90%, wherein the content of linolenic acid is more than 40%, and the peony seed oil is rich and unique in nutrition and has excellent medical care and health care effects; the walnut oil is fresh and pure, rich in nutrition, light in taste, similar to breast milk in fatty acid state, easy to digest and absorb, is high-grade health edible oil for children in development period, female in pregnancy period and postpartum recovery, has high content of unsaturated fatty acid, and is rich in linoleic acid, linolenic acid, natural vitamin A, D and other nutrient substances, the beef tallow, the peony seed oil and the walnut oil are added into the beef tallow in a certain proportion, so that the fatty acid types of the beef tallow can be enriched, the content of various essential fatty acids is balanced, the nutrition and health care effects of the beef tallow are enhanced, the fragrance taste and the lubricating taste of the beef tallow are increased, and the freezing point of the beef tallow is reduced. Multiple optimization and screening experiments show that the chicken oil, the peony seed oil and the walnut oil are mixed with the beef tallow in a certain proportion, heating is carried out at a proper temperature, and stewing is carried out, so that the obtained product has the best nutritional quality and palatability compared with other mixing modes and heating modes.
According to the invention, the selected flavor raw materials and beef tallow can form more abundant flavor substances such as furan, olefine aldehyde, ester, pyrazine and alcohol through thermal degradation reaction in the proper temperature and stewing process, the flavor substances can not only increase the flavor of the beef tallow product, but also participate in Maillard reaction to generate more abundant heterocyclic meat flavor components, and the peptide-rich flavor beef tallow is endowed with better taste and mouthfeel through the multiplication and aggregation effect of the flavor substances among the flavor components, so that the appetite of people is more easily enhanced.
Preferably, the mass ratio of the refined beef tallow, the chicken oil, the peony seed oil and the walnut oil is 60-80: 5-30: 1-30: 1-30.
Preferably, the mass ratio of the addition amount of the flavor raw materials to the refined beef tallow is 1-50%.
Preferably, in step S02, the stuffy making process includes: heating refined beef tallow to 50-60 ℃, adding chicken fat, peony seed oil and walnut oil, mixing uniformly, continuing to heat to 70-136 ℃, adding the flavor raw materials obtained in the step S01, and stewing at constant temperature for 3-30 minutes.
Preferably, in step S03, the solid-liquid separation method includes: and (4) standing the product obtained in the step S02 for 1-6 hours at a constant temperature of 40-70 ℃, and then filtering and separating the product in a 70-300 mesh sieve to obtain liquid.
Preferably, the preparation method of the refined beef tallow comprises the following steps:
s021: cleaning:
washing with saline water: adding 1-5% of salt into 35-40 deg.C warm water, and cleaning the beef fat tissue raw material after fully melting;
washing with alkaline water: adding 1-5% of baking soda by mass into 35-40 ℃ warm water, and fully melting to further clean the beef adipose tissue raw material washed by saline water;
rinsing with clear water: washing the cattle adipose tissue raw material washed by the alkaline water with warm water at 35-40 ℃.
S022: stirring materials: cutting beef fat tissue raw material to 5-6cm2Small pieces, mincing in a meat mincer.
S023: and (3) cooking: the raw material obtained in the S022 is steamed and boiled in a steam pot at the temperature of 100 ℃ and the pressure of 0.02-0.16MPa for 20-40 minutes.
S024: oil residue separation: the temperature of the S023 product is reduced to 60-70 ℃ and the oil-residue separation is carried out in a centrifugal oil filter, and the centrifugal frequency is 1500-1800 rpm.
S025: and (3) filtering: s024, filtering the obtained liquid component with 150 meshes and 160 meshes.
S026: and (3) decoloring: and (3) decoloring the liquid component obtained by the S025 by adopting active clay and modified shell powder with equal mass.
S027: deodorizing: s026 the obtained liquid component is deodorized in vacuum at 300-400 Pa.
S028: and (3) filtering: s027 the obtained liquid component is filtered by a 160-mesh filter to prepare the refined beef tallow.
In a second aspect, the invention provides the peptide-rich flavor beef tallow prepared by the method.
The beef tallow-based health care beef tallow-containing chicken fat, peony seed oil, walnut oil and the flavor raw materials are prepared by adopting the processes of stewing at a proper temperature, solid-liquid separation, addition of functional protein peptide and dietary fiber and the like, so that the quality guarantee period of the beef tallow product is prolonged, the contents of the fatty acid, amino acid, polysaccharide, flavor substances and other nutritional ingredients of the product are enriched, and the health care functions of the product such as blood pressure reduction, blood fat reduction, fatigue resistance and the like are enhanced. The peptide-rich flavor beef tallow provided by the invention is more suitable for application in instant noodles, soup dishes, steamed stuffed buns, boiled dumplings and quick-frozen instant foods.
In a third aspect, the invention also provides a sauce which is prepared by mixing the solid component obtained in the step S03 in the preparation method of the peptide-rich flavor beef tallow with broad bean paste, tomato paste and olive paste and performing electromagnetic heating. Wherein the soybean paste, the tomato paste and the olive paste are mixed in any mass ratio, and the mass ratio of the solid component obtained in the step S03 to the total mass of the soybean paste, the tomato paste and the olive paste is 5-7: 5-3. The sauce has fresh and fragrant taste, unique flavor, rich nutrition and high health care value.
The technical scheme provided by the embodiment of the invention has the following beneficial effects:
(1) according to the invention, refined beef tallow is used as a main base material, chicken oil, peony seed oil, walnut oil and flavor raw materials in a certain proportion are added for stewing, the chicken oil, the peony seed oil and the walnut oil can balance the content of various unsaturated fatty acids in the refined beef tallow, and the freezing point of the beef tallow is reduced; the flavor raw materials such as the fresh and tender pumpkin vine leaves, the sweet potato stem leaves, the celery stem leaves, the lotus leaves, the pumpkin flowers, the lotus flowers, the jasmine flowers, the green peppers, the red peppers, the pickled peppers, the peanut kernels, the walnut kernels, the garlic cloves, the ginger blocks and the like which are cleaned, drained and chopped or stirred are added for stuffiness processing, so that the flavor components and the antioxidant components in the refined beef tallow can be enriched, the storage of the beef tallow at the later stage is facilitated, and particularly the pumpkin vine leaves, the sweet potato stem leaves, the celery leaves and the like are often abandoned by people.
(2) According to the invention, different kinds of protein peptides and dietary fibers are added into the beef tallow product for the first time instead of antioxidants such as tert-butylhydroquinone, so that the product shelf life is prolonged, the product safety is ensured, and the nutrition and health care functions of the product are increased.
(3) The invention can synchronously obtain delicious and nutritional flavor leisure sauce, has no resource and energy waste, is a green preparation process, and can realize the conversion of new and old kinetic energy.
(4) The invention adopts the electromagnetic heating technology to heat the oil material and the like at a proper temperature, the temperature rise is fast, the heating is uniform, the flavor components in the flavor raw materials can be dissolved in the oil material to the maximum extent, no nutrient component is damaged or lost, and the obtained product has smooth taste and pure flavor.
(5) The technical scheme of the invention has the advantages of no organic solvent addition, no pollution, simple process, low cost, safe product, no toxicity, no side effect, higher popularization value, higher economic value and social benefit and very wide prospect.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making creative efforts based on the embodiments of the present invention, shall fall within the protection scope of the present invention.
The embodiment of the invention firstly prepares the refined beef tallow, and the preparation method comprises the following steps:
s021: cleaning:
washing with saline water: adding 1% by mass of salt into warm water at 35 ℃, and cleaning the beef adipose tissue raw material after fully melting;
washing with alkaline water: adding 1 percent of baking soda by mass into warm water at 35 ℃ to fully melt, and further cleaning the beef adipose tissue raw material washed by saline water;
rinsing with clear water: the bovine adipose tissue material washed with the alkaline water was washed with warm water at 35 ℃.
S022: stirring materials: cutting beef fat tissue raw material to 5-6cm2Small pieces, mincing in a meat mincer.
S023: and (3) cooking: and S022 steaming the obtained raw material in a steam pot at 100 ℃ and under 0.02MPa for 20 minutes.
S024: oil residue separation: and cooling the product of S023 to 60 ℃ to separate oil residue in a centrifugal oil filter, wherein the centrifugal frequency is 1500 rpm.
S025: and (3) filtering: s024 filtering the obtained liquid component with 150 meshes.
S026: and (3) decoloring: and (3) decoloring the liquid component obtained by the S025 by adopting active clay and modified shell powder with equal mass.
S027: deodorizing: s026 the obtained liquid component is deodorized under vacuum at 300 Pa.
S028: and (3) filtering: s027 the resulting liquid fraction was filtered through 150 mesh to obtain refined beef tallow.
The refined tallow used in the examples below was prepared by this method.
The protein peptides and dietary fibers used in the examples described below are commercially available, and the raw materials of the flavor materials and the like are conventional substances.
Example 1
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide into prepared refined beef tallow, and uniformly stirring to obtain the beef tallow with rich peptide flavor, wherein the protein peptide is obtained by mixing walnut peptide, peanut peptide, soybean peptide, beef skin peptide, beef peptide and beef bone peptide in equal mass ratio, and the total addition amount is 30% of the weight of the refined beef tallow.
Example 2
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide into prepared refined beef tallow in advance, and uniformly stirring to obtain beef tallow rich in peptide flavor, wherein the mass ratio of the protein peptide is 2: 2: 2: 1: 1: 1, mixing walnut peptide, peanut peptide, soybean peptide, beef skin peptide, beef peptide and beef bone peptide, wherein the total addition amount is 1 percent of the weight of the refined beef tallow.
Example 3
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide and dietary fiber into prepared refined beef tallow in advance, and uniformly stirring to obtain the beef tallow with rich peptide flavor, wherein the protein peptide is formed by mixing walnut peptide, peanut peptide, soybean peptide, cow hide peptide, beef peptide and cow bone peptide in equal mass ratio, the total amount of the added protein peptide is 30% of the weight of the refined beef tallow, the dietary fiber is formed by mixing modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in equal mass ratio, and the total amount of the added dietary fiber is 18% of the weight of the refined beef tallow.
Example 4
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide and dietary fiber into prepared refined beef tallow in advance, and uniformly stirring to obtain the beef tallow with rich peptide flavor, wherein the mass ratio of the protein peptide is 2: 2: 2: 1: 1: 1, mixing walnut peptide, peanut peptide, soybean peptide, cow skin peptide, beef peptide and cow bone peptide, wherein the total addition amount is 1 percent of the weight of the refined beef tallow, the dietary fiber is the mixture of modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in equal mass ratio, and the total addition amount is 1 percent of the weight of the refined beef tallow.
Example 5
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender non-pest and non-putrefaction non-pollution pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water, chopping, mixing in equal mass ratio, and obtaining the flavor raw material.
S02: electromagnetic heating is carried out on refined beef tallow which is prepared in advance to 50 ℃, chicken fat, peony seed oil and walnut oil are added and mixed uniformly, then heating is continued to 100 ℃, and the mass ratio of the refined beef tallow, the chicken fat, the peony seed oil and the walnut oil is 70: 10: 10: 10, adding the flavor raw materials mixed in the step S01 according to the medium mass ratio, wherein the mass ratio of the total addition amount of the flavor raw materials to the total mass of the refined beef tallow, the chicken oil, the peony seed oil and the walnut oil is 10%, and stewing at constant temperature for 10 minutes.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 50 ℃ for 4 hours, naturally settling, and filtering and separating by a 100-mesh sieve.
S04: cooling the liquid obtained in the step S03 to 45 ℃, and sequentially adding walnut peptide, peanut peptide, soybean peptide, bovine skin peptide, beef peptide and bovine bone peptide in equal mass ratio, and modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in equal mass ratio at constant temperature, wherein the total amount of the protein peptide and the dietary fiber is 6% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Example 6
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender non-pest and non-putrefaction non-pollution pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water and then cutting into pieces, wherein the mass ratio is 6: 6: 6: 3: 3: 3: 3: 3: 3: 3: 2: 2: 1: 1, mixing to obtain the flavor raw material.
S02: electromagnetic heating is carried out on refined beef tallow which is prepared in advance to 55 ℃, chicken fat, peony seed oil and walnut oil are added and mixed uniformly, then heating is continued to 110 ℃, and the mass ratio of the refined beef tallow, the chicken fat, the peony seed oil and the walnut oil is 60: 20: 10: 10, adding the flavor raw materials mixed in the step S01 according to the medium mass ratio, wherein the mass ratio of the total addition amount of the flavor raw materials to the total mass of the refined beef tallow, the chicken oil, the peony seed oil and the walnut oil is 15%, and stewing for 15 minutes at constant temperature.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 50 ℃ for 4 hours, naturally settling, and filtering and separating by a 200-mesh sieve.
S04: cooling the liquid obtained primarily in the step S03 to 50 ℃, and adding the liquid with the mass ratio of 2: 2: 2: 1: 1: 1, walnut peptide, peanut peptide, soybean peptide, cow skin peptide, beef peptide and cow bone peptide, and modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in equal mass ratio, wherein the total amount of protein peptide and dietary fiber is 5% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Example 7
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender non-pest and non-putrefaction non-pollution pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water and chopping, wherein the mass ratio is 3: 3: 3: 3: 2: 2: 2: 3: 3: 3: 2: 2: 2: 1, mixing to obtain the flavor raw material.
S02: electromagnetic heating is carried out on refined beef tallow prepared in advance to 60 ℃, chicken fat, peony seed oil and walnut oil are added and mixed uniformly, heating is continued to 120 ℃, and the mass ratio of the refined beef tallow, the chicken fat, the peony seed oil and the walnut oil is 80: 10: 5: and 5, adding the flavor raw materials mixed in the step S01 according to a medium mass ratio, wherein the mass ratio of the total addition amount of the flavor raw materials to the total mass of the refined beef tallow, the chicken oil, the peony seed oil and the walnut oil is 20%, and stewing at constant temperature for 30 minutes.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 60 ℃ for 2 hours, naturally settling, and filtering and separating by a 150-mesh sieve.
S04: cooling the liquid obtained primarily in the step S03 to 55 ℃, and adding the liquid with the mass ratio of 2: 2: 2: 1: 1: 1 of walnut peptide, peanut peptide, soybean peptide, beef skin peptide, beef peptide and beef bone peptide in a mass ratio of 1: 1: 2, the total amount of the added protein peptide and dietary fiber is 4% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Comparative example 1
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide into prepared refined beef tallow, and uniformly stirring to obtain the beef tallow with rich peptide flavor, wherein the protein peptide is formed by mixing peanut peptide, soybean peptide, beef skin peptide, beef peptide and beef bone peptide in equal mass ratio, and the total addition amount is 30% of the weight of the refined beef tallow.
Comparative example 2 (without peanut peptide)
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide into prepared refined beef tallow in advance, and uniformly stirring to obtain beef tallow rich in peptide flavor, wherein the mass ratio of the protein peptide is 2: 2: 1: 1, mixing walnut peptide, soybean peptide, beef skin peptide and beef peptide, wherein the total addition amount of the walnut peptide, the soybean peptide, the beef skin peptide and the beef peptide is 1 percent of the weight of the refined beef tallow.
Comparative example 3
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide and dietary fiber into prepared refined beef tallow in advance, and uniformly stirring to obtain the beef tallow with rich peptide flavor, wherein the protein peptide is formed by mixing walnut peptide, peanut peptide, soybean peptide, cow hide peptide, beef peptide and cow bone peptide in equal mass ratio, the total amount of the added protein peptide is 30% of the weight of the refined beef tallow, the dietary fiber is formed by mixing modified soybean dietary fiber and barley dietary fiber in equal mass ratio, and the total amount of the added dietary fiber is 18% of the weight of the refined beef tallow.
Comparative example 4
The embodiment provides a preparation method of peptide-rich flavor beef tallow, which comprises the following steps: adding protein peptide and dietary fiber into prepared refined beef tallow in advance, and uniformly stirring to obtain the beef tallow with rich peptide flavor, wherein the mass ratio of the protein peptide is 2: 2: 2: 1: 1: 1, mixing walnut peptide, peanut peptide, soybean peptide, cow-skin peptide, beef peptide and cow bone peptide according to any mass ratio, wherein the total addition amount is 1 percent of the weight of the refined beef tallow, and the dietary fiber is the mixture of modified sweet potato dietary fiber and barley dietary fiber in equal mass ratio, and the total addition amount is 1 percent of the weight of the refined beef tallow.
Comparative example 5
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender non-pest and non-putrefaction non-pollution pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water, chopping, mixing in equal mass ratio, and obtaining the flavor raw material.
S02: electromagnetic heating is carried out on refined butter prepared in advance to 50 ℃, peony seed oil and walnut oil are added and mixed uniformly, heating is continued to 100 ℃, and the mass ratio of the refined butter to the peony seed oil to the walnut oil is 70: 10: 20, adding the flavor raw materials mixed in the step S01 according to the medium mass ratio, wherein the mass ratio of the total adding amount of the flavor raw materials to the total mass of the refined beef tallow, the peony seed oil and the walnut oil is 10%, and stewing for 10 minutes at constant temperature.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 50 ℃ for 4 hours, naturally settling, and filtering and separating by a 100-mesh sieve.
S04: cooling the liquid obtained in the step S03 to 45 ℃, and sequentially adding walnut peptide, peanut peptide, soybean peptide, bovine skin peptide, beef peptide and bovine bone peptide in equal mass ratio, and modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in equal mass ratio at constant temperature, wherein the total amount of the protein peptide and the dietary fiber is 6% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Comparative example 6
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender sweet potato stem and leaf, celery stem and leaf, lotus leaf, pumpkin flower, lotus flower, jasmine flower, green pepper, red pepper, pickled pepper, peanut kernel, walnut kernel, garlic clove and ginger block which are free of insect damage, corruption and pollution, draining water, and chopping, wherein the mass ratio is 6: 6: 3: 3: 3: 3: 3: 3: 3: 2: 2: 1: 1, mixing to obtain the flavor raw material.
S02: electromagnetic heating is carried out on refined beef tallow which is prepared in advance to 55 ℃, chicken fat and walnut oil are added and mixed uniformly, then heating is continued to 110 ℃, and the mass ratio of the refined beef tallow to the chicken fat to the walnut oil is 60: 20: 10, adding the flavor raw materials mixed in the step S01 according to the medium mass ratio, wherein the mass ratio of the total addition amount of the flavor raw materials to the total mass of the refined beef tallow, the chicken oil, the peony seed oil and the walnut oil is 15%, and stewing for 15 minutes at constant temperature.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 50 ℃ for 4 hours, naturally settling, and filtering and separating by a 200-mesh sieve.
S04: cooling the liquid obtained primarily in the step S03 to 50 ℃, and adding the liquid with the mass ratio of 2: 2: 2: 1: 1: 1, walnut peptide, peanut peptide, soybean peptide, cow skin peptide, beef peptide and cow bone peptide, and modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in equal mass ratio, wherein the total amount of protein peptide and dietary fiber is 5% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Comparative example 7
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender insect-pest-free, putrefaction-free and pollution-free pumpkin vine leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water, and chopping, wherein the mass ratio is 3: 3: 3: 2: 2: 2: 3: 3: 3: 2: 2: 2: 1, mixing to obtain the flavor raw material.
S02: electromagnetic heating is carried out on refined beef tallow prepared in advance to 60 ℃, chicken fat and peony seed oil are added and mixed uniformly, heating is continued to 120 ℃, and the mass ratio of the refined beef tallow to the chicken fat to the peony seed oil is 80: 10: and 5, adding the flavor raw materials mixed in the step S01 according to a medium mass ratio, wherein the mass ratio of the total addition amount of the flavor raw materials to the total mass of the refined beef tallow, the chicken oil, the peony seed oil and the walnut oil is 20%, and stewing at constant temperature for 30 minutes.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 60 ℃ for 2 hours, naturally settling, and filtering and separating by a 150-mesh sieve.
S04: cooling the liquid obtained primarily in the step S03 to 55 ℃, and adding the liquid with the mass ratio of 2: 2: 2: 1: 1: 1 of walnut peptide, peanut peptide, soybean peptide, beef skin peptide, beef peptide and beef bone peptide in a mass ratio of 1: 1: 2, the total amount of the added protein peptide and dietary fiber is 4% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Comparative example 8
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender non-pest and non-putrefaction non-pollution pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water and then cutting into pieces, wherein the mass ratio is 6: 6: 6: 3: 3: 3: 3: 3: 3: 3: 2: 2: 1: 1, mixing to obtain the flavor raw material.
S02: electromagnetic heating is carried out on refined butter prepared in advance to 55 ℃, peony seed oil and walnut oil are added and mixed uniformly, heating is continued to 110 ℃, and the mass ratio of the refined butter to the peony seed oil to the walnut oil is 60: 20: 20, adding the flavor raw materials mixed in the step S01 according to the medium mass ratio, wherein the mass ratio of the total adding amount of the flavor raw materials to the total mass of the refined beef tallow, the peony seed oil and the walnut oil is 15%, and stewing for 15 minutes at constant temperature.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 50 ℃ for 4 hours, naturally settling, and filtering and separating by a 200-mesh sieve.
S04: cooling the liquid obtained primarily in the step S03 to 50 ℃, and adding the liquid with the mass ratio of 2: 2: 2: 1 of walnut peptide, peanut peptide, soybean peptide and bovine bone peptide, and modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in equal mass ratio, wherein the total amount of protein peptide and dietary fiber is 5% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Comparative example 9
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender non-pest and non-putrefaction non-pollution pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water and then cutting into pieces, wherein the mass ratio is 6: 6: 6: 3: 3: 3: 3: 3: 3: 3: 2: 2: 1: 1, mixing to obtain the flavor raw material.
S02: electromagnetic heating is carried out on the prepared refined beef tallow to 55 ℃, heating is continued to 110 ℃, then the flavor raw materials mixed in the step S01 with the same mass ratio are added, the total adding amount is 50% of the mass of the refined beef tallow, and constant temperature stewing is carried out for 15 minutes.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 50 ℃ for 4 hours, naturally settling, and filtering and separating by a 200-mesh sieve.
S04: cooling the liquid obtained primarily in the step S03 to 50 ℃, and adding the liquid with the mass ratio of 2: 2: 2: 1: 1: 1, walnut peptide, peanut peptide, soybean peptide, beef peptide and beef bone peptide, and modified sweet potato dietary fiber and soybean dietary fiber in equal mass ratio, wherein the total adding amount of the protein peptide and the dietary fiber is 5 percent of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
Comparative example 10
This example provides a method for preparing a peptide-rich flavored beef tallow, comprising the steps of:
s01: preparing a flavor raw material: cleaning selected fresh and tender non-pest and non-putrefaction non-pollution pumpkin vine leaves, sweet potato stem leaves, celery stem leaves, lotus leaves, pumpkin flowers, lotus flowers, jasmine flowers, green peppers, red peppers, pickled peppers, peanut kernels, walnut kernels, garlic cloves and ginger blocks, draining water and then cutting into pieces, wherein the mass ratio is 6: 6: 6: 3: 3: 3: 3: 3: 3: 3: 2: 2: 1: 1, mixing to obtain the flavor raw material.
S02: electromagnetic heating is carried out on the prepared refined beef tallow to 55 ℃, heating is continued to 110 ℃, then the flavor raw materials mixed in the step S01 with the same mass ratio are added, the total adding amount is 50% of the mass of the refined beef tallow, and constant temperature stewing is carried out for 15 minutes.
S03: and (4) sequentially standing the products obtained in the step S02 at a constant temperature of 50 ℃ for 4 hours, naturally settling, and filtering and separating by a 200-mesh sieve.
S04: cooling the liquid obtained primarily in the step S03 to 50 ℃, and adding the liquid with the mass ratio of 2: 2: 2: 1, walnut peptide, peanut peptide, soybean peptide and beef peptide, and modified sweet potato dietary fiber and modified soybean dietary fiber in equal mass ratio, wherein the total adding amount of the protein peptide and the dietary fiber is 5% of the weight of the liquid obtained in the step S03; after the addition is finished, uniformly stirring, bagging at constant temperature of 45 ℃ with 5-30 g per bag to obtain a peptide-rich flavor beef tallow product;
and (4) mixing the solid component obtained in the step (S03) with broad bean paste, tomato sauce and olive paste, and heating to obtain the flavored leisure sauce.
The peptide-rich flavor beef tallow prepared in the above examples and comparative examples was subjected to taste evaluation and the unsaturated fatty acid content and shelf life were measured, and the results are shown in the following table:
table 1: taste evaluation and test results
In order to further illustrate that the peptide-rich flavor beef tallow prepared by the invention has a certain effect on controlling blood pressure, 180 healthy rats are selected in the test, the rats are used for both male and female, the rats are randomly divided into 9 groups, 8 groups are injected with 50mg/kg of deoxycorticosterone subcutaneously every day regularly for three weeks, the rats are induced to generate hypertension symptoms, and the 9 th group is used as a blank control group for testing. The first five groups are fed with the butter with the rich peptide flavor prepared in the examples 1 to 5 of the invention, the sixth group and the seventh group are respectively fed with the butter prepared in the comparative examples 1 and 3 of the invention, and the eighth group is a hypertension control group which is fed with normal drinking water after inducing stable hypertension; the seventh control group did not induce hypertension and drink water normally. The blood pressure level of the rats was periodically measured, and the results are shown in table 2.
Table 2 rat blood pressure value test table
The peptide-rich flavor beef tallow developed by the invention is a beef tallow product which is rich in activity and flavor components, more comprehensive in nutrition, lower in cholesterol content and stronger in oxidation resistance, functional protein peptide and dietary fiber are added into the beef tallow product for the first time to serve as antioxidants, the health-care functions of the beef tallow product such as blood pressure reduction, lipid reduction, fatigue resistance and the like are improved while the shelf life of the beef tallow product is prolonged, the quality and performance of the beef tallow product are improved, the application range of the beef tallow product in the food industry is widened, a flavor leisure sauce is synchronously obtained, no resource and energy waste and no pollution exist, the preparation method is a green preparation process, the new and old kinetic energy conversion policy is met, and the prospect is wide.
In addition to the above examples and comparative examples, the present inventors have conducted a number of comparative experiments, and as a result, it was confirmed that the best results were obtained only by using the combination of the flavor materials, protein peptides and dietary fibers of the examples of the present invention.
Of course, the above description is not limited to the above examples, and the undescribed technical features of the present invention can be implemented by or using the prior art, and will not be described herein again; the above embodiments are merely for illustrating the technical solutions of the present invention and not for limiting the present invention, and the present invention has been described in detail with reference to the preferred embodiments, and those skilled in the art should understand that changes, modifications, additions or substitutions which are made by those skilled in the art within the spirit of the present invention are also within the scope of the claims of the present invention.
Claims (5)
1. A preparation method of peptide-rich flavor beef tallow is characterized by comprising the following steps:
s01: preparing a flavor raw material: cleaning caulis Cucurbitae, caulis et folium Ipomoeae, caulis et folium Apii graveolentis, folium Nelumbinis, flos Cucurbitae, flos Nelumbinis, flos Jasmini sambac, green pepper, Capsici fructus, pickled pepper, semen Arachidis Hypogaeae, semen Juglandis, Bulbus Allii, and rhizoma Zingiberis recens, draining water, and cutting or mincing; mixing the raw materials according to any mass ratio to obtain a flavor raw material;
s02: adding the flavor raw materials into the refined beef tallow for stewing;
s03: carrying out solid-liquid separation on the product obtained in the step S02 to respectively obtain liquid refined beef tallow and solid slag; cooling the liquid refined beef tallow to 40-65 ℃ for later use;
s04: adding protein peptide and dietary fiber into the refined beef tallow, and uniformly stirring to obtain beef tallow rich in peptide flavor;
the protein peptide is walnut peptide, peanut peptide, soybean peptide, cow hide peptide, beef peptide and cow bone peptide which are mixed according to any mass ratio, and the total amount of the protein peptide is 1-30% of the weight of the refined beef tallow;
the dietary fiber is the mixture of modified sweet potato dietary fiber, soybean dietary fiber and barley dietary fiber in any mass ratio, and the total amount of the dietary fiber is 1-18% of the weight of the refined beef tallow.
2. The preparation method of the peptide-rich flavor beef tallow according to claim 1, wherein chicken oil, peony seed oil and walnut oil are further added in the step S02; the mass ratio of the refined beef tallow, the chicken oil, the peony seed oil and the walnut oil is 60-80: 5-30: 1-30: 1-30.
3. The preparation method of the peptide-rich flavor beef tallow according to claim 1 or 2, wherein the mass ratio of the addition amount of the flavor raw material to the refined beef tallow is 1-50%.
4. The method for preparing the peptide-rich flavor beef tallow according to claim 1, wherein in the step S02, the stuffy-making process is as follows: heating refined beef tallow to 50-60 ℃, adding chicken fat, peony seed oil and walnut oil, mixing uniformly, continuing to heat to 70-136 ℃, adding the flavor raw materials obtained in the step S01, and stewing at constant temperature for 3-30 minutes; in step S03, the solid-liquid separation method includes: and (4) standing the product obtained in the step S02 for 1-6 hours at a constant temperature of 40-70 ℃, and then filtering and separating the product in a 70-300 mesh sieve to obtain liquid.
5. A peptide-rich flavor beef tallow prepared by the method for preparing peptide-rich flavor beef tallow according to any one of claims 1-4.
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