CN105018210A - Method for enzymaticly digesting porcine fat tissue and applications thereof - Google Patents
Method for enzymaticly digesting porcine fat tissue and applications thereof Download PDFInfo
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to a method for enzymaticly digesting porcine fat, wherein fat cells are fragmented by using an ultrasonic wave-assisted enzymatic digestion method. The present invention also provides a method that is based on the foregoing method and that is for further refinement of advanced edible lard and fat tissue protein hydrolysate. The method comprises: extracting lard in in a cryogenic condition; obtaining the advanced edible lard after refining the lard; and obtaining a sauce by performing homogenizing, flavouring, thermal reacting, filling, and sterilizing on the protein hydrolysate obtained during enzymatic extraction.
Description
Technical Field
The invention relates to the field of animal fat processing, in particular to a method for carrying out enzymolysis on pig adipose tissues and application thereof.
Background
Pork production level in China ranks first in the world, and the pork fat yield is continuously increased along with the increase of the pork production amount. The lard is rich in nutrition, contains a large amount of saturated fatty acid and higher polyenoic acid, the content of the fatty acid in vegetable oil is low, the fatty acid is an important source of essential fatty acid and fat-soluble vitamin for a human body, and alpha-lipoprotein and arachidonic acid contained in the lard have important functions in the human body. The lard has unique flavor, and the lard added in the cooking process can make food generate fine mouthfeel and attractive flavor, and has wide application.
At present, animal fat is refined mainly by a smelting method, and the smelting method is mainly divided into dry smelting and wet smelting, wherein: the dry smelting is to dissolve out the grease in the adipose tissue at high temperature, separate out crude oil and oil residue through filtration and squeezing, and refine the crude oil to obtain the edible animal oil; in the wet smelting, fat tissue is directly contacted with water or condensed water vapor in a refining kettle, and crude oil is obtained by digesting and dissolving out grease.
There are problems associated with either dry or wet refining of fats and oils. The dry smelting temperature is high, the heating time is long, so that the refined lard oil has dark color, the acid value and the peroxide value are increased, the malonaldehyde content is increased, the oxidation resistance of the oil is reduced, the quality is reduced, the refining process is complex, the oil yield is low, and the energy consumption is increased. The oil obtained by wet smelting has high water content, poor flavor, easy rancidity, low oil yield and high energy consumption.
The oil residue and oil residue obtained after the lard is extracted by the smelting method have poor quality and low utilization value, are usually used for processing animal feed or discarded as waste, and easily cause great pollution to the environment.
Therefore, the traditional lard refining method has obvious disadvantages, reduces the quality and the application range of the lard, and causes resource waste and environmental pollution.
The enzymatic extraction is a new technology for extracting oil which is widely researched in recent years, plant or animal cell tissues are destroyed through enzymolysis, and the oil is separated from the oil at a mild temperature.
Currently, many studies have been made on enzymatic extraction of vegetable oils and fats, and they are mainly designed to release oils and fats by hydrolyzing proteins, cellulose and the like of vegetable oils with proteases, cellulases, pectinases and the like to break the cellulose structure and bond the proteins and oils and fats. (application publication No. CN103981031A) discloses a method for extracting magnolia flower oil by ultrasonic-assisted enzymolysis, wherein in order to improve the extraction rate of the magnolia flower oil and the quality of the magnolia flower oil, ultrasonic-assisted extraction is adopted, and then the magnolia flower oil is separated by a method of cellulase enzymolysis.
The reports of extracting animal fat by using an enzyme method are few, and the method mainly focuses on extracting the animal fat by hydrolyzing animal adipose tissues by using protease.
(publication No. CN104194913A) discloses a method for preparing silybum marianum oil by using an aqueous enzymatic method, wherein in order to accelerate the extraction process of the oil, ultrasonic-assisted enzymolysis is used in some cases.
The method is characterized in that the Hongbaozhi and the like utilize a protease enzymolysis method to extract fish oil from the fish head of the tuna fingi, and the optimal extraction technological parameters obtained through orthogonal experiments are that the enzymolysis temperature is 45 ℃, the enzymolysis addition amount is 1.5%, and the feed liquid mass ratio is 1:1, the enzymolysis time is 4 hours, the enzymolysis pH is 8 (Hongbaozhi, Liushu, Chaga, etc., the refining of tuna oil and its fatty acid composition characteristics, Chinese oil 2006, 31 (6): 90-93)
Zhengjing et al, at the conclusion of "study of horse oil extraction by enzymatic hydrolysis": (2) the results of the orthogonal experiments showed that the optimum process conditions were neutral protease, the enzymolysis temperature was 55 deg.C, the enzymolysis time was 2.5h, the enzyme addition was 1%, the pH was 6.5, the extraction yield was 74.74% (Zhengjing, Houweiwei, Zhengyunfen, Populi Possica, horse oil extraction by enzymolysis, Chinese food and nutrition, 11 th 2013, volume 19, 56-59)
(application publication No. CN 103725404A discloses a processing method for extracting lard and beef tallow and reducing cholesterol by adopting protease enzymolysis, the enzymolysis conditions of the method are that the oil-water ratio is 2: 1-1: 3, the addition amount of the protease is 500-1300U/g, the enzymolysis temperature is 45-55 ℃, the pH is 7-9, and the enzymolysis time is 2-3 h),
the reports all adopt an enzymolysis method to extract the grease in the animal fat tissue, the extraction conditions are mild, the product quality is good, a certain material-water ratio is adopted when the animal grease is prepared by a protease hydrolysis method in the reports, the enzymolysis time is more than 2-4 h, and the animal fat extraction rate is improved by adopting ultrasonic-assisted enzymolysis.
Ultrasonic extraction is an extraction method for accelerating the dissolution of oil from cells by accelerating the destruction of cell tissues by cavitation, mechanical disruption and thermodynamic action generated by ultrasonic vibration.
In recent years, methods for extracting plant essential oil by using ultrasonic-assisted enzymolysis are widely regarded and researched, but methods for extracting animal fat by using ultrasonic-assisted enzymolysis are not reported.
Disclosure of Invention
The invention aims to solve the problems in the traditional animal fat extraction method, improve the existing extraction process, improve the extraction efficiency and improve the fat quality and the comprehensive benefits. The invention provides a low-temperature refining method of edible lard and an application method of pig fat protein enzymatic hydrolysate.
The first purpose of the invention is to provide an enzymolysis method for pig adipose tissues, which comprises the following steps:
1) mincing pork fat tissue: mincing pre-frozen pork fat tissue into minced or fine granular state;
2) enzymolysis: after the fat is kept at the constant temperature of 40 ℃ for 10min, neutral protease is added into the fat, after uniform stirring, ultrasonic crushing is started to assist the enzymolysis process, the ultrasonic power is 270-540W, the ultrasonic frequency is 20-30kHz, the interval is 5s after every 5s of ultrasonic treatment, then ultrasonic treatment and the interval are carried out alternately, the total time of the ultrasonic treatment is 120-300s, then enzymolysis is carried out, the enzymolysis temperature is 40-50 ℃, the enzymolysis pH is 7.0-8.0, and the enzymolysis time is 60-150 min.
The method comprises the following steps:
the lard processing raw material is lard back fat or lard leaf oil, the crude fat content is 84-95%, and the protein content is 1-6%.
The enzyme activity of the neutral protease is 60000U/g.
The solution used for adjusting the pH is 1mol/L sodium hydroxide.
In step 2):
and after the ultrasonic treatment is stopped, continuously stirring and carrying out enzymolysis on the materials by using a stirrer, wherein the stirring speed in the enzymolysis process is 60-90 r/min.
The time of the digestion is the time taken from the addition of the neutral protease to the stop of the digestion.
The ultrasonic cell disruption device is an ultrasonic cell disruption instrument.
The invention also aims to provide a preparation method of high-grade edible lard oil, which comprises the following steps:
1) mincing pork fat tissue: mincing pre-frozen pork fat tissue into minced or fine granular state;
2) enzymolysis: after the fat is kept at the constant temperature of 40 ℃ for 10min, neutral protease is added into the fat, after the fat is uniformly stirred, ultrasonic crushing is started to assist the enzymolysis process, the ultrasonic power is 270-540W, the ultrasonic frequency is 20-30kHz, the interval is 5s after every 5s of ultrasonic treatment, then the ultrasonic treatment and the interval are carried out alternately, the total time of the ultrasonic treatment is 120-300s, then the enzymolysis is carried out, the enzymolysis temperature is 40-50 ℃, the enzymolysis pH is 7.0-8.0, and the enzymolysis time is 60-150 min;
3) centrifuging: after enzymolysis is finished, separating lard, fatty protein and impurities by adopting a centrifugal separation method, wherein the centrifugal rotation speed is 6000-;
4) refining the crude oil: and refining the lard oil obtained by centrifugation to obtain high-grade edible lard oil.
The method comprises the following steps:
the refining method in the step 4) comprises the following steps: heating the crude oil obtained by centrifugation to 60-75 deg.C, adding activated clay 4-8% of the weight of the oil into lard oil, stirring for 60-90min, filtering with filter membrane, filtering to remove clay, dehydrating and deodorizing the lard oil under vacuum condition for 60-90min, cooling, adding citric acid 0.1% of the weight of the oil and 0.1% of vitamin E when the oil temperature is reduced to 40-50 deg.C, and cooling to completely coagulate.
Wherein,
the aperture of the filter membrane used in the filter membrane filtration is 10 μm;
the vacuum degree of dehydration and deodorization is-0.075 MPa, and the cooling temperature is 1-4 ℃.
Another object of the present invention is to provide an adipose tissue protein hydrolysate, the preparation method of which comprises the following steps:
1) mincing pork fat tissue: mincing pre-frozen pork fat tissue into minced or fine granular state;
2) enzymolysis: after the fat is kept at the constant temperature of 40 ℃ for 10min, neutral protease is added into the fat, after the fat is uniformly stirred, ultrasonic crushing is started to assist the enzymolysis process, the ultrasonic power is 270-540W, the ultrasonic frequency is 20-30kHz, the interval is 5s after every 5s of ultrasonic treatment, the total time of the ultrasonic treatment is 120-300s, after the ultrasonic treatment, the enzymolysis is continued, the enzymolysis temperature is controlled to be 40-50 ℃, the enzymolysis pH is 7.0-8.0, and the enzymolysis time is 60-150 min;
3) centrifuging: after enzymolysis is finished, separating lard, fatty protein and impurities by adopting a centrifugal separation method, wherein the centrifugal rotation speed is 6000-;
4) mixing the fat protein obtained by centrifugal separation with water according to the mass ratio of the materials to the water of 1:1-2:1, then continuing enzymolysis, wherein the enzymolysis temperature is 40 ℃, the enzymolysis pH is 7.0-8.0, the enzymolysis time is 120-180min, then carrying out heat treatment at 100 ℃, maintaining for 5min, and then centrifuging for 10-15min at 10000r/min to separate and remove an enzyme preparation, thus obtaining a fat protease hydrolysate.
The invention also provides a sauce containing the above-mentioned lipoprotein enzymatic hydrolysate.
The seasoning sauce consists of the following components: the main raw materials of the seasoning comprise a fatty protein enzymolysis liquid, vegetable oil, glucose, xylose, glycine, alanine, table salt, vegetable protein, cane sugar, yeast extract, sodium carboxymethyl cellulose, sodium isoascorbate, monosodium glutamate, dark soy sauce, white vinegar, cooking wine, chilli powder, pepper powder, paprika powder, garlic powder, shallot powder, lean meat powder and white sesame.
The composition comprises the following components in parts by weight: 100 parts of lipase hydrolyzed liquid, 25-30 parts of vegetable oil, 2-4 parts of glucose, 2-3 parts of xylose, 2-3 parts of glycine, 2-3 parts of alanine, 3-4 parts of salt, 2-3 parts of vegetable protein, 1-2 parts of sucrose, 1-2 parts of yeast extract, 0.2-0.4 part of sodium carboxymethylcellulose, 0.3-0.6 part of sodium ascorbate isomerate, 0.3-0.5 part of monosodium glutamate, 0.3-0.5 part of dark soy sauce, 0.1-0.2 part of white vinegar, 0.5-1 part of cooking wine, 0.1-0.2 part of chilli powder, 0.1-0.2 part of pepper powder, 0.1-0.2 part of paprika powder, 1-2 parts of garlic powder, 2-3 parts of shallot powder, 5-10 parts of lean meat powder and 3-5 parts of white sesame seed.
In the seasoning sauce, the following components:
the method for preparing the lipoprotein enzymolysis liquid comprises the following steps:
1) mincing pork fat tissue: mincing pre-frozen pork fat tissue into minced or fine granular state;
2) enzymolysis: after the fat is kept at the constant temperature of 40 ℃ for 10min, neutral protease is added into the fat, after the fat is uniformly stirred, ultrasonic crushing is started to assist the enzymolysis process, the ultrasonic power is 270-540W, the ultrasonic frequency is 20-30kHz, the interval is 5s after every 5s of ultrasonic treatment, then the ultrasonic treatment and the interval are carried out alternately, the total time of the ultrasonic treatment is 120-300s, then the enzymolysis is carried out, the enzymolysis temperature is 40-50 ℃, the enzymolysis pH is 7.0-8.0, and the enzymolysis time is 60-150 min;
3) centrifuging: after enzymolysis is finished, separating lard, fatty protein and impurities by adopting a centrifugal separation method, wherein the centrifugal rotation speed is 6000-;
4) mixing the fat protein obtained by centrifugal separation with water according to the mass ratio of the materials to the water of 1:1-2:1, then continuing enzymolysis, wherein the enzymolysis temperature is 40 ℃, the enzymolysis pH is 7.0-8.0, the enzymolysis time is 120-180min, then carrying out heat treatment at 100 ℃, maintaining for 5min, and then centrifuging for 10-15min at 10000r/min to separate and remove an enzyme preparation, thus obtaining a fat protease hydrolysate.
The vegetable oil is pressed peanut oil or corn oil;
the vegetable protein is soybean protein isolate;
the preparation method of the lean minced meat comprises the following steps: mincing No. four pork with a meat mincer, wherein the diameter of a grate hole of the meat mincer is 5 mm.
The invention also provides a preparation method of the seasoning sauce, which comprises the following steps:
1) uniformly mixing the raw materials, and carrying out Maillard reaction;
2) packaging and sterilizing: filling the prepared sauce, placing the filled sauce in a sterilization pot for heat sterilization at the temperature of 115 ℃ and 121 ℃ for 30-40min, and cooling to obtain a finished product.
In the above-mentioned method, the first step of the method,
the temperature of the Maillard reaction condition in the step 1) is 100-150 ℃, and the reaction time is 30-60 min.
The invention has the advantages that:
1. the invention adopts ultrasonic wave to assist protease to carry out enzymolysis on adipose tissue protein under the condition of low temperature, wherein the ultrasonic wave can assist fat cells to break, thereby leading the grease to be naturally dissolved out.
2. The invention applies the ultrasonic crushing and protease enzymolysis technology to the extraction of the pork fat, the enzymolysis only needs about 1 hour, the extraction efficiency is obviously improved, no additional water is added in the enzymolysis process, the water resource is saved, the water content in the crude oil is low, the refining method is simple, the energy consumption is reduced, the extraction and refining method is simple and easy to implement, and the industrialization is convenient.
3. The lard oil obtained by the invention has light color, low oxidation value, pure smell, low acid value, low peroxide value, strong oxidation resistance and high edible quality.
4. The fatty protein obtained by extracting the lard through enzymolysis is continuously enzymolyzed into the lipase enzymolysis liquid, so that a corresponding product is developed, and the comprehensive benefit of low-value lard processing can be greatly improved.
5. Seasoning sauce: the method has the advantages that the method uses the lipoprotein zymolyte obtained after the edible lard is extracted by the ultrasonic-assisted enzymolysis method for producing the sauce, so that the added value of the lard extraction by-products is improved, waste is turned into wealth, and the pollution of the extraction oil foot by-products to the environment is avoided.
6. The invention adopts ultrasonic-assisted enzymolysis to efficiently extract high-quality edible lard at low temperature, and combines the sauce preparation process of the lipase enzymolysis liquid, thereby not only renovating the traditional extraction process of animal fat, but also comprehensively utilizing animal adipose tissue protein, improving the comprehensive benefit of fat processing, and having important significance for the field of animal fat processing.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The analytical method used in the present invention:
protein determination: kjeldahl method
Fat content determination: soxhlet extraction method
And (3) measuring the peroxide value: GB/T5009.37-2005
And (3) acid value determination: GB/T5009.37-2005
And (3) detecting oxidation stability: measurement with an oxidation stabilizer
Oil yield: extracting the oil content ratio of the lard oil to the raw material;
the enzyme activity of the neutral protease is 60000U/g.
Example 1: preparation method of edible lard oil
1) And (3) mincing: mincing pre-frozen pork back fat into paste;
2) enzymolysis: keeping the temperature of the pig back fat at 40 ℃ for 10min, adding neutral protease with the addition of 1200U/g, uniformly stirring, starting ultrasonic wave for crushing, wherein the ultrasonic power is 540W, the ultrasonic frequency is 20kHz, the total duration of the ultrasonic process is 300s, the ultrasonic time and the intermittent time are respectively 5s and 5s in the ultrasonic process, the ultrasonic process and the intermittent process are alternately carried out, after the ultrasonic process, stirring is continuously carried out at 90r/min, the temperature is controlled to be 40 ℃, the pH value is adjusted to be 7.0-7.2 by using 1mol/L sodium hydroxide, and the total enzymolysis time from the addition of the neutral protease to the end of the final enzymolysis is 90 min.
3) Centrifuging: and (3) centrifuging after completing enzymolysis, wherein the centrifugation conditions are as follows: centrifuging at 30 deg.C and 8000r/min for 10min to obtain lard and fatty protein;
4) refining the lard oil extracted by enzymolysis, wherein the refining conditions are as follows: heating the lard obtained by centrifugation to 65 ℃, adding 8% of activated clay into the lard, continuously stirring for 60min, then filtering by using a filter membrane with the aperture of 10 mu m, and filtering the clay. The filtered lard is dehydrated and deodorized under vacuum for 90 min. Cooling, adding citric acid 0.1% and vitamin E0.1% of oil weight when the temperature of the oil is reduced to 50 deg.C, and cooling to completely coagulate to obtain high-grade edible lard.
Experimental example 1:
part of the physicochemical characteristics of the high-grade edible lard obtained by the method are compared with the commercial edible lard according to the national standard, and the results are shown in table 1.
Table 1 shows the physical and chemical indexes of edible lard obtained in example 1
Table 1 the results show that: the lard obtained in the example 1 has the yield of 91-94%, high fat content, good crude oil flavor, excellent quality, simple refining method, good product oxidation stability, and better physical and chemical indexes compared with the edible lard sold in the market.
Experimental example 2:
to illustrate the effect of ultrasonic-assisted enzymatic hydrolysis on the efficiency of lard extraction, a comparative experiment was performed and the results are shown in table 2.
Table 2 shows the comparison of the extraction results of different methods for extracting lard in example 1
The results in table 2 show that the lard provided in example 1 has an extraction rate as high as 90% or more.
The results show that: the extraction rate of the method for preparing the lard oil is higher than that of the prior art.
Example 2: enzymolysis liquid of fatty protein
1) And (3) mincing: mincing pre-frozen pork back fat into paste;
2) enzymolysis: keeping the temperature of the pig back fat at 40 ℃ for 10min, adding neutral protease, stirring uniformly, starting ultrasonic wave for crushing, wherein the ultrasonic power is 540W, the ultrasonic frequency is 20kHz, ultrasonic and intermittent are alternately carried out, the ultrasonic time and the intermittent time are respectively 5s and 5s, the total duration of the ultrasonic process is 300s, then continuing enzymolysis, the enzyme addition is 1200U/g, the enzymolysis temperature is 40 ℃, adjusting the pH to 7.0-7.2 by using 1mol/L sodium hydroxide, and the time from the beginning of ultrasonic to the end of enzymolysis is 90min in total from the time of adding the neutral protease to the end of final enzymolysis.
3) Centrifuging: and (3) centrifuging after completing enzymolysis, wherein the centrifugation conditions are as follows: centrifuging at 30 deg.C and 8000r/min for 10min to obtain lard and fatty protein;
4) mixing the lipoprotein obtained by centrifugal separation with water according to the mass ratio of material to water of 1:1, then continuing enzymolysis, adjusting the enzymolysis temperature to 40 ℃, adjusting the enzymolysis pH to 7.0-7.2, and the enzymolysis time to 180min, then carrying out enzyme deactivation treatment at 100 ℃, maintaining for 5min, and then centrifuging at 10000r/min for 10min to separate and remove enzyme preparation, thus obtaining the lipase hydrolysate.
Example 3: seasoning sauce
1. Raw materials: 100 parts of a lipoprotein enzymatic hydrolysate (prepared in example 2), 25 parts of corn oil, 2 parts of glucose, 2 parts of xylose, 3 parts of glycine, 3 parts of alanine, 3 parts of salt, 2 parts of soybean protein, 2 parts of sucrose, 2 parts of a yeast extract, 0.2 part of sodium carboxymethylcellulose, 0.5 part of sodium erythorbate, 0.5 part of monosodium glutamate, 0.5 part of dark soy sauce, 0.2 part of white vinegar, 1 part of cooking wine, 0.2 part of chilli powder, 0.2 part of pepper powder, 0.1 part of paprika powder, 2 parts of garlic powder, 3 parts of shallot powder, 10 parts of lean meat powder and 5 parts of white sesame.
2. The preparation method comprises the following steps:
weighing the components according to the raw materials, blending and uniformly mixing the raw materials, carrying out Maillard reaction at 120 ℃, and then packaging and sterilizing under the sterilization conditions: sterilizing at 121 deg.C for 25min, and cooling.
The sauce provided by the invention can be used for cooking and table sauce.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. A method for enzymolysis of pig adipose tissue is characterized by comprising the following steps:
1) mincing pork fat tissue: mincing pre-frozen pork fat tissue into minced or fine granular state;
2) enzymolysis: after the fat is kept at the constant temperature of 40 ℃ for 10min, neutral protease is added into the fat, after the neutral protease is uniformly stirred, ultrasonic crushing is started to assist the enzymolysis process, the ultrasonic power is 270-540W, the ultrasonic frequency is 20-30kHz, the ultrasonic interval is 5s after every 5s of ultrasonic treatment, then the ultrasonic treatment and the intermittent treatment are carried out alternately, the total time of the ultrasonic treatment is 120-300s, then the enzymolysis is continued, the enzymolysis temperature is 40-50 ℃, the pH value is 7.0-8.0, and the total enzymolysis time is 60-150 min.
2. The enzymatic hydrolysis method of claim 1, wherein the lard processing raw material is lard back fat or lard leaf oil, and the crude fat content is 84% -95%, and the protein content is 1% -6%.
3. The enzymatic hydrolysis method according to claim 1, wherein the enzyme activity of the neutral protease used is 60000U/g.
4. The enzymolysis method according to claim 1, wherein the material is continuously stirred and enzymolyzed by a stirrer after the ultrasonic treatment is stopped, and the stirring speed in the enzymolysis process is 60-90 r/min.
5. A high-grade edible lard oil is prepared by the following steps:
1) mincing pork fat tissue: mincing pre-frozen pork fat tissue into minced or fine granular state;
2) enzymolysis: after the fat is kept at the constant temperature of 40 ℃ for 10min, neutral protease is added into the fat, after the fat is uniformly stirred, ultrasonic crushing is started to assist the enzymolysis process, the ultrasonic power is 270-540W, the ultrasonic frequency is 20-30kHz, the time interval is 5s after every 5s of ultrasonic treatment, then the ultrasonic treatment and the time interval are carried out alternately, the total time of the ultrasonic treatment is 120-300s, then the enzymolysis is continued, the enzymolysis temperature is 40-50 ℃, the pH is adjusted to be 7.0-8.0, and the enzymolysis time is 60-150 min;
3) centrifuging: after enzymolysis is finished, separating lard, fatty protein and impurities by adopting a centrifugal separation method, wherein the centrifugal rotation speed is 6000-;
4) refining the crude oil: and refining the lard oil obtained by centrifugation to obtain high-grade edible lard oil.
6. The high-grade edible lard oil according to the claim 5, characterized in that the refining method in the step 4) is as follows: heating the crude oil obtained by centrifugation to 60-75 deg.C, adding activated clay 4-8% of the weight of the oil into lard oil, stirring for 60-90min, filtering with filter membrane, filtering to remove clay, dehydrating and deodorizing the lard oil under vacuum condition for 60-90min, cooling, adding citric acid 0.1% of the weight of the oil and 0.1% of vitamin E when the oil temperature is reduced to 40-50 deg.C, and cooling to completely coagulate.
7. The high-grade edible lard oil as claimed in claim 5, wherein the pore size of the filter membrane used for the filter membrane filtration is 10 μm; the vacuum degree of dehydration and deodorization is-0.075 MPa, and the cooling temperature is 1-4 ℃.
8. An adipose tissue protein enzymatic hydrolysate, which is characterized in that the preparation method comprises the following steps:
1) mincing pork fat tissue: mincing pre-frozen pork fat tissue into minced or fine granular state;
2) enzymolysis: after the fat is kept at the constant temperature of 40 ℃ for 10min, neutral protease is added into the fat, after the fat is uniformly stirred, ultrasonic crushing is started to assist the enzymolysis process, the ultrasonic power is 270-540W, the ultrasonic frequency is 20-30kHz, the interval is 5s after every 5s of ultrasonic treatment, then the ultrasonic treatment and the interval are carried out alternately, the total time of the ultrasonic treatment is 120-300s, then the enzymolysis is carried out, the enzymolysis temperature is 40-50 ℃, the enzymolysis pH is 7.0-8.0, and the enzymolysis time is 60-150 min;
3) centrifuging: after enzymolysis is finished, separating lard, fatty protein and impurities by adopting a centrifugal separation method, wherein the centrifugal rotation speed is 6000-;
4) mixing the fat protein obtained by centrifugal separation with water according to the mass ratio of the materials to the water of 1:1-2:1, then continuing enzymolysis, wherein the enzymolysis temperature is 40 ℃, the enzymolysis pH is 7.0-8.0, the enzymolysis time is 120-180min, then carrying out heat treatment at 100 ℃, maintaining for 5min, and then centrifuging for 10-15min at 10000r/min to separate and remove an enzyme preparation, thus obtaining a fat protease hydrolysate.
9. A ketchup containing the lipase hydrolyzed solution according to claim 8, characterized in that the ketchup is composed of the following components: 100 parts of lipase hydrolyzed liquid, 25-30 parts of vegetable oil, 2-4 parts of glucose, 2-3 parts of xylose, 2-3 parts of glycine, 2-3 parts of alanine, 3-4 parts of salt, 2-3 parts of vegetable protein, 1-2 parts of sucrose, 1-2 parts of yeast extract, 0.2-0.4 part of sodium carboxymethylcellulose, 0.3-0.6 part of sodium ascorbate isomerate, 0.3-0.5 part of monosodium glutamate, 0.3-0.5 part of dark soy sauce, 0.1-0.2 part of white vinegar, 0.5-1 part of cooking wine, 0.1-0.2 part of chilli powder, 0.1-0.2 part of pepper powder, 0.1-0.2 part of paprika powder, 1-2 parts of garlic powder, 2-3 parts of shallot powder, 5-10 parts of lean meat powder and 3-5 parts of white sesame seed.
10. Use of the sauce of claim 9 in cooking and table-serving.
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