CN109892412A - A kind of sheep oil goes the method having a strong smell - Google Patents
A kind of sheep oil goes the method having a strong smell Download PDFInfo
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- CN109892412A CN109892412A CN201910279839.6A CN201910279839A CN109892412A CN 109892412 A CN109892412 A CN 109892412A CN 201910279839 A CN201910279839 A CN 201910279839A CN 109892412 A CN109892412 A CN 109892412A
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- oil
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- sheep oil
- smell
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Abstract
A kind of method for going to have a strong smell the invention discloses sheep oil, first melts sheep oil, then sequentially adds whole milk powder, peanut salad oil, cold press olive oil, monoglyceride, phosphatide and lemon, is slowly stirred 5-10min, stops stirring, cooling；Repeat-heating stirring and 2-3 times cooling, stopping stirring, sheep oil natural cooling.Substantially without smell of mutton, faint yellow in softer solid-state, smell faint scent is suitble to do oil tea, short etc. sheep oil obtained by the method for the present invention.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of sheep oil goes the method having a strong smell.
Background technique
Mutton and pork, beef simultaneously claim the world three big meat, are important one of the food sources of the mankind.With other meat phases
Than, mutton quality is fine and smooth, and it is full of nutrition, but Mutton Flavor is unique and strong, our this unique flavors are referred to as " smell of mutton ",
This smell of mutton is especially strong in grease.In the process of mutton, some fat contents leftover bits and pieces abundant can be generated, it is more
For boiling sheep oil.Sheep oil is that halal food processes one of common auxiliary material, can be used to process ordinary meal, can also process
West area Speciality Foods-sheep oil tea.
Smell of mutton specific to mutton and its product sheep oil, has many consumers not like, especially the consumption of sheep oil product
It is affected, this is also the main reason for mutton consumption figure is lower.Therefore, in process, distinctive in sheep oil have a strong smell is removed
Taste, it appears very necessary.Studies have shown that mutton character flavor compound is mainly derived from adipose tissue.Rouge contained in raw meat
Matter can generate volatile materials and its derivative during heating, they are the important components to form meat flavor.Constitute sheep
The main matter of meat smell of mutton is some branched volatile short chain fatty acids generated in mutton cooking process.
Compared with pork and beef, fat content is less in mutton, and fat is mainly distributed on tail portion, intercostal and the internal organ of sample
In surface and leaf fat.These mutton by-products are boiled by high temperature, available pure edible sheep oil.It is rich in sheep grease
Saturated fatty acid, utilization rate be not high.In Tibetan area or the Northwest, people often process oil tea with sheep grease, and sheep grease can also be with
As shortening in the processing of Flour product.But smell of mutton strong in sheep oil and its product directly affects its consumption.For
This, the invention patent has effectively been covered the smell of mutton of sheep oil, has been reached the mesh that sheep oil goes to have a strong smell using a kind of pure natural method
's.
Inventor has carried out preliminary retrieval to pertinent literature, and concrete analysis see the table below:
Summary of the invention
The present invention is in view of the above shortcomings of the prior art, it is desirable to provide a kind of sheep oil goes the method having a strong smell.It is involved in the present invention
Additive, be natural origin, reach food-grade requirement.The method of the present invention is safe and effective, and simple process is not only effectively gone
In addition to the smell of mutton in sheep oil, and gained sheep oil quality is soft more many than before processing, and pale yellow is not felt by smell of mutton completely.
Sheep oil of the present invention goes the method having a strong smell, and is to melt sheep oil, be then added it is various remove raw material of having a strong smell, after being uniformly mixed
It is cooling, Repeat-heating stirring and 2-3 times cooling, last natural cooling.Gained sheep oil fundamental sensation is less than smell of mutton, in softer
Solid-state, faint yellow, smell faint scent is suitble to do oil tea or makes short as shortening or be added in all kinds of millet cake.
Sheep oil of the present invention goes the method having a strong smell, and includes the following steps:
Step 1: the sheep oil of certain mass being put into 50-100 DEG C of pot, is slowly heated to melt completely；
Step 2: sequentially adding 0.5%-2% whole milk powder, 20%-40% peanut color in the sheep oil after melting to step 1
Draw oil, 10%-20% cold press olive oil, 0.2%-0.8% monoglyceride, 0.01%-0.04% phosphatide and 5-20mg/kg lemon
Essential oil is slowly stirred 5-10min, stops stirring, cooling 10-30min；
Step 3: the mixture of step 2 is warming up to 50-100 DEG C, Repeat-heating stirs and 2-3 times cooling, stopping stirring,
Sheep oil natural cooling.
Further, referred to sheep fat meat or lamb caul fat using sheep oil through refining in step 1, at room temperature in milky white
Color, solid-state, quality is harder, there is the distinctive smell of mutton of strong mutton.
Further, the material proportion that sheep oil is added after melting completely in step 2 is subject to sheep oil quality.It is used complete
Rouge milk powder, peanut salad oil, cold press olive oil, monoglyceride, phosphatide, lemon etc. are natural food grade materials.
In heating stirring and cooling repetitive process, the cooling refers to cold rapidly in the environment for be placed in material 4 DEG C
But 10-30min.
The present invention has effectively covered the smell of mutton object in sheep oil using intermolecular interaction using pure natural raw material
Matter, to achieve the purpose that sheep oil goes to have a strong smell.In addition, handled sheep oil product not only maintains the state of its solid grease,
And its quality is more soft than before processing, is more convenient for being added in Flour product as shortening or processing oil tea product.
The beneficial effects of the present invention are embodied in:
The present invention in sheep oil by adding whole milk powder, peanut salad oil, cold press olive oil, monoglyceride, phosphatide, lemon
The natural food grade materials such as essential oil, can effectively remove the smell of mutton of sheep oil.This method process flow is simple, it is easily operated and
Industrialization processing shortening.The present invention is greatly improved the utilization rate of sheep oil, and sheep oil after processing can be widely used for all kinds of foods
In product, and it will not worry there is obvious smell of mutton.
Detailed description of the invention
Fig. 1 is that sheep oil of the present invention removes process flow chart of having a strong smell.
Specific embodiment
Following embodiment is technique in order to preferably explain the present invention, is not intended as the limitation to present invention process.
Embodiment 1:
Sheep oil goes the method having a strong smell to include the following steps: in the present embodiment
(1) sheep grease for taking 1000g to refine, is put into 70 DEG C of water-baths, is slowly heated to melt completely；
(2) after sheep grease melts completely, 5g whole milk powder, 200g peanut salad oil, 150g cold press olive are sequentially added
Oil, 5g monoglyceride, 0.1g phosphatide, 8mg lemon etc. are added in the sheep oil melted completely, are slowly stirred 5min, are stopped stirring
It mixes, cooling 30min in 4 DEG C of environment.
(3) step (2) resulting material is warming up to 70 DEG C again, Repeat-heating stirs and 2-3 times cooling, stopping stirring, sheep
Oily natural cooling.
(4) gained sheep oil fundamental sensation is less than smell of mutton, faint yellow in softer solid-state, smell faint scent, be suitble to do oil tea,
Short etc..
The present invention has effectively covered the smell of mutton object in sheep oil using intermolecular interaction using pure natural raw material
Matter, to achieve the purpose that sheep oil goes to have a strong smell.In addition, handled sheep oil product is in softer solid-state, faint yellow, smell is clear
Perfume (or spice) not only maintains the state of its solid grease, but also its quality is obvious more soft than before processing, is more convenient for adding as shortening
Into Flour product or processing oil tea product.
Embodiment 2:
Sheep oil goes the method having a strong smell to include the following steps: in the present embodiment
(1) sheep grease for taking 100kg to refine, is put into pot, opens small fire (not exceeding 150 DEG C), is slowly heated to completely
Melt；
(2) after sheep grease melts completely, 800g whole milk powder, 25kg peanut salad oil, 20kg cold press olive are sequentially added
Olive oil, 600g monoglyceride, 10g phosphatide, 0.8g lemon etc. are added in the sheep oil melted completely, are slowly stirred 5min, are stopped
It only stirs, cooling 30min in 4 DEG C of environment.
(3) step (2) resulting material is warming up to 80 DEG C again, Repeat-heating stirs and 2-3 times cooling, stopping stirring, sheep
Oily natural cooling.
(4) gained sheep oil fundamental sensation is less than smell of mutton, faint yellow in softer solid-state, smell faint scent, be suitble to do oil tea,
Short etc..
The present invention has effectively covered the smell of mutton object in sheep oil using intermolecular interaction using pure natural raw material
Matter, to achieve the purpose that sheep oil goes to have a strong smell.Gained sheep grease is in softer solid-state, and faint yellow, smell faint scent not only maintains
The state of its solid grease, and its quality is obvious more soft than before processing, is more convenient for being added in Flour product as shortening, or
Processing oil tea product.
Claims (5)
1. a kind of sheep oil goes the method having a strong smell, it is characterised in that:
Sheep oil is melted first, be then added it is various remove raw material of having a strong smell, cooling after being uniformly mixed, Repeat-heating stirring and cooling
2-3 times, last natural cooling.
2. according to the method described in claim 1, it is characterized by comprising following steps:
Step 1: the sheep oil of certain mass being put into 50-100 DEG C of pot, is slowly heated to melt completely；
Step 2: to step 1 melt after sheep oil in sequentially add whole milk powder, peanut salad oil, cold press olive oil, monoglyceride,
Phosphatide and lemon are slowly stirred 5-10min, stop stirring, cooling；
Step 3: the mixture of step 2 being warming up to 50-100 DEG C, Repeat-heating stirs and 2-3 times cooling, stopping stirring, sheep oil
Natural cooling.
3. according to the method described in claim 2, it is characterized by:
In step 1, the sheep oil refers to sheep fat meat or lamb caul fat through refining, and is creamy white at room temperature, solid-state, quality compared with
Firmly, there is the distinctive smell of mutton of strong mutton.
4. according to the method described in claim 2, it is characterized by:
The mass ratio of the various raw materials that go to have a strong smell added in step 2 is defined below using the quality of sheep oil as benchmark:
Whole milk powder 0.5%-2%, peanut salad oil 20%-40%, cold press olive oil 10%-20%, monoglyceride 0.2%-
0.8%, phosphatidase 0 .01%-0.04%, lemon 5-20mg/kg.
5. according to the method described in claim 2, it is characterized by:
In heating stirring and cooling repetitive process, the cooling, which refers to, cools down rapidly 10- in the environment for be placed in material 4 DEG C
30min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910279839.6A CN109892412A (en) | 2019-04-09 | 2019-04-09 | A kind of sheep oil goes the method having a strong smell |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910279839.6A CN109892412A (en) | 2019-04-09 | 2019-04-09 | A kind of sheep oil goes the method having a strong smell |
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| Publication Number | Publication Date |
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| CN109892412A true CN109892412A (en) | 2019-06-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910279839.6A Pending CN109892412A (en) | 2019-04-09 | 2019-04-09 | A kind of sheep oil goes the method having a strong smell |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115433631A (en) * | 2022-08-19 | 2022-12-06 | 包音都古荣金花 | Mutton smell removing and deodorizing dispersion process and device for sheep tail oil |
| CN116076583A (en) * | 2022-11-24 | 2023-05-09 | 江南大学 | Preparation method of liquid flavoring mutton fat with low cholesterol and low mutton smell |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293397A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound sheepy odor seasoning powder |
| CN104855538A (en) * | 2015-04-30 | 2015-08-26 | 安庆市顺民粮油贸易有限公司 | Edible oil special for barbecue |
| CN105623847A (en) * | 2016-03-17 | 2016-06-01 | 武汉轻工大学 | Mutton fat degumming method |
| CN106234731A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of Adeps Caprae seu ovis sugar |
| CN107494774A (en) * | 2017-09-04 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of direct-edible sheep oil and preparation method thereof |
| CN109380538A (en) * | 2018-10-23 | 2019-02-26 | 定远县永健农副产品有限公司 | A kind of peanut oil formula of nutrient health |
-
2019
- 2019-04-09 CN CN201910279839.6A patent/CN109892412A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293397A (en) * | 2011-09-16 | 2011-12-28 | 福建省泉州市安记食品有限公司 | Compound sheepy odor seasoning powder |
| CN104855538A (en) * | 2015-04-30 | 2015-08-26 | 安庆市顺民粮油贸易有限公司 | Edible oil special for barbecue |
| CN105623847A (en) * | 2016-03-17 | 2016-06-01 | 武汉轻工大学 | Mutton fat degumming method |
| CN106234731A (en) * | 2016-07-29 | 2016-12-21 | 惠州市英帝拉科技有限公司 | The manufacture method of Adeps Caprae seu ovis sugar |
| CN107494774A (en) * | 2017-09-04 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of direct-edible sheep oil and preparation method thereof |
| CN109380538A (en) * | 2018-10-23 | 2019-02-26 | 定远县永健农副产品有限公司 | A kind of peanut oil formula of nutrient health |
Non-Patent Citations (2)
| Title |
|---|
| 余群力，等: "《家畜副产物综合利用》", 28 February 2014 * |
| 侯成立等: "羊尾脂精炼工艺优化研究", 《食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115433631A (en) * | 2022-08-19 | 2022-12-06 | 包音都古荣金花 | Mutton smell removing and deodorizing dispersion process and device for sheep tail oil |
| CN115433631B (en) * | 2022-08-19 | 2024-03-29 | 包音都古荣金花 | Dispersing process and device for removing mutton smell and deodorizing of sheep tail grease |
| CN116076583A (en) * | 2022-11-24 | 2023-05-09 | 江南大学 | Preparation method of liquid flavoring mutton fat with low cholesterol and low mutton smell |
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Application publication date: 20190618 |