CN112674314A - Compound flavor beef tallow and production process thereof - Google Patents
Compound flavor beef tallow and production process thereof Download PDFInfo
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- 239000003760 tallow Substances 0.000 title claims abstract description 59
- 150000001875 compounds Chemical class 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title abstract description 16
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- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 23
- 238000000605 extraction Methods 0.000 claims abstract description 22
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- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 240000000467 Carum carvi Species 0.000 claims abstract description 18
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 18
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 18
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- 238000002844 melting Methods 0.000 claims description 9
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Images
Abstract
The invention discloses compound flavor beef tallow, which is prepared by matching selected beef tallow with green Chinese onion, shallot, ginger, garlic and caraway. The invention also provides a production process of the compound flavor beef tallow, which is prepared by adopting low-temperature extraction and high-temperature extraction technologies. The compound flavor beef tallow increases the flavor of the compound vegetable of the dish, makes up the flavor loss in the frying process of the hotpot condiment and the like, improves the product yield, reduces the cost, saves the resources and the manufacturing time, comprehensively reduces the frying cost by more than 25 percent, is used for frying the hotpot condiment to be taken out of a pot, can also be used for frying crayfish, frying in a dry pot, seasoning spicy fish and the like, and is delicious and convenient.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to compound flavor beef tallow and a production process thereof.
Background
In the frying process of the hotpot condiment, the scallion, ginger and garlic are used as a part of frying of the hotpot condiment, and unique scallion-flavor compound taste is brought. The traditional hotpot condiment adopts beef tallow as a main raw material, fresh materials such as green Chinese onions and onions are usually salvaged and filtered in the frying process of the beef tallow condiment, partial oil can be lost in the process, and in the frying process of the hotpot condiment in the later period, due to the change of frying temperature and the characteristic that the beef tallow is different from vegetable oil, the composite taste of the green Chinese onions and the like can be weakened and lost. Meanwhile, in the pretreatment process of frying the bottom flavoring, fresh products such as green Chinese onions, gingers and the like need to be cleaned, cut into sections and the like, the energy consumption of manpower and machine operation and the cleaned water resource are needed, the cost can be saved by directly using the finished flavor beef tallow, and the time for making the bottom flavoring is greatly shortened.
Disclosure of Invention
The invention mainly aims to make up for flavor loss and facilitate food preparation, and particularly develops the flavor beef tallow. The invention discloses a compound flavor beef tallow ingredient and also provides a production process of the beef tallow, which adopts a process combining low-temperature extraction and high-temperature extraction. The obtained compound flavor beef tallow increases the flavor of the vegetable compound vegetables, makes up the flavor loss in the frying process of the hotpot condiment and the like, improves the product yield, reduces the cost, saves the resources and the manufacturing time, comprehensively reduces the frying cost by more than 25 percent, is used when the hotpot condiment is fried and taken out of a pot, can also be used for frying crayfish, frying in a dry pot, seasoning spicy fish and the like, and is convenient and delicious.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
the compound flavor beef tallow comprises, by weight, 320 parts of beef tallow 280-one, 15-25 parts of green Chinese onion, 15-25 parts of onion, 8-15 parts of green Chinese onion, 4-6 parts of ginger, 8-12 parts of garlic and 40-60 parts of caraway.
Preferably, the ingredients comprise, by weight, 300 parts of beef tallow, 20 parts of scallion, 20 parts of onion, 10 parts of shallot, 5 parts of ginger, 10 parts of garlic and 50 parts of caraway.
The beef tallow is obtained by melting yak tripe oil at 160 ℃ for 2h, washing and drying.
The applicant carries out a great deal of research on selection of beef tallow fat-producing materials, selects three varieties of yellow cattle, yaks and buffalos, and carries out a combination test on three parts of beef waist oil, beef tripe oil and beef fat oil, and finally selects the yak tripe oil as a grease raw material by analyzing components, melting points, flavors and solid fat contents.
The yak tripe oil has the components of about 25.47 percent, the melting point of 44.5 ℃, the flavor and fat aroma, the mutton smell, the color and luster are light, and the flavor is easier to be integrated with the composite tastes of the fresh raw materials, such as the scallion aroma and the like. The solid fat content of the yak tripe oil can reach about 44.89% at 25 ℃, and the solid fat content is higher than other raw materials at 25 ℃.
Wherein, the yak tripe oil boiling process research adopts a multi-gradient experiment of 120-.
The production process of the compound flavor beef tallow comprises the following steps:
1) preparing raw materials: melting beef tallow, washing with water, drying, cleaning herba Alii Fistulosi, Bulbus Allii Cepae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and herba Coriandri, and cutting into 0.5cm sections;
2) low-temperature leaching: when the beef tallow treated in the step 1) is at 75 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, leaching at the low temperature of 55-85 ℃ for 2-5h, removing impurities, and drying moisture in vacuum at the temperature of 102 ℃ for 1.5h to obtain low-temperature leached flavor grease;
3) high-temperature extraction: when the beef tallow treated in the step 1) is at 120 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, extracting at the high temperature of 105-145 ℃ for 1-2h, and removing impurities to obtain high-temperature extracted flavor oil;
4) and 3 parts of low-temperature extraction flavor oil obtained in the step 2) and 2 parts of high-temperature extraction flavor oil obtained in the step 3) are selected and mixed to obtain the product, namely the compound flavor beef tallow.
The low-temperature extraction (cold extraction) process can fully ensure the original scallion flavor of scallion, onion, ginger and the like, and the high-temperature extraction process can cause the butter and six raw materials of scallion and the like to generate Maillard reaction to generate new flavor substances. The special flavor of the compound flavor beef tallow is generated by mixing the oil with two flavors. Not only has six fresh tastes of green Chinese onion and the like, but also has the flavor brought by the Maillard reaction at high temperature.
Preferably, the low-temperature leaching temperature in the step 2) is 75 ℃, the time is 3 hours, the impurity removal is 1 micron impurity filtration, and the high-speed centrifugal separation is carried out.
Preferably, the high-temperature extraction temperature in the step 3) is 120 ℃, the time is 1.5h, the impurity removal is 1 micron, and the high-speed centrifugal separation is carried out.
In the high-temperature extraction step, the scallion, the onion and the shallot have high water content, and need to be heated first, and then fresh materials with relatively low water content, such as the ginger, the garlic and the caraway, are added.
The temperature of 120 ℃ is mostly water gasified, and researches show that the temperature and the water content are most beneficial to the Maillard reaction, and the time of 1.5h can better reach the required degree without excessive reaction.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides compound flavor beef tallow and a production process of the compound flavor beef tallow. The compound flavor butter prepared by the invention has no chemical additive, and has the following advantages:
1) after the hotpot condiment is fried, the hotpot condiment is taken out of the pot and added, so that the compound flavor is increased, the product yield is improved, and the cost is reduced;
2) the frying time is saved, and the manpower in the pretreatment process, the energy consumption of machine operation and the water resource for cleaning are reduced;
3) the vegetable fragrance is compounded, so that the loss of the flavor in the frying process of the bottom material is made up;
4) the use of scallion, onion, shallot, ginger, garlic and caraway in the process of frying the hotpot condiment can be saved, and the cost for frying the hotpot condiment by a client can be saved by 25 percent.
The compound flavor beef tallow is mainly used when the hotpot condiment is fried and taken out, can also be used for frying crayfish, frying in a dry pot, seasoning spicy fish and the like, and is convenient and delicious.
Drawings
FIG. 1 is a schematic diagram of the production process of the compound flavor beef tallow of the invention.
FIG. 2 is a report of the results of a partial batch product inspection according to the present invention.
Detailed Description
The foregoing summary of the invention is described in further detail below with reference to specific embodiments.
It should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.
Example 1
This example is a selection of tallow starting material and a preparation example.
The selection research of the beef tallow fat-producing material is as follows:
selecting three varieties of cattle, yaks and buffalos, and carrying out combined tests on three parts of beef waist oil, beef tripe oil and beef fat oil, carrying out at least 9 groups of parallel tests, and finally selecting the yak tripe oil as a grease raw material by analyzing the components, melting point, flavor and solid fat content.
The yak tripe oil boiling process research comprises the following steps:
temperature gradient: performing gradient test at 10-20 deg.C, decocting at 120-; boiling time: decocting for 1-3h in a gradient manner every hour or half an hour, and determining the decoction temperature of 160 ℃ and the time of 2h as the preference by at least 12 groups of decoction process researches.
Example 2
This example is a compound flavor beef tallow raw material proportioning example.
The compound flavor beef tallow comprises, by weight, 320 parts of beef tallow 280-one, 15-25 parts of green Chinese onion, 15-25 parts of onion, 8-15 parts of green Chinese onion, 4-6 parts of ginger, 8-12 parts of garlic and 40-60 parts of caraway.
After at least 72 groups of formula tests, the selected representative mixture ratio is as follows:
the test data show that the formula of the group 6 is preferable, and the ingredients comprise 300 parts of beef tallow, 20 parts of green Chinese onion, 20 parts of onion, 10 parts of green Chinese onion, 5 parts of ginger, 10 parts of garlic and 50 parts of caraway by weight.
Example 3
This example is a production process example. Multiple tests were performed using the 6 raw material mixture samples of example 2.
The production process of the compound flavor beef tallow comprises the following steps:
1) preparing raw materials: melting beef tallow, washing with water, drying, cleaning herba Alii Fistulosi, Bulbus Allii Cepae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and herba Coriandri, and cutting into 0.5cm sections;
2) low-temperature leaching: when the beef tallow treated in the step 1) is at 75 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, leaching at the low temperature of 55-85 ℃ for 2-5h, removing impurities, and drying moisture in vacuum at the temperature of 102 ℃ for 1.5h to obtain low-temperature leached flavor grease;
3) high-temperature extraction: when the beef tallow treated in the step 1) is at 120 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, extracting at the high temperature of 105-145 ℃ for 1-2h, and removing impurities to obtain high-temperature extracted flavor oil;
4) and 3 parts of low-temperature extraction flavor oil obtained in the step 2) and 2 parts of high-temperature extraction flavor oil obtained in the step 3) are selected and mixed to obtain the product, namely the compound flavor beef tallow.
Example 4
This example is a production process example. Multiple runs were performed using the 6 th batch sample of example 2.
The production process of the compound flavor beef tallow comprises the following steps:
1) preparing raw materials: melting yak tripe oil at 160 deg.C for 2 hr, washing with water, drying, cleaning herba Alii Fistulosi, Bulbus Allii Cepae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and herba Coriandri, and cutting into 0.5cm sections; weighing 300 parts of beef tallow, 20 parts of scallion, 20 parts of onion, 10 parts of shallot, 5 parts of ginger, 10 parts of garlic and 50 parts of caraway for later use.
2) Low-temperature leaching: when the beef tallow treated in the step 1) is at 75 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, leaching at 75 ℃ for 3h, filtering impurities with the diameter of 1 micron, performing high-speed centrifugal separation, and drying moisture in vacuum at 102 ℃ for 1.5h to obtain low-temperature leached flavor grease;
3) high-temperature extraction: when the beef tallow treated in the step 1) is at 120 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, extracting at 120 ℃ for 1.5h, filtering impurities with the diameter of 1 micron, and performing high-speed centrifugal separation to obtain high-temperature extracted flavor grease;
4) and 3 parts of low-temperature extraction flavor oil obtained in the step 2) and 2 parts of high-temperature extraction flavor oil obtained in the step 3) are selected and mixed to obtain the product, namely the compound flavor beef tallow.
Example of detection
The applicant sends the product for inspection, and the inspection results of part of the batches are shown in fig. 2.
In conclusion, the invention provides compound flavor beef tallow and a production process thereof. The obtained compound flavor beef tallow increases compound flavor, improves product yield, reduces cost, saves resources and production time, comprehensively reduces frying cost by more than 25%, is used for frying hotpot condiment in a pan, can also be used for frying crayfish, frying in a dry pan, seasoning spicy fish and the like, and is delicious and convenient.
Claims (6)
1. A compound flavor butter is characterized in that: the ingredients of the seasoning comprise, by weight, 320 parts of beef tallow 280-one, 15-25 parts of green Chinese onion, 15-25 parts of onion, 8-15 parts of green Chinese onion, 4-6 parts of ginger, 8-12 parts of garlic and 40-60 parts of caraway.
2. Compound flavor butter according to claim 1, characterized in that: the ingredients of the beef tallow cream comprise, by weight, 300 parts of beef tallow, 20 parts of green Chinese onion, 20 parts of onion, 10 parts of green Chinese onion, 5 parts of ginger, 10 parts of garlic and 50 parts of caraway.
3. Compound flavor butter according to claim 1, characterized in that: the beef tallow is obtained by melting yak tripe oil at 160 ℃ for 2h, washing and drying.
4. A process for producing compound flavor beef tallow according to claim 1, comprising the steps of:
1) preparing raw materials: melting beef tallow, washing with water, drying, cleaning herba Alii Fistulosi, Bulbus Allii Cepae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii and herba Coriandri, and cutting into 0.5cm sections;
2) low-temperature leaching: when the beef tallow treated in the step 1) is at 75 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, leaching at the low temperature of 55-85 ℃ for 2-5h, removing impurities, and drying moisture in vacuum at the temperature of 102 ℃ for 1.5h to obtain low-temperature leached flavor grease;
3) high-temperature extraction: when the beef tallow treated in the step 1) is at 120 ℃, adding cleaned and cut green Chinese onions, shallots, gingers, garlic and caraway, uniformly mixing, extracting at the high temperature of 105-145 ℃ for 1-2h, and removing impurities to obtain high-temperature extracted flavor oil;
4) and 3 parts of low-temperature extraction flavor oil obtained in the step 2) and 2 parts of high-temperature extraction flavor oil obtained in the step 3) are selected and mixed to obtain the product, namely the compound flavor beef tallow.
5. A process for producing compound flavor beef tallow according to claim 4, wherein: and 2) carrying out low-temperature leaching at 75 ℃ for 3h, removing impurities by filtering impurities with the size of 1 micron, and carrying out high-speed centrifugal separation.
6. A process for producing compound flavor beef tallow according to claim 4, wherein: and 3) carrying out high-temperature extraction at 120 ℃ for 1.5h in step 3), removing impurities by filtering impurities with the size of 1 micron, and carrying out high-speed centrifugal separation.
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| CN113841869A (en) * | 2021-09-16 | 2021-12-28 | 重庆蜀记油脂科技有限公司 | Seasoning and preparation process thereof |
| CN114009727A (en) * | 2021-11-08 | 2022-02-08 | 重庆蜀记油脂科技有限公司 | Preparation method of special flavor of seasoning |
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Application publication date: 20210420 |