CN112931634A - Efficient beef tallow refining method - Google Patents
Efficient beef tallow refining method Download PDFInfo
- Publication number
- CN112931634A CN112931634A CN201911263029.8A CN201911263029A CN112931634A CN 112931634 A CN112931634 A CN 112931634A CN 201911263029 A CN201911263029 A CN 201911263029A CN 112931634 A CN112931634 A CN 112931634A
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- Prior art keywords
- beef tallow
- vacuum
- beef
- clinker
- efficiency
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015278 beef Nutrition 0.000 title claims abstract description 63
- 239000003760 tallow Substances 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000007670 refining Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000010257 thawing Methods 0.000 claims abstract description 9
- 235000008373 pickled product Nutrition 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000004332 deodorization Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000019197 fats Nutrition 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 239000002199 base oil Substances 0.000 claims description 4
- 239000004927 clay Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 210000001519 tissue Anatomy 0.000 claims description 4
- 244000295724 Allium chinense Species 0.000 claims description 3
- 235000016790 Allium chinense Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000045403 Astragalus propinquus Species 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 240000006677 Vicia faba Species 0.000 claims description 3
- 235000010749 Vicia faba Nutrition 0.000 claims description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000006533 astragalus Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004042 decolorization Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 239000002912 waste gas Substances 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 239000001511 capsicum annuum Substances 0.000 claims description 2
- 230000009278 visceral effect Effects 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000012535 impurity Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 3
- 210000000577 adipose tissue Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a high-efficiency beef tallow refining method, which comprises the following steps: thawing in vacuum; taking frozen beef fat blocks, performing microwave thawing in a vacuum environment, and pickling in a seasoning bag; pickling the thawed beef fat blocks by using a seasoning bag to obtain a pickled product A, and steaming in a water-proof way; putting the pickled product A, the seasoning bag and water into a steamer from top to bottom in sequence, steaming in a water-proof way to obtain a residual liquid B and clinker C, and performing vacuum deodorization; placing the clinker C in a vacuum environment, distilling and deodorizing to obtain clinker D, and controlling humidity in vacuum; and drying the clinker D under a vacuum condition, and adjusting the moisture content to obtain clinker E. The invention is not easy to deteriorate, can keep the flavor of the beef tallow, improves the oil outlet efficiency, is more efficient, does not introduce impurities, and ensures that the refined beef tallow is purer.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a high-efficiency beef tallow refining method.
Background
Similar to the extraction of lard from pork fat, people use beef adipose tissue as a raw material and refine grease by heating. In industrial production, beef fat tissue of meat food processing enterprises is used as a raw material in factories, and the beef fat tissue is processed into beef tallow through twenty-few procedures such as degumming, deacidification and the like by a wet process. Butter has a melting point of 40-46 ℃ and is not easily digested due to its melting point higher than body temperature, and although it is not suitable for direct consumption, it can make pastry crisp, so it is commonly used as a shortening agent in European countries when making western pastry. The traditional beef tallow refining process needs long-time high-temperature heating, is easy to cause the reduction of the quality of oil products, is easy to introduce impurities, and has low efficiency, so the high-efficiency beef tallow refining method is provided.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a high-efficiency beef tallow refining method.
The invention provides a high-efficiency beef tallow refining method, which comprises the following steps:
s1: thawing in vacuum; taking frozen beef fat blocks, and performing microwave thawing in a vacuum environment;
s2: pickling the seasoning packet; pickling the thawed beef fat blocks by using a seasoning bag to obtain a pickled product A;
s3: steaming in a water-proof way; putting the pickled product A, the seasoning bag and water into a steamer from top to bottom in sequence, and steaming in a water-proof way to obtain a residual liquid B and clinker C;
s4: vacuum deodorization; placing the clinker C in a vacuum environment, and performing distillation deodorization to obtain clinker D;
s5: controlling humidity in vacuum; drying the clinker D under a vacuum condition, and adjusting the moisture content to obtain clinker E;
s6: frying in vacuum; frying pure beef tallow as base oil under vacuum condition to obtain oil residue and beef tallow liquid F, taking out the oil residue, and condensing and recovering waste gas generated by frying;
s7: centrifuging and precipitating; centrifuging the beef oil liquid F for 10-20min, and standing for 30-60min to remove precipitate to obtain beef oil liquid G;
s8: filtering; filtering the beef tallow liquid G to obtain beef tallow H;
s9: carrying out vacuum decolorization; mixing butter H and argil, and decoloring under a vacuum condition to obtain butter I;
s10: packaging; and cooling the beef tallow I to below 65 ℃, and packaging to obtain a finished product.
Preferably, the material package in S2 is one or more of zanthoxylum bungeanum, anise, fennel, garlic, ginger, paprika, thick broad-bean sauce, astragalus membranaceus, green Chinese onion, jasmine flower, edible alcohol, sugar and dried chili.
Preferably, the bovine fat is waist pure fat or visceral pure adipose tissue.
Preferably, in S5, the moisture content is adjusted to 0.25% or less.
Preferably, in the S7, the centrifugation rate is 3500-.
Preferably, in the S9, the vacuum degree of decoloring is 2.6 kpa.
Preferably, in the S9, the weight of the white clay is 6-8 of that of the beef tallow.
The beneficial effects of the invention are as follows:
1. microwave thawing is carried out in a vacuum environment, so that the beef tallow is not easy to deteriorate, and the flavor of the beef tallow can be maintained.
2. Through vacuum moisture control, vacuum frying and filtering, the oil outlet efficiency is improved, and the oil outlet efficiency is higher.
3. Pure beef tallow is used as base oil for vacuum frying, so that impurities are not introduced, and the refined beef tallow is purer.
Drawings
FIG. 1 is a schematic flow diagram of a high-efficiency beef tallow refining method provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Referring to fig. 1, a high-efficiency beef tallow refining method comprises the following steps:
s1: thawing in vacuum; taking frozen beef fat blocks, and performing microwave thawing in a vacuum environment, wherein the beef fat is waist pure fat or viscera pure fat tissue;
s2: pickling the seasoning packet; the material bag is one or more of pepper, star anise, fennel, garlic, ginger, chili powder, thick broad-bean sauce, astragalus membranaceus, green Chinese onion, jasmine, edible alcohol, sugar and dried hot pepper, and the thawed beef fat blocks are pickled by the material bag to obtain a pickled product A;
s3: steaming in a water-proof way; putting the pickled product A, the seasoning bag and water into a steamer from top to bottom in sequence, and steaming in a water-proof way to obtain a residual liquid B and clinker C;
s4: vacuum deodorization; placing the clinker C in a vacuum environment, and performing distillation deodorization to obtain clinker D;
s5: controlling humidity in vacuum; drying the clinker D under a vacuum condition, and adjusting the moisture content to be below 0.25% to obtain clinker E;
s6: frying in vacuum; frying pure beef tallow as base oil under vacuum condition to obtain oil residue and beef tallow liquid F, taking out the oil residue, and condensing and recovering waste gas generated by frying;
s7: centrifuging and precipitating; centrifuging the beef oil liquid F at the centrifugation rate of 3500-4500r/min for 10-20min, and standing for 30-60min to remove precipitate to obtain beef oil liquid G;
s8: filtering; filtering the beef tallow liquid G to obtain beef tallow H;
s9: carrying out vacuum decolorization; mixing beef tallow H with clay, wherein the weight of the clay is 6-8 of that of the beef tallow, and decoloring under the vacuum degree of 2.6kpa to obtain beef tallow I;
s10: packaging; and cooling the beef tallow I to below 65 ℃, and packaging to obtain a finished product.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A high-efficiency beef tallow refining method comprises the following steps:
s1: thawing in vacuum; taking frozen beef fat blocks, and performing microwave thawing in a vacuum environment;
s2: pickling the seasoning packet; pickling the thawed beef fat blocks by using a seasoning bag to obtain a pickled product A;
s3: steaming in a water-proof way; putting the pickled product A, the seasoning bag and water into a steamer from top to bottom in sequence, and steaming in a water-proof way to obtain a residual liquid B and clinker C;
s4: vacuum deodorization; placing the clinker C in a vacuum environment, and performing distillation deodorization to obtain clinker D;
s5: controlling humidity in vacuum; drying the clinker D under a vacuum condition, and adjusting the moisture content to obtain clinker E;
s6: frying in vacuum; frying pure beef tallow as base oil under vacuum condition to obtain oil residue and beef tallow liquid F, taking out the oil residue, and condensing and recovering waste gas generated by frying;
s7: centrifuging and precipitating; centrifuging the beef oil liquid F for 10-20min, and standing for 30-60min to remove precipitate to obtain beef oil liquid G;
s8: filtering; filtering the beef tallow liquid G to obtain beef tallow H;
s9: carrying out vacuum decolorization; mixing butter H and argil, and decoloring under a vacuum condition to obtain butter I;
s10: packaging; and cooling the beef tallow I to below 65 ℃, and packaging to obtain a finished product.
2. The method for refining efficient beef tallow according to claim 1, wherein the seasoning packet in the S2 is one or more of pepper, anise, fennel, garlic, ginger, paprika, thick broad-bean sauce, astragalus membranaceus, green Chinese onion, jasmine flower, edible alcohol, sugar and dried chili.
3. The method for refining beef tallow according to claim 1, wherein the beef fat is waist pure fat or visceral pure fat tissue.
4. The method for refining high-efficiency beef tallow according to claim 1, wherein in S5, the moisture content is adjusted to be less than 0.25%.
5. The method for refining high-efficiency beef tallow according to claim 1, wherein the centrifugation rate in S7 is 3500-4500 r/min.
6. The method for refining high-efficiency beef tallow according to claim 1, wherein the degree of vacuum for decoloring in S9 is 2.6 kpa.
7. The method for refining high-efficiency beef tallow according to claim 1, wherein in the S9, the weight of the white clay is 6-8 of the weight of the beef tallow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911263029.8A CN112931634A (en) | 2019-12-11 | 2019-12-11 | Efficient beef tallow refining method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911263029.8A CN112931634A (en) | 2019-12-11 | 2019-12-11 | Efficient beef tallow refining method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112931634A true CN112931634A (en) | 2021-06-11 |
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Family Applications (1)
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|---|---|---|---|
| CN201911263029.8A Pending CN112931634A (en) | 2019-12-11 | 2019-12-11 | Efficient beef tallow refining method |
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH249110A (en) * | 1945-11-28 | 1947-06-15 | Ag Technochemie | Device for melting tallow in a vacuum, for deodorising and deacidifying fats and for evaporating strong foaming liquids |
| JPS60217876A (en) * | 1984-04-11 | 1985-10-31 | Shuzo Nakazono | Treatment of mutton with hot oil |
| CA2166735A1 (en) * | 1995-01-30 | 1996-07-31 | Hiroshi Katayama | Processed Meat, Meat Food Material Using the Same, and Production Method for Processed Meat |
| CA2472948A1 (en) * | 2004-07-02 | 2006-01-02 | Cargill, Incorporated | Shortenings containing little or no trans fatty acids |
| US20060063912A1 (en) * | 2004-08-05 | 2006-03-23 | Mullane Dennis K | Method and apparatus for insoluble reduction in tallow |
| JP2006288231A (en) * | 2005-04-07 | 2006-10-26 | Kaneka Corp | Oil-and-fat composition for roux having small amount of low trans acid |
| CN105767228A (en) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | Flavored beef tallow and preparation method thereof |
| CN106281670A (en) * | 2016-08-31 | 2017-01-04 | 广汉市航佳食品有限公司 | A kind of physical refining process of animal oil |
| CN106635380A (en) * | 2017-02-15 | 2017-05-10 | 安徽天祥粮油食品有限公司 | Preparation method of liquid lard oil |
| CN207958290U (en) * | 2018-02-08 | 2018-10-12 | 重庆市三易食品有限公司 | Chafing dish butter system for decocting |
| CN113930282A (en) * | 2021-09-27 | 2022-01-14 | 宁夏好老伴食品有限公司 | Efficient beef tallow refining method |
-
2019
- 2019-12-11 CN CN201911263029.8A patent/CN112931634A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH249110A (en) * | 1945-11-28 | 1947-06-15 | Ag Technochemie | Device for melting tallow in a vacuum, for deodorising and deacidifying fats and for evaporating strong foaming liquids |
| JPS60217876A (en) * | 1984-04-11 | 1985-10-31 | Shuzo Nakazono | Treatment of mutton with hot oil |
| CA2166735A1 (en) * | 1995-01-30 | 1996-07-31 | Hiroshi Katayama | Processed Meat, Meat Food Material Using the Same, and Production Method for Processed Meat |
| CA2472948A1 (en) * | 2004-07-02 | 2006-01-02 | Cargill, Incorporated | Shortenings containing little or no trans fatty acids |
| US20060063912A1 (en) * | 2004-08-05 | 2006-03-23 | Mullane Dennis K | Method and apparatus for insoluble reduction in tallow |
| JP2006288231A (en) * | 2005-04-07 | 2006-10-26 | Kaneka Corp | Oil-and-fat composition for roux having small amount of low trans acid |
| CN105767228A (en) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | Flavored beef tallow and preparation method thereof |
| CN106281670A (en) * | 2016-08-31 | 2017-01-04 | 广汉市航佳食品有限公司 | A kind of physical refining process of animal oil |
| CN106635380A (en) * | 2017-02-15 | 2017-05-10 | 安徽天祥粮油食品有限公司 | Preparation method of liquid lard oil |
| CN207958290U (en) * | 2018-02-08 | 2018-10-12 | 重庆市三易食品有限公司 | Chafing dish butter system for decocting |
| CN113930282A (en) * | 2021-09-27 | 2022-01-14 | 宁夏好老伴食品有限公司 | Efficient beef tallow refining method |
Non-Patent Citations (1)
| Title |
|---|
| 周石洋: "精制牛油生产工艺研究", 《粮油食品科技》 * |
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Application publication date: 20210611 |