CN112931634A - Efficient beef tallow refining method - Google Patents
Efficient beef tallow refining method Download PDFInfo
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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, 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—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving 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, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- 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 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911263029.8A CN112931634A (en) | 2019-12-11 | 2019-12-11 | Efficient beef tallow refining method |
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| CN112931634A true CN112931634A (en) | 2021-06-11 |
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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 |