CN113930282A - Efficient beef tallow refining method - Google Patents
Efficient beef tallow refining method Download PDFInfo
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- CN113930282A CN113930282A CN202111135366.6A CN202111135366A CN113930282A CN 113930282 A CN113930282 A CN 113930282A CN 202111135366 A CN202111135366 A CN 202111135366A CN 113930282 A CN113930282 A CN 113930282A
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- vacuum
- beef tallow
- beef
- fat
- smelting pot
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D3/00—Distillation or related exchange processes in which liquids are contacted with gaseous media, e.g. stripping
- B01D3/10—Vacuum distillation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D5/00—Condensation of vapours; Recovering volatile solvents by condensation
- B01D5/0003—Condensation of vapours; Recovering volatile solvents by condensation by using heat-exchange surfaces for indirect contact between gases or vapours and the cooling medium
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/12—Production of fats or fatty oils from raw materials by melting out
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
Abstract
The invention discloses a high-efficiency beef tallow refining method, which relates to the field of beef tallow refining and comprises the following steps of firstly, thawing in vacuum, and thawing frozen raw material beef fat blocks by microwaves in a vacuum environment; crushing the raw materials, namely putting the unfrozen beef fat blocks into a crusher for crushing; according to the invention, the raw material is crushed by the crusher after being thawed, the crushed beef fat particles pass through the screen mesh with the size of 2mm-5mm, so that the fat particles can be uniformly cut, and raw slag and scorch caused by oversize or undersize particles in the oil refining process are avoided.
Description
Technical Field
The invention relates to the field of beef tallow refining, in particular to a high-efficiency beef tallow refining method.
Background
The beef tallow is the most healthy food in the diet, can treat leukoplakia alopecia caused by various sores, scabies and the like, can be added into flour products, but is not suitable for eating more, and the beef tallow extraction methods are roughly two, namely steam extraction and high-temperature extraction, and the steam extraction is generally carried out by using a reaction kettle or a closed cooking pot, namely water boiling type oil refining taught by the Zan.
According to the detection, Chinese patent with the patent number of CN201911263029.8 discloses a high-efficiency beef tallow refining method, which reduces the impurity content in beef tallow through vacuum microwave unfreezing, vacuum humidity control, vacuum frying and filtering, but the method has some problems that 1, the raw material is directly steamed in a waterproof way after being unfrozen, the volume of the raw material is large, water vapor is not easy to penetrate, the time required by steaming in the waterproof way is long, the efficiency is low, and 2, the time required by natural cooling after beef tallow refining is completed is long, and subsequent packaging work is influenced.
Disclosure of Invention
The invention aims to: in order to solve the technical problems, an efficient beef tallow refining method is provided.
In order to achieve the purpose, the invention provides the following technical scheme: a high-efficiency beef tallow refining method comprises the following steps,
step one, vacuum thawing, namely thawing frozen raw material beef fat blocks by microwaves in a vacuum environment;
crushing the raw materials, namely putting the unfrozen beef fat blocks into a crusher for crushing;
preheating and conveying, namely putting the uniformly crushed raw materials into a preheating pot for preheating, heating by using heat-conducting oil, preheating, stirring and thawing to reach a solid-liquid mixed state suitable for vacuum conveying, and thus carrying out pipeline conveying;
step four, smelting in a smelting pot, namely conveying the beef fat raw material preheated to be in a solid-liquid mixed state in the step three to the smelting pot in vacuum, adding ginger juice and onion juice into the smelting pot, heating and smelting, and starting a stirring mechanism to stir the materials;
step five, performing vacuum dehydration and deodorization, adopting a vacuum jet pump to enable a smelting pot to generate a negative pressure state, arranging a condenser in a vacuum pipeline in a matching way, quickly separating water molecules and peculiar smell micromolecule volatile matters in the raw materials from the raw oil fat in the vacuum state, enabling the water molecules and the peculiar smell molecules to flow into the condenser along with vacuum, condensing the water molecules and the peculiar smell molecules which are split under the circulation of cold water into distilled water and collecting the distilled water through a collecting tank;
filtering, namely filtering the beef tallow in the smelting pot, and separating oil residues;
and seventhly, packaging, namely cooling the separated beef tallow, slicing, vacuumizing, packaging, and putting into a warehouse for refrigeration.
Further, in the step two, the raw material beef fat is crushed for 30-60min and then passes through a screen with the size of 2-5 mm, so that the size of fat particles is uniform.
Through adopting above-mentioned technical scheme, can carry out even cutting to the fat grain, avoid the raw sediment that too big or undersize granule caused and burnt the paste in the oil refining process, conveniently stir at the in-process of oil refining for the ox fat grain is heated evenly.
Further, in the fourth step, the smelting pot is a vacuum horizontal chamber smelting pot, and the inner wall of the smelting pot is coated with an anti-sticking coating.
Through adopting above-mentioned technical scheme, horizontal vacuum oil cooker has the big stirring self-cleaning function of heated area, and degree of automation is high, makes things convenient for the staff to operate.
Furthermore, the ratio of the beef fat to the ginger juice and the scallion juice in the fourth step is 70-90: 2-6: 5-8, and the stirring mechanism continuously stirs the mixture.
By adopting the technical scheme, in the oil refining process, the beef fat, the ginger juice and the scallion juice are uniformly mixed, when vacuum dehydration deodorization is carried out, water molecules and peculiar smell micromolecule volatile matters in the raw materials are quickly separated from the raw oil fat in a vacuum state, flow into the tubular condenser along with vacuum, and are forcedly condensed into distilled water under cold water circulation, and the distilled water is collected into the liquid separating tank, so that the fragrance of the beef tallow is improved.
Furthermore, in the fifth step, the moisture content of the dehydrated beef tallow is controlled to be 0.1% -0.25%, and the vacuum degree of the smelting pot is controlled to be 2.6 kpa.
And further, in the seventh step, the beef tallow is rapidly cooled by adopting liquid nitrogen.
By adopting the technical scheme, the liquid nitrogen gasification can absorb a large amount of heat of the beef tallow, so that the beef tallow can be rapidly cooled, the cooling time of the beef tallow is shortened, and the efficiency of beef tallow production and packaging is improved.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention is characterized in that after the raw material is unfrozen, the raw material is crushed by a crusher, the crushed beef fat particles pass through a screen mesh with the size of 2mm-5mm, the fat particles can be cut uniformly, and the generation of slag and scorching caused by oversize or undersize particles in the oil refining process are avoided.
2. According to the invention, after the beef tallow is refined, the beef tallow is cooled by the liquid nitrogen, and the liquid nitrogen is gasified to absorb the heat of the beef tallow, so that the beef tallow is rapidly cooled, the cooling time of the beef tallow is shortened, and the efficiency of beef tallow production and packaging is improved.
Detailed Description
The technical solution of the present invention will be further specifically described below by way of examples.
The first embodiment is as follows: a high-efficiency beef tallow refining method comprises the following steps,
step one, vacuum thawing, namely thawing frozen raw material beef fat blocks by microwaves in a vacuum environment;
crushing the raw materials, namely putting the unfrozen beef fat blocks into a crusher for crushing;
preheating and conveying, namely putting the uniformly crushed raw materials into a preheating pot for preheating, heating by using heat-conducting oil, preheating, stirring and thawing to reach a solid-liquid mixed state suitable for vacuum conveying, and thus carrying out pipeline conveying;
step four, smelting in a smelting pot, namely conveying the beef fat raw material preheated to be in a solid-liquid mixed state in the step three to the smelting pot in vacuum, adding ginger juice and onion juice into the smelting pot, heating and smelting, and starting a stirring mechanism to stir the materials;
step five, performing vacuum dehydration and deodorization, adopting a vacuum jet pump to enable a smelting pot to generate a negative pressure state, arranging a condenser in a vacuum pipeline in a matching way, quickly separating water molecules and peculiar smell micromolecule volatile matters in the raw materials from the raw oil fat in the vacuum state, enabling the water molecules and the peculiar smell molecules to flow into the condenser along with vacuum, condensing the water molecules and the peculiar smell molecules which are split under the circulation of cold water into distilled water and collecting the distilled water through a collecting tank;
filtering, namely filtering the beef tallow in the smelting pot, and separating oil residues;
and seventhly, packaging, namely cooling the separated beef tallow, slicing, vacuumizing, packaging, and putting into a warehouse for refrigeration.
As a further aspect of the present invention, in the second step, the raw material beef fat is crushed for 30min, and the crushed beef fat passes through a 2mm sieve to make the size of the fat particles uniform, so that the fat particles can be cut uniformly, slag formation and scorching caused by excessively large or excessively small particles during the oil refining process can be avoided, and the stirring during the oil refining process can be facilitated, so that the beef fat particles are heated uniformly.
As a further step of the invention, the smelting pot in the fourth step is a vacuum horizontal smelting pot, the inner wall of the smelting pot is coated with an anti-sticking coating, and the horizontal vacuum oil boiling pot has the functions of large heating area, uniform stirring and automatic cleaning, has high automation degree and is convenient for operators to operate.
As a further aspect of the invention, the ratio of the beef fat to the ginger juice and the scallion juice in the fourth step is 70: 2: and 5, continuously stirring the beef tallow by a stirring mechanism, controlling the water content of the dehydrated beef tallow to be 0.1% in the step five, controlling the vacuum degree of a smelting pot to be 2.6kpa, uniformly mixing the beef fat with the ginger juice and the scallion juice in the oil refining process, rapidly separating water molecules and peculiar smell micromolecule volatile matters in the raw materials from the raw material oil in a vacuum state during vacuum dehydration and deodorization, entering a tubular condenser along with vacuum flow, and forcibly condensing the separated water molecules and peculiar smell molecules into distilled water under cold water circulation and collecting the distilled water into a liquid separating tank, so that the fragrance of the beef tallow is improved.
As a further step of the invention, in the seventh step, the beef tallow is rapidly cooled by adopting liquid nitrogen, and the liquid nitrogen is gasified to absorb a large amount of heat of the beef tallow, so that the beef tallow is rapidly cooled, the cooling time of the beef tallow is shortened, and the efficiency of beef tallow production and packaging is improved.
Example two: a high-efficiency beef tallow refining method comprises the following steps,
step one, vacuum thawing, namely thawing frozen raw material beef fat blocks by microwaves in a vacuum environment;
crushing the raw materials, namely putting the unfrozen beef fat blocks into a crusher for crushing;
preheating and conveying, namely putting the uniformly crushed raw materials into a preheating pot for preheating, heating by using heat-conducting oil, preheating, stirring and thawing to reach a solid-liquid mixed state suitable for vacuum conveying, and thus carrying out pipeline conveying;
step four, smelting in a smelting pot, namely conveying the beef fat raw material preheated to be in a solid-liquid mixed state in the step three to the smelting pot in vacuum, adding ginger juice and onion juice into the smelting pot, heating and smelting, and starting a stirring mechanism to stir the materials;
step five, performing vacuum dehydration and deodorization, adopting a vacuum jet pump to enable a smelting pot to generate a negative pressure state, arranging a condenser in a vacuum pipeline in a matching way, quickly separating water molecules and peculiar smell micromolecule volatile matters in the raw materials from the raw oil fat in the vacuum state, enabling the water molecules and the peculiar smell molecules to flow into the condenser along with vacuum, condensing the water molecules and the peculiar smell molecules which are split under the circulation of cold water into distilled water and collecting the distilled water through a collecting tank;
filtering, namely filtering the beef tallow in the smelting pot, and separating oil residues;
and seventhly, packaging, namely cooling the separated beef tallow, slicing, vacuumizing, packaging, and putting into a warehouse for refrigeration.
As a further aspect of the present invention, in the second step, the raw material beef fat is crushed for 45min, and the crushed beef fat is passed through a 3mm sieve to make the size of the fat particles uniform, so that the fat particles can be cut uniformly, thereby avoiding slag formation and scorching caused by excessively large or excessively small particles during the oil refining process, facilitating stirring during the oil refining process, and making the beef fat particles heated uniformly.
As a further step of the invention, the smelting pot in the fourth step is a vacuum horizontal smelting pot, the inner wall of the smelting pot is coated with an anti-sticking coating, and the horizontal vacuum oil boiling pot has the functions of large heating area, uniform stirring and automatic cleaning, has high automation degree and is convenient for operators to operate.
As a further aspect of the invention, the ratio of the beef fat to the ginger juice and the scallion juice in the fourth step is 80: 4: and 6, continuously stirring the beef tallow by a stirring mechanism, controlling the water content of the dehydrated beef tallow to be 0.2% in the step five, controlling the vacuum degree of a smelting pot to be 2.6kpa, uniformly mixing the beef fat with the ginger juice and the scallion juice in the oil refining process, rapidly separating water molecules and peculiar smell micromolecule volatile matters in the raw materials from the raw material oil in a vacuum state during vacuum dehydration and deodorization, entering a tubular condenser along with vacuum flow, and forcibly condensing the separated water molecules and peculiar smell molecules into distilled water under cold water circulation and collecting the distilled water into a liquid separating tank, so that the fragrance of the beef tallow is improved.
As a further step of the invention, in the seventh step, the beef tallow is rapidly cooled by adopting liquid nitrogen, and the liquid nitrogen is gasified to absorb a large amount of heat of the beef tallow, so that the beef tallow is rapidly cooled, the cooling time of the beef tallow is shortened, and the efficiency of beef tallow production and packaging is improved.
Example three: a high-efficiency beef tallow refining method comprises the following steps,
step one, vacuum thawing, namely thawing frozen raw material beef fat blocks by microwaves in a vacuum environment;
crushing the raw materials, namely putting the unfrozen beef fat blocks into a crusher for crushing;
preheating and conveying, namely putting the uniformly crushed raw materials into a preheating pot for preheating, heating by using heat-conducting oil, preheating, stirring and thawing to reach a solid-liquid mixed state suitable for vacuum conveying, and thus carrying out pipeline conveying;
step four, smelting in a smelting pot, namely conveying the beef fat raw material preheated to be in a solid-liquid mixed state in the step three to the smelting pot in vacuum, adding ginger juice and onion juice into the smelting pot, heating and smelting, and starting a stirring mechanism to stir the materials;
step five, performing vacuum dehydration and deodorization, adopting a vacuum jet pump to enable a smelting pot to generate a negative pressure state, arranging a condenser in a vacuum pipeline in a matching way, quickly separating water molecules and peculiar smell micromolecule volatile matters in the raw materials from the raw oil fat in the vacuum state, enabling the water molecules and the peculiar smell molecules to flow into the condenser along with vacuum, condensing the water molecules and the peculiar smell molecules which are split under the circulation of cold water into distilled water and collecting the distilled water through a collecting tank;
filtering, namely filtering the beef tallow in the smelting pot, and separating oil residues;
and seventhly, packaging, namely cooling the separated beef tallow, slicing, vacuumizing, packaging, and putting into a warehouse for refrigeration.
As a further aspect of the present invention, in the second step, the raw material beef fat is crushed for 60min, and the crushed beef fat is passed through a 5mm sieve to make the size of the fat particles uniform, so that the fat particles can be cut uniformly, thereby avoiding slag formation and scorching caused by excessively large or excessively small particles during the oil refining process, facilitating stirring during the oil refining process, and making the beef fat particles heated uniformly.
As a further step of the invention, the smelting pot in the fourth step is a vacuum horizontal smelting pot, the inner wall of the smelting pot is coated with an anti-sticking coating, and the horizontal vacuum oil boiling pot has the functions of large heating area, uniform stirring and automatic cleaning, has high automation degree and is convenient for operators to operate.
As a further aspect of the invention, the ratio of the beef fat to the ginger juice and the scallion juice in the fourth step is 90: 6: 8, the stirring mechanism continuously stirs the beef tallow, the water content of the dehydrated beef tallow is controlled to be 0.25% in the step five, the vacuum degree of a smelting pot is controlled to be 2.6kpa, during oil refining, beef fat, ginger juice and scallion juice are uniformly mixed, when vacuum dehydration deodorization is carried out, water molecules and peculiar smell micromolecule volatile matters in the raw materials are rapidly separated from the raw material oil under a vacuum state, the raw material oil enters a tubular condenser along with vacuum flow, and the separated water molecules and peculiar smell molecules are forcedly condensed into distilled water under cold water circulation and collected into a liquid separating tank, so that the fragrance of the beef tallow is improved.
As a further step of the invention, in the seventh step, the beef tallow is rapidly cooled by adopting liquid nitrogen, and the liquid nitrogen is gasified to absorb a large amount of heat of the beef tallow, so that the beef tallow is rapidly cooled, the cooling time of the beef tallow is shortened, and the efficiency of beef tallow production and packaging is improved.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (6)
1. A high-efficiency beef tallow refining method is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
step one, vacuum thawing, namely thawing frozen raw material beef fat blocks by microwaves in a vacuum environment;
crushing the raw materials, namely putting the unfrozen beef fat blocks into a crusher for crushing;
preheating and conveying, namely putting the uniformly crushed raw materials into a preheating pot for preheating, heating by using heat-conducting oil, preheating, stirring and thawing to reach a solid-liquid mixed state suitable for vacuum conveying, and thus carrying out pipeline conveying;
step four, smelting in a smelting pot, namely conveying the beef fat raw material preheated to be in a solid-liquid mixed state in the step three to the smelting pot in vacuum, adding ginger juice and onion juice into the smelting pot, heating and smelting, and starting a stirring mechanism to stir the materials;
step five, performing vacuum dehydration and deodorization, adopting a vacuum jet pump to enable a smelting pot to generate a negative pressure state, arranging a condenser in a vacuum pipeline in a matching way, quickly separating water molecules and peculiar smell micromolecule volatile matters in the raw materials from the raw oil fat in the vacuum state, enabling the water molecules and the peculiar smell molecules to flow into the condenser along with vacuum, condensing the water molecules and the peculiar smell molecules which are split under the circulation of cold water into distilled water and collecting the distilled water through a collecting tank;
filtering, namely filtering the beef tallow in the smelting pot, and separating oil residues;
and seventhly, packaging, namely cooling the separated beef tallow, slicing, vacuumizing, packaging, and putting into a warehouse for refrigeration.
2. The efficient beef tallow refining method according to claim 1, wherein the method comprises the following steps: and in the second step, the raw material beef fat is crushed for 30-60min and then is sieved by a sieve with the particle size of 2-5 mm, so that the fat particles are uniform.
3. The efficient beef tallow refining method according to claim 1, wherein the method comprises the following steps: in the fourth step, the smelting pot is a vacuum horizontal chamber smelting pot, and the inner wall of the smelting pot is coated with an anti-sticking coating.
4. The efficient beef tallow refining method according to claim 1, wherein the method comprises the following steps: the ratio of the beef fat to the ginger juice and the scallion juice in the fourth step is 70-90: 2-6: 5-8, and the stirring mechanism continuously stirs the mixture.
5. The efficient beef tallow refining method according to claim 1, wherein the method comprises the following steps: in the fifth step, the water content of the dehydrated beef tallow is controlled to be 0.1-0.25%, and the vacuum degree of a smelting pot is controlled to be 2.6 kpa.
6. The efficient beef tallow refining method according to claim 1, wherein the method comprises the following steps: and seventhly, rapidly cooling the beef tallow by adopting liquid nitrogen.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111135366.6A CN113930282A (en) | 2021-09-27 | 2021-09-27 | Efficient beef tallow refining method |
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| CN202111135366.6A CN113930282A (en) | 2021-09-27 | 2021-09-27 | Efficient beef tallow refining method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931634A (en) * | 2019-12-11 | 2021-06-11 | 重庆市帅克食品有限公司 | Efficient beef tallow refining method |
| CN115029180A (en) * | 2022-06-14 | 2022-09-09 | 柞水县龙腾生态养殖有限公司 | Preparation method of emu oil |
-
2021
- 2021-09-27 CN CN202111135366.6A patent/CN113930282A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112931634A (en) * | 2019-12-11 | 2021-06-11 | 重庆市帅克食品有限公司 | Efficient beef tallow refining method |
| CN115029180A (en) * | 2022-06-14 | 2022-09-09 | 柞水县龙腾生态养殖有限公司 | Preparation method of emu oil |
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