CN113973927B - Beef tallow for strong fragrance chafing dish and processing technique - Google Patents
Beef tallow for strong fragrance chafing dish and processing technique Download PDFInfo
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- CN113973927B CN113973927B CN202111307228.1A CN202111307228A CN113973927B CN 113973927 B CN113973927 B CN 113973927B CN 202111307228 A CN202111307228 A CN 202111307228A CN 113973927 B CN113973927 B CN 113973927B
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- 235000015278 beef Nutrition 0.000 title claims abstract description 198
- 239000003760 tallow Substances 0.000 title claims abstract description 150
- 239000003205 fragrance Substances 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims description 8
- 238000001914 filtration Methods 0.000 claims abstract description 34
- 238000010438 heat treatment Methods 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 21
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 11
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000013078 crystal Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000005194 fractionation Methods 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 16
- 239000004519 grease Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 8
- 230000008018 melting Effects 0.000 claims description 8
- 235000019154 vitamin C Nutrition 0.000 claims description 8
- 239000011718 vitamin C Substances 0.000 claims description 8
- 239000000919 ceramic Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 238000000643 oven drying Methods 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 5
- 229960002401 calcium lactate Drugs 0.000 description 5
- 235000011086 calcium lactate Nutrition 0.000 description 5
- 239000001527 calcium lactate Substances 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 240000006927 Foeniculum vulgare Species 0.000 description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 4
- 240000007232 Illicium verum Species 0.000 description 4
- 235000008227 Illicium verum Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses beef tallow for a strong-flavor hot pot and a processing technology thereof, and the technology of the beef tallow for the strong-flavor hot pot comprises the following steps: washing fresh Os bovis Seu Bubali with 50-80deg.C water for 2-3 hr, changing water for 3-5 times, and oven drying to obtain cow aggregate; heating crude beef tallow to melt, adding beef aggregate 15-20% and fish bone 5-10% of crude beef tallow, decocting, taking out beef aggregate and fish bone, decocting for 1-2 hr, filtering, cooling to 15-20deg.C, crystallizing for 12-24 hr, and filtering out liquid oil with gauze to obtain decoction beef tallow; heating the boiled beef tallow to 120-140 ℃, adding a seasoning packet for boiling for 20-30min, filtering out the seasoning packet, cooling to 15-20 ℃, growing crystals for 12-24h, and filtering out liquid oil by using gauze to obtain the prepared beef tallow; the beef tallow is heated to 70-80 ℃ to be melted, then the additive accounting for 0.2-0.5 percent of the weight of the beef tallow is added, and the beef tallow for the strong fragrance type hot pot is obtained after fractionation.
Description
Technical Field
The invention relates to the technical field of beef tallow pot bottoms, and in particular belongs to beef tallow for a strong fragrance type hot pot and a processing technology.
Background
The beef tallow chafing dish is fragrant, and besides the prior addition of a plurality of food materials, the beef tallow is mainly added, so that the beef tallow is rich in fatty acid, and the beef tallow is cooked together with the chafing dish seasoning, so that the chafing dish is more delicious. But the source and the production place of the beef tallow used for boiling the beef tallow are different, and the transportation and storage conditions are changed, so that the beef tallow has certain peculiar smell, the taste of the boiled beef base material is not pure, the peculiar smell in the beef tallow cannot be effectively removed when the beef tallow is boiled by the existing processing technology, and meanwhile, the beef tallow is seriously volatilized due to long-time boiling in the boiling process, so that the beef tallow taste of the beef tallow is reduced, and the beef tallow taste of the hot pot is lighter after being used for the hot pot. Therefore, the beef tallow taste is kept from being reduced in the cooking process of the beef tallow, and the quality of the beef tallow is improved at the same time, and a processing technology of the beef tallow for the strong fragrance type hot pot is needed.
Disclosure of Invention
The invention aims to provide beef tallow for a strong fragrance type hot pot and a processing technology thereof, and overcomes the defects of the prior art.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
the beef tallow for the strong fragrance type hot pot is prepared from the following raw materials: crude beef tallow, beef bones, fish bones, seasoning packets and additives.
The process for processing the beef tallow for the strong fragrance type hot pot comprises the following steps of:
s1, washing fresh beef bones with 50-80 ℃ water for 2-3 hours, changing water for 3-5 times, and then fishing out and drying to obtain beef aggregate;
s2, cutting crude beef tallow, heating to melt, adding beef aggregate accounting for 15-20% of the crude beef tallow in the melting period, adding fish bones without meat accounting for 5-10% of the crude beef tallow in the melting period, heating the crude beef tallow to 140-180 ℃ for boiling for 20-30min, fishing out the beef aggregate and the fish bones, adding ceramic particles accounting for 5-8% of the crude beef tallow in the boiling period, continuously boiling for 1-2h at 120-140 ℃, filtering, cooling to 15-20 ℃, growing crystals for 12-24h, and filtering liquid oil by using gauze to obtain boiled beef tallow;
s3, heating the boiled beef tallow to 120-140 ℃, adding a seasoning packet for boiling for 20-30min, filtering out the seasoning packet, cooling to 15-20 ℃, growing crystals for 12-24h, and filtering out liquid oil by using gauze to obtain the prepared beef tallow;
s4, heating the prepared beef tallow to 70-80 ℃ for melting, then adding an additive accounting for 0.2-0.5% of the weight of the prepared beef tallow, and separating to obtain the beef tallow for the strong fragrance chafing dish.
Further, the seasoning packet comprises the following raw materials in parts by weight: 3-5 parts of cassia bark, 2-3 parts of dried orange peel, 2-3.5 parts of fennel, 5-8 parts of star anise and 1-2 parts of peppermint.
Further, the seasoning bag also comprises 2-5 parts of calcium lactate particles.
Further, the additive is vitamin C.
Further, the fractionation method in step S4 is as follows: uniformly mixing the additive and the prepared beef tallow, cooling to 20-25 ℃, growing the beef tallow for 10-20 hours, filtering out soluble grease by using gauze to obtain solid beef tallow, uniformly stirring and mixing the solid beef tallow and the beef aggregate according to the mass ratio of 1:0.3-0.5, heating to 25-30 ℃, standing and placing for 15-25 hours, placing the solid beef tallow and the beef aggregate on a supporting net, heating until the surface of the beef aggregate is free of solid beef tallow, removing the beef aggregate, cooling the melted solid beef tallow to 20 ℃, growing the beef tallow for 10-20 hours, filtering out the soluble grease by using gauze, and obtaining the strong-flavor beef tallow for hot pot.
Compared with the prior art, the invention has the following implementation effects:
1. according to the invention, the beef tallow flavor in the beef aggregate is dissolved into the crude beef tallow by using the beef aggregate and the fishbone to decoct the crude beef tallow, so that the beef tallow is fragrant, a large number of bubbles are generated in the decocting process of the beef aggregate and the fishbone, and meanwhile, the ceramic particles are used, so that volatile components and peculiar smell in the crude beef tallow are effectively volatilized and removed.
2. The seasoning bag with calcium lactate is used, so that the acid value of the beef tallow is reduced, the flavoring of the beef tallow is realized, the fishy smell of the beef tallow is reduced, and meanwhile, the aroma characteristic of the beef tallow is maintained.
3. According to the invention, the coarse beef tallow is decocted by using the beef aggregate, and the residual liquid oil and cholesterol in the solid beef tallow are absorbed and adsorbed by using the beef aggregate, so that the cholesterol content in the beef tallow is effectively reduced.
4. The invention reduces the peroxidation value of beef tallow by using vitamin C and matching with the fractionation step.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
Washing fresh beef bones with water at 50 ℃ for 3 hours, changing water for 5 times, and then fishing out and drying to obtain beef aggregate; cutting crude beef tallow, heating to melt, adding beef aggregate 15% of crude beef tallow during melting, adding fish bone 10% of crude beef tallow, heating crude beef tallow to 140 ℃ for boiling for 20min, taking out beef aggregate and fish bone, adding ceramic particles 5% of crude beef tallow, continuously boiling at 120 ℃ for 1h, filtering, cooling to 15 ℃, crystallizing for 12h, and filtering liquid oil by using gauze to obtain boiled beef tallow.
Heating the boiled beef tallow to 120 ℃, and adding a seasoning packet for boiling, wherein the seasoning packet comprises the following raw materials in parts by weight: decocting 3 parts of cassia bark, 2 parts of dried orange peel, 2 parts of fennel, 5 parts of star anise and 1 part of peppermint for 20min, filtering out seasoning packets, cooling to 15 ℃, growing crystals for 12h, and filtering out liquid oil by using gauze to obtain the prepared beef tallow.
Heating the prepared beef tallow to 70 ℃ to melt, adding vitamin C which is an additive and is 0.2% of the weight of the prepared beef tallow, uniformly mixing the prepared beef tallow with the prepared beef tallow, cooling to 20 ℃, crystallizing for 10 hours, filtering out soluble grease by using gauze to obtain solid beef tallow, uniformly stirring and mixing the solid beef tallow and the beef aggregate according to the mass ratio of 1:0.3, heating to 25 ℃, standing for 15 hours, placing the solid beef tallow and the beef aggregate on a supporting net, heating until the surface of the beef aggregate is free of solid beef tallow, removing the beef aggregate, cooling the melted solid beef tallow to 20 ℃, crystallizing for 20 hours, filtering out the soluble grease by using gauze, and obtaining the beef tallow for the strong fragrance type hot pot.
Example 2
Washing fresh ox bone with water at 80deg.C for 2 hr, changing water for 3 times, and oven drying to obtain ox aggregate; cutting crude beef tallow, heating to melt, adding beef aggregate accounting for 20% of the crude beef tallow by weight, adding fish bones without meat accounting for 5% of the crude beef tallow by weight, heating the crude beef tallow to 180 ℃ for boiling for 30min, taking out the beef aggregate and the fish bones, adding ceramic particles accounting for 8% of the crude beef tallow by weight, continuously boiling for 1h at 140 ℃, filtering, cooling to 20 ℃, crystallizing for 24h, and filtering liquid oil by using gauze to obtain boiled beef tallow.
Heating the boiled beef tallow to 140 ℃, and adding a seasoning packet for boiling, wherein the seasoning packet comprises the following raw materials in parts by weight: 5 parts of cassia bark, 3 parts of dried orange peel, 3.5 parts of fennel, 8 parts of star anise, 2 parts of mint and 5 parts of calcium lactate particles, decocting for 30min, filtering out seasoning packets, cooling to 20 ℃, crystallizing for 24h, and filtering out liquid oil by using gauze to obtain the prepared beef tallow.
Heating the prepared beef tallow to 80 ℃ to melt, adding vitamin C which is an additive and is 0.5% of the weight of the prepared beef tallow, uniformly mixing the prepared beef tallow with the prepared beef tallow, cooling to 25 ℃, crystallizing for 20 hours, filtering out soluble grease by using gauze to obtain solid beef tallow, uniformly stirring and mixing the solid beef tallow and the beef aggregate according to the mass ratio of 1:0.5, heating to 30 ℃, standing for 25 hours, placing the solid beef tallow and the beef aggregate on a supporting net, heating until the surface of the beef aggregate is free of solid beef tallow, removing the beef aggregate, cooling the melted solid beef tallow to 20 ℃, crystallizing for 20 hours, filtering out the soluble grease by using gauze, and obtaining the beef tallow for the strong fragrance type hot pot.
Example 3
Washing fresh beef bones with water at 70 ℃ for 3 hours, changing water for 5 times, and then fishing out and drying to obtain beef aggregate; cutting crude beef tallow, heating to melt, adding beef aggregate accounting for 20% of the crude beef tallow in the melting period, adding fish bones without meat accounting for 10% of the crude beef tallow in the melting period, heating the crude beef tallow to 160 ℃ for boiling for 30min, fishing out the beef aggregate and the fish bones, adding ceramic particles accounting for 8% of the crude beef tallow in the boiling period, continuously boiling for 1h at 120 ℃, filtering, cooling to 15 ℃, crystallizing for 24h, and filtering liquid oil by using gauze to obtain the boiled beef tallow.
Heating the boiled beef tallow to 130 ℃, and adding a seasoning packet for boiling, wherein the seasoning packet comprises the following raw materials in parts by weight: decocting 4 parts of cassia bark, 2 parts of dried orange peel, 3 parts of fennel, 6 parts of star anise, 2 parts of mint and 4 parts of calcium lactate particles for 30min, filtering out seasoning packets, cooling to 15 ℃, crystallizing for 24h, and filtering out liquid oil by using gauze to obtain the prepared beef tallow.
Heating the prepared beef tallow to 80 ℃ to melt, adding vitamin C which is an additive and is 0.5% of the weight of the prepared beef tallow, uniformly mixing the prepared beef tallow with the prepared beef tallow, cooling to 25 ℃, crystallizing for 20 hours, filtering out soluble grease by using gauze to obtain solid beef tallow, uniformly stirring and mixing the solid beef tallow and the beef aggregate according to the mass ratio of 1:0.5, heating to 30 ℃, standing for 25 hours, placing the solid beef tallow and the beef aggregate on a supporting net, heating until the surface of the beef aggregate is free of solid beef tallow, removing the beef aggregate, cooling the melted solid beef tallow to 20 ℃, crystallizing for 20 hours, filtering out the soluble grease by using gauze, and obtaining the beef tallow for the strong fragrance type hot pot.
Comparative example 1
The difference from example 3 is that the amount of the bovine aggregate added to the solid beef tallow was 0.
Comparative example 2
The difference from example 3 is that the addition amount of the fish bone is 0.
Comparative example 3
The difference from example 3 is that vitamin C is added in an amount of 0.
The beef tallow for the strong fragrance type chafing dish of examples 1-3 and comparative examples 1-3 were tested for peroxide value, acid value and cholesterol content according to GB/T5538-2005, GB/T5530-2005, GB/T5009.128-2003, and the results are shown in the following table:
| example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Peroxide value (meq/kg) | 0.83 | 0.73 | 0.64 | 1.20 | 1.13 | 1.84 |
| Acid value (mg/g) | 0.84 | 0.42 | 0.37 | 0.73 | 0.65 | 0.91 |
| Cholesterol content (mg/100 g) | 36.32 | 27.53 | 23.51 | 43.18 | 76.45 | 29.33 |
As can be seen from the data, the invention effectively removes the peculiar smell in the crude beef tallow by boiling the crude beef tallow through the fish bones and the beef aggregate, and the boiled beef tallow has no peculiar smell, strong taste and normal beef tallow taste, and reduces the cholesterol content; the processed prepared beef tallow is fragrant in taste through the calcium lactate particles and the seasoning packet, and the acid value of the beef tallow is reduced; in addition, the peroxide value of the beef tallow is effectively reduced by adding the vitamin C.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. The processing technology of the beef tallow for the strong fragrance type hot pot is characterized by comprising the following steps of:
s1, washing fresh beef bones with water at 70 ℃ for 3 hours, changing water for 5 times, and then fishing out and drying to obtain beef aggregate;
s2, cutting crude beef tallow, heating to melt, adding beef aggregate accounting for 20% of the weight of the crude beef tallow during melting, adding fish bones without meat accounting for 10% of the weight of the crude beef tallow, heating the crude beef tallow to 160 ℃ for boiling for 30min, taking out the beef aggregate and the fish bones, adding ceramic particles accounting for 8% of the weight of the crude beef tallow, continuously boiling for 1h at 120 ℃, filtering, cooling to 15 ℃, crystallizing for 24h, and filtering liquid oil by using gauze to obtain boiled beef tallow;
s3, heating the boiled beef tallow to 130 ℃, adding a seasoning packet to cook for 30min, filtering out the seasoning packet, cooling to 15 ℃, growing crystal for 24h, and filtering out liquid oil by using gauze to obtain the prepared beef tallow;
s4, heating the prepared beef tallow to 80 ℃ for melting, then adding an additive accounting for 0.5% of the weight of the prepared beef tallow, and separating to obtain the beef tallow for the strong fragrance type hot pot;
the additive is vitamin C;
the fractionation method in the step S4 is as follows: and (3) uniformly mixing the additive and the prepared beef tallow, cooling to 25 ℃, growing crystals for 20 hours, filtering out soluble grease by using gauze to obtain solid beef tallow, uniformly stirring and mixing the solid beef tallow and the beef aggregate according to a mass ratio of 1:0.5, heating to 30 ℃, standing for 25 hours, placing the solid beef tallow and the beef aggregate on a supporting net, heating until the surface of the beef aggregate is free of solid beef tallow, removing the beef aggregate, cooling the melted solid beef tallow to 20 ℃, growing crystals for 20 hours, filtering out the soluble grease by using gauze, and obtaining the beef tallow for the strong fragrance chafing dish.
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| CN202111307228.1A CN113973927B (en) | 2021-11-05 | 2021-11-05 | Beef tallow for strong fragrance chafing dish and processing technique |
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| CN113973927B true CN113973927B (en) | 2023-12-15 |
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| Publication number | Publication date |
|---|---|
| CN113973927A (en) | 2022-01-28 |
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