PL288B1 - A method of producing a smell of swine fat. - Google Patents
A method of producing a smell of swine fat. Download PDFInfo
- Publication number
- PL288B1 PL288B1 PL288A PL28819A PL288B1 PL 288 B1 PL288 B1 PL 288B1 PL 288 A PL288 A PL 288A PL 28819 A PL28819 A PL 28819A PL 288 B1 PL288 B1 PL 288B1
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- PL
- Poland
- Prior art keywords
- fat
- smell
- producing
- yeast
- swine fat
- Prior art date
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Description
Sztuczny tluszcz, przeznaczony do ce¬ lów spozywczych, przyrzadza sie, jak wia¬ domo, zapomoca nagrzewania mieszaniny tluszczu i oleju z cebula lub chlebem przypalonym, dzieki czemu produkt zy¬ skuje zapach i smak smalcu swinskiego.Okazuje sie jednak, ze mozna osiagnac wyniki daleko lepsze, ogrzewajac tluszcz nie z pomienionemi wyzej substancjami, lecz z drozdzami, naprzyklad z drozdza¬ mi piwnemi odgoryczonemi uprzednio za¬ pomoca odmycia rozczynami alkaliczne- mi, a nastepnie wysuszonemi i zmielo- nemi.Przyklad praktyczny.Celem przyrzadzenia smalcu dodaje sie do mieszaniny tluszczów okolo 1% drozdzy, dokladnie rozciera mieszanine i ogrzewa od 120° do 150° w strumieniu kwasu weglowego; stopien nagrzewania miarkuje sie wedle zadanej intensywnosci zapachu; z poczatku daje sie odczuc de¬ likatny, lecz slaby zapach, który w miare nagrzewania stopniowo sie wzmacnia.Po osiagnieciu wskazanej temperatury przerywa sie doplyw pary i pozwala przetworowi ostygnac; po osadzeniu sie drozdzy czerpie sie klarowny tluszcz.Oddzielone od tluszczu drozdze mozna kilkakrotnie uzywac. PLArtificial fat, intended for food purposes, is usually prepared by heating a mixture of fat and oil with onions or burnt bread, thanks to which the product gains the smell and taste of pig lard. However, it turns out that results can be achieved. far better, by heating the fat not with the substances mentioned above, but with yeasts, for example with beer yeast, bitter off, and previously washed with alkaline solutions, and then dried and ground. Practical example. fat about 1% yeast, thoroughly rub the mixture and heated from 120 ° to 150 ° in a stream of carbonic acid; the degree of heating is limited according to the desired fragrance intensity; at first, a slight but weak odor is felt, which gradually becomes stronger as it heats up. When the indicated temperature is reached, the steam supply is interrupted and the device is allowed to cool down; Once the yeast is deposited, a clear fat is drawn off. The separated yeast can be used several times. PL
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Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL288B1 true PL288B1 (en) | 1924-06-28 |
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