Strong-flavor beef tallow for chafing dish and processing technology

• Main Authors: FANG QINGMIN, MA TENGFEI
• Format: Patent
• Language: Chinese; English
• Published: 28.01.2022
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a strong-flavor beef tallow for chafing dish and processing technology. The strong-flavor beef tallow technology comprises the following steps: soaking and washing fresh bovine bones with water at the temperature of 50-80 DEG C for 2-3 h, changing water for 3-5 times during the soaking and washing process, then fishing out the bovine bones and drying, and obtaining bovine bone materials; heating and melting the crude beef tallow, adding the bovine bone materials accounting for 15-20% of the weight of the crude beef tallow and fish bones accounting for 5-10% of the weight of the crude beef tallow, decocting, fishing out the bovine bones and the fish bones, continuing decocting for 1-2 hours, then filtering, cooling to 15-20 DEG C, growing grains for 12-24 hours, and filtering liquid oil by using gauze to obtain decocted beef tallow; heating the boiled beef tallow to 120-140 DEG C, adding a seasoning bag for boiling for the boiling time of 20-30 min, then filtering out the seasoning bag,