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 t...