SU1738829A1 - Method for fat production of fat-containing raw materials - Google Patents

Abstract

This invention relates to a technology for producing fat from wild animals, mainly marmots. The goal is to improve the quality of fat. The method makes it possible to obtain a groundhog rubbing - a valuable, high-quality biologically active product under field conditions in the absence of sufficient water and an energy source. In addition, favorable conditions are created to prevent fat oxidation by neutralizing the action of the lipase enzyme, t Il.

Description

The invention relates to the technology of obtaining the fat of wild animals, such as woodchucks, ground squirrels, and can be used to process fat-containing raw materials under commercial conditions.

There is a known method of melting fat of marmots in the field, according to which they use open-type boilers or steam baths.

In open type boilers, the fat mass is heated to 180–200 ° C, as a result, low molecular weight fatty acids volatilize, and high molecular weight polymerize and fat loses its beneficial properties. In steam baths, the fat mass is heated slowly, and while its temperature rises from 50 ° C to 80 ° C, the action of the lipase enzyme in the fat mass, which quickly oxidizes fat, is activated. As a result, the healing properties of fat deteriorate. In addition, in the finished product

many impurities remain — protein elements, connective tissue particles, which cannot be separated by subsequent separation. These impurities decompose over time. Fat, especially melted in steam baths, acquires an unpleasant smell, is subject to deterioration and rotting.

There is also known a method of obtaining fat from fat-containing raw materials in a pulsed apparatus in an aqueous medium with a ratio of water and raw materials from 2: 1 to 3: 1. Warming the fat is carried out at 70-98 ° C using hydromechanical pulses distributed in a mixture of raw material and water better extraction of fat particles from raw materials.

The disadvantage of this method is that fat is heated up at 70-98 C. The fat of marmots, like other hibernating animals, contains many highly non-limiting (with free bonds) fatty acids.

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Therefore, unlike pet fat, it is more chemically active. Fatting at 70-80 ° C due to the high activity of the lipase enzyme leads to fat oxidation during the firing process. When warming up the fat of frosting animals at 80-98 ° C, the finished product remains above the norm amount of metabolic (bound) water, as a result, the fat melted at a temperature of up to 98 ° C is stored for no more than 1 month, after which it acquires an unpleasant smell .

Closest to the present invention, there is a method for exposing the initial fatty feedstock to electro-hydraulic shocks of high and super high pressure.

The duration of heating is limited by the rate of transition of fat from connective tissue capsules to the free liquid state. When boiling for less than 3 hours, not all fat goes into a liquid state. An increase in the period of boiling over 3.5 hours does not lead to an increase in the amount of fat product. If the fat mass is more crushing than the household cutting unit allows, the duration of melting can be shortened, but this will require special devices.

The method requires sophisticated equipment - 20 for grinding fat, which is unacceptable

in field conditions.

The drawing shows a device for implementing the method.

The device consists of a tank 1, sealed with a cap 2 on which a valve 3 is installed to regulate the working pressure in the tank and the safety valve k. Inside the tank, basket 5 is installed with a shallow, 0 branch, which functions as a filter,

Nor, qualified service, sources of electricity and a large amount of water, therefore not applicable in the conditions of fishing. The accumulation of crude fat from hibernating animals for the purpose of processing it at centralized processing points is impossible, since fresh raw materials are necessary to obtain high-quality fat, and any preservation of it, for example, table salt, does not protect against fat oxidation.

The aim of the invention is to improve the quality of fat.

To achieve the goal

free flowing liquid fat and water, but inhibiting the particles of raw fat mass and squash remaining after the fat is heated. To the bottom surface of tank 1, a drain pipe for mixing of fat-containing raw material is brought - about 35 with a faucet 6, and under the tank it is placed with boiling water in the ratio of gas burner 7 "To create 2: 1, and the fat is drained under the best conditions for heating the tank 1 with a temperature of 105-115 ° C for 3.0-3.5 hours in a hermetic casing 7 is installed inside the casing 8, which is a specific container.

Mixing the raw material with boiling water in the proposed proportion ensures fast heating of the initial fat mass above 80 ° С, as a result

having a door 9 for igniting the gas, 4 and the sealing of the tank 1 is ensured by a seal 10.

Water is poured into a tank 1 for 1 / fi of volume, including the burner 7. Raw fat is crushed (usually the lipase enzyme, which is destroyed at this temperature, is completely neutralized. With a lower ratio of raw material and water, the productivity of melting decreases with a larger fat mass, it warms up more slowly and the fat undergoes partial oxidation.

Warming up fat at 105 115 ° С is almost complete. It cleans it of metabolic water. As a result fat

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fat from the solid to the liquid fraction increases, but a temperature rise above 11 ° C leads to the polymerization of highly unsaturated fatty acids and deterioration of the quality of the fat.

The duration of heating is limited by the rate of transition of fat from connective tissue capsules to the free liquid state. When boiling for less than 3 hours, not all fat goes into a liquid state. An increase in the period of boiling over 3.5 hours does not lead to an increase in the amount of fat product. If the fat mass is more crushing than the household cutting unit allows, the duration of melting can be shortened, but this will require special devices.

for grinding fat, which is unacceptable

free flowing liquid fat and water, but inhibiting the particles of raw fat mass and squash remaining after the fat is heated. A drain pipe with a tap 6 is connected to the bottom surface of the tank 1, and a gas burner 7 is located under the tank. In order to create better conditions for heating the tank 1 with the burner 7 are installed inside the casing 8,

having a door 9 for igniting gas, and sealing the tank 1 is provided with a seal 10.

Water is poured into a tank 1 for 1 / fi volume, including boiling 7. Raw fat is ground (usually in a burglar cutting machine) When the water boils, the fat mass in the tank 1 is placed in the tank 5 and mix it thoroughly with boiling water. Tank 1 is sealed. At the end of the melting process, turn off the gas, equalize the pressure in the tank 1 with the atmospheric pressure using the valve b, open the lid 2, raise the basket 5 and fix in the upper position that

well settled, all impurities would easily 55 water and grease would flow down to the bottom of the tank. transition to sediment. At a temperature When water and fat are drained completely, less than 105 ° C decreases the producer; the basket of shkvary is removed from the tank, the heat of the process is heated. C higher - In tank 1, a liquid separation rate remains at the transition temperature; top clean

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fat, bottom - water, polluted water

soluble proteins and small particles of connective tissue. Through the drain valve 6, first drain the water and then into another container the fat.

As a result of melting down according to the proposed method, the fat that is transparent without extraneous specific odors is obtained, which retains its beneficial properties. The amount of the finished product is on average 0.5. kg from a single groundhog. The proposed technology can be used to drain other animal fat.

Example 10 Water is poured into the device tank, the tank is sealed, and a gas burner is switched on. Fat raw is ground using household m cutting. When the water boils, the lid is opened and the raw fat mass is quickly loaded into the fine mesh basket in the tank. A lot of stir in the water and close the tank. The burner is not turned off when the basket is loaded. The temperature is controlled by changing the pressure in the tank with a valve. Warming up the fat is carried out at a temperature in the tank of 11 0 ° C for 3 h 10 min - 3 h 20 min. After that, the gas is turned off, the pressure in the tank is reduced to atmospheric by means of a valve, the tank is opened, the basket of squash is raised above the level of the liquid fraction, a full flow of residual liquid fraction from the basket and sediment content of the tank takes place within 20-25 minutes. Then through the drain pipe is poured into separate containers of water and fat.

The experiments were carried out in three ways: in the first, 2k kg of raw fat mass and 2k n of water (1: 1 ratio) was loaded into the tank, 32 kg of raw material and 16 l of water (2: 1) in the second, and 36 kg in the third

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PRI mme R 2. Use the same methods of obtaining fat, as in example 1, but load raw materials and water in a ratio of 2: 1 and heat the fat is carried out at different temperatures during the time fteHn, until the yield of the finished product reaches 60 -62% of the initial mass of raw material „

The following temperature regimes are investigated: 100, 105, 110, 115, 120, and 125 ° C. The melting time is respectively 279, 206, 199, 182, 16 and min. At a temperature of 100–115 ° C, pure, transparent, odorless and impurity fat is obtained, which retains all the components possessing useful properties, and at a temperature of 105–115 ° C, the process is significantly reduced — the fat melts 26–35% faster than at. As the temperature rises, the melting time continues to decrease, but at t20 ° C, the evaporation of light fatty acids begins, and at 125 ° C, the intense evaporation of light acids begins and the polymerization of high-limit fatty acids begins. Fat loses its beneficial properties and ceases to meet the requirements of the standard.

EXAMPLE 3 The same methods of obtaining fat are used as in example 1, but the raw materials and water are taken in a 2: 1 ratio and the melting is carried out at 110 ° C. Conducted four variants of experiments. In the first embodiment, the melting is carried out for 150 minutes, in the second - within 180 minutes, in the third - within 210 minutes, in the fourth - within minutes. The fat obtained in the experiments of all variants retains its beneficial properties. When melting for 150 minutes, the yield of the finished product is A1%, and when melting for 180-210 minutes, 60-62%. Further

mass of raw materials.

raw materials and 12 liters of water (3: 1). The yield of the final product is 60-62% of the increase in the time of melting of the inadequate mass of the raw material, or corresponding to a positive effect - the yield is T, 6; 19.8 and 21.6 kg. In experiments, the per- one remains at the level of 62% of the initial and second variants, pure pure fat is obtained, odorless and does not contain impurities. In the experiment of the second variant, at the same time, the finished product is 36% more than experience first. In the experiment of the third variant of fat, the formula

The method of obtaining .fat from fat-containing raw materials, mainly marmots, involves grinding

but 8% more than in the first experiment, 55 raw materials, mixing it with water, then the fat is cloudy, has a yellowish color and a specific smell, contains a certain amount of water-soluble proteins

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PRI mme R 2. Use the same methods of obtaining fat, as in example 1, but load raw materials and water in a ratio of 2: 1 and heat the fat is carried out at different temperatures during the time fteHn, until the yield of the finished product reaches 60 -62% of the initial mass of raw material „

The following temperature regimes are investigated: 100, 105, 110, 115, 120, and 125 ° C. The melting time is respectively 279, 206, 199, 182, 16 and min. At a temperature of 100 - 115 ° C, pure, transparent, odorless and impurities are obtained; the fat, which retains all the components possessing useful properties, at a temperature of 105-115 ° C, the process is significantly reduced - fat melting is 26–35% faster than at. As the temperature rises, the melting time continues to decrease, but at t20 ° C, the evaporation of light fatty acids begins, and at 125 ° C, the intense evaporation of light acids begins and the polymerization of high-limit fatty acids begins. Fat loses its beneficial properties and ceases to meet the requirements of the standard.

EXAMPLE 3 The same methods of obtaining fat are used as in example 1, but the raw materials and water are taken in a 2: 1 ratio and the melting is carried out at 110 ° C. Conducted four variants of experiments. In the first embodiment, the melting is carried out for 150 minutes, in the second - within 180 minutes, in the third - within 210 minutes, in the fourth - within minutes. The fat obtained in the experiments of all variants retains its beneficial properties. When melting for 150 minutes, the yield of the finished product is A1%, and when melting for 180-210 minutes, 60-62%. Further

Increasing the time of melting does not give a positive effect - the fat output remains at the level of 62% of the initial

mass of raw materials.

an increase in latency remains

an increase in heat-up time does not give a positive effect - the fat output remains at the level of 62% of the initial

invention formula

The method of obtaining .fat from fat-containing raw materials, mainly marmots, involves grinding

the fat and the separation of squash and fat from the broth, characterized in that, in order to improve the quality of the fat, the mixing of the fat-containing raw material

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carried out with boiling water in accordance with lOS-HS C for 3.0 wearing 2: 1, and the heating of the fat in a sealed container.

Claims (1)

The method of obtaining fat from a fat-containing raw material, mainly marmot, which involves grinding the raw material, mixing it with water, flushing the fat and separating the pulp and fat from the ’broth, characterized in that, in order to improve the quality of the fat, mixing the fat-containing raw material