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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
Margarine. Simple recipes and tips
Directory / Factory technology at home - simple recipes The main raw material for obtaining good, edible margarine serves completely fresh, brought directly from the slaughterhouse lard of cattle. The solid fat contained in lard is distinguished in its pure form by its whiteness; it is strongly crystallized and has a granular structure. Preparation of oleomargarine The liquid part of this pure lard has the appearance of an oil, it is completely colorless and has a very faint odor. The processing of lard consists of thoroughly washing it, melting it and allowing it to slowly harden at a temperature of 30-32 °C. In this case, stearin and palmitin crystallize, and olein remains in a liquid state and can be separated by pressing. Not all lard, and not even all the lard of one and the same animal, is suitable for producing margarine, so a very careful sorting must be carried out and, in addition, it is necessary that the lard be correctly processed. In the manufacture of margarine, it is extremely important that only pure beef lard is selected when choosing raw materials. Fat with frequent layers of blood vessels or pieces of meat is unsuitable, since these impurities cause decomposition of the finished margarine. Care must be taken to ensure that the fat taken from a freshly killed animal quickly hardens, otherwise it easily acquires an unpleasant odor. The work undertaken for the manufacture of margarine from beef lard falls into a series of operations, as follows:
A prerequisite for making good margarine is cleanliness. Only where this condition is fully observed, is it possible to prepare an impeccable product that meets all the requirements. When fresh lard is received from the slaughterhouse, it must be processed quickly to avoid possible harmful changes. Processing consists mainly of obtaining "primary juice", which means beef lard melted at a low temperature and thoroughly cleaned. Since beef lard consists of a mixture of three glycerides, of which stearin and palmitine predominate, which solidify at ordinary temperatures and are unsuitable for direct butter churning, beef lard is separated into oleomargarine and pressed lard. That part of the lard that, after pressing, remains liquid at 30-32 °C is called oleomargarine. The mass remaining in the press consists mainly of palmitine and stearin and is called pressed lard. From 100 parts of pure beef lard, 35-40 parts of stearin and palmitine are obtained (melting point 33-40 °C), oleomargarine 60-65 parts (melting point 20-30 °C). Oleomargarine does not have the taste of fresh butter, but is very suitable for cooking and differs favorably from ordinary butter in that it does not turn bitter for a long time and, if handled correctly, can be preserved for a long time without changing its qualities. If you let the oleomargarine flowing from the press harden, which happens when cooled to 18-20 ° C, you will get an almost completely white, only slightly yellowish mass, free from the smell of lard, which can be used in cooking, instead of the usually used melted and vegetable oils. oils Properly and carefully prepared oleomargarine is almost completely neutral fat and does not contain free acids and enzymes that promote the formation of such acids. As a result, oleomargarine is much less prone to burning than all other fats used in cooking, and if stored properly, does not deteriorate even in the hot season for several months. Solid oleomargarine, in the form in which it is obtained after the presses, is unsuitable, however, to replace Russian or butter, it is only a material for the preparation of artificial butter. To give oleomargarine the appearance of butter, it is subjected to a kind of operation, which can be called butter churning. The churning of oleomargarine also serves another purpose. It should give the resulting product the specific qualities of a good real oil: a peculiar taste, color and smell, since oleomargarine itself has only a mild, indifferent aftertaste inherent in pure neutral fats. The easiest way to give oleomargarine the smell of butter is to add good milk to it, because in this way we add to oleomargarine all those substances that give real butter its taste and smell. To obtain a high quality product that can be kept fresh for a long time, it is necessary to pay serious attention to the quality and pre-treatment of milk. Previously, only oleomargarine was used to make margarine. At present (1927), other fats are also used, partially or completely replacing oleomargarine, such as: lard, the above-mentioned pressed lard, etc. Sometimes in factories, instead of artificial oil, lard of the highest quality is used. But the rather high melting point of some of these fats, as well as some of their specific properties, do not quite satisfy all the qualities required of a good artificial oil. To correct these shortcomings, it has recently been practiced to add vegetable oils to these types of fat, especially sesame, cottonseed, American peanut oil, as well as linseed, poppy, coconut, etc. The amount of animal fats, vegetable oils, and milk needed to make artificial oil depends both on the type of oil being made and on the time of year. Depending on the time of year, as well as on climatic conditions, the proportion of components changes. Therefore, there are no strictly established norms, but the general rule may be that for 10 kg of oleomargarine, approximately 3 kg of vegetable oils and 4,5 kg of milk are added, which gives a total of 15 to 15,5 kg of finished artificial oil. Below are a few of these recipes. Mix for premium margarine For summer:
For winter:
Mixture for margarine oil of the second grade For summer:
For winter:
Salted Artificial Oil Blend For summer:
For winter:
In the United States, where a significant amount of lard is used to make margarine, equal parts of lard and oleomargarine are used for high grades of margarine. For medium varieties, lard and oleomargarine are used in a ratio of 3: 2. The amount of milk is approximately the same as indicated above. While the taste of artificial butter depends on the quality of the raw materials used, the ability of oils to boil and darken when fried can only be imparted to margarine with the use of special means. The most common remedy is to add egg yolk or lecithin, which is known to be found in egg yolk, and small amounts of sugar to darken the melted margarine. Since margarine itself is only slightly yellowish, it is dyed to obtain the color of natural butter with paints that are harmless to health. Turmeric and orleans are commonly used, and almost always not one of them is used, but a mixture of both. Making margarine smell like butter According to a method patented in Austria, to give margarine the smell of natural butter, 2 to 5% lecithin is added to fresh cream and the cream is allowed to sour for 24-30 hours at a temperature of 12-15 ° C, after which this cream is added to artificial butter. , give it a pleasant smell of butter. Giving margarine the ability to darken when toasted We report a patented Austrian method for producing margarine, which has the ability to darken strongly when toasted. The fat layer of such margarine, deposited on the bottom of the vessel, has the same color as the upper layers of the frozen natural fried butter. First prepare an emulsion of egg yolk, sugar and cream. It is best to use milk sugar, but you can use grape, starch and others. The resulting emulsion is added with constant stirring to a small amount of sour milk and the resulting mixture is well emulsified again. When the mixture becomes homogeneous, it is added to the previously prepared melted mixture of fats and oils, buttermilk and processed in the usual way. The resulting product quickly darkens when fried and, subject to all the above rules, it turns out to be similar to natural butter. Recently used new way, which gives margarine the property of foaming during frying, not splashing, developing a pleasant butter-like aroma and frying like ordinary Russian butter is fried. To do this, whole or skim milk is pasteurized in the usual way and mixed with sour cream, and the temperature of the mixture is maintained at about 32 °C. Casein resulting from natural acid curdling; is allocated together with milk fat in delicate flakes; they are separated from the liquid mass, pressed in and then quickly dried on heated tables in a dry, hot room. In this way, the obtained hard pieces of aromatic sugar-free casein are processed into the finest powder in crushers or with the help of grinding and sifting machines. This powder is added to the margarine in the mixer in an amount of 0,5% by weight of the total mass of margarine. For a short time, the powder is mixed with margarine and for every 50 kg of the mixture, 2 liters of good pasteurized sour cream and approximately 0,25 liters of egg yolk, previously rubbed through a sieve and carefully freed from protein, are added. The mass is stirred, and the resulting finished product is placed in a packaging container. Margarine prepared in this way, similar to Russian butter, forms small bubbles and thick foam during frying, which protects the fat from splashing. In addition, casein suspended in fat gives a pleasant buttery smell, in contrast to other margarines, in which casein forms a precipitate during frying, which interferes with the normal process of toasting. Author: Korolev V.A.
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