| 摘要 |
The offered invention relates to industrial production of butter, particularly to production of melted butter. Object matter of this invention is to obtain melted butter from high quality-grade butter (having fat content 82%), without particles of protein and water but with milk-fat content 99.6% in end product. The process can carry out by melting butter in pots having steam-heating and taps for outlet of melted butter that are arranged in 3 different levels. The pot is filled up with water in amount of 10 to 15 % of volume before fill in the butter, and water is warmed up to 70-75 centigrade. The butter is filled in small portions in an amount of 3 to 5 kg. The temperature is increased to 80-85 centigrade by uniformly and continuous stirring. In such circumstances the protein is washed out by water, without crushing fat-beads. A transparency grade is determined before outlet of melted butter from pot. The outlet of melted butter is realized trough outlet-taps choosing outflow-velocity through cooler providing refrigeration thereof to 35-40 centigrade. The butter after packing is seasoned in refrigerator during 2 to 3 days at temperature of 10 to 12 centigrade. The melted butter is protected from harmful activity of microorganisms. It could be kept until to half a year without loosing high quality taste-grade and other specific characteristics of butter. The product could be used in culinary, confectionery and cosmetic.
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