My company wants to look at producing an infused beef fat product as we have beef fat as a by product of our stock production. Ordinarily our process is to heat 90deg for 10mins, hot fill and rapid chill which gives a extended shelf life chilled product. The infused fat cannot be taken up to 90deg as it affects product quality, and it cannot be hot filled as the tubs are not heat stable.
What time/temp would provide me with the kill I need? Does it need to be hot filled or am I better doing a shorter shelf life. Sorry lots of questions,
I'm afraid I know little or nothing about solid fats and so I'm hoping someone might help me