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Process for preparing goose liver paste

A production method, the technology of foie gras, applied in application, food preparation, food science, etc., can solve the problems of unacceptable flavor of foie gras, rough texture of ordinary foie gras, fishy smell and heavy liver odor, and achieve the purpose of removing foie gras The effect of liver smell, pleasant taste and convenient consumption

Active Publication Date: 2010-06-23
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ordinary foie gras is different from foie gras. There are two problems in making foie gras with ordinary foie gras: one is that ordinary foie gras has a strong fishy smell and liver odor, and the fishy smell and The liver smell is heavier; the second is that ordinary foie gras is rough in texture, loose and non-sticky after beating, and does not have the unique properties of sauce
If you do not take certain measures to remove the fishy smell and liver odor, and directly make it into foie gras, then the flavor of foie gras is unacceptable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 5kg of fresh common foie gras, cleaned, ribbed, cut into about 1×1cm pieces, marinated with homemade pickling agent for 24 hours, then washed and blanched in hot water at a temperature of 70 for 10 minutes. The dosage of the preparation is 5% of the foie gras weight. According to the total weight percentage of the pickling preparation, the ingredients of the pickling preparation are as follows: 30% of table salt; 5% of white granulated sugar; 10% of a mixture of pepper, five-spice powder, monosodium glutamate and chicken essence; 10% of liquor with an alcohol content higher than 50%. %, vinegar 20%, soy sauce 25%. Then pick up the foie gras and drain it, and cook it in boiling water for 5 minutes in the homemade soup with ingredients added. The soup consists of 3% salt, 1% chicken essence, 5% sand ginger, 5% Onion, 7% pepper and star anise mixture, 5% soy sauce and water, the weight of water is 5kg. Choose 10kg of chicken and 10kg of lean pork, wash, cut into pieces, ...

Embodiment 2

[0023] Fresh ordinary foie gras 10kg, wash, remove tendons, cut into pieces of about 1×1cm, marinate with homemade pickling agent for 24 hours, wash and put in hot water with a temperature of 80 degrees, blanching for 8 minutes, put the foie gras Pick up and drain, and cook for 7 minutes in the homemade soup with added ingredients; choose 10kg of chicken and 10kg of lean pork, wash, cut into pieces, marinate, and then wash, and boil in boiling water with added ingredients Cook for 7 minutes; mix the steamed foie gras, lean pork, and chicken, and smash them with a beater, the finer the better, add 5.3kg of cornstarch, 0.8kg of xanthan gum, and add cooked chicken and lean meat 1kg of soup juice, and constantly stirred until uniform, canned after stirring, high temperature sterilization. The produced foie gras was tasted by experienced people in 3 groups, 10 people in each group. All the tasters confirmed that the product was fresh and tender, with a pleasant taste and good quali...

Embodiment 3

[0025] 10kg of fresh ordinary foie gras, wash, remove tendons, cut into 1×1cm pieces, marinate with self-made pickling agent for 24 hours, wash and put in hot water at a temperature of 90 degrees, blanch for 6 minutes, remove the foie gras Drain and cook for 10 minutes in the homemade soup with ingredients; choose 10kg of chicken and 5kg of lean pork, wash, cut into pieces, marinate, and then wash, and cook in the soup with ingredients for 10 minutes. Minutes; mix the steamed foie gras, lean pork, and chicken, and smash them with a beater, the finer the better, add 4.4kg of cornstarch, 1.5kg of xanthan gum, and add the soup that has cooked chicken and lean meat Juice 1.5kg, and constantly stirred until uniform, canned after stirring, high temperature sterilization. The produced foie gras was tasted by experienced people in 3 groups, 10 people in each group. All the tasters confirmed that the product was fresh and tender, with a pleasant taste and good quality, without the smel...

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PUM

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Abstract

The invention discloses an industrial production method that takes ordinary goose liver as main raw material, eliminates the strong fishy smell in ordinary goose liver and produces goose liver paste with fine texture. In terms of weight share, pre-process 20 to 40 shares of fresh ordinary goose liver and dip it in 70 to 100 DEG C. hot water for 5 to 10 minutes, pick the goose liver and boil it inboiled soup blend for 5 to 10 minutes; pre-process 30 to 40 shares of chicken meat and 30 to 40 shares of lean pork and boil them in hot soup blend for 5 to 10 minutes; then, mix and break the goose liver, lean pork and chicken meat and add 10 to 20 shares of corn starch, 1 to 5 shares of xanthan gum; then, add soup or water, mix and can the product; then, sterilize it in high temperature and finally finish the making of goose liver paste. Therefore, the goose liver paste produce has the advantages of unique flavor, tender texture, favorable taste, rich nutrition and convenient for eating.

Description

technical field [0001] The invention relates to a production method of foie gras, in particular to an industrial production method capable of producing foie gras on a large scale using common foie gras as a main raw material. Background technique [0002] The foie gras currently on the market is not made of ordinary foie gras, but is made of foie gras as a raw material. Foie gras is not ordinary foie gras, it is made of well-developed and strong goose or duck , by artificial forced feeding a large amount of high-starch feed - corn, and rapid fattening, prompting the liver to accumulate a large amount of fat to form a large fatty liver. This special fatty liver is 5 to 6 times larger than normal liver, or even more than 10 times larger. The production of foie gras pate is mainly processed from more than 80% of foie gras and thinly sliced ​​fatty pork, salt, sugar, spices, truffles, etc. [0003] Ordinary foie gras is different from foie gras. There are two problems in makin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/221A23L1/315A23L27/10A23L13/50A23L27/60
Inventor 赵文红白卫东刘锐
Owner ZHONGKAI UNIV OF AGRI & ENG