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Method for preparing deer liver peanut butter

A production method and technology of peanut butter, applied in food preparation, application, food science, etc., can solve the problems of deer liver heavy deer smell, bland taste, not suitable for chewing, etc., and achieve the effect of delicious taste, unique flavor and convenient consumption

Inactive Publication Date: 2008-08-06
战丁恺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the technical problem that the deer liver products have a strong deer smell, the meat is hard, not suitable for chewing, and the taste is flat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0049] The deer liver peanut butter raw materials of the present invention are as follows:

[0050] Deer Liver 100kg

[0051] 100 kg peanuts

[0052] 3 kg white sugar

[0053] 6 kg peanut oil

[0054] Seasoning 0.2 kg

[0055] Chili powder 0.4 kg

[0056] koji wine 3 kg

[0057] 3 kg ginger

[0058] Pepper powder 0.25 kg

[0059] Sodium erythorbate ≤ 0.5 g / kg of the final product. The above raw materials can be used to make 150 kg of crispy meat slices. The maximum dosage of sodium erythorbate is 75 grams.

[0060] Production process:

[0061] Deer liver raw materials must be strictly inspected and come from fresh or frozen deer livers from non-epidemic areas and without lesions. The deer liver should be repeatedly soaked in water for two to three hours before use to remove the remaining toxic substances, because the liver is the largest poison transfer station and detoxification organ in the body. Cut the deer liver into slices of about 0.5 cm. Put the cut deer liv...

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Abstract

The invention relates to a method for preparing a venison liver peanut butter, pertaining to meat processing technology field, which solves the technological problems of heavy fishy odor, harder meat and plain savor, which severely influence the venison liver products. In the method for preparing the venison liver peanut butter, fishy-odor-removal and heating are carried out for flavoring, sugar, salt, wine and peanut oil and so on to remove the fishy favor odor of the venison liver; the venison liver powder and peanut butter are fully mixed and processed to obtain the easy stored venison liver peanut butter with rich nutrients and delicious taste. The products of the method for preparing a venison liver peanut butter are characterized by catchup shape, dark red color, spicy-hot taste, moderate sweetness, easy solubility and unforgettable aftertaste; besides, the products have the functions of supplementing the liver and nourishing the blood, improving eyesight and reducing fever, and strengthening the spleen and the stomach, and moistening the lung and suppressing coughing.

Description

Technical field: [0001] The invention belongs to the technical field of meat processing, and solves the problem that the fishy smell and bad taste of the deer liver cannot be removed during the processing of the deer liver in the prior art. Specifically relates to a preparation method of deer liver peanut butter. Background technique: [0002] There is an invention patent about the method of making deer liver powder, such as: Chinese patent (CN1994324 deer liver powder capsule and its preparation method), which is to put the freeze-dried ultra-fine deer liver powder with a fineness of more than 400 meshes in the capsule; The water content of the superfine powder is ≤3%. The preparation method of the deer liver powder capsule of the product is as follows: a. The deer liver that has been quarantined and cleaned is quickly frozen to -26°C ~ -28°C, sliced ​​into trays; b. freeze-dried by a freeze dryer for 26-30 hours and taken out ; c. Superfine powder to more than 400 mesh; ...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L1/318A23L1/312A23L1/29A23L25/10A23L13/20A23L13/70A23L33/00
Inventor 战丁恺
Owner 战丁恺
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