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Process for stably processing foie gras without fat isolation and with low oxidation

A processing technology, a steady-state technology, applied in the field of food science, can solve the problems of oxidation, short product shelf life, easy segregation of product fat, etc., to prevent oxidation and loss, prevent fat oxidation and nutrient loss, and prevent liver rupture. Effect

Inactive Publication Date: 2010-01-06
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country has been able to breed geese with foie gras, but there are very few such products in my country, and the foie gras industry in China needs to be developed urgently
The main problem of foie gras processing technology is that the processed product fat is easy to segregate and oxidize, and the product has a short shelf life

Method used

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  • Process for stably processing foie gras without fat isolation and with low oxidation

Examples

Experimental program
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Effect test

example 1

[0025] 1. Select the frozen fresh foie gras and slowly thaw it at 5°C to remove the connective, blood clots in the liver tissue and the possible bile or exudate that may be attached to the liver.

[0026] 2. Cut the foie gras into pieces in the ice-water mixture state, weigh 5 kg of raw materials, and perform vacuum chopping and mixing for 4 times, each chopping and mixing for 10 minutes, so that the foie gras is homogenized into a paste.

[0027] 3. Add 250g of salt, 100g of white sugar, 250g of five-spice powder, 100g of chicken essence, 250g of green onion, 250g of ginger, 100g of sesame oil, and an appropriate amount of clean water to the goose fat liver that has been homogenized into a paste, mix well and marinate at 4°C 24 hours.

[0028] 4. Add 3g of emulsifier sucrose ester and 5g of casein, mix well and use 150W, 20kHz ultrasonic treatment for 20 minutes.

[0029] 5. Add 3g of sodium alginate, 4g of β-cyclodextrin, and 2g of guar gum, and stir well.

[0030] 6. Matu...

example 2

[0032] 1. Select the frozen fresh foie gras and slowly thaw it at 5°C to remove the connective, blood clots in the liver tissue and the possible bile or exudate that may be attached to the liver.

[0033] 2. Cut the foie gras into pieces in the ice-water mixture state, weigh 5 kg of raw materials, and perform vacuum chopping and mixing for 4 times, each chopping and mixing for 10 minutes, so that the foie gras is homogenized into a paste.

[0034] 3. Add 250g of salt, 100g of white sugar, 250g of five-spice powder, 50g of chicken essence, 300g of green onion, 300g of ginger, 150g of sesame oil, and an appropriate amount of clean water to the goose fat liver that has been homogenized into a paste, mix well and marinate at 3°C 24 hours.

[0035] 4. Add 4g of emulsifier monoglyceride and 6g of modified soybean lecithin, mix thoroughly and use 200W, 40kHz ultrasonic treatment for 15 minutes.

[0036] 5. Add 4g of starch, 5g of gum arabic, and 3g of carrageenan, and stir well.

...

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Abstract

The invention discloses a process for stably processing foie gras without fat isolation and with low oxidation, which comprises the following steps: slowly unfreezing goose livers serving as a raw material at a temperature of between 2 and 6 DEG C; cleaning the goose livers with a mixture of water and ice; mixing the goose livers under vacuum in a chopper for 10 to 15 minutes for four times; pickling the goose livers in a pickling agent for 24 hours at a temperature of between 0 and 4 DEG C; adding emulsifying agent; using 50 to 600w and 20 to 100 kHz ultrasonic waves to jointly process the goose livers to emulsify the pickled goose livers; thickening the emulsified goose livers and heating the goose livers at a temperature of between 90 and 100 DEG C to age the goose livers; canning the aged goose livers under vacuum; sterilizing the canned goose livers for 2 to 15 minutes at a temperature of between 100 and 120 DEG C; quickly decreasing the temperature to obtain the product; and storing the finished product in an environment at a temperature of 0 to 4 DEG C. The foie gras made by the process has rich nutrients, high quality, white color and luster, pure mouth feel, low fat oxidation, no fat isolation, little nutrient loss and long shelf life, and is widely applied to Chinese and western foods.

Description

technical field [0001] The invention relates to the steady-state processing technology of fat, the nutrient component in goose fat gras. The invention belongs to the field of food science and technology. Background technique [0002] Goose fatty liver refers to the fatty liver formed by a large amount of fat accumulated in the liver after the goose is artificially fed with high-energy feed for short-term fattening. This kind of fatty liver is delicate in texture, delicious in taste, mellow in fat and rich in nutrition. It is more than ten times heavier than the original liver. Its fat content is more than half, and the unsaturated fatty acid content accounts for about 65%-68% of the whole fatty acid content. These include 61%-62% of oleic acid; 1%-2% of linolenic acid, 3%-4% of palmitoleic acid, 21%-22% of saturated fatty acid in fatty liver, and 11%-12% of stearic acid. [0003] Foie gras is mainly a high-grade nutritional food made from foie gras. It is rich in unsaturat...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/24A23L1/315A23L1/05A23L1/035A23L1/025A23B4/005A23B4/06A23L27/00
Inventor 郑捷刘安军
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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