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Production process of goose liver paste

A production process, the technology of foie gras, applied in the fields of application, food preparation, food science, etc., can solve the problems of unfavorable promotion, high cost, and strong product smell, and achieve the effect of simple process, low production cost and delicate taste

Inactive Publication Date: 2010-09-15
天津宝鹅园鹅业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If no measures are taken to remove these fishy and peculiar smells, it will directly affect the taste of foie gras
In the past, the processing technology of Western-style foie gras was complicated, the cost was high, the processed product had a strong fishy smell, the taste was not delicate, and it was prone to "sand grains", which was not conducive to the promotion in my country

Method used

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Embodiment Construction

[0014] A kind of production technology of foie gras is carried out according to the following steps:

[0015] 1. Preparation: Take 100 kg of foie gras, 2 kg of salt, 0.4 kg of sugar, 0.4 kg of pepper, 15 kg of cooking wine and 10 kg of water.

[0016] 2. Clean up and clean. Wash the blood in the foie gras with clean water, and remove the impurities in the foie gras at the same time.

[0017] 3. Roughly chop the cleaned foie gras. During coarse chopping, the rotating speed of the vacuum chopping machine was 1000 rpm, the temperature was at 10° C., and the time was at 8 minutes.

[0018] 4. Add salt, sugar, pepper, cooking wine and water.

[0019] 5. Put the foie gras and the above ingredients into the vacuum chopping machine, the chopping speed is 3000 rpm, the chopping temperature is 80°C, and the chopping time is 30 minutes

[0020] 6. Canning and vacuum sealing.

[0021] 7. Sterilize the sealed product at a temperature of 110-120°C for 20-60 minutes.

[0022] 8. Sprink...

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PUM

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Abstract

The invention relates to a production process of foie gras, comprising the following steps of: putting goose livers into a vacuum cut mixer to roughly cut after clearing and cleaning; putting the goose livers and ingredients into the vacuum cut mixer again to finely cut; cutting and mixing the goose livers into foie gras; and finally, canning, sealing in vacuum, sterilizing at high temperature, cooling by spraying water, entering a constant-temperature tank and canning at the temperature of 37 DEG C sequentially. The invention has simple process and low production cost and can effectively eliminate fishy smell and peculiar smell in the foie gras by cutting and mixing the goose livers at high temperature and high speed, and the foie gras has fine mouthfeel and just melts in the mouth.

Description

Technical field: [0001] The invention belongs to a food processing method, in particular to a production process of goose fat liver paste. Background technique: [0002] Foie gras is a high-grade nutritional food with delicate texture, delicious taste and rich nutrition. At the same time, foie gras has the effect of preventing cardiovascular disease. Foie gras contains a lot of fatty acids, most of which are unsaturated fatty acids, accounting for about 65% to 68%. The fatty acids in goose fatty liver include myristic acid, palmitic acid, palmitoleic acid, oleic acid, linoleic acid, etc. Among them, linoleic acid is an indispensable acid in the growth process of some animals, linoleic acid and some of this series Unsaturated fatty acids are important tissues of biofilms and indispensable components of certain enzyme systems. Studies have shown that fatty acids are the main transporter of lipids in the human blood. [0003] The unsaturated fatty acid in foie gras is a kind...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/315A23L27/60A23L13/50
Inventor 李玉华
Owner 天津宝鹅园鹅业发展有限公司
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