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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 strong fishy smell, unfavorable promotion, high cost, etc., and achieve the effect of fine taste, simple process and low production cost

Inactive Publication Date: 2013-07-10
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A production process of foie gras follows the following steps:

[0015] 1. Preparation: Take 100 kg of goose liver, 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. Cleaning and cleaning. Wash the blood in the foie gras with water and remove impurities in the foie gras.

[0017] 3. Roughly chop the cleaned foie gras. During rough cutting, the speed of the vacuum chopper is 1000 rpm, the temperature is 10°C, and the time is 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 ℃, and the chopping time is 30 minutes

[0020] 6. Can filling and vacuum sealing.

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

[0022] 8. Sprinkle water and cool to room temperature.

[0023] 9. Enter the constant temperature warehouse (37℃) f...

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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, and particularly relates to a production process of goose liver sauce. Background technique: [0002] Goose fat gras is a high-grade nutritious food with fine texture, delicious taste and rich nutrition. At the same time, goose fat gras has the effect of preventing cardiovascular diseases. Goose liver sauce contains a lot of fatty acids, and most of them are unsaturated fatty acids, accounting for about 65% to 68%. Fatty acids in goose 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 the 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 means of transport of lipids in the human blood. [0003] The unsaturated fatty acid in goose ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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