Method for processing goose liver paste by using ordinary goose liver

Abstract

The invention discloses a method for processing goose liver paste by using an ordinary goose liver, comprising the following steps of: treating, precooking and mincing the ordinary goose liver, then firstly carrying out zymolysis by using flavourzyme with the energy of 20000-30000 U / g, and then preparing with lactobacillus helveticus and lactococcus lactis according to the viable count of 1:1; carrying out glycolysis with mixed bacteria liquid with the content of the viable count of 1*10<6> cfu / ml; and then blending and canning to obtain the goose liver paste which has soft, compact, fine and smooth texture, unique flavour, good taste without bad flavour, i.e. fishy smell, bitter taste, and the like, and rich polypeptide and amino acid content. In the processing method, the bad flavour, i.e. fishy smell, bitter taste, and the like, can be eliminated through the precooking and the glycolysis, unique frankincense flavour is generated, and the ordinary goose liver with crude texture can be changed to be compact, fine and smooth and has the texture equivalent to that of foie gras, therefore the obtained goose liver paste can obtain thicker paste without adding vegetable jelly and also decompose proteins into polypeptides and the amino acids and has more free nutrient components because crude fat is decomposed and emulsified.

Description

technical field [0001] The invention relates to a method for processing foie gras, in particular to a method for processing foie gras with common foie gras. Background technique [0002] Because foie gras is rich in unsaturated fatty acids, lecithin, etc., it can reduce the cholesterol level in human blood, reduce the deposition of cholesterol substances on the blood vessel wall, reduce and delay the formation of continued fat hardening; it also has the functions of lowering blood fat, softening blood vessels, delaying The functions of aging and preventing cardiovascular and cerebrovascular diseases are deeply loved by people. Because the fat content of fatty foie gras is as high as 60-70%, which is 7-12 times that of ordinary foie gras, the texture is delicate, and the fishy smell and liver odor are light, and it can naturally form a good sticky sauce after making it , so the raw material of most foie gras at present is fatty foie gras, as the invention patent of CN1003980...

AI Technical Summary

Problems solved by technology

These two invention patents using ordinary foie gras as raw materials can remove fishy smell and thicken, but after pickling and adding starch and vegetable gum, the unique flavor of foie gras obtained from foie gras is poor, and the foie gras There are few free nutrients in liver pate, and the utilization rate of human body is low. It is foie gras pate with poor flavor and low nutritional value.