Method for processing goose liver paste by using ordinary goose liver

A technology of foie gras and foie gras, which is applied in application, food preparation, food science, etc., can solve the problems of foie gras with few free nutrients, low utilization rate of human body, poor flavor of foie gras, etc., and achieve unique flavor and high nutritional value. The effect of high value and low production cost

Active Publication Date: 2011-01-05
NINGBO UNIV
View PDF6 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 obtaine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for processing foie gras with common foie gras. Take common foie gras, wash and remove bile and other dirt and exudates adhering to the liver, remove fascia and other substances that may affect the stirring effect, and then put the goose Cut the liver into four pieces, wash them in tap water to remove the bloody water, remove the bloody water after cleaning, weigh 100kg in total, put them into hot water heated to 85-95°C, and pre-heat at this temperature. After cooking for 3-5 minutes, remove and drain the water, cool to 45°C, chop into foie gras puree with a vacuum chopping machine; add 75g of flavor protease with an activity of 20000U / g to the foie gras puree, and dissolve the flavor protease in a small amount of It is better to add the normal saline, stir and mix evenly, and enzymatically hydrolyze foie gras at a constant temperature of 45°C for 4 hours to obtain enzymatic hydrolyzed foie gras paste; 5kg of milk powder solution with a concentration of 60% by...

Embodiment 2

[0020] A method for processing foie gras with common foie gras is basically the same as in Example 1, except that the flavor protease weight is 100g, the enzymolysis time is 3 hours, the mixed bacteria liquid addition is 3.0kg, and the fermentation time is For 3 hours, the mixed seasoning also included 5.0 g inosinic acid, 5.0 g guanylic acid, 1.5 kg lecithin, 5.0 kg soybean protein isolate and 6.0 kg egg white.

Embodiment 3

[0022] A method for processing foie gras with common foie gras is basically the same as Example 2, except that the flavor protease weight is 50g, the enzymolysis time is 5 hours, the mixed bacteria liquid addition is 4.0kg, and the fermentation time is For 1 hour, 1.0 kg of β-cyclodextrin and 8.0 kg of cornstarch were also included in the seasoning mix.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/24A23L1/315A23L27/60A23L13/50
Inventor 潘道东
Owner NINGBO UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products