Method for processing pickle type livestock and poultry liver food

Abstract

The invention discloses a method for processing pickle type livestock and poultry liver food. The method comprises the following steps of: pretreatment of livestock and poultry liver, precooking and deodorization of the livestock and poultry liver, preparation of livestock and poultry liver soaking fermentation solution, soaking fermentation of the livestock and poultry liver, preparation of livestock and poultry liver food sauce, preparation of black salted turnip ingredients, canning and thermal sterilization. The livestock and poultry liver food prepared by the method has good mouthfeel, has no smell, is convenient to preserve and has long quality guarantee period.

Description

technical field [0001] The invention relates to a processing method of fermented food, in particular to a processing method of pickle-type livestock and poultry liver food, which belongs to the field of food. Background technique [0002] The content of vitamin A in the liver of livestock and poultry far exceeds that of milk, eggs, meat, fish and other foods. It has the function of maintaining normal growth and reproductive function; it can protect the eyes, maintain normal vision, and prevent dry eyes and fatigue; animal liver is also rich in iron Moderate intake of livestock and poultry liver can make the skin ruddy; at the same time, livestock and poultry liver contains vitamin C and trace element selenium that are not found in general meat foods, which can enhance the body's immune response, anti-oxidation, anti-aging, and can inhibit the generation of tumor cells , maintain a healthy complexion; regular consumption of livestock and poultry liver can also supplement vita...

AI Technical Summary

Problems solved by technology

Livestock and poultry livers are also used in industrial food production, such as foie gras, pig liver pate, lamb liver pate, etc. These products have a large market as sauces in western countries where bread and lettuce are staple foods, but Domestic consumers have low recognition of taste, and sales are extremely limited

Since the development of the western region, large-scale breeding and centralized slaughter have been greatly developed, and the production of livestock and poultry livers has continued to increase. Due to the lag in the development of industrial food, slaughter companies can only deal with livestock and poultry livers cheaply, which seriously affects the economic benefits of enterprises.

[0004] In recent years, some enterprises have packaged marinated livestock livers and poultry livers in film bags and sterilized them at high temperature (121°C) to make ready-to-eat snack foods with a shelf life of more than 180 days, which should be regarded as a major progress in the development of livestock and poultry liver products. , but only a small amount is sold in supermarkets. The reason is that this product still has two major technical problems that are difficult to solve: (1) Livestock and poultry liver is a neutral food. If it is to be preserved for a long time, the traditional preservation methods are generally cold storage and high-temperature sterilization

However, after high-temperature sterilization of livestock and poultry liver, the flavor is significantly reduced, and the texture is not only not softened, but rather rougher, showing different processing characteristics from meat, not easy to slag, poor taste, and difficult to swallow, which seriously affects the consumer market; In addition, after high-temperature sterilization of livestock and poultry livers, the synergistic effect of natural food preservatives in food preservation is destroyed, such as nisin, whose stability mainly depends on factors such as temperature and pH value, and shows the greatest stability under acidic conditions , with the increase of pH, its stability is greatly reduced. In a certain temperature range, with the increase of temperature, its activity loss increases. In the thermal sterilization process of animal food, the antiseptic efficiency of nisin is about 70%. If it is damaged, it cannot play a normal anti-corrosion and fresh-keeping function; in addition, high-temperature sterilization requires a high-pressure sterilizing pot, as well as a special boiler and boiler room, and the enterprise has a large investment in primary hardware, and the sterilization process consumes a lot of energy, takes a long time, and has low production efficiency

Refrigeration can maintain the color, fragrance and tissue state of the product, and is widely used by developed countries in Europe and the United States. In recent years, it has made great progress in my country, but it must be guaranteed by a cold chain, which makes it difficult to sell and carry the product anywhere, let alone store it at room temperature. (2) The fishy smell of livestock and poultry liver is heavier, especially when it is eaten cold as a snack food, the fishy smell is heavier, and the color will gradually darken during storage, which affects the senses

Due to the above reasons, the development of livestock and poultry liver food is very slow