Method for processing fat foie gras

A processing method and technology of goose fat liver, applied in the processing field of goose products, can solve the problems of strong fishy smell and acceptance by food lovers, and achieve the effects of unique taste, broad market prospect and high nutritional value

Inactive Publication Date: 2012-06-27
安徽宝坤食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Foie gras is the favorite of Westerners. Foie gras pate made from foie gras is an important ingredient in Western food, but foie gras pate has never been popular on Chinese tables. Foie gras is acceptable There are very few Chinese who make sauce. The main reason is that the popular foie gras pate in the market is processed by Western methods, which is more in line with the eating habits and tastes of Westerners, but its strong fishy smell cannot be recognized by the majority of Chinese people. Therefore, processing a kind of foie gras sauce in line with Chinese eating habits and tastes is the key to making foie gras popular on Chinese tables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Selected equipment

[0037] Stirring grinder, chopping machine, can sealing machine, packaging machine, autoclave, cooking pot, etc.

[0038] 2. Selection of raw materials

[0039] Goose liver, salt, white wine, citric acid, ginger slices, sugar, blueberry juice, monosodium glutamate, chicken essence, star anise, fennel, cinnamon, licorice, grass fruit, wolfberry, pepper, tangerine peel, cinnamon, astragalus, amomum, yam, Cardamom, ginger, bay leaf, vegetable oil, green pea puree, vitamin E

[0040] 3. Production process

[0041] Overall process: thawing→cleaning with clean water→cutting→removing fishy smell→curing→curing→stirring and grinding→high-temperature sterilization→cooling→inspection→packaging→storage

[0042] specific process:

[0043] 1) Take the frozen foie gras, slowly thaw it at a low temperature of 5°C, wash it with water at 6°C after thawing completely, and cut 1- There are several 2cm deep openings, which are convenient for the marinade to enter...

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PUM

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Abstract

The invention relates to a method for processing fat foie gras. The method which comprises technological processes of deodorizing, pickling, slaking, chopping, stir-grinding, high temperature disinfection and the like allows goose meat products with Chinese flavors and high nutrition values to be produced. The method has the following unique places: technological means of individual deodorizing, segment chopping, stir-grinding and the like are adopted in the method, auxiliary materials of a blueberry juice, and a green soya bean paste and the like are added, so the fat foie gras has the advantages of unique taste and fresh and tender meat; and a Chinese slaking process adopted in the production process makes the fat foie gras have the Chinese taste. The fat foie gras has high added valuesand a broad market prospect.

Description

technical field [0001] The invention relates to a processing method of goose products, in particular to a processing method of foie gras. Background technique [0002] Foie gras is one of the three major delicacies in the world (foie gras, matsutake, and sturgeon roe). It has high-grade and rich nutrients, and its texture is tender and mellow. Goose fatty liver contains nutrients such as protein, fat, vitamins, lecithin, various enzymes, nucleic acids and various trace elements. The important nutrients in goose fatty liver are fatty acids, among which monounsaturated fatty acids have been proven to not only reduce cholesterol and low-density lipoprotein, resist platelet aggregation, but also not affect high-density lipoprotein. Polyunsaturated fatty acids can promote the conversion of excess cholesterol in the human body into bile salts, prevent cholesterol from depositing on the arterial wall, reduce blood cholesterol levels, and prevent atherosclerosis. [0003] Foie gra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 梁坤
Owner 安徽宝坤食品科技有限公司
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