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Method for removing bitterness and flavor from poultry livers

A liver and poultry technology, applied in the field of poultry deep processing, can solve the problems of heavy bitter smell, affecting the processing and eating quality of poultry liver products, and achieve the effects of delicious taste, significant economic and social benefits, and improved utilization

Active Publication Date: 2014-01-29
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It effectively solves the problem that the direct consumption of animal liver presents a heavy bitter smell, which affects the processing and eating quality of poultry liver products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Raw material sorting: select frozen livers that pass the hygienic inspection, thaw naturally, clean, remove blood vessels, remove connective tissue, cut into pieces and wash to remove blood.

[0049] (2) Edible alkaline water treatment: prepare edible alkali into a 0.1% solution for later use;

[0050] (3) Soak poultry liver in edible alkaline water with 3-8 times the mass of step (2) for 60 minutes, rinse with water until the pH value is 6.0, and drain.

[0051] (4) Yeast liquid treatment: Weigh the yeast powder according to the ratio, dissolve or insoluble in water, and set aside;

[0052] (5) Put the treated chicken liver into a meat grinder and grind it into a granular shape of about 5mm;

[0053] (6) Add 0.5% of the yeast treated according to step (5) according to the total weight of the liver, homogenize for 10 seconds, and ferment at a constant temperature of 40°C for 60 minutes.

[0054] (7) Weigh the poultry liver, add β-cyclodextrin of 1.0% of the total we...

Embodiment 2

[0058] (1) Raw material sorting: select frozen livers that pass the hygienic inspection, thaw naturally, clean, remove blood vessels, remove connective tissue, cut into pieces and wash to remove blood.

[0059] (2) Edible alkaline water treatment: prepare edible alkali into a 0.3% solution for later use;

[0060] (3) Soak the poultry liver with 3-8 times the mass of edible alkaline water treated in step (2) for 30 minutes, rinse with water until the pH value is 6.0, and drain.

[0061] (4) Yeast liquid treatment: Weigh the yeast powder according to the ratio, dissolve or insoluble in water, and set aside;

[0062] (5) Put the treated chicken liver into a meat grinder and grind it into a granular shape of about 5mm;

[0063] (6) Add 1% of the yeast treated according to step (5) according to the total weight of the liver, homogenize for 10 seconds, and ferment at 35°C for 30 minutes.

[0064] (7) Weigh the poultry liver, add 2.0% β-cyclodextrin of the total weight of the liver...

Embodiment 3

[0068] (1) Raw material sorting: select frozen livers that pass the hygienic inspection, thaw naturally, clean, remove blood vessels, remove connective tissue, cut into pieces and wash to remove blood.

[0069] (2) Edible alkaline water treatment: prepare edible alkali into a 0.3% solution for later use;

[0070] (3) Soak the poultry liver with 3-8 times the mass of edible alkaline water treated in step (2) for 20 minutes, rinse with water until the pH value is 6.0, and drain.

[0071] (4) Yeast liquid treatment: Weigh the yeast powder according to the ratio, dissolve or insoluble in water, and set aside;

[0072] (5) Put the treated chicken liver into a meat grinder and grind it into a granular shape of about 5mm;

[0073] (6) Add 1% of the yeast treated in step (5) according to the total weight of the liver, homogenize for 10 seconds, and ferment at 40°C for 30 minutes.

[0074] (7) Weigh the poultry liver, add 0.3% β-cyclodextrin of the total weight of the liver, homogeni...

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Abstract

The invention relates to a method for removing bitterness and flavor from poultry livers, and belongs to the technical field of deep processing of poultry. According to the method, the poultry livers are cleaned by edible alkaline water, embedded with beta-cyclodextrin, fermented by yeasts and processed by seasonings. The method is characterized in that main materials are the poultry livers; auxiliary materials comprise the beta-cyclodextrin, a yeast suspension solution, sugar, salt, anise powder and cinnamon powder; the method comprises the following steps: rinsing by the edible alkaline water, rinsing by clean water, homogenizing, fermenting at a low temperature, embedding, seasoning, canning, and sterilizing under a high pressure. The method is simple in process, wide in raw material source and low in cost, and can be used for removing the bitterness and the flavor from the poultry livers after homogenization; meanwhile, a series of liver sauces and filling products with various flavors and nutrients can be developed on the basis of the method for removing the bitterness and the flavor from the poultry livers.

Description

technical field [0001] The invention relates to a method for debittering and deodorizing poultry liver, which belongs to the technical field of poultry deep processing. Background technique [0002] Poultry liver is rich in protein, calcium, phosphorus, iron, zinc, VA, B vitamins and other nutrients, especially the iron content is higher, and the VE content is far more than milk, eggs, meat, fish and other foods. Regular consumption of liver can also supplement VB2, which is very important for supplementing important coenzymes in the body. The content of the trace element selenium in the liver is also higher than that of ordinary meat products. This substance can enhance the body's immune ability, resist oxidation, prevent aging, and can inhibit the production of tumor cells. Therefore, poultry liver is a food with very rich nutritional value. [0003] With the continuous expansion of breeding scale, poultry processed products are developing in the direction of in-depth pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/312A23L5/20A23L13/20
CPCA23L5/20A23L5/28A23L13/20A23V2002/00A23V2250/76A23V2250/5112A23V2300/38
Inventor 汪兰吴文锦熊光权程薇李新廖涛乔宇廖李薛淑静耿胜荣
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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