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
CN103535569AActive Publication Date: 2014-01-29FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
Publication Date
2014-01-29
Patent Text Reader

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.
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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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