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Low-temperature smear-type poultry liver pate and production method thereof

A production method and smear-type technology, which is applied in the field of smear-type poultry liver pate products, can solve the problems of poor factory productivity, backward processing technology, and unscientific technology, achieve high economic value and nutritional value, and enrich the product market , The unique effect of the product form

Active Publication Date: 2015-08-19
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liver deep-processed products have a single form. Liver products made by traditional methods such as soy sauce and pickled meat are common in the market. There are few high-end and various forms of liver deep-processed products, and the quality and safety are not easy to guarantee. The processing technology is backward and the taste and flavor are not good.
Most liver products processed at high temperature are likely to cause nutritional loss and loss of flavor. There are very few ready-to-eat liver products processed at low temperature. Liver cannot produce high-quality foie gras), but it has backfat smell, unscientific process, low factory productivity, and low quality, which cannot meet people's growing demand for nutrition, health, deliciousness, and various forms. , Demand for convenient and ready-to-eat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 30kg of chicken liver, 40kg of pig back fat, 30kg of soup, 1.7kg of salt, 0.012kg of sodium nitrite, 1.2kg of sodium caseinate, 0.1kg of monosodium glutamate, 0.5kg of glucose, 0.05kg of sodium ascorbate, 0.2kg of white pepper powder, meat Cardamom powder 0.05kg, ginger powder 0.05kg, star anise powder 0.02kg, onion powder 0.05kg.

[0027] Its production process steps are as follows:

[0028] ⑴Preparation of minced chicken liver: ①Crush: Grind the fresh chicken liver through a grinder with a pore size of 6-8mm (under the condition of 2-8°C), and put it in the freezer for pre-freezing; Add 1.7kg of salt and 0.012kg of sodium nitrite to the heavy pre-frozen and crushed chicken liver, put it into the mixing machine, and mix it at high speed for 5-8 minutes. During the mixing process, the temperature of the minced liver should be controlled at 4-7°C. If the temperature is too high, the mixing time can be shortened; if the temperature is too low, the mixing time can be...

Embodiment 2

[0036] Take duck liver 35kg, pig backfat 35kg, soup 30kg, salt 1.7kg, sodium nitrite 0.012kg, sodium caseinate 1kg, monosodium glutamate 0.1kg, glucose 0.5kg, sodium ascorbate 0.05kg, white pepper 0.2kg, nutmeg Powder 0.05kg, ginger powder 0.05kg, star anise powder 0.02kg, onion powder 0.05kg.

[0037] Its production process steps are as follows:

[0038] ⑴Preparation of minced duck liver: ①Crush: Grind the fresh duck liver through a grinder with a pore size of 6-8mm (under the condition of 2-8°C), and put it in the freezer for pre-freezing; Add 1.7kg of salt and 0.012kg of sodium nitrite to the heavy pre-frozen and crushed duck liver, put it into the mixing machine, and mix it at high speed for 5-8 minutes. During the mixing process, the temperature of the minced liver should be controlled at 4-7°C. If the temperature is too high, the mixing time can be shortened; if the temperature is too low, the mixing time can be extended. After mixing, put it in the cold storage for a w...

Embodiment 3

[0046] Take 30kg of goose liver, 35kg of pig back fat, 35kg of soup, 1.8kg of salt, 0.013kg of sodium nitrite, 1.2kg of sodium caseinate, 0.2kg of monosodium glutamate, 0.6kg of glucose, 0.06kg of sodium ascorbate, 0.3kg of white pepper powder, meat Cardamom powder 0.06kg, ginger powder 0.06kg, star anise powder 0.03kg, onion powder 0.03kg.

[0047] Its production process steps are as follows:

[0048] ⑴Preparation of minced foie liver: ①Crush: Grind the fresh foie liver through a 6-8mm aperture pulverizer (under the condition of 2-8°C), and put it in the freezer for pre-freezing; Add 1.8kg of salt and 0.013kg of sodium nitrite to the heavy pre-frozen and crushed foie liver, put it into a blender, and blend at high speed for 5-8 minutes. During the blending process, the temperature of minced liver should be controlled at 4-7°C. If the temperature is too high, the mixing time can be shortened; if the temperature is too low, the mixing time can be extended. After mixing, put it...

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PUM

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Abstract

The invention discloses a low-temperature smearing-type fowl liver paste and a production method thereof. The fowl liver paste is prepared from the following compositions in parts by weight: 30-35 parts of fowl liver, 35-40 parts of pig backfat, 30-35 parts of a soup, 1.7-1.8 parts of edible salt, 0.012-0.013 part of sodium nitrite, 1-1.2 parts of sodium caseinate, 0.1-0.2 part of monosodium glutamate, 0.5-0.6 part of glucose, 0.05-0.06 part of sodium ascorbate, 0.2-0.3 part of white pepper powder, 0.05-0.06 part of mutmeg powder, 0.05-0.06 part of ginger powder, 0.02-0.03 part of illicium verum powder and 0.05-0.06 part of onion powder. Additionally, the invention also provides the production method of the fowl liver paste employing the above compositions. The fowl liver paste disclosed by the invention is delicious in taste, abundant in nutrition, excellent in quality and suitable for industrialized production.

Description

technical field [0001] The invention belongs to the field of deep processing of livestock and poultry products, and in particular relates to a nutritious smear-type poultry liver pate product produced under low-temperature processing conditions by adopting a unique process and ingredients. Background technique [0002] The national annual output of poultry liver is over one million tons. It is rich in protein, fat, sugar, vitamins and minerals. It is a very nutritious food. At present, poultry liver is mainly sold fresh, and the family buys it for frying, boiling and making soup. The utilization rate of deep processing is extremely low. Liver deep-processed products have a single form. Liver products made by traditional methods such as soy sauce and pickled meat are common in the market. There are few high-end and various forms of liver deep-processed products, and the quality and safety are not easy to guarantee. The processing technology is backward, and the taste and flav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/312A23L1/315A23L27/60A23L13/20A23L13/50
CPCA23L13/20A23L13/428A23L13/50A23L27/60
Inventor 熊国远徐幸莲周光宏王鹏
Owner NANJING AGRICULTURAL UNIVERSITY
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