Processing method for goose liver paste

A processing method and technology of foie gras, which is applied in the field of food technology research, can solve the problems of foie gras nutrition loss, loose and rough texture, and difficulty in forming, so as to reduce the loss of nutrients and flavor and improve the flavor.

Active Publication Date: 2014-12-03
NANJING AGRICULTURAL UNIVERSITY
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  • Abstract
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AI Technical Summary

Problems solved by technology

However, there are two problems in the production and processing: (1) the texture of minced foie gras is loose and rough after cooking, not easy to shape, and does not have the unique proper

Method used

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  • Processing method for goose liver paste
  • Processing method for goose liver paste
  • Processing method for goose liver paste

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Experimental program
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Effect test

Embodiment Construction

[0036] 1) Pretreatment of foie gras

[0037] Take 2.5kg of fresh foie gras or thaw the frozen foie gras completely at 0-4°C. The liver body should ensure the integrity of the shape and structure, individual hypertrophy, no damage, no special traces, light yellow or pink. Wash and remove fascia; put the cleaned foie gras into the soaking solution (white wine with 2 times the mass of foie gras, red wine with 1 / 20 mass of foie gras, 20-30g of spices, 20-30g of mint leaves), put Marinate in cold storage at 0-4°C for 12 hours. Put the marinated foie gras into a chopping machine, chop and mix at 1500rpm for 3 minutes. Then add 75g of refined salt, 0.025g of sodium nitrite, and 12.5g of monosodium glutamate, chop and mix at 1500rpm for 5min to obtain minced foie gras.

[0038] 2) Pig back fat pretreatment

[0039] Take a sufficient amount of pig backfat, clean it and cut it into pieces, put it into boiling water twice its volume, wait until it boils again and cook for 20 minutes. ...

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Abstract

The invention belongs to the field of technical food researches, and discloses a processing method for goose liver paste. The processing method comprises the following steps of (1) pretreating goose livers; (2) pretreating pig back fat; (3) performing mixed pulping; (4) performing canning and stewing. Variance analysis on sensory taste and texture property data indicates that the quality of the goose liver paste is highest when the mass ratio of goose liver millets to back fat millets is 2 to 1, the stewing temperature is 85 DEG C, and the time is 3.5 hours. By virtue of control on the adding amount of the pig back fat and the stewing condition, the defects on the texture property can be effectively overcome, and the flavor can be improved; the loss of nutritional components and the flavor can be reduced; normalization, scientization and standardization of goose liver paste are facilitated.

Description

technical field [0001] The invention relates to a processing method of foie gras, which belongs to the field of food technology research. Background technique [0002] my country is the largest goose-raising country in the world, and the amount of geese raised accounts for more than 85% of the world's total. However, foie gras, as a by-product of goose slaughtering and processing, has not been well utilized for a long time. As feed for pigs or other livestock, the price Low price affects the development of goose industry. In fact, foie gras is recognized as a high-grade nutritious food with tender texture, delicious taste and rich nutrition. It is known as one of the world's three great delicacies. Goose fatty liver contains protein, fat, vitamins, lecithin and other nutrients. Therefore, how to make better use of foie gras has become the focus of the industry. [0003] In recent years, my country has introduced the processing technology of foie gras, a traditional French ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/315A23L1/312A23L27/60A23L13/20A23L13/50
CPCA23L13/52A23L13/70A23L27/60
Inventor 李春保周光宏徐幸莲杨传云刘梦阳
Owner NANJING AGRICULTURAL UNIVERSITY
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