Processing method of infant health-care goose liver paste

Abstract

The present invention provides a processing method of an infant health-care goose liver paste. The processing method comprises the following steps: (1) vacuum chopping goose liver raw material into goose liver raw paste; (2) vacuum chopping fruits and vegetables into fruit and vegetable paste, wherein the fruit and vegetable paste comprises the following raw materials by weight: carrot paste 5%-6%, apple paste 5%-6%, mango paste 3%-5%, sweet corn paste 5%-6%, and kiwi fruit paste 5%-6%, based on the total weight of the finished products; (3) mixing and chopping the fruit and vegetable paste and the goose liver raw paste into particles of less than 90 Mum; (4) spraying and adding additives during the mixing and chopping process, wherein the additives comprise: salt, white granulated sugar, pectin, calcium lactate, ferrous lactate and zinc lactate; (5) filling; (6) baking; (7) degassing and sealing, so as to obtain finished products. The processing steps are comprehensively coordinated, time-saving and labor-saving, and the processing efficiency is high. The finished products have complex rich tastes, and are rich in nutrition. Sterilization is performed during the baking process, the sterilization effect is ideal and loss of nutrients and flavors is effectively avoided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing foie gras of infant health care type. Background technique [0002] Foie gras is rich in unsaturated fatty acids, lecithin, oleic acid, linoleic acid, vitamin A and other nutrients. The essential fatty acids in foie gras can synthesize DHA in the body, which is helpful for children's growth and development, and enhances intelligence. . The traditional foie gras processing method has the following defects: First, because the foie gras has more fascia, the pre-treatment is complicated, which not only wastes time and manpower, but also has a lot of raw material loss; second, the secondary sterilization technology is often used, resulting in a lot of loss of nutrition and flavor A processing method of foie gras disclosed in Chinese patent 200610088327.4 is to adopt secondary sterilization technology; the third is that the quality is not good, and the existing p...

AI Technical Summary

Problems solved by technology

The traditional foie gras processing method has the following defects: First, because the foie gras has more fascia, the pre-treatment is complicated, which not only wastes time and manpower, but also has a lot of raw material loss; second, the secondary sterilization technology is often used, resulting in a lot of loss of nutrition and flavor A processing method of foie gras disclosed in Chinese patent 200610088327.4 is to adopt secondary sterilization technology; the third is that the quality is not good, and the existing products improve the texture and flavor of the product by adding other livestock and poultry meat, and add preservatives Such as nitrite, sodium erythorbate, etc., are not suitable for infants and young children. Chinese patent 200710029870.1 and patent No. 201010240966.4 are the disclosed foie gras of this type of product; Residues of spices also affect the quality and appearance of the product; fifth, the original foie gras sauce and auxiliary materials are not mixed evenly, and the consistency of the taste is poor

[0003] With the improvement of living standards, people’s calorie intake is fully guaranteed, but infants and young children are often picky eaters, leading to uneven nutrition. Not optimistic, the obesity rate of infants and young children, especially children aged 8-14, has risen sharply

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