Pork liver paste and preparation method thereof

A technology of pig liver paste and pig liver, which is applied in the field of food processing, can solve the problems of short product storage period, inability to store for a long time at room temperature, and small market share, and achieve good economic and social benefits, improve resource utilization, and nutritional value high effect

Inactive Publication Date: 2015-04-29
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in addition to fresh pork liver, the market share of processed products (such as pork liver pate) using it as raw material is very small, which cannot meet the needs of consumers. Therefore, the processing and utilization of pork liver has broad development prospects
[0003] Although traditional canned pork liver pate has a unique flavor of pork liver, the processing technology is not perfect, it has obvious bitter taste of pork liver, and the f

Method used

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  • Pork liver paste and preparation method thereof
  • Pork liver paste and preparation method thereof
  • Pork liver paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0040] Example 1

[0041] (1) Defrosting: Take frozen livers of healthy pigs, first slowly defrost them at 4°C for 8 hours, and then quickly thaw them under running water at room temperature (25°C) for 5 hours;

[0042] (2) Pre-treatment and cutting: Wash away the dirt and yellow bitter liquid on the surface of the liver, cut off the greasy tendons, bile ducts and white tendons by hand, and cut the liver into small pieces of 5cm in length and 5cm in width;

[0043] (3) Pickling: Take 10kg of cut pork liver, mix it with the pickling agent and mix well, and marinate for 12h at 4℃; the formula and dosage of the pickling agent are as follows: salt 0.2kg, glucose 0.05kg, sodium nitrite 0.003kg, Sodium nitrate 0.001kg, ascorbic acid 0.004kg;

[0044] (4) Chopping and chopping: The marinated pork liver in step (3) is minced under vacuum (0.08MPa) for 3 minutes, and then mixed with 3.5kg lard (finished lard, Taiwan Zhengyi brand pure pig Oil) chopped and emulsified together for 2min; then di...

Example Embodiment

[0051] Example 2

[0052] (1) Defrosting: Take frozen livers of healthy pigs, first slowly defrost them at 8°C for 6 hours, and then quickly thaw them under running water at room temperature (25°C) for 3 hours;

[0053] (2) Pre-treatment and cutting: Wash away the dirt and yellow bitter liquid on the surface of the pig liver, cut off the greasy tendons, bile ducts and white tendons by hand, and cut the pig liver into small pieces of 8cm in length and 3cm in width;

[0054] (3) Pickling: Take 10kg of cut pork liver, mix it with the pickling agent and mix well, and marinate at 8°C for 8 hours; the formula and dosage of the pickling agent are as follows: salt 0.45kg, glucose 0.15kg, sodium nitrite 0.0015kg, Sodium nitrate 0.0015kg, ascorbic acid 0.0055kg;

[0055] (4) Chopping and chopping: The marinated pork liver in step (3) is minced under vacuum (0.09MPa) for 1 min, and then mixed with 5.5kg lard (finished lard, Taiwan Zhengyi brand pure pig Oil) chopped and emulsified together for ...

Example Embodiment

[0062] Example 3

[0063] (1) Defrosting: Take frozen livers of healthy pigs, first slowly defrost them at 6°C for 7 hours, and then quickly thaw them in running water at room temperature (20°C) for 4 hours;

[0064] (2) Pre-treatment and cutting: Wash away the dirt and yellow bitter liquid on the surface of the liver, cut off the greasy tendons, bile ducts and white tendons by hand, and cut the liver into small pieces of 6cm in length and 4cm in width;

[0065] (3) Pickling: Take 10kg of cut pork liver, mix it with the pickling agent and stir well, and marinate at 6°C for 10 hours; the recipe and dosage of the pickling agent are as follows: salt 0.3kg, glucose 0.1kg, sodium nitrite 0.0025kg, Sodium nitrate 0.0012kg, ascorbic acid 0.0045kg;

[0066] (4) Chop and chop: The marinated pork liver in step (3) is minced under vacuum (0.085MPa) for 2 minutes, and then combined with 4.2kg lard (finished lard, Taiwan Zhengyi brand pure pig Oil) chopped and emulsified together for 3min; then d...

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Abstract

The invention belongs to the field of food processing, and particularly relates to pork liver paste and a preparation method thereof. The preparation method of the pork liver paste comprises the following specific steps: (1) pretreating, stripping and slicing; (2) pickling; and (3) rubbing and chopping. The product has good sensory quality by process, formula adjustment and seasoning collocation; the pork liver paste canned food is prepared in a one-step processing manner, is strong in pork liver flavor, pink in color and luster, easy to slice and smear, strong in flavor, soft and instant in mouth, lasting in aftertaste, high in nutrient value, good in quality, and suitable for consumers with kinds of ages to eat; no preservative is added; and the eating quality is not affected after the pork liver paste is stored at room temperature for 2-3 years.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a pork liver paste and a preparation method thereof. Background technique [0002] Pig liver is a high-quality by-product available after slaughter of pigs. my country has a large amount of pig breeding and slaughtering. According to statistics, 6 to 8 million tons of pig liver can be obtained every year. Pork liver is rich in nutrition, has the effects of improving eyesight and nourishing the liver. It is rich in minerals, trace elements and multivitamins, such as vitamins A, D, folic acid, B12, BI, equine, and niacin. The iron content is lean meat 18 times, the content of vitamin A is more than 300 times that of lean pork, so it is a famous traditional nutritional food and an excellent blood-enriching food. At present, in addition to fresh pork liver, the market share of processed products (such as pork liver pate) using it as raw material is very small, which canno...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L13/20
Inventor 张立彦赵芩
Owner SOUTH CHINA UNIV OF TECH
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