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
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[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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