Duck liver sausage and preparation method thereof

A technology for duck liver and sausage, which is applied in the field of duck liver sausage and its preparation, can solve the problems of low content of chicken liver, complex ingredients, and difficulty in eating the taste and flavor of chicken liver.

Inactive Publication Date: 2015-07-01
JIANGSU INSTITUTE OF EDUCATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the content of chicken liver is very small, the ingredients are complex, and it is boiled and beaten into a muddy enema. It is difficult for consumers to taste the special taste and flavor of chicken liver

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The percentage by weight of each component in the sausage filling: hind hamstring 33.50%, fat grain 22.50%, duck liver 17.50%, water 8.81%, seasoning 17.56%, additive 0.13%

[0034] The percentages of each component in the seasoning to the total weight of the sausage are: 0.03% ginger, 1.75% soy sauce, 0.04% pepper powder, 7.85% salt, 6.25% sugar, 1.3% koji wine, 0.24% vinegar, and 0.10% lemon juice.

[0035] The additives include 0.08% of vitamin C and 0.05% of sodium nitrite.

[0036] Here's how to make sausages with the above stuffing:

[0037] (1) Liver treatment: take fresh liver, remove the tendons, fat and bleeding points attached to the liver, cut it into 1cm×1cm×2cm long strips, and then soak it in a small amount of vinegar for 12 hours in the cold storage, and set aside;

[0038] (2) Processing of lean pig meat: take the lean meat of fresh pig hind legs, remove the tendon, fat and bleeding points attached to it, put it into a meat grinder and grind it for lat...

Embodiment 2

[0045] The percentage by weight of each component in the sausage stuffing: hind hamstring 30.00%, fat grain 25.00%, duck liver 18.00%, water 8.85%, seasoning 18.05%, additive 0.1%

[0046] The percentages of each component in the seasoning to the total weight of the sausage are: 0.04% ginger, 1.90% soy sauce, 0.04% pepper powder, 7.80% salt, 6.45% sugar, 1.50% koji wine, 0.22% vinegar, and 0.10% lemon juice.

[0047] The additives include 0.05% of vitamin C and 0.05% of sodium nitrite.

[0048] The preparation method is as follows:

[0049] (1) Treatment of the liver: Take fresh liver, remove the tendons, fat and bleeding points attached to the liver, cut it into 1×1×2cm long strips, and then soak it in a small amount of vinegar in the cold storage for later use;

[0050] (2) Suet processing: take fresh suet, remove the bleeding spots on the suet, cut into 0.5cm×0.5cm×0.5cm size, and make fat particles;

[0051] (3) Processing of pork lean meat: take fresh pork hind legs and...

Embodiment 3

[0056] The percentage by weight of each component in the sausage filling: hind hamstring 38%, fat grain 15.00%, duck liver 20.00%, water 8.82%, seasoning 18.05%, additive 0.13%

[0057] The percentages of each component in the seasoning to the total weight of the sausage are: 0.04% ginger, 1.90% soy sauce, 0.04% pepper powder, 7.80% salt, 6.45% sugar, 1.50% koji wine, 0.22% vinegar, and 0.10% lemon juice.

[0058] The additives include 0.08% of vitamin C and 0.05% of sodium nitrite.

[0059] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a duck liver sausage and a preparation method thereof. The duck liver sausage is characterized in that the stuffing is prepared from the following raw materials in percentage by mass: 30 to 50% of pork lean, 15 to 30% of fat particles, 15 to 25% of duck liver, 8.50 to 9.0% of water, 10 to 30% of seasoners, and 0 to 0.2% of additives. The duck liver sausage comprises the stuffing. According to the preparation method, the fresh livestock liver is soaked with table vinegar, so that the livestock liver can be kept fresh and the fishiness can be removed; the duck liver is added to the traditional sausage, so that the sausage is delicious, unique in taste, convenient to eat, high in nutritional value, and rich in nutritional substances of the livestock liver, such as vitamin A and iron.

Description

technical field [0001] The invention belongs to the field of food processing technology research, and relates to a duck liver sausage and a preparation method thereof. Background technique [0002] my country is a big consumer of meat food, but with the rapid development of the economy, people's pace of life is getting faster and faster, and eating habits and dietary structure are also changing. People not only require food that is rich in nutrition, but also easy to eat . Sausage is a kind of convenient meat product that uses livestock and poultry meat as a raw material, marinated with auxiliary materials and seasonings. [0003] The liver is rich in nutrients such as fat, protein, vitamin A, and iron. It has nutritional and health functions, and is one of the most ideal blood-enriching products. Therefore, the use of liver in the processing of meat products can strengthen the content of vitamin A and iron in meat products, thereby helping to improve the problem of vitamin...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/312A23L1/315A23L1/29A23L13/60A23L13/20A23L13/50A23L33/00
CPCA23V2002/00
Inventor 朱学伸王珊珊
Owner JIANGSU INSTITUTE OF EDUCATION
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