Method for preparing beef liver powder

A technology of beef liver powder and beef liver, which is applied in the directions of food preparation, application, food science, etc., can solve the problem of large fishy smell, and achieve the effect of improving the burnt aroma, being easy to accept, and increasing protein.

Inactive Publication Date: 2015-12-02
魏志华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the consumption of beef liver often only stays in the consumption of fresh beef liver. The absorption of its nutritional value by this method of eating varies with different intake subjects, and the fishy smell of fresh beef liver is relatively large when cooked. People cannot accept and eat; how to maintain the nutritional value of beef liver and make beef liver powder that is easy to absorb, has no fishy smell and is convenient to eat is one of the unsolved problems in the prior art

Method used

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Embodiment 1

[0013] A method for preparing bovine liver powder. The raw materials include 50% bovine liver; appropriate amount of deionized water; 8% chicken mince; 8% cornstarch; 6% pig fat; 1% sodium bicarbonate; 0.3% onion; emulsifier 0.2%; TBHQ0.01%;

[0014] Its preparation method includes the following steps:

[0015] 1) First, grind beef liver, minced chicken, pig fat and onions in a grinder;

[0016] 2) Put the crushed raw materials into the reaction kettle, add water to raise the temperature to 120°C, cook and heat under high temperature and high pressure for 90 minutes, then cool down to 60°C;

[0017] 3) Put the mixed material in 2) into a colloid mill and grind it into a slurry, then pump it into another reaction kettle, add emulsifier and TBHQ and stir for 10 minutes; when the temperature is adjusted to 60°C, put in cornstarch and stir for 15 minutes , put into sodium bicarbonate and stir for 5 minutes; then grind it through a colloid mill and put it into a storage barrel fo...

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PUM

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Abstract

The invention discloses a method for preparing beef liver powder. The method includes the steps that 1, beef livers, shredded chicken, fat pork and onions are triturated in a triturating machine; 2, the triturated raw materials are put into a reaction kettle, water is added, the mixture is heated to 120 DEG C, and the temperature is reduced to 60 DEG C to 70 DEG C after heating is carried out for 60 minutes to 90 minutes; 3, the mixture obtained in the step 2 is placed into a colloid mill to be milled into slurry, then the slurry is pumped into another reaction kettle, emulsifying agents and TBHQ are added, and stirring is carried out for 10 minutes; corn starch is added when the temperature is adjusted to 50 DEG C to 60 DEG C, stirring is carried out for 15 minutes, sodium bicarbonate is added, and stirring is carried out for 5 minutes; then the mixture is triturated through the colloid mill to be loaded into a storage bucket for standby application; 4, the liquid in the storage bucket is poured into a storage device of a microwave drying device, the microwave drying device is started, the temperature is controlled to range from 140 DEG C to 145 DEG C, and sheet-shaped objects are obtained through an air cooling device and a smashing device after drying and sterilizing are carried out for 5 minutes to 8 minutes; 5, the sheet-shaped objects are placed into a smashing machine to be circularly smashed twice, powder obtained after smashing is filtered through a 60-mesh vibrating screen, and quantitative sealing packaging is carried out through a packaging machine.

Description

technical field [0001] The invention relates to the technology in the field of preparation of bovine liver powder, in particular to a preparation method of bovine liver powder. Background technique [0002] The liver of bovine cattle or buffalo. The liver is an important organ for storing nutrients and detoxifying in animals. It is rich in nutrients and has nutritional and health functions. Every 100g of cattle liver contains 69g of water, 18.9g of protein, 9g of carbohydrates, and fat 2.6g, ash 0.9g, calcium 13mg, phosphorus 400mg, iron 9mg, thiamine 0.39mg, riboflavin 2.3mg, niacin 16.2mg, ascorbic acid 18mg, vitamin (vitamine) A18300u. However, the consumption of beef liver often only stays in the consumption of fresh beef liver. The absorption of its nutritional value by this eating method varies with different intake subjects, and the fishy smell of fresh beef liver is relatively large when cooked. People can't accept and eat; How to keep the nutritional value of beef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/09A23L13/20A23L13/50
Inventor 魏志华
Owner 魏志华
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