Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Degassing and deodorizing processing technology for goose livers

A processing technology, the technology of goose liver, which is applied in the field of goose liver degassing and deodorization processing technology, can solve the problems of heavy bitter smell, affecting the processing and eating quality of poultry liver products, and achieve delicious taste, significant economic and social benefits , the effect of protecting aromatic substances

Inactive Publication Date: 2017-03-22
GUANGXI UNIV
View PDF1 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It effectively solves the problem that the direct consumption of animal liver presents a heavy bitter smell, which affects the processing and eating quality of poultry liver products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Raw material sorting: select frozen livers that pass the hygienic inspection, thaw naturally, wash, remove blood vessels, remove connective tissue, cut into pieces and wash to remove blood.

[0045] (2) Edible alkaline water treatment: edible alkali is configured into a 0.1% solution for subsequent use;

[0046] (3) Soak the poultry liver with 3-8 times the mass of the edible alkaline water treated in step (2) for 60 minutes, rinse with water until the pH value is 6.0, and drain.

[0047] (4) Yeast solution treatment: take yeast powder according to the proportioning ratio, dissolve in water or insoluble in water, and set aside;

[0048] (5) Put the processed foie gras into a meat grinder and grind to a granular shape of about 5mm;

[0049] (6) Add 0.5% of the yeast treated according to step (5) according to the total weight of the liver, homogenize for 10 seconds, and ferment at 40° C. for 60 minutes at a constant temperature.

[0050] (7) Weigh the poultry liver, a...

Embodiment 2

[0054] (1) Raw material sorting: select frozen livers that pass the hygienic inspection, thaw naturally, wash, remove blood vessels, remove connective tissue, cut into pieces and wash to remove blood.

[0055] (2) Edible alkaline water treatment: edible alkali is configured into a 0.3% solution for subsequent use;

[0056] (3) Soak the poultry liver with 3-8 times the mass of edible alkaline water treated in step (2) for 30 minutes, rinse with water until the pH value is 6.0, and drain.

[0057] (4) Yeast solution treatment: take yeast powder according to the proportioning ratio, dissolve in water or insoluble in water, and set aside;

[0058] (5) Put the processed foie gras into a meat grinder and grind to a granular shape of about 5mm;

[0059] (6) Add 1% of the yeast treated according to step (5) according to the total weight of the liver, homogenize for 10 seconds, and ferment at 35° C. for 30 minutes at a constant temperature.

[0060] (7) The poultry liver was weighed,...

Embodiment 3

[0064] (1) Raw material sorting: select frozen livers that pass the hygienic inspection, thaw naturally, wash, remove blood vessels, remove connective tissue, cut into pieces and wash to remove blood.

[0065] (2) Edible alkaline water treatment: edible alkali is configured into a 0.3% solution for subsequent use;

[0066] (3) Soak the poultry liver with 3-8 times the mass of the edible alkaline water treated in step (2) for 20 minutes, rinse with water until the pH value is 6.0, and drain.

[0067] (4) Yeast solution treatment: take yeast powder according to the proportioning ratio, dissolve in water or insoluble in water, and set aside;

[0068] (5) Put the processed foie gras into a meat grinder and grind to a granular shape of about 5mm;

[0069] (6) Add 1% of the yeast treated according to step (5) according to the total weight of the liver, homogenize for 10 seconds, and ferment at 40° C. for 30 minutes at a constant temperature.

[0070] (7) Weigh the poultry liver, a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a degassing and deodorizing processing technology for goose livers, and belongs to the technical field of deep processing of poultry. According to the degassing and deodorizing processing technology disclosed by the invention, poultry livers are subjected to cleaning with edible water containing soda, entrapping with beta-cyclodextrin, fermentation with yeast and seasoning processing. The degassing and deodorizing processing technology is characterized in that the poultry livers are used as main raw materials, and auxiliary materials comprise the beta-cyclodextrin, a yeast suspension, sugar, table salt, star anise powder, Chinese cinnamon powder and the like, and the preparation working procedures comprise performing rinsing with the edible water containing soda, performing rinsing with clean water, performing homogenizing, performing low-temperature fermentation, performing entrapping, performing seasoning, performing canning and performing high-pressure sterilization. The production technology is simple, the raw materials are broad, the cost is low, and the bitterness and the fishy smell of the homogenized poultry livers are removed. Besides, based on debitterizing and fishy smell removal for poultry livers, series liver paste and filling sandwich products of various tastes and various nutrients can also be developed.

Description

technical field [0001] The invention relates to a process for degassing and deodorizing goose liver, belonging to the technical field of poultry deep processing. Background technique [0002] Poultry liver is rich in protein, calcium, phosphorus, iron, zinc, VA, B vitamins and other nutrients, especially the iron content is higher, and the VE content is far more than milk, eggs, meat, fish and other foods. Regular consumption of liver can also supplement VB2, which is very important for supplementing important coenzymes in the body. The content of the trace element selenium in the liver is also higher than that of ordinary meat products. This substance can enhance the body's immune ability, resist oxidation, prevent aging, and can inhibit the production of tumor cells. Therefore, poultry liver is a food with very rich nutritional value. [0003] With the continuous expansion of breeding scale, poultry processed products are developing in the direction of in-depth processin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L13/20A23L13/40A23L13/50
Inventor 吕权峰李剑威卢培坤罗茂松
Owner GUANGXI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com