Fruit, vegetable and goose liver sauce and preparation method thereof

Abstract

The invention discloses a fruit, vegetable and goose liver sauce and a preparation method thereof. The fruit, vegetable and goose liver sauce is prepared from the following raw materials in parts by weight: 200-210 parts of goose livers, 14-15 parts of bananas, 12-13 parts of onions, 3-4 parts of milk powder, 4-5 parts of malt, 2-3 parts of semen pruni, 2-3 parts of cistanche deserticola, 3-4 parts of fleeceflower roots, 70-75 parts of pork prime condition, 30-35 parts of potato starch, 0.3-0.4 part of high-temperature-resistant alpha-amylases, an appropriate amount of citric acid, an appropriate amount of baking soda, 8-9 parts of table salt, 3.5-4 parts of sodium caseinate, 2-3 parts of soybean oil, 1-2 parts of five spice powder, and1-1.2 parts of beta-cyclodextrine. According to the goose liver sauce disclosed by the invention, the pork prime condition is used as a main material, so that a sauce body is viscous, and good in mouth feel; enzymes are added to the potato starch, and hydrolysis is performed, so that the emulsion has the mouth feel of fat, and the potato starch can replace part of the pork prime condition; and the added beta-cyclodextrine can cover the fishy smell of the goose livers. In addition, the fruit, vegetable and goose liver sauce can moisturize the intestine.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruit and vegetable foie gras sauce and a preparation method thereof. Background technique [0002] Goose fatty liver is rich in high-quality protein, lecithin, unsaturated fatty acids, vitamins and mineral elements. In addition, it is also rich in deoxyribonucleic acid and ribonucleic acid. It is a high-grade nutritional food. Proper processing can make the delicious taste and rich nutrition of foie gras complete. Foie gras pate is the main way to process and utilize foie gras. In traditional foie gras processing, foie gras is pre-cooked first, and then the sauce is seasoned. At present, the main problems faced by the processing of foie gras paste include: 1. The fishy and peculiar smell of foie gras is heavy, and the peculiar smell is even stronger after beating. Improper preheating and curing temperature will make the peculiar smell of the product unable to be effec...

AI Technical Summary

Problems solved by technology

At present, the main problems faced by the processing of foie gras paste include: 1. The fishy and peculiar smell of foie gras is heavy, and the peculiar smell is even stronger after beating. Improper preheating and curing temperature will make the peculiar smell of the product unable to be effectively removed and the sauce will have a bitter taste; 2. After beating, it is loose, not sticky, and the texture is rough, so it is difficult to obtain the unique properties of the sauce; 3. The processing temperature of foie gras is too high and causes the loss of nutrients