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

Production method of goose liver paste with low saturated fatty acid content

A production method and fatty acid technology, applied in the direction of food science, etc., can solve the problems of increasing cholesterol content and not being suitable for excessive consumption, and achieve the effects of improving food safety, shortening curing time, and ensuring rheology

Inactive Publication Date: 2017-11-07
界首市英琪养殖专业合作社
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Foie gras is the liver of duck goose, which contains carbohydrates, protein, fat, cholesterol and iron, zinc, copper, potassium, phosphorus, sodium and other minerals. It has the effect of nourishing blood and nourishing eyes because of its rich nutrition and special effects , making foie gras an ideal food for nourishing blood and health, but foie gras is a high-cholesterol food, and its saturated fatty acids rich in fat will increase the cholesterol content of the human body, so it is not suitable for excessive consumption. Currently, foie gras is mainly made with Improving the taste of foie gras is the production standard, and there is no relevant research on how to reduce the content of saturated fatty acids in foie gras

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

[0021] Embodiment 1: A kind of preparation method of foie gras with low saturated fatty acid content, specifically,

[0022] (1) Debittering of foie gras: Obtain fresh foie gras, soak in adenosine triphosphate aqueous solution with a concentration of 20ppm, stir for 80 minutes, and then wash twice with distilled water;

[0023] (2) Refining the foie gras: refining the foie gras, adding raw egg yolk at a weight ratio of 1:1 during the refining process, and the refining fineness is 80 mesh;

[0024] (3) Reduce saturated fatty acids in foie gras: Inoculate Candida into foie gras slurry at an inoculation amount of 1.8‰ (v / v), culture at 30°C and 160rpm for 28 hours;

[0025] (4) Sterilization and emulsification: ultrasonicate the cultured foie gras slurry 30 times under the ultrasonic power of 250W, each time for 3 seconds, and the interval between each treatment is 50 seconds;

[0026] (5) Cooking and seasoning: put the foie gras pulp into a high-speed grinder for grinding, the ...

Embodiment 2

[0027] Embodiment 2: a kind of preparation method of low saturated fatty acid content foie gras, specifically,

[0028] (1) Debittering of foie gras: Obtain fresh foie gras, soak in adenosine triphosphate aqueous solution with a concentration of 25ppm, stir for 100 minutes, and then wash with distilled water for 3 times;

[0029] (2) Refining the foie gras: refining the foie gras, adding raw egg yolk at a weight ratio of 1.5:1 during the refining process, and the refining fineness is 85 mesh;

[0030] (3) Reduce saturated fatty acid in foie gras: inoculate Candida into foie gras slurry at 2‰ (v / v), culture at 30°C and 160rpm for 30 hours;

[0031] (4) Sterilization and emulsification: ultrasonicate the cultured foie gras slurry 40 times under the ultrasonic power of 250W, each time for 3 seconds, and the interval between each treatment is 60 seconds;

[0032] (5) Cooking and seasoning: put the foie gras pulp into a high-speed grinder for grinding, the grinding rate is 850rpm,...

Embodiment 3

[0033] Embodiment 3: a kind of preparation method of low saturated fatty acid content foie gras, specifically,

[0034] (1) Debittering of foie gras: Obtain fresh foie gras, soak in adenosine triphosphate aqueous solution with a concentration of 22ppm, stir for 90 minutes, and then wash with distilled water for 3 times;

[0035] (2) Refining foie gras: refining the foie gras, adding raw egg yolk at a weight ratio of 1.2:1 during the refining process, and the refining fineness is 82 mesh;

[0036] (3) Reduce saturated fatty acid in foie gras: Inoculate Candida into foie gras slurry with an inoculation amount of 1.9‰ (v / v), culture at 30°C and 160rpm for 29 hours;

[0037] (4) Sterilization and emulsification: ultrasonicate the cultured foie gras slurry 35 times at an ultrasonic power of 250W, each time for 3 seconds, and the interval between each treatment is 55 seconds;

[0038] (5) Cooking and seasoning: Send the foie gras pulp to a high-speed grinder for grinding at a grind...

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 the technical field of paste food production, in particular to a production method of goose liver paste with low saturated fatty acid content. The method specifically comprises the steps as follows: fresh goose livers are obtained, soaked in an adenosine triphosphate aqueous solution with the concentration of 20-25 ppm and stirred for bitterness removal, pulping is performed after raw yolk is added, the pulp is inoculated with candida mycoderma bacteria for decomposition of saturated fatty acid, ultrasonic intermittent sterilization and emulsification are performed, and finally, steam is introduced for cooking and flavoring during grinding. The produced goose liver paste is thick and fine in nature, is in a quicksand shape after being poured out and has an attractive aroma.

Description

technical field [0001] The invention relates to the technical field of sauce food production, in particular to a method for preparing foie gras with low saturated fatty acid content. Background technique [0002] Foie gras is the liver of duck goose, which contains carbohydrates, protein, fat, cholesterol and iron, zinc, copper, potassium, phosphorus, sodium and other minerals. It has the effect of nourishing blood and nourishing eyes because of its rich nutrition and special effects , making foie gras an ideal food for nourishing blood and health, but foie gras is a high-cholesterol food, and its saturated fatty acids rich in fat will increase the cholesterol content of the human body, so it is not suitable for excessive consumption. Currently, foie gras is mainly made with Improving the taste of foie gras is the production standard, and there is no relevant research on how to reduce the content of saturated fatty acids in foie gras. Contents of the invention [0003] ...

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): A23L27/60A23L13/20A23L13/50A23L13/40
CPCA23L13/20A23L13/46A23L13/52A23L27/60
Inventor 马英臣
Owner 界首市英琪养殖专业合作社
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