Formula and preparation of chicken/duck heart-liver seasoning sauce

A technology of seasoning sauce and heart liver, which is applied to the functions of food ingredients, food ingredients as odor improvers, food ingredients as taste improvers, etc. It can solve the problems of unremarkable product flavor, small sales market share, and increased blood cholesterol. To achieve the effect of enhancing fine and smooth feeling, stable product properties and reducing fishy smell

Inactive Publication Date: 2019-01-04
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In particular, foie gras is known as one of the world's three major delicacies (foie gras, caviar, and matsutake mushroom), and is the most profitable poultry product in the world today. The price of quick-frozen foie gras is around 17-25 US dollars per kilogram, and chilled per kilogram The price of fat gras is about 40 US dollars. After processing low-grade foie gras into foie gras, the value can be increased by 5 to 6 times. The foie gras is tend

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  • Formula and preparation of chicken/duck heart-liver seasoning sauce
  • Formula and preparation of chicken/duck heart-liver seasoning sauce

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Implementation case 1

[0027] The livestock and poultry heart and liver seasoning sauce produced in this embodiment is made of the following materials: including main ingredients and food additives, wherein the main ingredients are made of the following parts by weight: 25 parts of chicken liver, 25 parts of chicken hearts, 12.5 parts of chicken skin, flavor 1 part tempeh, 1.8 parts green onion, 1.8 parts ginger, 2.3 parts white sugar, 2.4 parts salt, 2.3 parts cooking wine, 2.7 parts ice water, 0.5 parts chicken essence, 0.7 parts marinated spices, 3.5 parts chili powder, 1.5 parts pepper powder , 9 parts of soybean oil, 8 parts of resistant dextrin.

[0028] Food additives (added according to the percentage of the total amount of the above main ingredients): β-cyclodextrin 0.068%, potassium sorbate 0.006%, glycerol monostearate 0.025%.

[0029] Marinated spices (made from the following ingredients by weight): 10 parts cinnamon powder, 10 parts tangerine peel powder, 15 par...

Example Embodiment

[0042] Implementation case 2

[0043] The livestock and poultry heart and liver seasoning sauce produced in this embodiment is made of the following materials: including main ingredients and food additives, wherein the main ingredients are made of the following materials by weight: 20.5 parts of chicken liver, 20.5 parts of chicken heart, 16.5 parts of chicken skin, flavor 1.5 parts tempeh, 1.6 parts green onions, 1.6 parts ginger, 2.2 parts white sugar, 2.2 parts salt, 2 parts cooking wine, 4 parts ice water, 0.8 parts chicken bouillon, 0.7 parts marinated spices, 3.7 parts chili powder, 1.7 parts pepper powder , 8.5 parts of soybean oil, 12 parts of resistant dextrin.

[0044] Food additives (added according to the percentage of the above-mentioned main ingredients): β-cyclodextrin 0.055%, potassium sorbate 0.005%, and glycerol monostearate 0.02%.

[0045] Marinated spices (made from the following ingredients by weight): 10 parts cinnamon powder, 10 parts tangerine peel powder, 15...

Example Embodiment

[0058] Experimental example

[0059] In order to illustrate the features of the present invention more clearly, the following effect verifications are carried out in 4 groups:

[0060] A: The seasoning sauce made in Example 1;

[0061] B: Seasoning sauce made in Example 2;

[0062] C: Example 1 removes the resistant dextrin in the formula and replaces it with chicken heart and chicken liver (1:1 ratio) of the same mass percentage. Other manufacturing methods and formulas are strictly implemented in accordance with Example 1.

[0063] D: Example 1 removes the ultrasonic-assisted pickling step in the manufacturing method and replaces it with the 12h manufacturing method of refrigerated pickling. Other manufacturing methods and recipes are strictly implemented in accordance with Example 1.

[0064] E: Example 1 went to the chopped and mixed step once, and other manufacturing methods and formulas were strictly implemented in accordance with Example 1.

[0065] In order to illustrate the chara...

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Abstract

The invention relates to a formula and a preparation method of chicken/duck heart-liver seasoning sauce. In the invention, high-quality and inexpensive chicken and duck hearts and chicken/duck liversare used as main raw materials for processing the seasoning sauce, various auxiliary materials of resistant dextrin, beta-cyclodextrine and the like are used for removing fishy smell and seasoning, and the production cycle is shortened through an ultrasonic assisted pickling process, the product is rich in flavor, and the meat sauce is fine, smooth and soft through the secondary chopping process and colloid grinding, finally the chicken/duck heart-liver seasoning sauce rich in liver flavor, unique in flavor and fine, and smooth and soft in taste is obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a formula of chicken / duck heart and liver seasoning sauce and a preparation method thereof. Background technique [0002] Livestock and poultry liver is rich in protein, calcium, phosphorus, iron, zinc, vitamin A, and B vitamins. The liver is rich in iron, and it is the most commonly used food in blood-enriching food. Regular consumption of livestock and poultry liver can also supplement vitamin B 2 , Vitamin B 2 It is a component of many enzymes and coenzymes in human biochemical metabolism, plays an indirect role in cell proliferation and skin growth, and plays an important role in completing the detoxification of some toxic components in the body. Vitamin A in livestock and poultry liver can maintain normal growth and reproductive function, protect eyes, maintain normal vision, prevent dry eyes and fatigue, maintain healthy skin color, and is of great sig...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/20A23L5/20A23L29/30A23L33/21
CPCA23V2002/00A23L5/27A23L13/20A23L27/60A23L29/35A23L33/21A23V2200/16A23V2200/3262A23V2200/326A23V2200/15A23V2200/14
Inventor 毕海丹崔旭海王英林耿艳刘文超张倩
Owner ZAOZHUANG UNIV
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