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Goose fat liver paste

A technology of foie gras and Langde geese, applied in the field of foie gras paste, can solve problems such as affecting fat absorption, and achieve the effects of non-greasy taste, long shelf life and reduced dependence.

Inactive Publication Date: 2019-06-14
王绍军 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, the absorption of fat is seriously affected, and 30%~60% of fat intake is malabsorbed, which will cause steatorrhea

Method used

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  • Goose fat liver paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of foie gras sauce, made from the following raw materials in parts by weight: 1000 parts of foie gras, 7 parts of powder, 7 parts of milk powder, 7 parts of salt, 6 parts of ginger, 6 parts of red fermented bean curd, 5 parts of oak leaves, Huadiao wine 4 parts, 2 parts oyster sauce, 2 parts fish sauce, 2 parts sesame oil, 1 part pepper.

[0029] The above-mentioned foie gras pate is made by the following steps:

[0030] Step 1: Choose the goose fat gras of Lande goose, send the goose fat liver to the delivery port of the workshop and enter the cleaning room, and wash the goose fat liver with pure water; Among them, the Lande goose is obtained by the following breeding method, and the goslings are fed for 4 months stage, the goose house is warm, dry, with good thermal insulation and air circulation, and the goslings drink water before eating. The goslings eat millet or crushed corn washed and soaked in clean water, and fresh green feed is added. The amount of gre...

Embodiment 2

[0038]A kind of foie gras sauce, made from the following raw materials in parts by weight: 900 parts of foie gras, 5 parts of powder, 5 parts of milk powder, 5 parts of salt, 4 parts of ginger, 4 parts of red fermented bean curd, 3 parts of oak leaves, Huadiao wine 2 parts, 1 part oyster sauce, 1 part fish sauce, 1 part sesame oil, 1 part pepper.

[0039] The above-mentioned foie gras pate is made by the following steps:

[0040] Step 1: Choose the goose fat gras of Lande goose, send the goose fat liver to the delivery port of the workshop and enter the cleaning room, and wash the goose fat liver with pure water; Among them, the Lande goose is obtained by the following breeding method, and the goslings are fed for 4 months stage, the goose house is warm, dry, with good thermal insulation and air circulation, and the goslings drink water before eating. The goslings eat millet or crushed corn washed and soaked in clean water, and fresh green feed is added. The amount of green fe...

Embodiment 3

[0048] A kind of foie gras sauce, made from the following raw materials in parts by weight: 1200 parts of foie gras, 9 parts of powder, 9 parts of milk powder, 9 parts of salt, 8 parts of ginger, 8 parts of red fermented bean curd, 7 parts of oak leaves, Huadiao wine 6 parts, 3 parts oyster sauce, 3 parts fish sauce, 3 parts sesame oil, 2 parts pepper.

[0049] The above-mentioned foie gras pate is made by the following steps:

[0050] Step 1: Choose the goose fat gras of Lande goose, send the goose fat liver to the delivery port of the workshop and enter the cleaning room, and wash the goose fat liver with pure water; Among them, the Lande goose is obtained by the following breeding method, and the goslings are fed for 4 months stage, the goose house is warm, dry, with good thermal insulation and air circulation, and the goslings drink water before eating. The goslings eat millet or crushed corn washed and soaked in clean water, and fresh green feed is added. The amount of gr...

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Abstract

The invention discloses goose fat liver paste, which is prepared, by weight, 900-1200 parts of goose fat liver, 5-9 parts of powder, 5-9 parts of milk powder, 5-9 parts of salt, 4-8 parts of ginger, 4-8 parts of red fermented bean curd, 3-7 parts of daimyo oak leaf, 2-6 parts of quality rice wine, 1-3 parts of oyster sauce, 1-3 parts of fish sauce, 1-3 parts of sesame oil and 1-2 parts of pepper.By the adoption of the goose fat liver paste, the processing technology is improved, different raw materials are added, damage to nutrient components is small in a processing process, the nutrient components in the goose fat liver paste are better retained, the goose fat liver paste is non-greasy in taste and good in flavor, so that the goose fat liver paste accords with the pursuit of modern people on health foods; and meanwhile, compared with the traditional goose fat liver paste, the goose fat liver paste is longer in shelf life under the same condition, so that the dependence on food preservatives is reduced.

Description

technical field [0001] The invention relates to a condiment, in particular to a foie gras sauce. Background technique [0002] Foie gras pate is a health-care condiment, which is generally common in Western food, and it can also supplement nutrients. It is a very expensive condiment. Foie gras is rich in carbohydrates, protein, fat, cholesterol and iron, zinc, copper, potassium, phosphorus, sodium and other minerals, and has the effect of nourishing blood and eyesight. Goose fatty liver is a fatty liver cultivated in live geese. This kind of fatty liver is tender in texture and delicious in flavor, and is respected by Europeans and Americans as the first of the world's three major delicacies (foie liver, matsutake mushroom, and sturgeon roe). The fat content of goose fatty liver reaches 60%, most of which are unsaturated fatty acids, rich in copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, and has high medicinal value. It can increase enzyme ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A01K67/02
Inventor 王绍军王震
Owner 王绍军
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