Poultry liver flavor sauce and processing method thereof

A processing method and technology of flavor sauce, which are applied in the directions of yeast-containing food ingredients, bacteria used in food preparation, food ingredients containing natural extracts, etc., can solve the problems of loss of nutrients, fishy smell, influence, etc. Loss, the effect of eliminating influence

Inactive Publication Date: 2020-08-07
崔艳兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a poultry liver flavor sauce and its processing method to solve technical problems such as the impact of fishy smell and bitterness on flavor, the large molecular weight of protein that cannot be directly absorbed, and the loss of nutrients during processing.

Method used

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  • Poultry liver flavor sauce and processing method thereof
  • Poultry liver flavor sauce and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A processing method for poultry liver flavor sauce, the specific steps are as follows:

[0043](1) First clean the fresh poultry liver, pour it into black tea brine for soaking treatment, take it out, rinse it with water, drain the water, chop and mix it into liver puree, mix it with soybean silk protein, and cook it;

[0044] (2) Then pour the cooked liver paste into the mixed extract of figs, pears, and white fungus, and oscillate with ultrasonic waves to obtain pretreated liver paste;

[0045] (3) Then add Staphylococcus meatus, Saccharomyces cerevisiae and Lactobacillus pentosus to the pretreated liver paste, ferment and season to obtain the poultry liver flavor sauce.

[0046] In step (1), the fresh poultry liver is first washed with water, then blood vessels and connective tissues are removed, cut into pieces and cleaned.

[0047] In step (1), the poultry is goose.

[0048] In step (1), the mass volume ratio of fresh poultry liver, black tea brine and soybean si...

Embodiment 2

[0066] A processing method for poultry liver flavor sauce, the specific steps are as follows:

[0067] (1) First clean the fresh poultry liver, pour it into black tea brine for soaking treatment, take it out, rinse it with water, drain the water, chop and mix it into liver puree, mix it with soybean silk protein, and cook it;

[0068] (2) Then pour the cooked liver paste into the mixed extract of figs, pears, and white fungus, and oscillate with ultrasonic waves to obtain pretreated liver paste;

[0069] (3) Then add Staphylococcus meatus, Saccharomyces cerevisiae and Lactobacillus pentosus to the pretreated liver paste, ferment and season to obtain the poultry liver flavor sauce.

[0070] In step (1), the fresh poultry liver is first washed with water, then blood vessels and connective tissues are removed, cut into pieces and cleaned.

[0071] In step (1), the poultry is goose.

[0072] In step (1), the mass volume ratio of fresh poultry liver, black tea brine and soybean s...

Embodiment 3

[0090] A processing method for poultry liver flavor sauce, the specific steps are as follows:

[0091] (1) First clean the fresh poultry liver, pour it into black tea brine for soaking treatment, take it out, rinse it with water, drain the water, chop and mix it into liver puree, mix it with soybean silk protein, and cook it;

[0092] (2) Then pour the cooked liver paste into the mixed extract of figs, pears, and white fungus, and oscillate with ultrasonic waves to obtain pretreated liver paste;

[0093] (3) Then add Staphylococcus meatus, Saccharomyces cerevisiae and Lactobacillus pentosus to the pretreated liver paste, ferment and season to obtain the poultry liver flavor sauce.

[0094] In step (1), the fresh poultry liver is first washed with water, then blood vessels and connective tissues are removed, cut into pieces and cleaned.

[0095] In step (1), the poultry is goose.

[0096] In step (1), the mass volume ratio of fresh poultry liver, black tea brine and soybean s...

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Abstract

The invention provides a poultry liver flavor sauce and a processing method thereof. The processing method comprises the following steps of: dipping fresh poultry livers in black tea saline water andperforming chopping and stirring into liver paste, mixing soybean drawing protein, performing cooking, then pouring the cooked liver paste into a mixed extraction solution of fig, Nanguo pear and tremella fuciformis, conducting ultrasonic oscillation to obtain pretreated liver paste, then inoculating staphylococcus carnosus, saccharomyces cerevisiae and lactobacillus pentosus into the pretreated liver paste, and performing fermentation to obtain the poultry liver flavor sauce. Besides edible salt, other seasonings are not added, so that the product is natural and healthy, nutrient loss is effectively avoided in the processing process, the influence of fishy smell and bitter taste of poultry livers on the flavor of the product is eliminated, and a large number of protein molecules are degraded into small molecular peptides or amino acids which can be directly absorbed by the human body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a poultry liver-flavored sauce and a processing method thereof. Background technique [0002] Poultry liver is rich in protein, vitamins, trace elements and other nutrients, and is rich in iron. The content of vitamin A in poultry liver far exceeds that of milk, eggs, meat, fish and other foods. It has the function of maintaining normal growth and reproductive function. Function: It can protect the eyes, maintain normal vision, prevent eye dryness and fatigue; maintain a healthy skin tone, which is of great significance to the bodybuilding of the skin. Regular consumption of poultry liver can also supplement vitamin B 2 , which plays an important role in supplementing the body's important coenzymes and completing the body's detoxification of some toxic components. Poultry liver also contains vitamin C and trace element selenium, which are not included in general meat fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24A23L5/20
CPCA23L27/60A23L27/24A23L5/27A23L5/25A23V2002/00A23V2400/167A23V2250/214A23V2250/5488A23V2250/21A23V2250/208A23V2250/76
Inventor 崔艳兰
Owner 崔艳兰
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