Wine lamb liver and preparation method thereof

Abstract

The invention relates to the field of food processing methods, and particularly discloses a grape wine lamb liver and a preparation method thereof, and the preparation method comprises the steps of pretreatment, pulping, blending, homogenization, mold filling, cooking, demolding, packaging, sterilization and water inspection. And the blending specifically comprises the step of adding ingredients including 1-2% of white wine, 1.9-2.1% of table salt, 1.3-1.7% of white granulated sugar, 0.06-0.08% of I + G, 1.5-2.5% of sunflower seed oil, 0.3-0.5% of an emulsifying agent and 0.25-0.31% of a thickening agent into the liver paste. The prepared wine sheep liver is high in sensory score, high in nutrient content, low in fat content, rich in amino acid component, remarkably improved in mineral content and long in shelf life, and can be compared favorably with goose liver western-style food products.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a wine goat liver and a preparation method thereof. Background technique [0002] Sheep liver is the liver of sheep, which is a kind of food rich in vitamin A and phosphorus. However, sheep liver itself has a bitter smell, rough texture and poor taste. [0003] At present, mutton product processing enterprises (including small and micro enterprises) basically do not have processing workshops for processing co-products (by-products), let alone processing co-products into production lines. Therefore, meat co-products such as mutton liver have been excluded from the mutton processing industry chain. In addition to being processed into feed, most sheep livers are also retailed to catering companies in the form of primary food—some small workshops and small restaurants process them into ready-to-eat and ready-to-sell sauces and stewed products—basically they are three-no produ...

AI Technical Summary

Problems solved by technology

Moreover, the product has low added value, low price, and narrow consumer groups, so it is not accepted by the majority of the main group, let alone the attention of the high-income class.

[0004] At present, other mutton co-products such as mutton liver do not have a complete production and processing industrial chain, there is no unified product standard, and the product quality is unstable

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