Processing method of liver powder capable of removing fishy smell

Abstract

The invention relates to the technical field of food processing, in particular to a liver powder processing method capable of removing fishy smell. Comprising the following steps: step 1, inspecting and storing raw and auxiliary materials; step 2, unfreezing; step 3, removing impurities, trimming, slitting and cleaning; step 4, cooking; step 5, slitting; step 6, drying the CCP1; step 8, stir-frying; step 9, metal inspection of CCP; step 10, acceptance check and storage of the packing material; step 11, film rolling and sterilization; step 12, bagging and sealing CCP3; in the step 8, before the stir-frying process, coconut powder is added into the liver powder, and the ratio of the liver powder to the coconut powder is 9: 1-19: 1. In the step 8, the coconut powder matched with the liver powder can also be lemon powder and orange powder. In the step 8, the temperature range of the stir-frying process is 80-140 DEG C, and the stir-frying time is 5-30 min. The pork liver powder has the beneficial effects that the pork liver powder of which the fishy smell is obviously improved is prepared without adding spices and food additives, and the pork liver powder is suitable for infants to eat.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for processing liver powder for removing fishy smell. Background Art

[0002] Iron is one of the essential elements that make up the human body. Iron deficiency will affect human health and development. The biggest impact is iron deficiency anemia. A survey by the World Health Organization shows that approximately 50% of girls, 20% of adult women, and 40% of pregnant women will suffer from iron deficiency anemia.

[0003] Infants and young children need more iron, and the nutrition they get from food is insufficient. If they are not supplemented with complementary foods high in iron, such as eggs and meat, they are likely to suffer from iron deficiency.

[0004] According to the latest national survey, the rate of iron deficiency anemia in children in my country is very high. It is a common disease often neglected by parents. The prevalence rate of infants under 1 year old is 22-31%; that of children aged 1-3 years old is 14-29%; that of preschool children aged 3-6 years old is 7-26%. Even in developed European and American countries, the prevalence rate of children is about 5%. However, since there are no obvious symptoms in the early stage of the disease and mild anemia (most children now have mild anemia), it is easy to be ignored by parents. It is often discovered during physical examinations or when the anemia is severe. However, iron deficiency anemia has a great impact on the growth and development of children. Children with long-term anemia will be short, have poor physical strength, and their intelligence and emotions will also be affected. Therefore, experts remind parents to pay full attention to it. The hemoglobin content in every 100 ml of blood of children under 6 years old should be 11 grams. Those below 11 grams are anemic.

[0005] The liver is rich in iron and can be used as a food additive. The current technology for removing the fishy smell from the liver basically relies on adding spices to cover up the liver fishy smell. However, it is not suitable to use this kind of raw material for processing in infant food. The present invention provides a method for processing liver powder for removing the fishy smell, which can solve this problem. Summary of the invention

[0006] The main purpose of the present invention is to provide a method for processing liver powder for removing fishy smell, so as to effectively solve the problems raised in the background technology.

[0007] To achieve the above object, the present invention adopts the following technical scheme: a method for processing liver powder to remove fishy smell, comprising the following steps:

[0008] Step 1: Inspection, storage and inspection of raw and auxiliary materials:

[0009] 1. Purchase from suppliers who are qualified by the company;

[0010] 2. When accepting frozen livestock and poultry livers, the livers must be in a frozen state, and the core temperature should be ≤-15°C;

[0011] 3. When purchasing fresh livestock and poultry livers, the time from slaughter to the factory should be less than 72 hours, and they should be transported at 10°C or below. The core temperature of the fresh livestock and poultry livers should not be higher than 10°C when they arrive;

[0012] 4. During acceptance, check the quantity, packaging, certificate of conformity, quarantine certificate, etc. If they meet the requirements, randomly select 3 packages as samples for inspection. The inspection items are the core temperature and appearance. After receiving the qualified raw materials, the raw material custodian shall mark them. Frozen livestock and poultry livers must be stored in a cold storage. Fresh pork livers should be put into production in time and cooked within 8 hours. Fresh pork livers that cannot be produced on the same day should be quickly frozen to a core temperature below -18°C and then frozen and stored for standby use.

[0013] Step 2: Thaw

[0014] After the frozen raw materials for processing are taken from the cold storage, they are thawed until the products in the unit packaging can be separated, that is, the center temperature is about -4°C. After thawing, the center temperature of the thickest part of each piece of raw material is not higher than 10°C;

[0015] When the core temperature is higher than 4°C, the product should be put into production in time. During the thawing process of raw materials, the inspector shall sample and test the core temperature of the thawed raw materials at least every 2 hours;

[0016] Step 3: Remove impurities, trim, cut and clean

[0017] Check the surface of each piece for impurities, use a special knife to remove any residual grease, tendons, fascia, blood vessels and other attachments that are not suitable for processing, and cut the liver into cubes;

[0018] Step 4: Steaming

[0019] Put the pork liver into the pot, turn on the steam, and steam for 45 minutes until the liver is cooked through;

[0020] Step 5: Cutting

[0021] After the cooked liver is cooled, it is cut into pieces using a slicer and then enters the next process;

[0022] Step 6, drying (CCP1):

[0023] Spread the pork liver to be dried evenly on the baking tray, try to spread it evenly and keep the thickness consistent, then push it into the oven, close the oven door and lock it; set the equipment parameters, control the oven temperature at: 60-110℃, adjust it slightly according to the material, pay attention to observe the state of the material in the middle, and stir it when necessary to prevent uneven heating from causing caking and coking;

[0024] The moisture content of the material during drying is required to be controlled within 6%. The moisture content is measured by a rapid moisture meter. Each batch is tested before the end of baking. If the moisture content does not meet the requirements, the drying time can be appropriately extended.

[0025] Step 7: Crushing / Sieving

[0026] Transfer the baked material to the pulverizer, select the appropriate screen according to the product requirements, pulverize the material, place the pulverized product in a clean container, cover it and transfer it to the next process;

[0027] Step 8: Stir-fry

[0028] Add the weighed materials into the wok according to the recipe requirements, set the wok temperature to within 120℃, and stir at high power. When the color of the materials in the wok darkens slightly, stop heating, stir and cool to about 40℃ before serving;

[0029] Step 9: Gold Inspection (CCP2)

[0030] The metal detector is calibrated to the detection state. The calibration test blocks are Fe iron 1.2mm, non-ferrous noFe 1.5mm, and stainless steel SUS 2.0mm. After being crushed or mixed, the products are passed through the metal detector box by box according to the detection volume set by the metal detector to check whether the products contain metal foreign matter that can be detected by the signal. During the detection process, if the metal signal is abnormal, the product is removed and placed separately, and shall not be sent to the next process. Before and during the use of the metal detector, the sensitivity of the detector is verified / calibrated with a standard test block every 1.5-2 hours, and the sensitivity verification / calibration results are recorded. If the standard test block verification shows that the metal detector is out of control, the products that passed the metal detector in the previous inspection period should be isolated and corresponding improvement measures should be taken;

[0031] Step 10: Packaging material acceptance and storage

[0032] 1. The supplier shall provide corresponding test reports for each batch, and all packaging materials shall be subject to factory acceptance;

[0033] 2. The supplier of inner packaging materials must have the corresponding production license, and the hygiene indicators must comply with the relevant national food packaging hygiene standards;

[0034] 3. The outer packaging supplier must have relevant production qualifications. The quality requirements are detailed in the packaging material quality specification, and the sensory indicators are based on the sample booklet;

[0035] Storage conditions: Store at room temperature in a dry place;

[0036] Step 11: Sterilize the film roll

[0037] Before each shift of production, remove the outer packaging, place it in a plastic basket, and place it on a stand. After completion, turn on the UV lamp or ozone machine for disinfection for 30 minutes or more before turning off the UV lamp or ozone machine and set aside for use;

[0038] When sterilizing roll film, try to sterilize as much as possible; if the packaging container cannot be used in production within 8 hours after sterilization, it must be sterilized again before it can be used again; during the sterilization of roll film, after the ozone machine is turned on, personnel must not stay in the room, and the room door must be closed after personnel evacuate the room.

[0039] Step 12: Bagging and Sealing CCP3

[0040] The products are metal tested, and the inner packages are dust-removed and ultraviolet sterilized before fully automatic filling, packaging and sealing. During the process, the sealing conditions are randomly inspected and defective products on the sealing line are removed. During the sealing process, sealing tests are carried out regularly. The test conditions are: maintain 60 seconds at -20kPa, and no leakage at the edge of the sealing line is qualified.

[0041] Preferably, in step 8, before the frying process, coconut powder is added to the liver powder, and the ratio of liver powder to coconut powder is 9:1-19:1.

[0042] Preferably, in step 8, the temperature range of the frying process is 80-140° C., and the frying time is 5-30 min.

[0043] Preferably, in step 8, the coconut powder mixed with the liver powder can also be lemon powder or orange powder.

[0044] Beneficial effects of the present invention: The present invention produces pig liver powder with significantly improved fishy smell without adding spices or food additives, and the pig liver powder is suitable for infants and young children to eat. DETAILED DESCRIPTION

[0045] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0046] A method for processing liver powder to remove fishy smell comprises the following steps:

[0047] Step 1: Inspection, storage and inspection of raw and auxiliary materials:

[0048] 1. Purchase from suppliers who are qualified by the company;

[0049] 2. When accepting frozen livestock and poultry livers, the livers must be in a frozen state, and the core temperature should be ≤-15°C;

[0050] 3. When purchasing fresh livestock and poultry livers, the time from slaughter to the factory should be less than 72 hours, and they should be transported at 10°C or below. The core temperature of the fresh livestock and poultry livers should not be higher than 10°C when they arrive;

[0051] 4. During acceptance, check the quantity, packaging, certificate of conformity, quarantine certificate, etc. If they meet the requirements, randomly select 3 packages as samples for inspection. The inspection items are the core temperature and appearance. After receiving the qualified raw materials, the raw material custodian shall mark them. Frozen livestock and poultry livers must be stored in a cold storage. Fresh pork livers should be put into production in time and cooked within 8 hours. Fresh pork livers that cannot be produced on the same day should be quickly frozen to a core temperature below -18°C and then frozen and stored for standby use.

[0052] Step 2: Thaw

[0053] After the frozen raw materials for processing are taken from the cold storage, they are thawed until the products in the unit packaging can be separated, that is, the center temperature is about -4°C. After thawing, the center temperature of the thickest part of each piece of raw material is not higher than 10°C;

[0054] When the core temperature is higher than 4°C, the product should be put into production in time. During the thawing process of raw materials, the inspector shall sample and test the core temperature of the thawed raw materials at least every 2 hours;

[0055] Step 3: Remove impurities, trim, cut and clean

[0056] Check the surface of each piece for impurities, use a special knife to remove any residual grease, tendons, fascia, blood vessels and other attachments that are not suitable for processing, and cut the liver into cubes;

[0057] Step 4: Steaming

[0058] Put the pork liver into the pot, turn on the steam, and steam for 45 minutes until the liver is cooked through;

[0059] Step 5: Cutting

[0060] After the cooked liver is cooled, it is cut into pieces using a slicer and then enters the next process;

[0061] Step 6, drying (CCP1):

[0062] Spread the pork liver to be dried evenly on the baking tray, try to spread it evenly and keep the thickness consistent, then push it into the oven, close the oven door and lock it; set the equipment parameters, control the oven temperature at: 60-110℃, adjust it slightly according to the material, pay attention to observe the state of the material in the middle, and stir it when necessary to prevent uneven heating from causing caking and coking;

[0063] The moisture content of the material during drying is required to be controlled within 6%. The moisture content is measured by a rapid moisture meter. Each batch is tested before the end of baking. If the moisture content does not meet the requirements, the drying time can be appropriately extended.

[0064] Step 7: Crushing / Sieving

[0065] Transfer the baked material to the pulverizer, select the appropriate screen according to the product requirements, pulverize the material, place the pulverized product in a clean container, cover it and transfer it to the next process;

[0066] Step 8: Stir-fry

[0067] Add the weighed materials into the wok according to the recipe requirements, set the wok temperature to within 120℃, and stir at high power. When the color of the materials in the wok darkens slightly, stop heating, stir and cool to about 40℃ before serving;

[0068] Step 9: Gold Inspection (CCP2)

[0069] The metal detector is calibrated to the detection state. The calibration test blocks are Fe iron 1.2mm, non-ferrous noFe 1.5mm, and stainless steel SUS 2.0mm. After being crushed or mixed, the products are passed through the metal detector box by box according to the detection volume set by the metal detector to check whether the products contain metal foreign matter that can be detected by the signal. During the detection process, if the metal signal is abnormal, the product is removed and placed separately, and shall not be sent to the next process. Before and during the use of the metal detector, the sensitivity of the detector is verified / calibrated with a standard test block every 1.5-2 hours, and the sensitivity verification / calibration results are recorded. If the standard test block verification shows that the metal detector is out of control, the products that passed the metal detector in the previous inspection period should be isolated and corresponding improvement measures should be taken;

[0070] Step 10: Packaging material acceptance and storage

[0071] 1. The supplier shall provide corresponding test reports for each batch, and all packaging materials shall be subject to factory acceptance;

[0072] 2. The supplier of inner packaging materials must have the corresponding production license, and the hygiene indicators must comply with the relevant national food packaging hygiene standards;

[0073] 3. The outer packaging supplier must have relevant production qualifications. The quality requirements are detailed in the packaging material quality specification, and the sensory indicators are based on the sample booklet;

[0074] Storage conditions: Store at room temperature in a dry place;

[0075] Step 11: Sterilize the film roll

[0076] Before each shift of production, remove the outer packaging, place it in a plastic basket, and place it on a stand. After completion, turn on the UV lamp or ozone machine for disinfection for 30 minutes or more before turning off the UV lamp or ozone machine and set aside for use;

[0077] When sterilizing roll film, try to sterilize as much as possible; if the packaging container cannot be used in production within 8 hours after sterilization, it must be sterilized again before it can be used again; during the sterilization of roll film, after the ozone machine is turned on, personnel must not stay in the room, and the room door must be closed after personnel evacuate the room.

[0078] Step 12: Bagging and Sealing CCP3

[0079] The products are metal tested, and the inner packages are dust-removed and ultraviolet sterilized before fully automatic filling, packaging and sealing. During the process, the sealing conditions are randomly inspected and defective products on the sealing line are removed. During the sealing process, sealing tests are carried out regularly. The test conditions are: maintain 60 seconds at -20kPa, and no leakage at the edge of the sealing line is qualified.

[0080] In step 8, before the frying process, coconut powder is added to the liver powder, and the ratio of liver powder to coconut powder is 9:5;

[0081] In step 8, the temperature range of the frying process is 80-140° C., and the frying time is 20 minutes.

[0082] In step 8, the coconut powder mixed with the liver powder can also be lemon powder or orange powder.

[0083] Tasting experiment

[0084] After screening the sensitivity of people to fishy smell, 20 professional sensory tasters were selected to evaluate the food according to the following scoring criteria. See Table 1 for scoring criteria

[0085] Table 1

[0086]

[0087] The results are calculated as the average of 20 sensory panelists.

[0088] Test comparison: conventional unprocessed liver powder and processed liver powder

[0089] The evaluation results are shown in Table 2

[0090] Table 2

[0091] sample Fishy smell taste Total score Unprocessed Liver Powder 15.25 19.55 34.80 Processed liver powder 39.55 42.35 81.9

[0092] Through tasting, it can be seen that the processed liver powder is much better than the unprocessed liver powder in fishy smell and taste, which proves that the processing technology is effective.

[0093] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing liver powder to remove fishy smell, characterized in that: It includes the following steps: Step 1: Inspection, storage and inspection of raw and auxiliary materials: 1) Purchase from suppliers that are qualified by the company; 2) When accepting frozen livestock and poultry livers, the livers must be in a frozen state, and the core temperature should be ≤-15°C; 3) When purchasing fresh livestock and poultry livers, the time from slaughter to the factory should be less than 72 hours, and they should be transported at 10°C or below. The core temperature of the fresh livestock and poultry livers should not be higher than 10°C when they arrive; 4) During acceptance, check the quantity, packaging, certificate of conformity, quarantine certificate, etc. If they meet the requirements, randomly select 3 packages as samples for inspection. The inspection items are the core temperature and appearance. After receiving the qualified raw materials, the raw material custodian shall mark them. The frozen livestock and poultry livers shall be stored in the cold storage. Fresh pork livers shall be put into production in time and cooked within 8 hours. Fresh pork livers that cannot be produced on the same day shall be quickly frozen to a core temperature below -18℃ and then frozen and stored for standby use. Step 2: Thawing After the frozen raw materials for processing are taken from the cold storage, they are thawed until the products in the unit packaging can be separated, that is, the center temperature is about -4°C. After thawing, the center temperature of the thickest part of each piece of raw material is not higher than 10°C; When the core temperature is higher than 4°C, the product should be put into production in time. During the thawing process of raw materials, the inspector shall sample and test the core temperature of the thawed raw materials at least every 2 hours; Step 3: Remove impurities, trim, cut and clean Check the surface of each piece for impurities, use a special knife to remove any residual grease, tendons, fascia, blood vessels and other attachments that are not suitable for processing, and cut the liver into cubes; Step 4: Steaming Put the pork liver into the pot, turn on the steam, and steam for 45 minutes until the liver is cooked through; Step 5: Cutting After the cooked liver is cooled, it is cut into pieces using a slicer and then enters the next process; Step 6: Drying (CCP1) Spread the pork liver to be dried evenly on the baking tray, try to spread it evenly and keep the thickness consistent, then push it into the oven, close the oven door and lock it; set the equipment parameters, control the oven temperature at: 60-110℃, adjust it slightly according to the material, pay attention to observe the state of the material in the middle, and stir it when necessary to prevent uneven heating from causing caking and coking; The moisture content of the material during drying is required to be controlled within 6%. The moisture content is measured by a rapid moisture meter. Each batch is tested before the end of baking. If the moisture content does not meet the requirements, the drying time can be appropriately extended. Step 7: Crushing / Sieving Transfer the baked material to the pulverizer, select the appropriate screen according to the product requirements, pulverize the material, place the pulverized product in a clean container, cover it and transfer it to the next process; Step 8: Stir-fry Add the weighed materials into the wok according to the recipe requirements, set the wok temperature to within 120℃, and stir at high power. When the color of the materials in the wok darkens slightly, stop heating, stir and cool to about 40℃ before serving; Step 9: Gold Inspection (CCP2) The metal detector is calibrated to the detection state. The calibration test blocks are Fe iron 1.2mm, non-ferrous noFe 1.5mm, and stainless steel SUS 2.0mm. After being crushed or mixed, the products are passed through the metal detector box by box according to the detection volume set by the metal detector to check whether the products contain metal foreign matter that can be detected by the signal. During the detection process, if the metal signal is abnormal, the product is removed and placed separately, and shall not be sent to the next process. Before and during the use of the metal detector, the sensitivity of the detector is verified / calibrated with a standard test block every 1.5-2 hours, and the sensitivity verification / calibration results are recorded. If the standard test block verification shows that the metal detector is out of control, the products that passed the metal detector in the previous inspection period should be isolated and corresponding improvement measures should be taken; Step 10: Packaging material acceptance and storage 1) The supplier shall provide corresponding test reports for each batch, and all packaging materials shall be subject to factory acceptance; 2) The supplier of inner packaging materials must have the corresponding production license, and the hygiene indicators must comply with the relevant national food packaging hygiene standards; 3) The outer packaging supplier must have relevant production qualifications. The quality requirements are detailed in the packaging material quality specification, and the sensory indicators are based on the sample booklet; Storage conditions: Store at room temperature in a dry place; Step 11: Sterilize the film roll Before each shift of production, remove the outer packaging, place it in a plastic basket, and place it on a stand. After completion, turn on the UV lamp or ozone machine for disinfection for 30 minutes or more before turning off the UV lamp or ozone machine and set aside for use; When sterilizing roll film, try to sterilize as much as possible; if the packaging container cannot be used in production within 8 hours after sterilization, it must be sterilized again before it can be used again; during the roll film sterilization period, after the ozone machine is turned on, personnel are not allowed to stay in the room, and the room door must be closed after personnel evacuate the room; Step 12: Bag filling and sealing (CCP3) The products are metal tested, and the inner packages are dust-removed and ultraviolet sterilized before fully automatic filling, packaging and sealing. During the process, the sealing conditions are randomly inspected and defective products on the sealing line are removed. During the sealing process, sealing tests are carried out regularly. The test conditions are: maintain 60 seconds at -20kPa, and no leakage at the edge of the sealing line is qualified.

2. The method for processing liver powder to remove fishy smell according to claim 1, characterized in that: In step 8, before the frying process, coconut powder is added to the liver powder, and the ratio of liver powder to coconut powder is 9:1-19:

1.

3. The method for processing liver powder to remove fishy smell according to claim 2, characterized in that: The coconut powder mixed with the liver powder in step 8 can also be lemon powder or orange powder.

4. The method for processing liver powder to remove fishy smell according to claim 1, characterized in that: In step 8, the temperature range of the frying process is 80-140° C., and the frying time is 5-30 min.

Images