A method for making foie gras sausage

Abstract

This invention discloses a method for producing foie gras sausage. The method includes the following steps: ingredient selection, cutting, chopping, stuffing, drying and steaming, and sugar smoking. During the chopping process, lean pork and chicken breast are chopped into a paste, then cooked foie gras is added and chopped to 0.6 cubic centimeter particles, and auxiliary ingredients are added and mixed well. Drying and steaming are carried out sequentially in an automatic smokehouse, involving drying, steaming, and degassing. Sugar smoking is performed at 300-350℃ for 4-6 minutes until the surface turns golden yellow. This invention effectively preserves the unsaturated fatty acids, lecithin, linoleic acid, and other nutrients in foie gras, resulting in a foie gras sausage with a delicate texture, unique flavor, and easy portability and storage. It provides a new approach for the deep processing of foie gras and has high economic value and market prospects.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for making foie gras sausage. Background Technology

[0002] Foie gras is rich in nutrients such as fat, unsaturated fatty acids, lecithin, linoleic acid, and ribonucleic acid, and has effects such as lowering cholesterol, softening blood vessels, delaying aging, and promoting metabolism. Currently, there is no precedent in China for using foie gras to make red sausage, and traditional red sausage has a limited flavor and geographically restricted consumption. Foie gras sausage has the unique aroma of foie gras, leaving a lingering fragrance and a pleasant aftertaste, and has a promising market prospect. Summary of the Invention

[0003] In view of the problems existing in the prior art, the present invention discloses a method for making foie gras sausage, comprising the following steps:

[0004] Step 1: Selection of raw materials: Select cooled and aged lean pork, chicken breast, and fresh goose liver as raw materials;

[0005] Step 2, Cutting: Remove the inner membrane, tendons, and blood clots from the raw meat;

[0006] Step 3, chopping and mixing: Put the lean pork and chicken breast into a chopper and chop them into a paste. Add the cooked foie gras and chop until the foie gras particles are 0.6 cubic centimeters in size. At the same time, add the auxiliary ingredients and mix well.

[0007] Step 4, filling: Use 8-channel sausage casings, fill evenly with a sausage filling machine, and twist by hand, each sausage is 15-16cm long;

[0008] Step 5, Drying and Steaming: Hang the semi-finished product in an automatic smokehouse and dry, steam, and exhaust in sequence;

[0009] Step 6, Sugar Smoking: Place the steamed foie gras sausage on a sugar smoking mat, add white sugar, and smoke at 300-350℃ for 4-6 minutes until the surface turns golden yellow. After cooling, the finished foie gras sausage is obtained.

[0010] As a preferred technical solution of the present invention, in step three, the proportion of raw meat by weight is as follows: 40 parts lean pork, 20 parts chicken breast, and 30 parts goose liver; the proportion of auxiliary materials is as follows: 2.5 parts salt, 0.3 parts nitrite, 10 parts corn flour, 1 part soy protein isolate, 0.6 parts carrageenan, 0.8 parts white sugar, 0.4 parts monosodium glutamate, 0.2 parts pepper powder, and 0.15 parts pork flavoring.

[0011] As a preferred technical solution of the present invention, the raw meat is pre-treated before chopping: dry thawing or water thawing is used. When dry thawing, the time shall not exceed 8 hours in spring and summer and 12 hours in winter. When water thawing, running water is used and the water temperature shall not exceed 15°C. After thawing, the temperature of the raw meat shall not exceed 0°C. After washing and drying, it shall be stored at 0-4°C for later use.

[0012] As a preferred technical solution of the present invention, in step five, the drying conditions are: drying at 75°C for 90 minutes under normal pressure; the cooking conditions are: cooking at 82°C for 25 minutes; and the exhaust conditions are: exhausting for 3 minutes.

[0013] As a preferred technical solution of the present invention, in step six, the amount of white sugar added is 0.5 catties for every 20 catties of goose liver sausage.

[0014] The beneficial effects of this invention are as follows: This invention applies foie gras to sausage products, effectively preserving the nutritional components of unsaturated fatty acids, lecithin, linoleic acid, and other nutrients, thus enhancing the product's nutritional value. Through drying, steaming, and sugar smoking processes, a golden-yellow outer layer is formed, giving the product a unique flavor and texture. The formulation of auxiliary materials and processing techniques effectively remove microorganisms and harmful pathogens from the foie gras, improving food safety. The product is easy to carry, expands the processing methods of foie gras, and has high economic benefits and market prospects. Detailed Implementation

[0015] Example 1

[0016] This invention discloses a method for preparing foie gras sausage, comprising the following steps:

[0017] Step 1: Selection of raw materials: Select cooled and aged lean pork, chicken breast, and fresh goose liver as raw materials;

[0018] Step 2, Segmentation: After thawing using either dry or water thawing, remove the inner membrane, tendons, and blood clots from the raw meat. Specifically, dry thawing or water thawing involves thawing for no more than 8 hours in spring and summer and no more than 12 hours in winter. Water thawing uses running water with a temperature not exceeding 15°C. After thawing, the temperature of the raw meat should not exceed 0°C. After washing and draining, store at 0-4°C for later use.

[0019] Step 3: Chopping and Mixing: Place the lean pork and chicken breast into a chopper and chop until they become a paste. Add the cooked foie gras and chop until the foie gras particles are 0.6 cubic centimeters in size. At the same time, add the auxiliary ingredients and mix well. The raw meat ratio by weight is: 40 parts lean pork, 20 parts chicken breast, and 30 parts foie gras. The auxiliary ingredient ratio is: 2.5 parts salt, 0.3 parts nitrite, 10 parts corn flour, 1 part soy protein isolate, 0.6 parts carrageenan, 0.8 parts sugar, 0.4 parts MSG, 0.2 parts pepper, and 0.15 parts pork flavoring.

[0020] Step 4, filling: Use 8-channel sausage casings, fill evenly with a sausage filling machine, and twist by hand, each sausage is 15-16cm long;

[0021] Step 5, Drying and Steaming: Hang the semi-finished product in an automatic smokehouse and perform drying, steaming, and exhaust in sequence; Drying conditions: 75℃ at atmospheric pressure for 90 minutes, high speed airflow; Steaming conditions: 82℃ for 25 minutes, low speed airflow; Exhausting conditions: high speed airflow for 3 minutes.

[0022] Step Six: Sugar Smoking: Place the steamed foie gras sausage on a sugar smoking mat, add white sugar at a ratio of 0.5 catties per 20 catties of foie gras sausage, smoke at 300℃ for 6 minutes until the surface turns golden yellow, and then cool to obtain the finished foie gras sausage.

[0023] Example 2

[0024] This invention discloses a method for preparing foie gras sausage, comprising the following steps:

[0025] Step 1: Selection of raw materials: Select cooled and aged lean pork, chicken breast, and fresh goose liver as raw materials;

[0026] Step 2, Segmentation: After thawing using either dry or water thawing, remove the inner membrane, tendons, and blood clots from the raw meat. Specifically, dry thawing or water thawing involves thawing for no more than 8 hours in spring and summer and no more than 12 hours in winter. Water thawing uses running water with a temperature not exceeding 15°C. After thawing, the temperature of the raw meat should not exceed 0°C. After washing and draining, store at 0-4°C for later use.

[0027] Step 3: Chopping and Mixing: Place the lean pork and chicken breast into a chopper and chop until they become a paste. Add the cooked foie gras and chop until the foie gras particles are 0.6 cubic centimeters in size. At the same time, add the auxiliary ingredients and mix well. The raw meat ratio by weight is: 40 parts lean pork, 20 parts chicken breast, and 30 parts foie gras. The auxiliary ingredient ratio is: 2.5 parts salt, 0.3 parts nitrite, 10 parts corn flour, 1 part soy protein isolate, 0.6 parts carrageenan, 0.8 parts sugar, 0.4 parts MSG, 0.2 parts pepper, and 0.15 parts pork flavoring.

[0028] Step 4, filling: Use 8-channel sausage casings, fill evenly with a sausage filling machine, and twist by hand, each sausage is 15-16cm long;

[0029] Step 5, Drying and Steaming: Hang the semi-finished product in an automatic smokehouse and perform drying, steaming, and exhaust in sequence; Drying conditions: 75℃ at atmospheric pressure for 90 minutes, high speed airflow; Steaming conditions: 82℃ for 25 minutes, low speed airflow; Exhausting conditions: high speed airflow for 3 minutes.

[0030] Step Six: Sugar Smoking: Place the steamed foie gras sausage on a sugar smoking mat, add white sugar at a ratio of 0.5 catties per 20 catties of foie gras sausage, smoke at 350℃ for 4 minutes until the surface turns golden yellow, and then cool to obtain the finished foie gras sausage.

[0031] Example 3

[0032] This invention discloses a method for preparing foie gras sausage, comprising the following steps:

[0033] Step 1: Selection of raw materials: Select cooled and aged lean pork, chicken breast, and fresh goose liver as raw materials;

[0034] Step 2, Segmentation: After thawing using either dry or water thawing, remove the inner membrane, tendons, and blood clots from the raw meat. Specifically, dry thawing or water thawing involves thawing for no more than 8 hours in spring and summer and no more than 12 hours in winter. Water thawing uses running water with a temperature not exceeding 15°C. After thawing, the temperature of the raw meat should not exceed 0°C. After washing and draining, store at 0-4°C for later use.

[0035] Step 3: Chopping and Mixing: Place the lean pork and chicken breast into a chopper and chop until they become a paste. Add the cooked foie gras and chop until the foie gras particles are 0.6 cubic centimeters in size. At the same time, add the auxiliary ingredients and mix well. The raw meat ratio by weight is: 40 parts lean pork, 20 parts chicken breast, and 30 parts foie gras. The auxiliary ingredient ratio is: 2.5 parts salt, 0.3 parts nitrite, 10 parts corn flour, 1 part soy protein isolate, 0.6 parts carrageenan, 0.8 parts sugar, 0.4 parts MSG, 0.2 parts pepper, and 0.15 parts pork flavoring.

[0036] Step 4, filling: Use 8-channel sausage casings, fill evenly with a sausage filling machine, and twist by hand, each sausage is 15-16cm long;

[0037] Step 5, Drying and Steaming: Hang the semi-finished product in an automatic smokehouse and perform drying, steaming, and exhaust in sequence; Drying conditions: 75℃ at atmospheric pressure for 90 minutes, high speed airflow; Steaming conditions: 82℃ for 25 minutes, low speed airflow; Exhausting conditions: high speed airflow for 3 minutes.

[0038] Step Six: Sugar Smoking: Place the steamed foie gras sausage on a sugar smoking mat, add white sugar at a ratio of 0.5 catties per 20 catties of foie gras sausage, smoke at 330℃ for 5 minutes until the surface turns golden yellow, and then cool to obtain the finished foie gras sausage.

[0039] Components not described in detail in this article are existing technologies.

[0040] While the specific embodiments of the present invention have been described in detail above, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention, and modifications or variations without creative effort are still within the protection scope of the present invention.

Claims

1. A method for preparing foie gras sausage, characterized in that, The steps include the following: Step 1: Selection of raw materials: Select cooled and aged lean pork, chicken breast, and fresh goose liver as raw materials; Step 2, Cutting: Remove the inner membrane, tendons, and blood clots from the raw meat; Step 3, chopping and mixing: Put the lean pork and chicken breast into a chopper and chop them into a paste. Add the cooked foie gras and chop until the foie gras particles are 0.6 cubic centimeters in size. At the same time, add the auxiliary ingredients and mix well. Step 4, filling: Use 8-channel sausage casings, fill evenly with a sausage filling machine, and twist by hand, each sausage is 15-16cm long; Step 5, Drying and Steaming: Hang the semi-finished product in an automatic smokehouse and dry, steam, and exhaust in sequence; Step 6, Sugar Smoking: Place the steamed foie gras sausage on a sugar smoking mat, add white sugar, and smoke at 300-350℃ for 4-6 minutes until the surface turns golden yellow. After cooling, the finished foie gras sausage is obtained.

2. The method for preparing foie gras sausage according to claim 1, characterized in that: In step three, the raw meat proportions by weight are: 40 parts lean pork, 20 parts chicken breast, and 30 parts goose liver; the auxiliary material proportions are: 2.5 parts salt, 0.3 parts nitrite, 10 parts corn flour, 1 part soy protein isolate, 0.6 parts carrageenan, 0.8 parts white sugar, 0.4 parts monosodium glutamate, 0.2 parts pepper powder, and 0.15 parts pork flavoring.

3. The method for preparing foie gras sausage according to claim 1, characterized in that: The raw meat is pre-treated before chopping: it is thawed by dry or water. When thawed by dry, the thaw time should not exceed 8 hours in spring and summer and 12 hours in winter. When thawed by water, running water should be used and the water temperature should not exceed 15℃. After thawing, the temperature of the raw meat should not exceed 0℃. After washing and drying, it should be stored at 0-4℃ for later use.

4. The method for preparing foie gras sausage according to claim 1, characterized in that: In step five, the drying conditions are: drying at 75°C under normal pressure for 90 minutes; the cooking conditions are: cooking at 82°C for 25 minutes; and the exhaust conditions are: exhausting for 3 minutes.

5. The method for preparing foie gras sausage according to claim 1, characterized in that: In step six, the amount of white sugar added is 0.5 jin for every 20 jin of goose liver sausage.