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Ultra-high pressure method for keeping fresh of fat liver of goose

A fresh-keeping method, technology of foie gras, applied in the direction of anti-rot containers, containers, food preparation, etc.

Inactive Publication Date: 2005-08-31
北京高才科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Embodiment Construction

[0005] Fresh foie gras is vacuum-packed with double-layer plastic wrap and placed in an ultra-high pressure container. The pressure medium in the container is heated to 55°C, pressurized to 600 MPa, maintained for 20 minutes and then released.

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Abstract

An ultrahigh-pressure antistaling method for fresh goose liver includes such steps as vacuum packing, loading in ultrahigh-pressure container, heating to 40-55 deg.C, and pressurizing by 400-600 MPa for 10-20 min. Its antistaling period can be elongated to 70 days.

Description

technical field [0001] The invention relates to a fresh-keeping method of fresh goose fatty liver, in particular to a method for fresh-keeping treatment of fresh goose fatty liver by means of ultra-high pressure technology. Background technique [0002] Goose fatty gras is a goose product with high added value, and it is a delicious food loved by consumers in developed countries in Europe and America. It is a fatty liver cultivated in live geese with specific feed and specific technology. This kind of fatty liver is delicate in texture, delicious in flavor, unique in taste, and rich in nutrition. Its weight is more than ten times that of the original liver, and most of its fat content is unsaturated fatty acids. [0003] The goose fatty gras supplied by Chinese manufacturers to the international market is mainly frozen fresh goose fatty gras, and the freshness of the fresh goose fatty gras is short. The shorter the better, the longest can not exceed 7 days. Therefore, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20B65D81/24
Inventor 刘建平
Owner 北京高才科技开发有限公司