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Manufacturing method of goose liver powder

A production method, technology of foie gras powder, applied in food preparation, food preservation, food science, etc., can solve the problems of short shelf life, shortage of raw materials, quick-frozen storage, etc., and achieve the effect of long shelf life

Inactive Publication Date: 2006-09-13
张宏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, foie gras has been a noble food. Due to the shortage of raw materials, the shelf life is too short, and it can only be stored and transported in quick-frozen. The processing technology is complex, and there has been no perfect process to ensure the development and production of foie gras powder products with full nutritional value.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0012] The quick-frozen foie gras adopted in the method is preferably the foie gras of French Landes goose. This kind of goose is a famous breed in France, and has mature feed and feeding management methods. The cultivated foie gras has high quality and low cost.

[0013] Fresh quick-frozen foie gras is processed according to the following steps:

[0014] ①Fresh preservation and thawing: Soak and thaw the quick-frozen fresh foie gras as raw material in 3%-5% salt water at 15°C-20°C for later use. The function of this step is to remove the congestion in the liver, effectively reduce the fishy smell, and make the foie gras clean and bright. Soak and thaw for at least two hours.

[0015] ②Purification and removal of impurities: remove the blood vessels, tendons in the foie gras, and the attachment debris outside the foie gras.

[0016] ③Beating and filtering: Put the purified foie gras into a pulping machine for beating, and then filter through a 90-110 mesh filter. Its func...

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Abstract

A health-care goose liver powder is prepared from quickly frozen fresh liver of goose through thawing, removing impurities, preparing slurry, filtering, drying deactivating and packing in sealed mode. It is rich in unsaturated fatty acids and rare elements.

Description

technical field [0001] The invention belongs to a method for processing and producing health nutrition products. Specifically, the technological design of the health nutrition product with quick-frozen foie gras as the raw material. technical background [0002] With the development of society and the improvement of material living standards, human beings' requirements for food have changed from food and clothing to nutrition. Various health foods with high nutritional value are increasingly appearing on ordinary people's tables and in their daily lives. Foie gras has long been a food of concern to the West. The rich unsaturated fatty acids and a large number of rare elements in foie gras are essential for human beings. It has a unique aroma and pleasant taste. Especially the Landes goose in France, which adopts a special feeding method and special feed, and its foie gras is hypertrophied, commonly known as foie gras, which has become an essential raw material and must-have...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L3/36A23L3/46A23L13/20
Inventor 张宏
Owner 张宏
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