Preparation method of Chinese style goose liver paste

Abstract

The present invention relates to the technical field of food processing, and discloses a Chinese style goose liver paste preparation method, which comprises the following steps: raw material proportioning, pretreatment processing, cooking processing, canning processing, sterilization and warehousing, the raw materials comprise goose livers and auxiliary ingredients, the weight percentage of the goose livers is 100%, the weight percentage of the auxiliary ingredients is 100%, and the weight percentage of the auxiliary ingredients is 100%. The auxiliary ingredients comprise, by weight, 90%-95% of production and processing water, 1%-4% of edible salt, 0.1%-0.4% of licorice roots, 2%-4% of citric acid and 4%-5% of other raw and auxiliary materials. According to the preparation method adopted by the invention, the finely treated goose liver and the boiled auxiliary ingredients are mixed and boiled, and the citric acid is added, so that the taste of the goose liver paste can be further improved, and the prepared goose liver paste not only can remove the fishy smell and greasiness in the goose liver to the maximum extent, but also can retain the unique characteristics of the goose liver paste, so that the goose liver paste has a good taste. While the original taste and flavor are maintained, the processing flow is simpler and more convenient, and production, popularization and sales are more convenient.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing Chinese goose liver sauce. Background Art

[0002] As people's living standards improve, the demand for food becomes more diverse and diversified. Goose liver is rich in unsaturated fats, proteins, copper, iron, zinc and other nutrients, which can enhance immunity and maintain normal metabolic function of the body. It is also loved by diners for its delicious taste. There are many ways to process goose liver, among which foie gras sauce is one of the ways to eat goose liver. It can be used as an appetizer, eaten alone with toasted bread, or mixed with other ingredients to make an appetizer. It can also be eaten with any food, not limited to three meals a day. It is one of the three major delicacies recognized internationally and is loved by diners.

[0003] There are many ways to process foie gras, such as a method for preparing foie gras disclosed on the China Patent Network (publication announcement number CN107660777A). This method prepares foie gras by mixing fresh foie gras, salt, spice oil and other ingredients. This patent not only makes the foie gras rich in taste and nutrition, good in quality and appearance, but also suitable for children to eat, and has a great promoting effect on children's intelligence and physical development.

[0004] Another example is a method for preparing foie gras paste disclosed in the China Patent Network (publication announcement number CN109259186A). This method comprises the following steps: selecting a certain mass fraction of fresh foie gras, cutting the foie gras into pieces, removing the gallbladder and fat tendons inside the foie gras, and then boiling the processed foie gras in water at 95-100°C. After the water boils, the foie gras is boiled for 30-45 seconds, and the blood is removed for later use. This method of manufacturing foie gras paste using traditional methods can produce foie gras paste in large quantities, and the emulsification step added therein can effectively mix the fat in the foie gras itself with the foie gras, so that the foie gras paste will present a uniform paste after production. The foie gras paste is kept at high temperature throughout the entire manufacturing process, and the brandy added therein can prevent the generation of fishy smell, while the orange and apple cider vinegar added therein can neutralize the greasiness of the foie gras paste to a certain extent.

[0005] However, for the foie gras prepared in the market and the prior art, the preparation method used in the former has complicated auxiliary ingredients, which is easy to lose the original unique taste of the foie gras, and the preparation method used in the latter has a relatively single auxiliary ingredient, which makes it impossible to effectively remove the fishy smell and greasy taste in the foie gras. Therefore, those skilled in the art provide a method for preparing Chinese foie gras to solve the problems raised in the above background technology. Summary of the invention

[0006] The object of the present invention is to provide a method for preparing Chinese goose liver sauce to solve the problems raised in the above background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for preparing Chinese foie gras sauce, comprising the following steps:

[0008] S1. Raw material ratio, wherein the raw materials are divided into goose liver and auxiliary ingredients, wherein the weight proportion of goose liver is: goose liver 100%, and the weight proportion of auxiliary ingredients is: production and processing water 90% to 95%, edible salt 1% to 4%, licorice 0.1% to 0.4%, citric acid 2-4%, and other raw and auxiliary materials 4% to 5%;

[0009]

[0010] S2. Pretreatment: a. Wash the goose liver with clean water to remove blood foam; b. Boil the auxiliary ingredients according to the quantitative ratio as the ingredients for cooked goose liver;

[0011] S3, cooking processing: pouring the pre-treated goose liver into the boiled auxiliary ingredients, cooking in a sealed state, and then sterilizing the goose liver at high temperature, and peeling and removing the meridians of the cooked goose liver;

[0012] S4, canning processing: the goose liver after boiling is crushed and made into sauce, and then canned. After canning, it is sterilized at high temperature; the sterilized goose liver can is placed in a cooling pool for cooling;

[0013] S5. The cooled canned foie gras is then dried, labeled, and refrigerated for storage.

[0014] As a further solution of the present invention: the auxiliary ingredients in step S1, other raw and auxiliary materials of its components include but are not limited to one or more of blending oil, soy sauce, ginger, garlic, cinnamon, star anise, bay leaves, fennel, white cardamom, pepper, tsaoko, and cooking wine.

[0015] As a further solution of the present invention: the high-temperature sterilization of the goose liver in step 3 is carried out by steaming in high-temperature water for 3-5 minutes at a working environment of 121°C and an air pressure of 1.3 MPa for sterilization, and the subsequent peeling and deveining is performed manually, assisted by cooling with flowing cooling water to maintain the cold shrinkage and firmness of the goose liver.

[0016] As a further solution of the present invention: the auxiliary ingredients in step 2 are boiled in three stages: the first stage, boiled over high heat for 30min-40min; the second stage, boiled over low heat for 20min-30min to make the ingredients tasty; the third stage, cooled to room temperature and then removed and purified.

[0017] As a further solution of the present invention: the cooking process in step 3: the cooking working environment is 121° C., air pressure 1.3 MPa, and high temperature water is boiled for 30 minutes to 40 minutes.

[0018] As a further solution of the present invention: the cooling conditions of the foie gras can in step 4 are: the cooling working environment is 0-5°C, and the cooling time is 30min-40min.

[0019] As a further solution of the present invention: the raw materials, auxiliary materials, semi-finished products and finished products in steps S1, S2, S3, S4 and S5 are placed independently during production, and the working environment is 0-4°C, and is placed alone in a clean, cool, dry, ventilated and odor-free environment.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] According to the preparation method adopted by the present invention, the finely processed goose liver and the boiled auxiliary ingredients are mixed and boiled, and the addition of citric acid can further improve the taste of the goose liver paste. The prepared goose liver paste can not only remove the fishy smell and greasiness of the goose liver to the maximum extent, but also retain the unique characteristics of the goose liver paste, maintain its original flavor, and the processing flow is simpler and more convenient, which is more convenient for production, promotion and sales. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Embodiment 1

[0024] In an embodiment of the present invention, a method for preparing Chinese foie gras sauce comprises the following steps:

[0025] S1. Raw material ratio, the raw materials are divided into goose liver and auxiliary ingredients, among which the weight proportion of goose liver is: goose liver 100%, and the weight proportion of auxiliary ingredients is: production and processing water 91%, edible salt 4%, licorice 0.4%, citric acid 3%, other raw and auxiliary materials 4.6%;

[0026] S2. Pre-processing:

[0027] a. Wash the goose liver with clean water to remove the blood foam;

[0028] b. The auxiliary ingredients are boiled according to the quantitative ratio and used as ingredients for cooked goose liver;

[0029] S3, cooking processing: pouring the pre-treated goose liver into the boiled auxiliary ingredients, cooking in a sealed state, and then sterilizing the goose liver at high temperature, and peeling and removing the meridians of the cooked goose liver;

[0030] S4, canning processing: the goose liver after boiling is crushed and made into sauce, and then canned. After canning, it is sterilized at high temperature; the sterilized goose liver can is placed in a cooling pool for cooling;

[0031] S5. The cooled canned foie gras is then dried, labeled, and refrigerated for storage.

[0032] The auxiliary ingredients in step S1 include, but are not limited to, one or more of the following: blended oil, soy sauce, ginger, garlic, cinnamon, star anise, bay leaves, fennel, white cardamom, pepper, tsaoko, and cooking wine.

[0033] The high-temperature sterilization of the goose liver in step 3 is carried out by steaming in high-temperature water for 3-5 minutes at a working environment of 121°C and an air pressure of 1.3MPa for sterilization, and the subsequent peeling and deveining are done manually, assisted by cooling with flowing cooling water to maintain the cold shrinkage and firmness of the goose liver.

[0034] The preparation of auxiliary ingredients in step 2 is divided into three stages:

[0035] In the first stage, boil over high heat for 30-40 minutes;

[0036] In the second stage, simmer over low heat for 20-30 minutes to make it tasty.

[0037] In the third stage, the slag is removed and purified after cooling to room temperature.

[0038] The cooking process in step 3: the cooking working environment is 121°C, air pressure 1.3MPa, and high temperature water is boiled for 30min-40min.

[0039] The cooling conditions of the foie gras can in step 4 are: the cooling working environment is 0-5°C and the cooling time is 30min-40min.

[0040] The raw materials, auxiliary materials, semi-finished products and finished products in steps S1, S2, S3, S4 and S5 are all placed independently during production, and their working environment is 0-4°C, and they are placed alone in a clean, cool, dry, ventilated and odor-free environment. In addition, the raw materials are strictly prohibited from being exposed to the sun, rain and fireworks, and are stacked away from the ground and the wall. They are strictly prohibited from being mixed with toxic, harmful, odorous, corrosive, volatile and easily contaminated items.

[0041] Embodiment 2

[0042] In an embodiment of the present invention, a method for preparing Chinese foie gras sauce comprises the following steps:

[0043] S1. Raw material ratio, the raw materials are divided into goose liver and auxiliary ingredients, among which the weight proportion of goose liver is: goose liver 100%, and the weight proportion of auxiliary ingredients is: production and processing water 92%, edible salt 3%, licorice 0.3%, citric acid 3.5%, other raw and auxiliary materials 4.7%;

[0044] S2. Pre-processing:

[0045] a. Wash the goose liver with clean water to remove the blood foam;

[0046] b. The auxiliary ingredients are boiled according to the quantitative ratio and used as ingredients for cooked goose liver;

[0047] S3, cooking processing: pouring the pre-treated goose liver into the boiled auxiliary ingredients, cooking in a sealed state, and then sterilizing the goose liver at high temperature, and peeling and removing the meridians of the cooked goose liver;

[0048] S4, canning processing: the goose liver after boiling is crushed and made into sauce, and then canned. After canning, it is sterilized at high temperature; the sterilized goose liver can is placed in a cooling pool for cooling;

[0049] S5. The cooled canned foie gras is then dried, labeled, and refrigerated for storage.

[0050] Embodiment 3

[0051] In an embodiment of the present invention, a method for preparing Chinese foie gras sauce comprises the following steps:

[0052] S1. Raw material ratio, the raw materials are divided into goose liver and auxiliary ingredients, among which the weight proportion of goose liver is: goose liver 100%, and the weight proportion of auxiliary ingredients is: production and processing water 93%, edible salt 2%, licorice 0.2%, citric acid 4%, and other raw and auxiliary materials 4.8%;

[0053] S2. Pre-processing:

[0054] a. Wash the goose liver with clean water to remove the blood foam;

[0055] b. The auxiliary ingredients are boiled according to the quantitative ratio and used as ingredients for cooked goose liver;

[0056] S3, cooking processing: pouring the pre-treated goose liver into the boiled auxiliary ingredients, cooking in a sealed state, and then sterilizing the goose liver at high temperature, and peeling and removing the meridians of the cooked goose liver;

[0057] S4, canning processing: the goose liver after boiling is crushed and made into sauce, and then canned. After canning, it is sterilized at high temperature; the sterilized goose liver can is placed in a cooling pool for cooling;

[0058] S5. The cooled canned foie gras is then dried, labeled, and refrigerated for storage.

[0059] Embodiment 4

[0060] In an embodiment of the present invention, a method for preparing Chinese foie gras sauce comprises the following steps:

[0061] S1. Raw material ratio, the raw materials are divided into goose liver and auxiliary ingredients, among which the weight proportion of goose liver is: goose liver 100%, and the weight proportion of auxiliary ingredients is: production and processing water 93%, edible salt 2%, licorice 0.2%, citric acid 4%, and other raw and auxiliary materials 4.8%;

[0062] S2. Pretreatment: a. Wash the goose liver with clean water to remove blood foam; b. Boil the auxiliary ingredients according to the quantitative ratio as the ingredients for cooked goose liver;

[0063] S3, cooking processing: pouring the pre-treated goose liver into the boiled auxiliary ingredients, cooking in a sealed state, and then sterilizing the goose liver at high temperature, and peeling and removing the meridians of the cooked goose liver;

[0064] S4, canning processing: the goose liver after boiling is crushed and made into sauce, and then canned. After canning, it is sterilized at high temperature; the sterilized goose liver can is placed in a cooling pool for cooling;

[0065] S5. The cooled canned foie gras is then dried, labeled, and refrigerated for storage.

[0066] The foie gras prepared by the method of the above embodiment is tested and judged to have standard qualified performance according to the standard process, as shown in the following process:

[0067] Inspection rules include sampling inspection, factory inspection, and type inspection, among which:

[0068] Sampling inspection

[0069] a. Batch grouping refers to selecting the same batch of raw materials, the same batch of input materials, and the same specifications produced by the same process as the same batch;

[0070] b. Sampling: from the same batch of products, the total weight of the sampling base shall not be less than 30kg, and the sampling weight shall not be less than 2kg. The samples shall be divided into two parts, one for inspection and the other for reference;

[0071] Factory inspection

[0072] Each batch of products must be inspected and certified by the quality inspection department before leaving the factory. The factory inspection items shall be carried out in accordance with relevant regulations and requirements;

[0073] Type inspection

[0074] Type inspection is conducted every six months, and the inspection items are all those specified in this standard. Inspection shall also be conducted in any of the following situations: a. When there are major changes in raw materials, formulas, or processes that may affect product quality;

[0075] b. When production is resumed after being suspended for half a year;

[0076] c. When there is a significant difference between the factory inspection result and the last type inspection result; d) When the national food safety regulatory department puts forward the type inspection requirement.

[0077] Decision rules

[0078] If any of the microbial indicators in the test results is unqualified, the batch of products will be judged as unqualified products and shall not be re-tested; if there are unqualified items in the other indicators, the retained samples can be re-tested, and the re-test results shall prevail.

[0079] After being tested and judged as qualified, its physical and chemical properties and sensory properties are as follows

[0080] Sensory properties are shown in the following table:

[0081]

[0082] Pollutant content detection is shown in the following table:

[0083] project index Inspection methods Lead (measured in Pb), mg / kg≤ 0.4 GB 5009.12

[0084] Microbial limit test, as shown in the following table

[0085]

[0086]

[0087] It can be seen from the foie gras paste prepared in the above embodiment that it has a moderate salty taste, has the original smell and taste of foie gras, and its various physical and chemical indicators meet the requirements of the prescribed food standards;

[0088] The foie gras prepared by the Chinese foie gras preparation method is stored at a conventional room temperature and has a shelf life of up to 5 years.

[0089] The above are only preferred specific implementation modes of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical solutions and inventive concepts of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A method for preparing Chinese foie gras sauce, characterized in that: The steps include: S1. Raw material ratio, wherein the raw materials are divided into goose liver and auxiliary ingredients, wherein the weight proportion of goose liver is: goose liver 100%, and the weight proportion of auxiliary ingredients is: production and processing water 90% to 95%, edible salt 1% to 4%, licorice 0.1% to 0.4%, citric acid 2-4%, and other raw and auxiliary materials 4% to 5%; S2. Pre-processing: a. Wash the goose liver with clean water to remove the blood foam; b. The auxiliary ingredients are boiled according to the quantitative ratio and used as ingredients for cooked goose liver; S3, cooking processing: pouring the pre-treated goose liver into the boiled auxiliary ingredients, cooking in a sealed state, and then sterilizing the goose liver at high temperature, and peeling and removing the meridians of the cooked goose liver; S4, Canning Processing: After the boiled goose liver is crushed and made into sauce, it is canned. After canning, it is sterilized at high temperature. The sterilized goose liver can is placed in a cooling pool for cooling. S5. The cooled canned foie gras is then dried, labeled, and refrigerated for storage.

2. The method for preparing Chinese foie gras according to claim 1, characterized in that: The auxiliary ingredients in step S1 include, but are not limited to, one or more of the following: blended oil, soy sauce, ginger, garlic, cinnamon, star anise, bay leaves, fennel, white cardamom, pepper, tsaoko, and cooking wine.

3. The method for preparing Chinese foie gras according to claim 1, characterized in that: The high-temperature sterilization of the goose liver in step 3 is carried out by boiling in high-temperature water for 3-5 minutes at a working environment of 121° C. and an air pressure of 1.3 MPa for sterilization, and the subsequent peeling and deveining are performed manually, assisted by cooling with flowing cooling water to maintain the cold shrinkage and firmness of the goose liver.

4. The method for preparing Chinese foie gras according to claim 1, characterized in that: The auxiliary ingredients in step 2 are boiled in three stages: In the first stage, boil over high heat for 30-40 minutes; In the second stage, simmer over low heat for 20-30 minutes to make it tasty. In the third stage, the slag is removed and purified after cooling to room temperature.

5. The method for preparing Chinese foie gras according to claim 1, characterized in that: The cooking process in step 3 is as follows: the cooking working environment is 121° C. and the air pressure is 1.3 MPa, and the high temperature water is boiled for 30 min-40 min.

6. The method for preparing Chinese foie gras according to claim 1, characterized in that: The cooling conditions of the goose liver can in step 4 are: the cooling working environment is 0-5° C. and the cooling time is 30 min-40 min.

7. The method for preparing Chinese foie gras according to claim 1, characterized in that: The raw materials, auxiliary materials, semi-finished products and finished products in steps S1, S2, S3, S4 and S5 are all placed independently during production, and their working environment is 0-4°C, and they are placed alone in a clean, cool, dry, ventilated and odor-free environment.

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