Preformed food containing animal liver and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a prefabricated food containing animal livers and a preparation method thereof.The preparation method includes the steps that firstly, fresh animal livers are diced to obtain diced livers, lemon peels are crushed into particles to obtain lemon peel particles, the lemon peel particles are soaked in water for a first time, then filtering is conducted to obtain soaking liquid, and the soaking liquid is dried; the preparation method comprises the following steps: soaking diced livers in a soaking solution according to a mass ratio of the soaking solution to the diced livers of (3-5): 1, fishing out the diced livers after soaking is finished, and decocting the diced livers, so that the prepared food containing the animal livers has slight fishy smell. Or compared with the prior art in which diced livers are steeped in clear water and then steeped, the fishy smell of the prepared food containing the animal livers is reduced by 3-4 grades, and the prepared food containing the animal livers, which is obtained by the method provided by the invention, can better improve the acceptability of consumers, widen the market potential and improve the economic benefits.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a pre-prepared food containing animal liver and a preparation method thereof. Background Art

[0002] Pre-prepared food refers to a type of product that is stored, circulated and sold in a packaged or bulk form in a frozen, refrigerated or room temperature environment after appropriate processing in a factory or kitchen. Most pre-prepared foods are made from agricultural products, livestock and poultry, and aquatic products. They can be eaten directly or after simple processing. They are convenient and quick, so they have broad market value.

[0003] Animal liver is rich in vitamin A and is a health food with good eye protection and eye care functions, which is popular among people. Eating animal liver has a long history in China, and there are many traditional preparation methods. The usual method of eating is to boil or cook it before eating. The disadvantage is that it has a strong grainy feeling, a rough taste, and a strong fishy smell when eaten, which affects people's appetite and affects the absorption of nutrients.

[0004] To this end, the Chinese invention patent CN102805333A discloses a lamb liver paste and a production method thereof, which uses lamb liver as the main raw material, adds vegetable oil, soy protein isolate, a small amount of starch, salt, sugar, and monosodium glutamate, and is prepared through the steps of steaming, cooling, chopping, filling, sterilizing, and cooling. The product (prepared food) combines animal protein and soy protein, is rich in trace elements such as iron, zinc, and calcium, and is more nutritious.

[0005] The method provided in the above invention patent prepares lamb liver into lamb liver paste for consumption. Although it overcomes the defects of strong graininess and rough taste when lamb liver is directly boiled or cooked and consumed, the lamb liver paste still has a strong fishy smell, which limits the market potential and consumer acceptance of lamb liver paste. Summary of the invention

[0006] In view of this, the present invention provides a pre-prepared food containing animal liver and a preparation method thereof, so as to solve the technical problem that the pre-prepared food containing animal liver in the prior art has a strong fishy smell.

[0007] To achieve the above objectives, this application adopts the following scheme:

[0008] A method for preparing a prepared food containing animal liver, comprising:

[0009] S10. Raw material pretreatment:

[0010] S11. Dice the fresh animal liver to obtain liver cubes for later use;

[0011] S12. The lemon peel is crushed into particles to obtain lemon peel particles, and the lemon peel particles are soaked in water for a first period of time. After the soaking is completed, the soaking liquid is filtered and set aside;

[0012] S13. Soaking the liver diced in the soaking solution for a second period of time, wherein the mass ratio of the soaking solution to the liver diced is (3 to 5):1, and filtering after the soaking to obtain the pretreated liver diced;

[0013] S20: frying the pre-prepared food: frying the pre-treated diced liver with frying materials to obtain a pre-prepared food containing animal liver.

[0014] Preferably, the pH of the soaking liquid is 4.2 to 6.5.

[0015] Preferably, the temperature of the water is 30°C to 40°C.

[0016] Preferably, the first duration is 4 hours to 6 hours.

[0017] Preferably, the second duration is 1 hour to 2 hours.

[0018] Preferably, the stir-frying material includes edible oil, and the mass ratio of the edible oil to the diced liver is 1:(3 to 5).

[0019] Preferably, in the step S13, the step of "immersing the liver D in the immersion liquid for a second period of time" specifically comprises the following steps:

[0020] Cut the pears into pieces and set aside;

[0021] The diced liver is soaked in the soaking liquid, and the pear pieces are added and soaked for a second period of time, wherein the ratio of the pear pieces to the soaking liquid is (1 to 2):5.

[0022] Preferably, the method further comprises an aging step S30, which is performed in a sterile environment and comprises:

[0023] S31. The prepared food containing animal liver obtained by frying is placed in an aging container and allowed to stand for 24 to 48 hours;

[0024] S32. After standing, heat it to 40°C to 50°C;

[0025] S33. After heating, the temperature is lowered to 10°C to 16°C;

[0026] S34. Repeat S32 to S33 once to three times;

[0027] S35. Naturally return to normal temperature.

[0028] Preferably, the animal liver is selected from one or more of sheep liver, pig liver, beef liver, chicken liver and duck liver.

[0029] A prepared food containing animal liver is prepared by any one of the above-mentioned methods for preparing a prepared food containing animal liver.

[0030] The technical solution adopted in this application has at least the following beneficial effects:

[0031] 1. The present application provides a method for preparing a pre-prepared food containing animal liver. First, fresh animal liver is diced to obtain liver cubes, lemon peel is crushed into particles to obtain lemon peel particles, the lemon peel particles are soaked in water for a first period of time, after the soaking is completed, the lemon peel particles are filtered to obtain an soaking liquid, and then the liver cubes are soaked in the soaking liquid according to a mass ratio of the soaking liquid to the liver cubes of (3 to 5):1, and after soaking for a second period of time, the liver cubes are taken out and boiled to obtain a pre-prepared food containing animal liver having a slight fishy smell. Compared with the prior art in which the liver cubes are simply washed and boiled, or compared with the prior art in which the liver cubes are soaked in clean water and boiled, the fishy smell of the pre-prepared food containing animal liver is reduced by 3 to 4 levels, and no large amount of raw materials and auxiliary materials are added during the preparation process, which can save costs. The pre-prepared food containing animal liver obtained by the method provided by the present application can better improve consumer acceptance, broaden market potential, and improve economic benefits;

[0032] 2. The present application provides a pre-prepared food containing animal liver, which has rich nutritional value, rich vitamin A, good eye protection and eye-nourishing functions, weak fishy smell, good taste, fragrant but not fishy, ​​and a taste that can adapt to more consumers, and has high market potential. DETAILED DESCRIPTION

[0033] In order to facilitate the understanding of the present application, a more comprehensive description will be given below in conjunction with the present application. And the preferred implementation of the present application is given. However, the present application can be implemented in many different forms and is not limited to the implementation described herein. On the contrary, the purpose of providing these implementations is to make the disclosure of the present application more thoroughly and comprehensively understood.

[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0035] A method for preparing a prepared food containing animal liver, comprising:

[0036] S10. Raw material pretreatment:

[0037] S11. Dice the fresh animal liver to obtain liver cubes for later use;

[0038] S12. The lemon peel is crushed into particles to obtain lemon peel particles, and the lemon peel particles are soaked in water for a first period of time. After the soaking is completed, the soaking liquid is filtered and set aside;

[0039] S13. Soaking the liver diced in the soaking solution for a second period of time, wherein the mass ratio of the soaking solution to the liver diced is (3 to 5):1, and filtering after the soaking to obtain the pretreated liver diced;

[0040] S20: frying the pre-prepared food: frying the pre-treated diced liver with frying materials to obtain a pre-prepared food containing animal liver.

[0041] In the present application, the animal liver is selected from one or more of sheep liver, pork liver, beef liver, chicken liver, and duck liver. In the present embodiment, sheep liver is selected to prepare the prepared food containing animal liver. Specifically, first, the fresh animal liver is diced to obtain liver dices. The size of the liver dices can be determined by a technician in this field according to the desired product form and the method of consumption. Preferably, the length of the liver dices is less than 1 cm. The prepared prepared food containing animal liver does not have a more obvious granular feel of the liver when eaten, but can still taste the aroma of the liver. Lemon peel contains a variety of vitamins, and lemon peel is rich in volatile oils and citric acid. In the present application, fresh lemons are selected, the lemon peel is peeled, and the lemon peel is cut into granules using a crusher or manually to obtain lemon peel granules. The liver skin particles are placed in a container, and then water is added to the container for soaking for a first period of time. After the soaking, the liver is filtered through a filter or a gauze to obtain a soaking liquid. The liver cubes are added to the soaking liquid and soaked for a second period of time. After the soaking, the liver cubes are taken out and drained. The stir-frying ingredients are prepared and stir-fried to obtain a pre-prepared food containing animal liver. It should be noted that during the stir-frying process, there is no need to add too much onion, ginger, garlic, cooking wine and other deodorizing condiments, only a little is needed. The present application needs to emphasize that during the preparation process, there is no need to use too much aniseed and deodorizing auxiliary materials to cover up the fishy smell of the animal liver.

[0042] The pre-prepared food containing animal liver prepared by the method provided by the present application was found to have a slight fishy smell after tasting. Compared with the pre-prepared food containing animal liver obtained by simply rinsing the liver cubes and then directly boiling it, which had a heavy fishy smell, the fishy smell was reduced by 4 levels, and no large amount of ingredients and auxiliary materials were added, which can save costs. Obviously, the pre-prepared food containing animal liver prepared by the method provided by the present invention has a lower fishy smell.

[0043] Specifically, the pH value of the soaking liquid is 4.2 to 6.5. If the pH value of the soaking liquid is too low, the pre-prepared food containing animal liver may become sour or bitter. If the pH value of the soaking liquid is too high, the fishy smell removal effect cannot be achieved. Therefore, the pH value of the soaking liquid is 4.2 to 6.5, preferably 5. The temperature of the water is 30°C to 40°C. Since the temperature of the water is too low, the substances in the lemon peel particles cannot be fully soaked out in a short time. However, if the temperature of the water is too high, the nutrients in the lemon peel will be destroyed. Therefore, the temperature of the water is more preferably 30°C to 40°C, preferably 40°C. The first time length is 4h to 6h, preferably 6h. The second time length is 1h to 2h, preferably 2h.

[0044] The stir-frying material comprises edible oil, the mass ratio of the edible oil to the diced liver is 1:(3 to 5), the edible oil may be soybean oil, corn oil, peanut oil, rapeseed oil, sesame oil, sunflower seed oil, cottonseed oil, sesame oil, etc., preferably sesame oil. Sesame oil is rich in vitamin E and relatively rich in linoleic acid. Regular consumption of sesame oil can regulate the permeability of capillaries, enhance the oxygen absorption capacity of human tissues, improve blood circulation, promote gonad development, delay aging, and maintain youth. Animal liver is rich in vitamin A. In the present application, sesame oil is used to cook pre-prepared food containing animal liver, and long-term consumption can improve the body's immune ability.

[0045] Furthermore, in the step S13, the "using the soaking liquid to soak the diced liver for a second period of time" specifically includes: cutting the pear into pieces to obtain pear pieces for later use; soaking the diced liver in the soaking liquid, and adding the pear pieces, and soaking for a second period of time, wherein the ratio of the pear pieces to the soaking liquid is (1 to 2):5, and the ratio of the pear pieces to the soaking liquid is preferably 2:5.

[0046] In this embodiment, while the diced liver is soaked in the soaking liquid, pear pieces are added and soaked together. After the soaking is completed, the pear pieces are separated and filtered to obtain the soaked diced liver, which is then boiled to obtain a pre-prepared food containing animal liver with no fishy smell, which can further reduce the fishy smell compared to the above method.

[0047] Since the prepared food prepared by using animal liver in the prior art has a heavier fishy smell when eaten as the storage time increases during the storage process after canning, the prepared food containing animal liver also has a heavier fishy smell as the storage time increases after canning and sterilization. Furthermore, the method further includes an aging step S30, which is performed in a sterile environment and includes:

[0048] S31. The prepared food containing animal liver obtained by frying is placed in an aging container and allowed to stand for 24 to 48 hours;

[0049] S32. After standing, heat it to 40°C to 50°C;

[0050] S33. After heating, the temperature is lowered to 10°C to 16°C;

[0051] S34. Repeat S32 to S33 once to three times;

[0052] S35. Naturally return to normal temperature.

[0053] The pre-prepared food containing animal liver prepared in the above embodiment is placed in an aging container for 24 to 48 hours; heated, and then cooled; then, the heating and cooling steps are repeated one to three times. That is to say, after the pre-prepared food containing animal liver is aged for 24 to 48 hours, the heating and cooling steps are performed a total of two to four times. After the last cooling, the food naturally returns to room temperature and is canned and stored for 3 months. No increase in fishy smell was found during tasting. Therefore, the aging method provided in the present application can solve the technical problem that the fishy smell of pre-prepared food containing animal liver increases after being stored for 3 months. It should be noted that the aging steps are all carried out in a sterile environment; the heating can be slow heating or fast heating.

[0054] A prepared food containing animal liver, prepared by any of the above-mentioned methods for preparing a prepared food containing animal liver, the prepared food containing animal liver having rich nutritional value, rich vitamin A, good eye protection and eye care functions, weak fishy smell, good taste, fragrant but not fishy, ​​and a taste that can adapt to more consumers, and having high market potential.

[0055] The following specific experimental examples are used to further illustrate the technical solutions and technical effects of the present invention. It should be noted that the following experimental examples are only for further explaining the present invention and do not limit the technical solutions of the present invention.

[0056] Comparative Example 1

[0057] Purchase fresh sheep liver, cut it into dices less than 1 cm in length, wash it briefly with clean water, drain the water after washing, and set aside;

[0058] Purchase Golden Dragon Fish sesame oil, prepare edible salt, chicken powder, MSG, chili powder, oyster sauce, soy sauce, dark soy sauce, cooking wine, aged vinegar, chopped green onion, chopped ginger, and chopped garlic, and set aside;

[0059] Pour 10 parts of sesame oil into a hot pan, wait until the oil temperature reaches 150℃, add 40 parts of diced liver and simmer over high heat for 10 minutes, then add 1 part each of chopped scallion, chopped ginger, chopped garlic, and cooking wine, turn to medium heat and simmer for 20 minutes, then add appropriate amount of table salt, chicken essence, MSG, chili powder, oyster sauce, soy sauce, dark soy sauce, and aged vinegar to season according to public tastes, turn to low heat and simmer for 10 minutes. After simmering, a pre-prepared food containing animal liver is obtained. For the sake of description, it is marked as finished product one.

[0060] The fishy smell value of the finished product 1 was measured: According to GB / T16291.1-2012 "General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators Part 1: Preferred Evaluators" and GB / T22210-2008 "Specification for Sensory Evaluation of Meat and Meat Products", 10 evaluators with food professional backgrounds were selected to form a sensory evaluation team to evaluate the fishy smell of the finished product 1. The average score was taken as the final evaluation result. The evaluation results are shown in Table 1. The larger the score, the heavier the fishy smell; conversely, the lighter the fishy smell.

[0061] Comparative Example 2

[0062] The steps in this comparative example 2 differ from those in the comparative example 1 above in that: the diced liver is soaked in clean water for 2 hours, the mass ratio of the clean water to the diced liver is 4:1, the water is drained after the soaking, and then the cooking is performed, and the other steps are the same as those in the comparative example 1 above. After the cooking, a pre-prepared food containing animal liver is obtained, which is marked as finished product 2 for the convenience of description.

[0063] The fishy smell value of the finished product 2 was measured: the measuring method was the same as that of the finished product 1 in the comparative example 1, and the evaluation results are shown in Table 1.

[0064] Example 1

[0065] The difference between the steps in this embodiment 1 and the steps in the above comparative example 1 is:

[0066] Purchasing fresh lemons, peeling the lemon peels, washing them briefly, and then crushing them into particles smaller than 0.6 mm to obtain lemon peel particles, and soaking the lemon peel particles in 40° C. clean water for 6 hours; when the pH of the water (the clean water and the water in the lemon peel particles) is detected to be 5, fishing out the lemon peel particles to obtain a soaking liquid;

[0067] The diced liver is soaked in the soaking liquid for 2 hours, wherein the mass ratio of the soaking liquid to the diced liver is 4:1, and after soaking, the diced liver is fished out to obtain the pretreated diced liver, and then, it is boiled, and the other steps are the same as the steps in the above comparative example 1. After boiling, a pre-prepared food containing animal liver is obtained, which is marked as finished product three for the convenience of description;

[0068] The fishy smell value of the finished product 3 was measured: the measuring method was the same as that of the finished product 1 in the comparative example 1, and the evaluation results are shown in Table 1:

[0069] Table 1 Evaluation results of fishy smell values ​​of finished products 1 to 3

[0070] category Finished product 1 Finished product 2 Finished product three score 6 5 2 Odor Strong fishy smell Strong fishy smell Slightly fishy

[0071] From the data in Table 1 above, it can be seen that: 10 evaluators tasted finished product 1, finished product 2, and finished product 3 respectively, and scored the fishy smell of finished product 1, finished product 2, and finished product 3 according to the smell they tasted. The average score of finished product 1 was 6 points, the average score of finished product 2 was 5 points, and the average score of finished product 3 was 2 points;

[0072] It can be seen that in Comparative Example 1, after the diced liver was simply rinsed with clean water and then boiled directly, the obtained finished product 1 had a strong fishy smell; in Comparative Example 2, after the diced liver was soaked in clean water for 2 hours and then boiled, the obtained finished product 2 had a strong fishy smell; that is, soaking the diced liver for 2 hours and then boiling it can reduce the fishy smell compared with boiling it after simple rinsing, but the fishy smell of the finished product 2 is still strong; in Example 1, after the diced liver was soaked in the soaking liquid for 2 hours and then boiled, the obtained finished product 3 had a slight fishy smell;

[0073] Therefore, the lemon peel particles are soaked in clean water at 40°C for 6 hours. After the soaking, the soaking liquid is filtered to obtain the soaking liquid, and then the liver cubes are soaked in the soaking liquid at a mass ratio of 4:1. After the soaking, the liver cubes are taken out and boiled to obtain a pre-prepared food containing animal liver with a slight fishy smell, which is 3 to 4 levels less than the fishy smell of the pre-prepared food containing animal liver obtained in the above-mentioned comparative example 1 and comparative example 2. This shows that the pre-prepared food containing animal liver obtained in Example 1 can better improve consumer acceptance, broaden market potential, and improve economic benefits.

[0074] Example 2

[0075] The difference between the steps in this embodiment 2 and the steps in the above embodiment 1 is that: the pH of the soaking solution is changed, and the liver cubes are soaked in a soaking solution with a pH of 4.2 and a soaking solution with a pH of 6.5 respectively. The other steps are the same as the steps in the above embodiment 1. After the stewing is completed, pre-prepared foods containing animal livers are obtained. For the convenience of description, they are marked as finished product four (the pH of the soaking solution is 4.2) and finished product five (the pH of the soaking solution is 6.5), respectively.

[0076] The fishy odor values ​​of the finished products 4 and 5 were measured: the measuring method was the same as that of the finished product 3 in the above Example 1, and the evaluation results are shown in Table 2:

[0077] Table 2 Evaluation results of fishy smell value of finished product 4 and finished product 5

[0078] category Finished product 4 Finished product five score 3 3 Odor Weak fishy smell Weak fishy smell

[0079] The data in Table 2 above show that: the diced liver was soaked after changing the pH of the soaking solution, and then boiled respectively after the soaking to obtain pre-prepared foods containing animal liver; specifically, the diced liver was soaked in a soaking solution with a pH of 4.2 and a soaking solution with a pH of 6.5, respectively, and the finally boiled finished products 4 and 5 were tasted by 10 evaluators, and the fishy smell of the finished products 4 and 5 was scored according to the tasted smell. The average scores of the finished products 4 and 5 were both 3 points, and the fishy smell was relatively weak. Therefore, when the pH of the soaking solution in Example 1 is 5, the effect is better.

[0080] Example 3

[0081] The difference between the steps in the present embodiment 3 and the steps in the above embodiment 1 is that: the temperature of the clean water is changed, and the lemon peel particles are soaked with the clean water at 30°C and 35°C respectively. The other steps are the same as the steps in the above embodiment 1. After the stewing, pre-prepared foods containing animal livers are obtained respectively. For the convenience of description, they are marked as finished product six (30°C clean water) and finished product seven (35°C clean water) respectively.

[0082] The fishy odor values ​​of the finished products 6 and 7 were measured: the measuring method was the same as that of the finished product 3 in the above embodiment 1, and the evaluation results are shown in Table 3:

[0083] Table 3 Evaluation results of fishy smell value of finished product 6 and finished product 7

[0084] category Finished product six Finished product seven score 3 2 Odor Weak fishy smell Slightly fishy

[0085] The data in Table 3 above indicate that: changing the temperature of clean water and soaking the lemon peel particles to obtain an soaking liquid, soaking the liver cubes with the soaking liquid, and then boiling the mixture, can affect the fishy smell of the boiled pre-prepared food containing animal liver. Specifically, the lemon peel particles were soaked in clean water at 30°C and 35°C, respectively, and the final boiled finished products 6 and 7 were tasted by 10 evaluators, who scored the fishy smell of the finished products 6 and 7 according to the tasted smell. The finished product 6 scored 3 points, with a weak fishy smell, and the finished product 7 scored an average of 2 points, with a slight fishy smell.

[0086] Example 4

[0087] The steps in this embodiment 4 differ from those in the above embodiment 1 in that: fresh pears are purchased, cleaned, cut into blocks with a length of 3 cm to obtain pear blocks, and when the diced liver is soaked in the soaking liquid, the pear blocks are added together, and the ratio of the pear blocks to the soaking liquid is 2:5. The other steps are the same as those in the above embodiment 1. After the stewing is completed, a pre-prepared food containing animal liver is obtained. For the convenience of description, it is marked as finished product eight.

[0088] The fishy smell value of the finished product 6 was measured: the measuring method was the same as that of the finished product 3 in the above embodiment 1, and the evaluation results are shown in Table 4:

[0089] Table 4 Evaluation results of eight odor values ​​of finished products

[0090] category Finished product eight score 1 Odor No fishy smell

[0091] It can be seen from the data in Table 4 above that: 10 evaluators tasted the finished product six, and scored the fishy smell of the finished product eight according to the tasted smell. The average score of the finished product eight was 1 point, which means there was no fishy smell. Therefore, in the above embodiment, while the diced liver was soaked in the soaking liquid, pear pieces were added and soaked together. After the soaking, the pear pieces were separated and filtered to obtain the soaked diced liver, and then the diced liver was boiled to obtain a pre-prepared food containing animal liver. Compared with the pre-prepared food containing animal liver boiled in the above embodiment 1, the fishy smell can be further reduced.

[0092] Example 5

[0093] The prepared food containing animal liver prepared in Example 1 was canned and sterilized according to conventional means, and stored in a cool environment. After being stored for 1 month, 2 months, and 3 months, it was evaluated again by 10 evaluators, and the average score was taken as the final evaluation result. The evaluation results are shown in Table 5.

[0094] Table 5 Evaluation results of fishy odor value of finished products at different storage times

[0095] category 1 month 2 months 3 months score 2 2 6 Odor Slightly fishy Slightly fishy Strong fishy smell

[0096] The data in Table 5 above show that when the finished product was canned and stored for 3 months and then tasted again, the fishy smell changed from slightly fishy to strong fishy. This shows that the fishy smell of pre-prepared foods containing animal liver will increase after being canned and stored for more than 3 months, which will also affect consumers' acceptance.

[0097] The present application provides the following embodiments to further solve the technical problem in the above embodiment 5: the fishy smell of the pre-prepared food containing animal liver obtained by boiling becomes worse after being canned and stored for 3 months.

[0098] Example 6

[0099] The steps in this embodiment 6 are different from those in the above embodiment 1 in that: first, the prepared food containing animal liver obtained after the cooking is placed in an aging container and allowed to stand in a sterile environment for 48 hours; after the standing, it is heated to 50°C; then, the temperature is lowered to 10°C; then, it is heated to 50°C again and then lowered to 10°C, that is, the heating and cooling steps are performed twice in total, and the prepared food containing animal liver is obtained, which is marked as finished product nine for the convenience of description; the finished product nine is canned and sterilized according to conventional means, and stored in a cool environment. During the storage period, 10 evaluators judge again when the food is stored for 1 month, 2 months and 3 months, and the average score is used as the final judgment result. The judgment results are shown in Table 6:

[0100] Table 6 Evaluation results of fishy odor value of finished product 9 at different storage times

[0101] category 1 month 2 months 3 months score 2 2 3 Odor Slightly fishy Slightly fishy Weak fishy smell

[0102] The data in Table 6 above fully reflect that: the pre-prepared food containing animal liver prepared in the above Example 1 is left to stand in an aging container for 48 hours; heated to 50°C, and then cooled to 10°C; then, heated to 50°C again, and then cooled to 10°C, that is, the heating and cooling steps are performed twice in total; after the second cooling to 10°C and naturally returning to room temperature, it is canned and stored for 3 months. No fishy smell is found during tasting, and the degree of fishy smell is relatively weak. Therefore, the aging method provided in this embodiment can improve the technical problem that the fishy smell of pre-prepared food containing animal liver increases when stored for 3 months.

[0103] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of various equivalent modifications or substitutions within the technical scope disclosed by the present invention, and these modifications or substitutions should be included in the protection scope of the present invention.

Claims

1. A method for preparing a pre-prepared food containing animal liver, characterized in that: include: S10. Raw material pretreatment: S11. Dice the fresh animal liver to obtain liver cubes for later use; S12. The lemon peel is crushed into particles to obtain lemon peel particles, and the lemon peel particles are soaked in water for a first period of time, and after the soaking, the soaking liquid is filtered and set aside; S13. Soaking the liver diced in the soaking solution for a second time, wherein the mass ratio of the soaking solution to the liver diced is (3 to 5): 1, and filtering after soaking to obtain the pretreated liver diced; S20: frying the prepared food: frying the pretreated diced liver with frying materials to obtain a prepared food containing animal liver.

2. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The pH of the soaking liquid is 4.2 to 6.

5.

3. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The temperature of the water is 30°C to 40°C.

4. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The first duration is 4 hours to 6 hours.

5. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The second duration is 1 hour to 2 hours.

6. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The stir-frying material includes edible oil, and the mass ratio of the edible oil to the diced liver is 1:(3 to 5).

7. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: In the step S13, the step of "immersing the liver D in the immersion liquid for a second period of time" specifically includes the following steps: Cut the pears into pieces and set aside; The diced liver is soaked in the soaking liquid, and the pear pieces are added and soaked for a second period of time, wherein the ratio of the pear pieces to the soaking liquid is (1 to 2):

5.

8. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The method further comprises an aging step S30, which is performed in a sterile environment and comprises: S31. The prepared food containing animal liver obtained by frying is placed in an aging container and allowed to stand for 24h to 48h; S32. After standing, heat it to 40°C to 50°C; S33. After heating, the temperature is lowered to 10°C to 16°C; S34. Repeat the steps S32 to S33 once to three times; S35. Naturally return to normal temperature.

9. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The animal liver is selected from one or more of sheep liver, pig liver, beef liver, chicken liver and duck liver.

10. A prepared food containing animal liver, characterized in that: The prepared food is prepared by the method for preparing the prepared food containing animal liver according to any one of claims 1 to 9.