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 comprises the steps that firstly, a primary product of the prefabricated food containing the animal livers is stir-fried, and then the primary product of the prefabricated food is subjected to standing for 24-48 h in a sterile environment; heating is conducted, then cooling is conducted, and the step is preferably repeated for three times; after the animal liver is cooled for the first time, the animal liver is naturally recovered to the normal temperature state after being cooled for the last time, the animal liver is canned and stored for 3 months, the fishy smell aggravation condition is not found, and therefore the technical problem that the fishy smell aggravates along with storage time of the prefabricated food containing the animal liver can be solved through the method, the method is accepted by more consumers, and economic benefits are improved.

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, Chinese invention patent CN102805333A discloses a lamb liver paste and a preparation method thereof, which is prepared by steaming, cooling, chopping, filling, sterilizing, cooling and the like with lamb liver as the main raw material, adding vegetable oil, soy protein isolate, a small amount of starch, salt, sugar and monosodium glutamate. The product (prepared food) is a combination of animal protein and soy protein, rich in trace elements such as iron, zinc and calcium, and more nutritious. The method prepares lamb liver into lamb liver paste for consumption. Although the method overcomes the defects of strong graininess and rough taste when lamb liver is directly boiled or cooked and eaten, the lamb liver paste still has a strong fishy smell, which limits the market potential and consumer acceptance of the lamb liver paste.

[0005] In view of the above defects, a Chinese invention patent with patent number CN102813175A discloses a multi-flavor lily lamb liver pate and a production method thereof, which mainly reduces the impact of the fishy smell by adding different raw materials to make it have different flavors, and further improves the consumer's perception of the fishy smell by making it into a five-spice flavor, a spicy flavor, or a spicy flavor. However, consumers find that during the bottling and storage process, the fishy smell of the lamb liver pate will become more severe as the storage time increases, resulting in low economic benefits. 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 in the prior art that the pre-prepared food containing animal liver has a heavier fishy smell as the storage time increases.

[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. Stir-frying of pre-prepared food containing animal liver;

[0010] S20. The pre-prepared food product is subjected to an aging step in a sterile environment, wherein the aging step specifically comprises the following steps:

[0011] S21. The pre-prepared food product is placed in a sterile environment for 24 to 48 hours;

[0012] S22. After the standing is completed, the mixture is heated to a first preset temperature;

[0013] S23. Cooling to a second preset temperature after heating;

[0014] S24. Repeat S22 to S23 once to three times;

[0015] S25. Naturally restore the temperature to room temperature to obtain a pre-prepared food containing animal liver.

[0016] Preferably, the first preset temperature is 40°C to 50°C.

[0017] Preferably, the second preset temperature is 10°C to 16°C.

[0018] Preferably, the heating rate is 15°C / h to 20°C / h.

[0019] Preferably, the cooling rate is 20°C / h to 30°C / h.

[0020] Preferably, the first preset temperature is 50° C., the second preset temperature is 10° C., and the “repeating S22 to S23” is three times.

[0021] Preferably, the frying of the pre-prepared food product containing animal liver specifically comprises the following steps:

[0022] S11. Prepare diced liver, cooking oil, stir-fry ingredients and seasonings;

[0023] S12. When the oil temperature reaches 150°C to 180°C, add the diced liver and cook over high heat for 20min to 30min. The mass ratio of the edible oil to the diced liver is 1:(3 to 5);

[0024] S13. Add the stir-fried ingredients and cook over medium heat for 10 to 20 minutes;

[0025] S14. Add the seasoning and simmer over low heat for 5 to 10 minutes.

[0026] Preferably, the liver diced is obtained by the following steps:

[0027] S111. Dice the fresh animal liver to obtain the first-grade liver cubes, and set aside

[0028] S112. The lemon peel is crushed into particles to obtain lemon peel particles, and the lemon peel particles are soaked in water for 4 to 6 hours. After the soaking, the soaking liquid is filtered and set aside;

[0029] S113. Use the soaking solution to soak the liver diced product for 1 hour to 2 hours, the mass ratio of the soaking solution to the liver diced product is (3 to 5):1, and after soaking, filter to obtain the liver diced product.

[0030] Preferably, the pH of the soaking liquid is 4.2 to 6.5.

[0031] A prepared food containing animal liver is prepared by any one of the above-mentioned methods for preparing a prepared food containing animal liver.

[0032] The technical solution adopted in this application has at least the following beneficial effects:

[0033] 1. The present application provides a method for preparing a pre-prepared food containing animal liver, comprising the steps of first frying a pre-prepared food containing animal liver, and then placing the pre-prepared food in a sterile environment for 24 to 48 hours; heating the pre-prepared food, and then cooling the pre-prepared food, and the step is preferably repeated three times; after the pre-prepared food is naturally restored to room temperature after the last cooling, the pre-prepared food is canned and stored for 3 months, and no increase in fishy smell is found in the tasting. Therefore, the method provided in the present application can solve the technical problem that the fishy smell of pre-prepared food containing animal liver increases with the storage time, and is recognized by more consumers, thereby improving economic benefits;

[0034] 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

[0035] In order to facilitate the understanding of the present application, the present application is described in more detail below. And the preferred embodiments of the present application are given. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present application more thoroughly understood.

[0036] 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.

[0037] A method for preparing a prepared food containing animal liver, comprising:

[0038] S10. Stir-frying of pre-prepared food containing animal liver;

[0039] S20. The pre-prepared food product is subjected to an aging step in a sterile environment, wherein the aging step specifically comprises the following steps:

[0040] S21. The pre-prepared food product is placed in a sterile environment for 24 to 48 hours;

[0041] S22. After the standing is completed, the mixture is heated to a first preset temperature;

[0042] S23. Cooling to a second preset temperature after heating;

[0043] S24. Repeat S22 to S23 once to three times;

[0044] S25. Naturally restore the temperature to room temperature to obtain a pre-prepared food containing animal liver.

[0045] In the present application, first, a pre-prepared food containing animal liver is fried, and the pre-prepared food containing animal liver can be a pre-prepared food containing animal liver prepared by the prior art, and is not canned. Then, the pre-prepared food is left to stand in a sterile environment for 24 to 48 hours, preferably 45 hours; heated, and then cooled, the heating and cooling steps are repeated once to three times, preferably repeated three times, that is, the cooling step after heating is a total of four times; after the last cooling, it naturally returns to the normal temperature state, and can be canned and stored for 3 months. No aggravation of the fishy smell is found in the tasting. Therefore, the method provided in the present application can solve the technical problem that the fishy smell of pre-prepared food containing animal liver increases with the storage time, and is recognized by more consumers and improves economic benefits; 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.

[0046] Among them, the first preset temperature is 40℃ to 50℃. If the first preset temperature is too high, it will affect the taste of the pre-prepared food containing animal liver. If the first preset temperature is too low, the fishy smell of the pre-prepared food containing animal liver cannot be emitted. Therefore, the first preset temperature is more suitable when it is 40℃ to 50℃, preferably 50℃; the second preset temperature is 10℃ to 16℃. If the second preset temperature is too low, it will also affect the taste of the pre-prepared food containing animal liver. If the second preset temperature is too high, the fishy smell of the pre-prepared food containing animal liver cannot be emitted. Therefore, the second preset temperature is more suitable when it is 10℃ to 16℃, preferably 10℃.

[0047] Specifically, the heating rate is 15°C / h to 20°C / h, which is slow heating. This heating rate will not affect the taste of the finished product and can also reduce the fishy smell; the cooling rate is 20°C / h to 30°C / h. If the cooling rate is too high, it will affect the taste of the finished product, and if the cooling rate is too low, it may affect the effect. Therefore, the cooling rate of 20°C / h to 30°C / h is more appropriate.

[0048] Preferably, the first preset temperature is 50°C, the second preset temperature is 10°C, and the "S32 to S33" is repeated three times. When the first preset temperature is 50°C, the second preset temperature is 10°C, and the "S22 to S23" is repeated three times, the fishy smell of the obtained preprepared food containing animal liver does not increase when stored for 3 months, and the effect is better.

[0049] In some preferred embodiments, the frying of the pre-prepared food product containing animal liver specifically comprises the following steps:

[0050] S11. Prepare diced liver, cooking oil, stir-fry ingredients and seasonings;

[0051] S12. When the oil temperature reaches 150°C to 180°C, add the diced liver and cook over high heat for 20min to 30min. The mass ratio of the edible oil to the diced liver is 1:(3 to 5);

[0052] S13. Add the stir-fried ingredients and cook over medium heat for 10 to 20 minutes;

[0053] S14. Add the seasoning and simmer over low heat for 5 to 10 minutes.

[0054] Among them, fresh animal livers such as sheep liver, pork liver, beef liver, chicken liver and duck liver can be diced to obtain the liver cubes, preferably sheep liver, the edible oil can be: soybean oil, corn oil, peanut oil, rapeseed oil, sesame oil, sunflower seed oil, cottonseed oil, sesame oil, etc., preferably: sesame oil, sesame oil, sesame oil is rich in vitamin E and relatively rich 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 this application, sesame oil is used to cook pre-prepared food containing animal liver, and long-term consumption can improve the body's immune ability; the stir-frying ingredients include: green onion, ginger, garlic, onion, cooking wine and other large ingredients for removing fishy smell. It should be noted that in this embodiment, it is not necessary to add too much stir-frying ingredients to remove fishy smell, so a small amount of stir-frying ingredients is sufficient; the seasoning can be edible salt, chicken essence, monosodium glutamate, oyster sauce, chili, etc., which can be added according to local tastes.

[0055] Wherein, the liver diced is obtained by the following steps:

[0056] S111. Dice the fresh animal liver to obtain the first-grade liver cubes, and set aside

[0057] S112. The lemon peel is crushed into particles to obtain lemon peel particles, and the lemon peel particles are soaked in water for 4 to 6 hours. After the soaking, the soaking liquid is filtered and set aside;

[0058] S113. Use the soaking solution to soak the liver diced product for 1 hour to 2 hours, the mass ratio of the soaking solution to the liver diced product is (3 to 5):1, and after soaking, filter to obtain the liver diced product.

[0059] Specifically, first, fresh animal liver is diced to obtain a primary product of diced liver. The size of the primary product of diced liver can be determined by a technician in this field according to the expected product form and the method of consumption. Preferably, the length of the primary product of diced liver is less than 1 cm. Lemon peel contains multiple vitamins, and lemon peel is rich in volatile oil and citric acid. In the present application, fresh lemons are selected, the lemon peels are peeled, and the lemon peels are cut into granules using a crusher or manually to obtain lemon peel granules. The lemon peel granules are placed in a container, and then water is added to the container and soaked for 4 to 6 hours. After the soaking, a filter or gauze is used to filter to obtain an immersion liquid, and the primary product of diced liver is added to the immersion liquid and soaked for 1 to 2 hours. After the soaking, the primary product of diced liver is removed and the water is drained to obtain the diced liver. Prepare stir-frying materials, stir-fry, and obtain a pre-prepared food product containing animal liver. The pre-prepared food product prepared by the method for preparing a pre-prepared food product containing animal liver provided in this embodiment has less fishy smell than the pre-prepared food product prepared by the method provided in the prior art.

[0060] Specifically, the pH of the soaking liquid is 4.2 to 6.5. If the pH of the soaking liquid is too low, the prepared food containing animal liver may become sour or bitter. If the pH of the soaking liquid is too high, the fishy smell cannot be removed. Therefore, the pH of the soaking liquid is 4.2 to 6.5, preferably 5.

[0061] Furthermore, in the step S113, the “using the soaking liquid to soak the primary liver diced product for 1 hour to 2 hours” specifically includes: cutting the pear into pieces to obtain pear pieces for later use; soaking the primary liver diced product into the soaking liquid, and adding the pear pieces, and soaking for 1 hour to 2 hours, 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.

[0062] In this embodiment, while the diced liver is soaked in the soaking liquid, pear pieces are added and soaked together. After the soaking, the pear pieces are separated and filtered to obtain the soaked diced liver as pretreated diced liver. Then, the diced liver is 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.

[0063] 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 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. It has high market potential, and the fishy smell will not increase when stored for three months.

[0064] 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.

[0065] Comparative Example 1

[0066] According to the multi-flavor lily and lamb liver paste and its preparation method disclosed in the Chinese invention patent with patent number CN102813175A, a pre-prepared food product containing animal liver is prepared, canned and sterilized according to conventional means, and stored in a cool environment. For the convenience of description, it is marked as finished product 1;

[0067] The fishy odor value of the finished product 1 was measured at different storage times: 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. The fishy odor of the finished product 1 was evaluated when it was stored for 1 month, 2 months and 3 months, and 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.

[0068] Comparative Example 2

[0069] The difference between this comparative example 2 and the comparative example 1 is that: after the pre-prepared food containing animal liver is obtained according to the method in the comparative example 1, it is placed in a sterile environment for 48 hours and then canned and sterilized to obtain the pre-prepared food containing animal liver, which is marked as finished product 2 for the convenience of description;

[0070] The fishy odor value of the finished product 2 was measured at different storage times: the measurement 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.

[0071] Comparative Example 3

[0072] The difference between this comparative example 3 and the comparative example 1 is that: after the pre-prepared food containing animal liver is obtained according to the method in the comparative example 1, it does not need to be allowed to stand, and is naturally cooled to room temperature, and then directly heated to 50° C. at a heating rate of 20° C. / h, and then cooled to 10° C. at a cooling rate of 30° C. / h. After the cooling is completed, it is naturally restored to room temperature and then canned and sterilized to obtain a pre-prepared food containing animal liver, which is marked as finished product 3 for the convenience of description;

[0073] The fishy odor value of the finished product 3 was measured at different storage times: 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.

[0074] Example 1

[0075] The difference between this embodiment 1 and the above comparative example 1 is:

[0076] First, a pre-prepared food product containing animal liver is obtained according to the method in the above comparative example 1, and the pre-prepared food product containing animal liver is allowed to stand in a sterile environment for 48 hours;

[0077] Then, it is directly heated to 50°C at a heating rate of 20°C / h, and then cooled to 10°C at a cooling rate of 30°C / h. After the cooling is completed, it is naturally restored to room temperature and canned and sterilized to obtain a pre-prepared food containing animal liver, which is marked as finished product 4 for the convenience of description;

[0078] The fishy odor value of the finished product 4 was measured at different storage times: 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:

[0079] Table 1 Evaluation results of fishy odor values ​​of finished products 1 to 4 at different storage times

[0080]

[0081] From the data in Table 1 above, it can be seen that: 10 evaluators tasted finished products 1 to 4 at different storage times, and scored the fishy smell of finished products 1 to 4 at different storage times according to the smell tasted. The fishy smell of finished products 1 to 3 will become more severe when stored for the third month, with an average score of 6 points, and the average score of finished product 4 is 5 points;

[0082] It can be seen that the fishy smell of the pre-prepared food containing animal liver prepared by the prior art in Comparative Example 1 increased after being stored for the third month; in Comparative Example 2, the pre-prepared food containing animal liver prepared in Comparative Example 1 was left to stand by the method provided in the present application in a sterile environment, and the fishy smell of the pre-prepared food containing animal liver still increased after being stored for the third month; in Comparative Example 3, the pre-prepared food containing animal liver prepared in Comparative Example 1 was not left to stand but was only heated and cooled once, and the fishy smell of the pre-prepared food containing animal liver still increased after being stored for the third month; only in Example 1, the pre-prepared food containing animal liver prepared in Comparative Example 1 was first left to stand, and then heated and cooled once, and the fishy smell of the obtained finished product 4 was reduced by one level compared with the fishy smell of the finished products 1 to 3 when it was stored for the third month;

[0083] That is to say, the method in the above-mentioned Example 1 provided in the present application can improve the technical problem that the fishy smell of pre-prepared foods containing animal livers will become more severe as the storage time increases during the canning and storage process.

[0084] Example 2

[0085] The difference between this embodiment 2 and the finished product 4 in the above embodiment 1 is that: the pre-prepared food product containing animal liver is directly heated to 50° C. at a heating rate of 20° C. / h, and then cooled to 10° C. at a cooling rate of 30° C. / h, and this step is repeated for different times. The other steps are the same as those of the finished product 4 in the above embodiment 1, and the number of repetitions is one, two and three respectively. Three kinds of pre-prepared foods containing animal liver are obtained under these three different numbers of repetitions, and for the convenience of description, they are marked as finished product 5, finished product 6 and finished product 7 respectively;

[0086] The fishy odor values ​​of the finished products 5, 6 and 7 were measured at different storage times: the measuring method was the same as that of the finished product 1 in the comparative example 1. The evaluation results are shown in Table 2:

[0087] Table 2 Evaluation results of fishy odor values ​​of finished products 5 to 7 at different storage times

[0088]

[0089] The data in Table 2 above fully reflect that after directly heating to 50°C at a heating rate of 20°C / h, cooling to 10°C at a cooling rate of 30°C / h, and repeating this step once, the fishy smell of the obtained finished product 5 is the same as that of the finished product 4 in Example 1; the fishy smell of the obtained finished product 6 is reduced by one level compared with the fishy smell of the finished product 4 in Example 1 by two levels after repeating this step twice; the fishy smell of the obtained finished product 7 is reduced by two levels compared with the fishy smell of the finished product 4 in Example 1 by three times;

[0090] Therefore, the pre-prepared food containing animal liver is directly heated to 50°C at a heating rate of 20°C / h, and then cooled to 10°C at a cooling rate of 30°C / h. This step is repeated three times, and the heating and cooling steps are performed a total of four times. The fishy smell of the pre-prepared food containing animal liver is not aggravated when stored for 3 months, and the effect is better.

[0091] Example 3

[0092] The difference between the finished product 7 in the present embodiment 3 and the above-mentioned embodiment 2 is that: after the pre-prepared food product containing animal liver is left to stand in a sterile environment, the heating temperature (first preset temperature) is changed during heating, and specifically, the pre-prepared food product containing animal liver is directly heated to 40° C. and 45° C. respectively, and the other steps are the same as those in the finished product 7 in the above-mentioned embodiment 2, and two pre-prepared foods containing animal liver are obtained, which are marked as finished product 8 and finished product 9 respectively for the convenience of description;

[0093] The fishy odor values ​​of the finished products No. 8 and No. 9 were measured at different storage times: the measuring method was the same as that of the finished product No. 1 in the comparative example 1, and the evaluation results are shown in Table 3:

[0094] Table 3 Evaluation results of fishy odor values ​​of finished products 8 and 9 at different storage times

[0095]

[0096] It can be seen from the data in Table 3 that the average fishy smell values ​​of the finished products No. 8 and No. 9 when stored for the third month were both 3 points, indicating that the fishy smell was relatively weak, indicating that the fishy smell of the prepared food containing animal liver was reduced at a level that was the same as that of the finished product No. 7 in Example 2 when the prepared food containing animal liver was directly heated to 40°C and 45°C and stored for 3 months.

[0097] Example 4

[0098] The difference between the finished product 7 in the present embodiment 4 and the above-mentioned embodiment 2 is that: when the first prepared food product containing animal liver is directly heated, the cooling temperature (the second preset temperature) is changed, specifically, the first prepared food product containing animal liver is directly cooled to 13° C. and 16° C. respectively, and the other steps are the same as those in the above-mentioned embodiment 2, and two prepared foods containing animal liver are obtained, which are marked as finished product 10 and finished product 11 respectively for the convenience of description;

[0099] The fishy odor values ​​of the finished products 10 and 11 were measured at different storage times: the measuring method was the same as that of the finished product 1 in the comparative example 1. The evaluation results are shown in Table 4:

[0100] Table 4 Evaluation results of fishy odor values ​​of finished products 8 and 9 at different storage times

[0101]

[0102] It can be seen from the data in Table 4 that the average fishy smell values ​​of the finished products 10 and 11 when stored for the third month were both 3 points, and the fishy smell was average, indicating that the fishy smell of the prepared food containing animal liver was reduced to the same level as that of the finished product 7 in Example 2 when the temperature of the prepared food containing animal liver was directly reduced to 13°C and 16°C and the prepared food containing animal liver was stored for 3 months.

[0103] Comparative Example 4

[0104] The difference between this comparative example 4 and the finished product 7 in the above embodiment 2 is:

[0105] Purchasing fresh sheep liver, cutting into liver diced products less than 1 cm in length, soaking the liver diced products in clean water for 2 hours, wherein the mass ratio of the clean water to the liver diced products is 4:1, draining the water after the soaking, and setting aside;

[0106] Purchase Arowana sesame oil;

[0107] Prepare the ingredients for stir-frying: chopped green onion, ginger, garlic, and cooking wine;

[0108] Prepare seasonings: salt, chicken powder, MSG, chili powder, oyster sauce, soy sauce, dark soy sauce, and aged vinegar, and set aside;

[0109] Pour 10 parts of sesame oil into a hot pan, and when the oil temperature reaches 150°C, add 40 parts of diced liver and boil over high heat for 10 minutes. Then add 1 part of stir-fry material, turn to medium heat and boil for 20 minutes. Then, add appropriate amount of seasoning according to the public taste, turn to low heat and boil for 10 minutes. After boiling, a prefabricated food containing animal liver is obtained. The other steps are the same as the steps of finished product seven in the above embodiment 2 to obtain a prefabricated food containing animal liver. For the convenience of description, it is marked as finished product twelve.

[0110] The fishy smell value of the finished product 12 was measured: the measuring method was the same as that of the finished product 1 in the comparative example 1. The evaluation results are shown in Table 5.

[0111] Example 5

[0112] The difference between Example 5 and Comparative Example 4 is that the method for frying the pre-prepared food containing animal liver provided in the present application is used to prepare the pre-prepared food containing animal liver, and the specific steps are as follows:

[0113] Purchase fresh sheep liver, cut it into small pieces less than 1 cm in length, wash it with clean water, and drain the water after washing;

[0114] 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, soaking the lemon peel particles in clean water at 40° C. for 6 hours, and 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;

[0115] Taking the soaking liquid to soak the liver diced product for 2 hours, wherein the mass ratio of the soaking liquid to the liver diced product is 4:1, after soaking, taking out the liver diced product to obtain the liver diced product for later use;

[0116] The other steps are the same as those in the comparative example 4 to obtain a pre-prepared food containing animal liver, which is labeled as finished product thirteen for the convenience of description;

[0117] The fishy odor value of the finished product 13 was measured at different storage times: 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 5:

[0118] Table 5 Evaluation results of fishy odor values ​​of finished products XII and XIII at different storage times

[0119]

[0120] It can be seen from the data in Table 5 above that: the lemon peel particles are soaked in 40°C clean water for 6 hours. After the soaking, the soaking liquid is filtered to obtain the soaking liquid, and then the liver diced product is soaked in the soaking liquid according to a mass ratio of the soaking liquid to the liver diced product of 4:1. After the soaking, the liver diced product is fished out to obtain the liver diced product, and it is boiled to obtain a pre-prepared food product containing animal liver (finished product thirteen), and then it is subjected to a static treatment, a heating and a cooling treatment. The obtained pre-prepared food product containing animal liver has a slight fishy smell. At one month, the fishy smell is reduced by one level compared with the fishy smell of the pre-prepared food product containing animal liver in the finished product seven in the above-mentioned Examples 1 and 2, and is reduced by three levels compared with the fishy smell of the finished product twelve. That is to say, the fishy smell of the pre-prepared food product containing animal liver provided in Example 5 is less than that of the pre-prepared food product containing animal liver prepared by the prior art;

[0121] Moreover, the fishy smell of the pre-prepared food containing animal liver obtained in the fifth embodiment did not increase when stored for 1 month to 3 months, and the fishy smell was reduced by one level compared with the fishy smell of the finished product seven in the above-mentioned embodiment 2. This embodiment can solve the technical problem that the fishy smell of the pre-prepared food containing animal liver increases with the storage time, and is recognized by more consumers, thereby improving economic benefits.

[0122] 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. Stir-frying of prepared foods containing animal liver; S20. The pre-prepared food product is aged in a sterile environment, wherein the aging step specifically comprises the following steps: S21. The pre-prepared food product is placed in a sterile environment for 24 to 48 hours; S22. After standing, it is heated to a first preset temperature; S23. After heating, the temperature is lowered to a second preset temperature; S24. Repeat the steps S22 to S23 once to three times; S25. The prepared food containing animal liver is obtained by naturally returning to room temperature.

2. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The first preset temperature is 40°C to 50°C.

3. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The second preset temperature is 10°C to 16°C.

4. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The heating rate is 15° C. / h to 20° C. / h.

5. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The cooling rate is 20°C / h to 30°C / h.

6. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The first preset temperature is 50° C., the second preset temperature is 10° C., and the “repeating S22 to S23” is performed three times.

7. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The method of frying the pre-prepared food containing animal liver specifically comprises the following steps: S11. Prepare diced liver, cooking oil, stir-fry ingredients and seasonings; S12. When the oil temperature reaches 150°C to 180°C, add the diced liver and cook over high heat for 20 to 30 minutes, wherein the mass ratio of the edible oil to the diced liver is 1:(3 to 5); S13. Add the stir-fried ingredients and cook over medium heat for 10 to 20 minutes; S14. Add the seasonings and simmer over low heat for 5 to 10 minutes.

8. The method for preparing a pre-prepared food containing animal liver according to claim 7, characterized in that: The liver diced is obtained by the following steps: S111. Dice the fresh animal liver to obtain the first-grade liver cubes, and set aside S112. The lemon peel was crushed into particles to obtain lemon peel particles, and the lemon peel particles were soaked in water for 4h to 6h, and after the soaking, the soaking liquid was filtered and set aside; S113. Soak the liver diced product in the soaking solution for 1 to 2 hours, wherein the mass ratio of the soaking solution to the liver diced product is (3 to 5):

1. After soaking, filter to obtain the liver diced product.

9. The method for preparing a pre-prepared food containing animal liver according to claim 8, characterized in that: The pH of the soaking liquid is 4.2 to 6.

5.

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.

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