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 prefabricated food primary product containing the animal livers is obtained, solid-liquid separation is conducted on the prefabricated food primary product, and a solid material and a liquid material are obtained; then, standing the solid material in a sterile environment for a first time length to obtain a solid material after standing, and the solid material after standing is a material bag A; and introducing oxygen into the liquid material for aging to obtain the aged liquid material which is the material bag B. When the material bag A and the material bag B are stored for 3 months, the material bag A and the material bag B can be mixed during eating to obtain the prefabricated food containing the animal liver, and the defect that the fishy smell is aggravated can be overcome during tasting, so that the prepared food containing the animal liver has the advantages that the defect of aggravated fishy smell can be overcome; the method provided by the invention can solve the technical problem that the fishy smell of the animal liver-containing prefabricated food is aggravated along with the increase of storage time, is accepted by more consumers, and improves 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, 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 pre-prepared food containing animal liver comprises the following steps:

[0009] S10. Stir-frying of pre-prepared food containing animal liver;

[0010] S20. Separating the pre-prepared food product into solid and liquid to obtain a solid material and a liquid material;

[0011] S30. The solid material is allowed to stand in a sterile environment for a first period of time to obtain a solid material after standing, and the solid material after standing is packaged into a material package A;

[0012] S40. Aeration the liquid material in a sterile environment for a second period of time to obtain an aged liquid material, and the aged liquid material is packaged into a B material package.

[0013] Preferably, the first duration and the second duration are both 24 hours to 48 hours.

[0014] Preferably, the oxygen-aging comprises introducing sterile oxygen-containing gas into the liquid material, and the ratio of the introduction flow rate of the sterile oxygen-containing gas to the volume of the liquid material is (4 to 6) L / min:1m 3 .

[0015] Preferably, the oxygen content in the sterile oxygen-containing gas is 40% to 60%.

[0016] Preferably, the oxygen-through aging further comprises:

[0017] S41. Heating the liquid material after oxygen aging to a first preset temperature;

[0018] S42. After the heating is completed, the temperature is lowered to a second preset temperature;

[0019] S43. Repeat S41 to S42 once or twice;

[0020] S44. Naturally return to normal temperature.

[0021] Preferably, the first preset temperature is 40°C to 50°C, and the second preset temperature is 10°C to 16°C.

[0022] Preferably, the step S30 further comprises: heating the solid material after standing to 40° C. to 50° C., and cooling it to 10° C. to 16° C. after heating.

[0023] Preferably, the frying of the pre-prepared food product containing animal liver specifically comprises the following steps:

[0024] S11. Dice the fresh animal liver and set aside

[0025] S12. 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;

[0026] S13. Soak the liver diced in the soaking solution for 1 to 2 hours, wherein the mass ratio of the soaking solution to the liver diced is (3 to 5):1, and after the soaking, filter to obtain the pretreated liver diced;

[0027] S14. Stir-frying the pretreated diced liver with stir-frying materials to obtain a pre-prepared food product containing animal liver.

[0028] Preferably, the pH of the soaking liquid is 4.2 to 6.5.

[0029] A prepared food containing animal liver, comprising a material package A and a material package B 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, a pre-prepared food containing animal liver is obtained, and the pre-prepared food is separated into solid and liquid to obtain a solid material and a liquid material; then, the solid material is allowed to stand for a first period of time in a sterile environment to obtain a solid material after standing, and the solid material after standing is packaged into an A material package; the liquid material is oxygenated and aged for a second period of time to obtain a liquid material after oxygenation and aging, and the liquid material after aging is packaged into a B material package, and the A material package and the B material package are stored for 3 months, and the A material package and the B material package are mixed when eating to obtain a pre-prepared food containing animal liver, and no fishy smell is found to be aggravated during 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;

[0032] 2. The present application provides a pre-prepared food containing animal liver, comprising an A material package and a B material package. When eaten, the A material package and the B material package (the amount of the B material package added is appropriately selected according to personal taste) are mixed to obtain a pre-prepared food containing animal liver. The pre-prepared food has 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 has high market potential. DETAILED DESCRIPTION

[0033] In order to facilitate the understanding of the present application, the present application will be 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.

[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 pre-prepared food containing animal liver comprises the following steps:

[0036] S10. Stir-frying of pre-prepared food containing animal liver;

[0037] S20. Separating the pre-prepared food product into solid and liquid to obtain a solid material and a liquid material;

[0038] S30. The solid material is allowed to stand in a sterile environment for a first period of time to obtain a solid material after standing, and the solid material after standing is packaged into a material package A;

[0039] S40. Aeration the liquid material in a sterile environment for a second period of time to obtain an aged liquid material, and the aged liquid material is packaged into a B material package.

[0040] In the present application, first, a pre-prepared food product containing animal liver is fried, and the pre-prepared food product is separated into solid and liquid to obtain a solid material and a liquid material; then, the solid material is allowed to stand for a first period of time in a sterile environment to obtain a solid material after standing, and the solid material after standing is packaged as an A material package; the liquid material is oxygenated and aged to obtain an aged liquid material, and the aged liquid material is packaged as a B material package. When eaten, the A material package and the B material package can be mixed, and the ratio of the A material package to the B material package can be adjusted according to personal taste during mixing. After mixing, a pre-prepared food containing animal liver is obtained. When the pre-prepared food containing animal liver is stored for 3 months, no increase in fishy smell is found during 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, is recognized by more consumers, and improves economic benefits. It should be noted that when eaten, the A material package and the B material package can be canned or bagged.

[0041] The first duration and the second duration are both 24 hours to 48 hours.

[0042] Specifically, the oxygen-aging comprises introducing sterile oxygen-containing gas into the liquid material, and the ratio of the introduction flow rate of the sterile oxygen-containing gas to the volume of the liquid material is (4 to 6) L / min:1m 3 The following examples show that the ratio of the inlet flow rate of the sterile oxygen-containing gas to the volume of the liquid material is 4 L / min:1 m 3 、5L / min:1m 3 、6L / min:1m 3 The effect is the same as that of the above, and the ratio of the inlet flow rate of the sterile oxygen-containing gas to the volume of the liquid material is preferably 4L / min:1m 3 When the oxygen content in the sterile oxygen-containing gas is 40% to 60%, the cost is lower.

[0043] Furthermore, the oxygen-through aging further comprises:

[0044] S41. Heating the liquid material after oxygen aging to a first preset temperature;

[0045] S42. After the heating is completed, the temperature is lowered to a second preset temperature;

[0046] S43. Repeat S41 to S42 once or twice;

[0047] S44. Naturally return to normal temperature.

[0048] The liquid material is oxygenated and aged, and then heated to a first preset temperature, and then cooled to a second preset temperature. This step can be repeated twice, that is, the heating and cooling steps are performed two to three times in total. After the last cooling, the liquid material naturally returns to room temperature and is packaged into a B material package. When the B material package is stored for 3 months, it is found that the fishy smell is further reduced by one level during tasting.

[0049] Among them, if the first preset temperature is too high, it will affect the taste of the pre-prepared food containing animal liver, and if the first preset temperature is too low, the fishy smell of the pre-prepared food containing animal liver cannot be emitted. Therefore, it is more appropriate for the first preset temperature to be 40°C to 50°C, preferably 50°C; if the second preset temperature is too low, it will also affect the taste of the pre-prepared food containing animal liver, and if the second preset temperature is too high, the fishy smell of the pre-prepared food containing animal liver cannot be emitted. Therefore, it is more appropriate for the second preset temperature to be 10°C to 16°C, preferably 10°C; the heating rate is 15°C / h to 20°C / h, and the cooling rate is 20°C / h to 30°C / h.

[0050] The step S30 also includes: heating the solid material to 40°C to 50°C after standing, cooling it to 10°C to 16°C after heating, and then packing it into A material package, wherein the heating rate is 15°C / h to 20°C / h, and the cooling rate is 20°C / h to 30°C / h. If the heating temperature is too high, the taste of the pre-prepared food containing animal liver will be affected, and if the heating temperature is too low, the fishy smell of the pre-prepared food containing animal liver cannot be emitted. Therefore, it is more appropriate to heat the solid material to 40°C to 50°C after standing; if the cooling temperature is too low or too high, the taste of the pre-prepared food containing animal liver will be affected. Therefore, it is more appropriate to cool the heated solid material to 10°C to 16°C; the heating rate is 15°C / h to 20°C / h, and the cooling rate is 20°C / h to 30°C / h.

[0051] In some preferred embodiments, the frying of the pre-prepared food product containing animal liver specifically comprises the following steps:

[0052] S11. Dice the fresh animal liver to obtain liver cubes for later use;

[0053] S12. 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;

[0054] S13. Soak the liver diced in the soaking solution for 1 to 2 hours, wherein the mass ratio of the soaking solution to the liver diced is (3 to 5):1, and after the soaking, filter to obtain the pretreated liver diced;

[0055] S14. Stir-frying the pretreated diced liver with stir-frying materials to obtain a pre-prepared food product containing animal liver.

[0056] Fresh animal livers such as sheep liver, pork liver, beef liver, chicken liver and duck liver can be diced to obtain the liver dices, preferably sheep liver. First, fresh animal liver is diced to obtain liver dices. The size of the liver dices can be determined by technicians in this field according to the expected product form and the method of consumption. Preferably, the length of the liver dices is less than 1 cm. Lemon peel contains multiple vitamins and is rich in volatile oil and citric acid. In the present application, fresh lemons are selected, the lemon peels are peeled, and the lemon peel particles are obtained by using a crusher or manually. The lemon peel particles 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 liver dices are added to the immersion liquid and soaked for 1 to 2 hours. After the soaking, the liver dices are removed and the water is drained to obtain the pretreated liver dices. Prepare a frying material for frying. The frying material includes edible oil, and the mass ratio of the edible oil to the pretreated liver dices is 1: (3 to 5); the edible oil can be The oils include 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 this application, sesame oil is used to cook pre-prepared food containing animal liver. Long-term consumption can improve the body's immune ability. The stir-fried ingredients include: green onion, ginger, garlic, onion, cooking wine and other spices for removing fishy smell. It should be noted that in this embodiment, there is no need to add too much stir-fried ingredients to remove the fishy smell, so a small amount of stir-fried ingredients is sufficient; the seasoning can be edible salt, chicken essence, monosodium glutamate, oyster sauce, chili pepper and the like, which can be added according to local tastes; the obtained 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 the present application has less fishy smell than the pre-prepared food product prepared by the method provided in the prior art.

[0057] 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.

[0058] 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.

[0059] 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.

[0060] A pre-prepared food containing animal liver, comprising an A material package and a B material package prepared by any one of the above-mentioned methods for preparing a pre-prepared food containing animal liver. When eaten, the A material package and the B material package are mixed to obtain a pre-prepared food containing animal liver. The pre-prepared food has 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. It has high market potential, and the fishy smell will not increase when stored for three months.

[0061] 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.

[0062] Comparative Example 1

[0063] 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, which is marked as finished product 1 for the convenience of description;

[0064] 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.

[0065] Comparative Example 2

[0066] 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;

[0067] 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;

[0068] Pour 10 parts of sesame oil into a hot pan, wait until the oil temperature reaches 150℃, then 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, and after simmering, you will get the first product of prefabricated food containing animal liver, for the sake of ease of description, mark it as finished product two.

[0069] 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.

[0070] Comparative Example 3

[0071] The steps in this comparative example 3 differ from those in the comparative example 2 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; the other steps are the same as those in the comparative example 2 above, and after the cooking is completed, a pre-prepared food product containing animal liver is obtained, which is marked as finished product three for the convenience of description.

[0072] 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. The evaluation results are shown in Table 1.

[0073] Example 1

[0074] The difference between the steps in this embodiment 1 and the steps in the above comparative example 2 is:

[0075] 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;

[0076] 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 boiled, and the other steps are the same as those in the comparative example 2. After boiling, a primary pre-prepared food product containing animal liver is obtained, which is marked as finished product 4 for the convenience of description;

[0077] The fishy smell value of the finished product 4 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:

[0078] Table 1 Evaluation results of fishy smell values ​​of finished products 1 to 3

[0079] category Finished product 1 Finished product 2 Finished product three Finished product 4 score 3 6 5 2 Odor Weak fishy smell Strong fishy smell Strong fishy smell Slightly fishy

[0080] From the data in Table 1 above, it can be seen that: 10 evaluators tasted finished product 1, finished product 2, finished product 3, and finished product 4 respectively, and scored the fishy smell of finished product 1, finished product 2, finished product 3, and finished product 4 according to the taste. The average score of finished product 1 was 3 points, the average score of finished product 2 was 6 points, the average score of finished product 3 was 5 points, and the average score of finished product 4 was 2 points;

[0081] It can be seen that in Comparative Example 1, the finished product 1 prepared by using the method provided in the background technology and using a large amount of raw materials has a weaker fishy smell; in Comparative Example 2, the diced liver is simply rinsed with clean water and then directly boiled, and the obtained finished product 2 has a strong fishy smell; in Comparative Example 3, the diced liver is soaked in clean water for 2 hours and then boiled, and the obtained finished product 3 has a strong fishy smell; that is, soaking the diced liver for 2 hours and then boiling can reduce the fishy smell compared with simply rinsing and then boiling, but the fishy smell of the finished product 3 is still strong; in Comparative Example 4, the diced liver is soaked in the soaking liquid for 2 hours and then boiled, and the obtained finished product 4 has a slight fishy smell;

[0082] 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 examples 2 and 3, and is 1 level less than the fishy smell of the pre-prepared food containing animal liver obtained in comparative example 1. 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.

[0083] Comparative Example 4

[0084] The difference between this comparative example 4 and the above-mentioned example 1 is that: after the pre-prepared food containing animal liver is obtained according to the method in the above-mentioned example 1, the fishy smell is detected after being stored for 1 month, 2 months and 3 months respectively, and for the convenience of description, it is marked as finished product 5;

[0085] The fishy smell value of the finished product 5 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 2.

[0086] Comparative Example 5

[0087] The difference between this comparative example 5 and the above-mentioned example 1 is that: after obtaining the pre-prepared food product containing animal liver according to the method in the above-mentioned example 1, the pre-prepared food product is separated into solid and liquid, the solid material is directly packaged into material package A, and the liquid material is directly packaged into material package B; the material packages A and B are stored for 1 month, 2 months, and 3 months, and are mixed evenly in a ratio of 1:0 (finished product 6), 1:1 (finished product 7), and 0:1 (finished product 8), respectively;

[0088] The fishy odor values ​​of the finished products 6 and 8 were 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 2.

[0089] Comparative Example 6

[0090] The difference between this comparative example 6 and the above-mentioned embodiment 1 is that: the solid-liquid separation of the pre-prepared food primary product is carried out to obtain a solid material and a liquid material, the solid material is allowed to stand in a sterile environment for 48 hours, and is packaged into an A material package; the liquid material is directly packaged into a B material package; the A material package and the B material package are stored for 1 month, 2 months, and 3 months, respectively, and are mixed uniformly in a ratio of 1:0 (finished product 9), 1:1 (finished product 10), and 0:1 (finished product 11);

[0091] The fishy odor values ​​of the finished products 9 and 11 were 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 2.

[0092] Comparative Example 7

[0093] The difference between this comparative example 7 and the above-mentioned embodiment 1 is that: the solid-liquid separation of the pre-prepared food primary product is carried out to obtain a solid material and a liquid material, and the solid material is directly packaged into a material package A; the liquid material is introduced into a sterile oxygen-containing gas in a sterile environment for 48 hours, wherein the ratio of the introduction flow rate of the sterile oxygen-containing gas to the volume of the liquid material is 6L / min:1m 3 , the oxygen concentration is 50%, and the liquid material after oxygen aging is packaged as material bag B; when material bags A and B are stored for 1 month, 2 months and 3 months, they are mixed evenly in the ratio of 1:0 (finished product 12), 1:1 (finished product 13) and 0:1 (finished product 14);

[0094] The fishy odor values ​​of the finished products XII and XIV were measured: the measuring method was the same as that of the finished product I in the comparative example 1. The evaluation results are shown in Table 2.

[0095] Example 2

[0096] The difference between this embodiment 2 and the above embodiment 1 is that: the solid-liquid separation of the pre-prepared food product is carried out to obtain a solid material and a liquid material, the solid material is allowed to stand in a sterile environment for 48 hours, and the solid material after standing is packaged into a material package A; the liquid material is introduced into a sterile oxygen-containing gas in a sterile environment for 48 hours, wherein the ratio of the introduction flow rate of the sterile oxygen-containing gas to the volume of the liquid material is 6L / min:1m 3 , the oxygen concentration is 50%, and the liquid material after oxygen aging is packaged as material bag B; when material bags A and B are stored for 1 month, 2 months and 3 months, they are mixed evenly in the ratio of 1:0 (finished product 15), 1:1 (finished product 16) and 0:1 (finished product 17);

[0097] The fishy odor values ​​of the finished products 15 and 17 were 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 2.

[0098] Table 2 Evaluation results of fishy odor values ​​of finished products 5 to 17 at different storage times

[0099]

[0100] It can be seen from the data in Table 2 above that when finished products 5 to 17 are stored for 3 months, the degree of fishy smell will increase; among them, when finished products 6 to 8 obtained in Comparative Example 5 are stored for 3 months, when the ratio of material package A to material package B is 1:1, the fishy smell value is 6 points, and the fishy smell is heavy; when finished product 9 obtained in Comparative Example 6 is stored for 3 months, the fishy smell value is 3 points, and the fishy smell is relatively weak; when finished product 13 obtained in Comparative Example 7 is stored for 3 months, when the ratio of material package A to material package B is 1:1, the fishy smell value is 4 points, and the fishy smell is general; when finished products 15 to 17 obtained in Example 2 are stored for 3 months, when the ratio of material package A to material package B is 1:0, 1:1, and 0:1, the fishy smell values ​​are all 3 points, and the fishy smell is relatively weak;

[0101] It can be seen that in Comparative Example 5, after the solid-liquid separation of the pre-prepared food containing animal liver, solid material and liquid material were obtained, the solid material was packaged into material package A, and the liquid material was packaged into material package B. After being stored for 3 months, the fishy odor of material package A, material package B, and the mixture of material package A and material package B were all heavy; in Comparative Example 6, the solid material was allowed to stand in a sterile environment and then packaged into material package A; the liquid material was directly packaged into material package B. After being stored for 3 months, the fishy odor of material package A was also heavier than that of material package B. ; In Comparative Example 7, the solid material is directly packaged into material package A; the liquid material is packaged into material package B after being aged through oxygen in a sterile environment. After being stored for 3 months, the fishy smell of material package A, material package B and the mixture of material package A and material package B is reduced; in Example 2, the solid material is packaged into material package A after being allowed to stand in a sterile environment, and the liquid material is packaged into material package B after being aged through oxygen in a sterile environment. After being stored for 3 months, the fishy smell of material package A, material package B and the mixture of material package A and material package B is all relatively weak.

[0102] That is to say, after the solid-liquid separation of the initial product of the pre-prepared food containing animal liver, a solid material and a liquid material are obtained, the solid material is allowed to stand in a sterile environment and then packaged into material package A, sterile oxygen-containing gas is introduced into the liquid material and then packaged into material package B and stored, and when eaten, the material package A and the material package B are mixed (1:1) to obtain the pre-prepared food containing animal liver, which can solve the technical problem that the fishy smell of the pre-prepared food increases when stored for 3 months.

[0103] Example 3

[0104] The difference between Example 3 and Example 2 is that when preparing the material package B, the ratio of the flow rate of the sterile oxygen-containing gas to the volume of the liquid material is changed to 4 L / min: 1 m 3 and 5L / min:1m 3 The preparation steps of material bag A are the same as those in the above-mentioned embodiment 2; the volume ratio is 4L / min:1m 3 When the obtained material packages B and A are stored for 1 month, 2 months and 3 months, they are mixed evenly in the ratio of 1:0 (finished product 18), 1:1 (finished product 19) and 0:1 (finished product 20); the volume ratio is 5L / min:1m 3 When the obtained material packages B and A are stored for 1 month, 2 months and 3 months, they are mixed evenly in the ratio of 1:0 (finished product 21), 1:1 (finished product 22) and 0:1 (finished product 23) respectively;

[0105] The fishy odor values ​​of the finished products 18 and 23 were 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 3.

[0106] Table 3 Evaluation results of fishy odor values ​​of finished products 18 to 23 at different storage times

[0107]

[0108] It can be seen from the data in Table 3 above that by changing the ratio of the inlet flow rate of the sterile oxygen-containing gas to the volume of the liquid material, when the ratio is 4 L / min:1 m 3 and 5L / min:1m 3 When the obtained material package A and material package B are stored for 3 months, the pre-prepared food containing animal liver obtained by mixing them is mixed with the pre-prepared food containing animal liver in the above embodiment 2 at a volume ratio of 6L / min:1m 3 The fishy smell values ​​of the prepared foods containing animal liver obtained at the same time are the same, and the fishy smell is relatively weak. In order to save costs, the ratio of the flow rate of the sterile oxygen-containing gas to the volume of the liquid material is preferably 4L / min:1m 3 .

[0109] Example 4

[0110] The difference between this embodiment 4 and the above embodiment 2 is that: when preparing the B material package, the liquid material is introduced into the sterile oxygen-containing gas, heated to 50°C, and then cooled to 10°C, the heating rate is 20°C / h, the cooling rate is 30°C / h, and then naturally restored to room temperature. The preparation steps of the A material package are the same as those in the above embodiment 2; the obtained A material package and the B material package are stored for 1 month, 2 months and 3 months, and are mixed uniformly in a ratio of 1:0 (finished product 24), 1:1 (finished product 25), and 0:1 (finished product 26) respectively;

[0111] The fishy odor values ​​of the finished products No. 24 and No. 26 were measured: the measuring method was the same as that of the finished product No. 1 in the above-mentioned comparative example 1, and the evaluation results are shown in Table 4.

[0112] Example 5

[0113] The difference between this embodiment 5 and the above embodiment 2 is that: when preparing the A material package, the solid material is left to stand, heated to 50°C, and then cooled to 10°C, the heating rate is 20°C / h, the cooling rate is 30°C / h, and then naturally restored to room temperature. The preparation steps of the B material package are the same as those in the above embodiment 2; the obtained A material package and B material package are stored for 1 month, 2 months and 3 months, and are mixed evenly in a ratio of 1:0 (finished product 27), 1:1 (finished product 28), and 0:1 (finished product 29), respectively;

[0114] The fishy odor values ​​of the finished products No. 27 and No. 29 were measured: the measuring method was the same as that of the finished product No. 1 in the comparative example 1. The evaluation results are shown in Table 4.

[0115] Example 6

[0116] The difference between this embodiment 6 and the above embodiment 2 is that the finished product 26 in the above embodiment 4 is used as the B material package, and the finished product 27 in the above embodiment 5 is used as the A material package; the obtained A material package and B material package are stored for 1 month, 2 months and 3 months and mixed evenly in a ratio of 1:1 (finished product 30);

[0117] The fishy smell value of the above-mentioned finished product 30 and finished product was measured: the measuring method was the same as the measuring method of the finished product 1 in the above-mentioned comparative example 1, and the evaluation results are shown in Table 4.

[0118] Table 4 Evaluation results of fishy odor values ​​of finished products at different storage times from 24th to 30th

[0119]

[0120] It can be seen from the data in Table 4 above that the fishy smell value of finished product No. 26 was 2 when stored for 3 months, which was slightly fishy. However, the fishy smell value of finished product No. 24 was the same as the fishy smell of finished product No. 15 in Example 2, and was not reduced. It can be seen that after the solid-liquid separation of the pre-prepared food containing animal liver, solid material and liquid material were obtained. After the liquid material was aged through oxygen, it was heated to 50°C, then cooled to 10°C, and then naturally restored to room temperature. The fishy smell of the obtained material package B was not aggravated when it was stored for 3 months.

[0121] When the finished product No. 27 was stored for 3 months, its fishy smell value was 2, which was slightly fishy. However, the fishy smell value of the finished product No. 29 was the same as the fishy smell of the finished product No. 17 in Example 2, and it did not decrease. It can be seen that after the solid-liquid separation of the pre-prepared food containing animal liver, solid material and liquid material were obtained. After the solid material was allowed to stand, it was heated to 50°C, then cooled to 10°C, and then naturally returned to room temperature. The fishy smell of the obtained material package A did not increase when it was stored for 3 months.

[0122] When the finished product thirty was stored for 3 months, its fishy smell value was 2, which was slightly fishy. It can be seen that after the solid-liquid separation of the pre-prepared food containing animal liver, solid material and liquid material were obtained, and the solid material was allowed to stand, heated to 50°C, then cooled to 10°C, and then naturally recovered to room temperature; after the liquid material was passed into sterile oxygen-containing gas, it was heated to 50°C, then cooled to 10°C, and then naturally recovered to room temperature; the fishy smell of the obtained A material package and B material package and the mixture of A material package and B material package did not increase when stored for 3 months.

[0123] 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: The following steps are involved: S10. Stir-frying of pre-prepared food containing animal liver; S20. Separating the pre-prepared food product into solid and liquid to obtain a solid material and a liquid material; S30. The solid material is allowed to stand in a sterile environment for a first period of time to obtain a solid material after standing, and the solid material after standing is packaged into a material package A; S40. Aeration the liquid material in a sterile environment for a second period of time to obtain an aged liquid material, and the aged liquid material is packaged into a B material package.

2. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The first duration and the second duration are both 24 hours to 48 hours.

3. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The oxygen-passing aging comprises passing sterile oxygen-containing gas into the liquid material, and the ratio of the passing flow rate of the sterile oxygen-containing gas to the volume of the liquid material is (4 to 6) L / min:1m 3 .

4. The method for preparing a pre-prepared food containing animal liver according to claim 3, characterized in that: The oxygen content of the sterile oxygen-containing gas is 40% to 60%.

5. The method for preparing a pre-prepared food containing animal liver according to claim 1 or 4, characterized in that: The oxygen-through aging further comprises: S41. Heating the liquid material after oxygen aging to a first preset temperature; S42. After the heating is completed, the temperature is lowered to a second preset temperature; S43. Repeat S41 to S42 once or twice; S44. Naturally return to normal temperature.

6. The method for preparing a pre-prepared food containing animal liver according to claim 5, characterized in that: The first preset temperature is 40°C to 50°C, and the second preset temperature is 10°C to 16°C.

7. The method for preparing a pre-prepared food containing animal liver according to claim 1, characterized in that: The step S30 also includes: heating the solid material after standing to 40° C. to 50° C., and cooling it to 10° C. to 16° C. after heating.

8. 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. 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 4 to 6 hours. After the soaking, the soaking liquid is filtered and set aside; S13. Soak the liver diced in the soaking solution for 1 to 2 hours, wherein the mass ratio of the soaking solution to the liver diced is (3 to 5):1, and after the soaking, filter to obtain the pretreated liver diced; S14. Stir-frying the pretreated diced liver with stir-frying materials to obtain a pre-prepared food product containing animal liver.

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: It comprises material packages A and B prepared by the method for preparing pre-prepared food containing animal liver according to any one of claims 1 to 9.

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