Goose liver cake dessert making method based on green nutrition processing technology

Abstract

The invention discloses a goose liver cake dessert making method based on a green nutrition processing technology, and belongs to the technical field of goose liver cake dessert making, and the goose liver cake dessert making method comprises the following steps: step 1, listing all required food materials, purchasing the food materials, and cleaning and weighing the required food materials; step 2, performing low-temperature unfreezing, low-temperature sterilization and nutritional ingredient retention treatment on the goose liver, and performing pretreatment on other food materials; and 3, mixing the egg yolk with the sugar, adding the milk and the flour, and uniformly stirring to prepare the cake paste. According to the goose liver cake, by adopting a green nutritional processing technology, low-temperature unfreezing, low-temperature sterilization, low-temperature vacuum preservation and the like, nutritional ingredients of the goose liver and other food materials can be reserved to the maximum extent, so that the cake is delicious and rich in nutrition, and a healthier food choice is provided for consumers; meanwhile, the problems of nutrient loss and poor taste possibly caused by traditional high-temperature sterilization are solved, and the food safety of the product is ensured.

Description

Technical Field

[0001] The present invention belongs to the technical field of making foie gras cake snacks, and specifically relates to a method for making foie gras cake snacks based on green nutrition processing technology. Background Art

[0002] In the traditional process of making foie gras cake snacks, high-temperature treatment is usually used to thaw and sterilize foie gras. Although this method can effectively kill bacteria, it may also cause the loss of nutrients in foie gras and affect its taste. In addition, the processing method of ingredients in the traditional process is relatively rough, and insufficient consideration is given to how to maximize the retention of the nutritional components and natural flavors of raw materials. To solve the above problems, the present invention proposes a method for making foie gras cake snacks based on green nutrition processing technology. Summary of the Invention

[0003] The purpose of the present invention is to provide a method for making foie gras cake snacks based on green nutrition processing technology, so as to solve the problem that in the traditional process of making foie gras cake snacks, high-temperature treatment is usually used to thaw and sterilize foie gras. Although this method can effectively kill bacteria, it may also cause the loss of nutrients in foie gras and affect its taste.

[0004] To achieve the above purpose, the present invention provides the following technical solution: A method for making foie gras cake snacks based on green nutrition processing technology, comprising the following steps:

[0005] Step 1: List all the required ingredients, purchase the ingredients, and wash and weigh the required ingredients;

[0006] Step 2: Perform low-temperature thawing, low-temperature sterilization, and nutrient retention treatment on foie gras, and perform pretreatment on other ingredients;

[0007] Step 3: Mix egg yolks and sugar, add milk and flour, stir evenly to make cake batter, and at the same time chop the foie gras, add seasonings and stir to make foie gras filling;

[0008] Step 4: Add the foie gras filling to the cake batter and stir to mix the ingredients;

[0009] Step 5: Preheat the oven, pour the mixed cake batter into a mold, and bake the cake;

[0010] Step 6: Take out the cake from the oven, place the cake together with the mold on a cooling rack, and cool it;

[0011] Step 7: Perform sanitary packaging on the foie gras cake and attach a label;

[0012] As a further preference of this technical solution: The ingredients required in Step 1 include: foie gras, flour, eggs, milk, sugar, and butter. The weighed weights of the required ingredients are: foie gras: 60 grams, flour: 140 grams, four eggs, milk: 300 milliliters, powdered sugar: 50 grams, butter: 100 grams. Gently rinse the dirt on the surface of the eggs with clean water, but do not soak them to avoid damaging the outer protective layer of the eggs. If there is more dirt on the egg surface, gently wipe it with a soft cloth;

[0013] As a further preference of this technical solution: For the low-temperature thawing of foie gras in Step 2, the frozen foie gras is placed in the refrigerator for slow thawing. For low-temperature sterilization, the ultra-high pressure treatment technology is used. The foie gras is placed in a high-pressure device, and high pressure is applied for sterilization. Secondly, for the treatment of retaining nutritional components, the thawed foie gras is placed in a low-temperature vacuum environment, evacuated and stored at low temperature. At the same time, the pressure of the high pressure is 300 - 600 MPa and lasts for 3 - 5 minutes;

[0014] As a further preference of this technical solution: Before chopping the foie gras in Step 3, it should be rinsed clean to remove the blood and bile on the surface, and the thickness of the foie gras granules is 3 millimeters;

[0015] As a further preference of this technical solution: For the stirring of the foie gras filling and the cake batter in Step 4, a spatula is used for folding. The spatula is inserted into the bottom of the basin from the upper oblique direction, stirred towards the body direction, then lifted up along the basin wall while turning the basin for stirring;

[0016] As a further preference of this technical solution: The oven in Step 5 needs to be preheated for 10 - 15 minutes in advance to ensure uniform temperature inside the oven. At the same time, the oven temperature is controlled between 150°C and 180°C for baking the cake, and the baking time is between 20 - 40 minutes. During the baking process, regularly observe the state of the cake until the surface of the cake turns golden yellow;

[0017] As a further preference of this technical solution: In Step 6, the cake needs to be left standing in the mold for 5 - 10 minutes, then taken out and naturally cooled on a cooling rack for 30 minutes to 1 hour. The use of the cooling rack can ensure the air circulation at the bottom of the cake and prevent the bottom from becoming damp or sticky due to the inability to dissipate heat.

[0018] Compared with the prior art, the beneficial effects of the present invention are:

[0019] 1. In the present invention, by adopting green nutrition processing technologies such as low-temperature thawing, low-temperature sterilization, and low-temperature vacuum preservation, the nutritional components of foie gras and other ingredients can be retained to the greatest extent, making the cake not only delicious but also rich in nutrition, providing consumers with healthier food choices. At the same time, it solves the problems of nutrient loss and deteriorated taste that may be caused by traditional high-temperature sterilization, ensuring the food safety of the product.

[0020] 2. In the present invention, through fine ingredient processing and processing steps, such as chopping the foie gras into granules 3 mm thick and mixing the foie gras filling and cake batter in a gentle folding manner, the delicate texture and uniform consistency of the cake are ensured, improving the overall quality of the product. At the same time, during the baking process, precise control of the oven preheating time, temperature, and baking time, as well as appropriate cooling and demolding methods after baking, help ensure the stable quality of the cake in different batches of production and reduce the risk of failure caused by improper operation. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a flowchart of a method for making a foie gras cake snack based on green nutrition processing technology according to the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0022] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0023] Embodiment

[0024] Please refer to Figure 1 As shown, the present invention provides a technical solution: a method for making a foie gras cake snack based on green nutrition processing technology, including the following steps:

[0025] Step 1: List all the required ingredients, purchase the ingredients, and wash and weigh the required ingredients;

[0026] Step 2: Perform low-temperature thawing, low-temperature sterilization, and nutrient retention treatment on the foie gras, and perform pretreatment on other ingredients;

[0027] Step 3: Mix the egg yolks and sugar, add milk and flour, and stir evenly to make the cake batter. At the same time, chop the foie gras, add seasonings, and stir to make the foie gras filling;

[0028] Step 4: Add the foie gras filling to the cake batter and stir to mix the ingredients;

[0029] Step 5: Preheat the oven, pour the mixed cake batter into the mold, and bake the cake;

[0030] Step 6: Take out the cake from the oven, place the cake together with the mold on the cooling rack, and let it cool;

[0031] Step 7: Hygienically package the foie gras cake, attach a label, and at the same time fill the cake box with bubble wrap or foam to prevent the cake from shaking during transportation;

[0032] In this embodiment, specifically: The ingredients required in Step 1 include: foie gras, flour, eggs, milk, sugar, butter, and the weighed weights of the required ingredients are: foie gras: 60 grams, flour: 140 grams, four eggs, milk: 300 milliliters, powdered sugar: 50 grams, butter: 100 grams, and the butter is softened butter, no need to heat and soften, and at the same time the size of the powdered sugar is 20 mesh;

[0033] In this embodiment, specifically: For the low-temperature thawing of the foie gras in Step 2, the frozen foie gras is placed in the refrigerator and thawed slowly, and for the low-temperature sterilization, the ultra-high pressure treatment technology is used. The foie gras is placed in a high-pressure device, high pressure is applied for sterilization. Secondly, for the preservation of nutrients, the thawed foie gras is placed in a low-temperature vacuum environment, evacuated and stored at low temperature. Secondly, the pre-treatment of the food includes: sieving the flour finely to remove impurities and increase the fineness of the flour, separating the eggs into egg yolks and egg whites and placing them in clean containers for standby, heating the milk to warm (about 40 °C) to avoid destroying nutrients at high temperature;

[0034] In this embodiment, specifically: The foie gras should be rinsed clean to remove the blood and bile on the surface before chopping, and the thickness of the foie gras granules is 3 millimeters. The specific details of making the cake batter in Step 3 are: Put the egg yolks in a large bowl, add caster sugar, and beat with an electric whisk until the color of the egg yolks becomes lighter and the texture becomes thick. Add the warm milk and butter to the egg yolk paste in portions, and stir well each time. Then sift the cake flour into the egg yolk paste through a fine sieve to avoid flour lumping, and gently fold it with a spatula until the flour is completely mixed. Secondly, put the egg whites in a clean and oil-free container, and beat the egg whites with an electric whisk at low speed until coarse bubbles appear. Add caster sugar in three portions, and continue to beat each time until the egg white meringue appears with fine bubbles. Finally, use a spatula to add 1 / 3 of the egg white meringue to the egg yolk paste, and gently fold it until the egg white meringue and the egg yolk paste are completely mixed. Then pour the mixed egg yolk paste back into the remaining egg white meringue, and continue to gently fold it with a spatula until the egg white meringue and the egg yolk paste are completely mixed to form a uniform cake batter;

[0035] In this embodiment, specifically: in the fourth step, a spatula is used to fold and stir the foie gras filling and the cake batter. The spatula is inserted into the bottom of the basin from the upper oblique direction, then stirred towards the body direction, and then lifted upward along the basin wall while turning the basin for stirring;

[0036] In this embodiment, specifically: in the fifth step, the oven needs to be preheated for 10 - 15 minutes in advance to ensure uniform internal temperature, and at the same time, the oven temperature is controlled between 150°C and 180°C for baking the cake;

[0037] In this embodiment, specifically: in the sixth step, the cake needs to be left standing in the mold for 5 - 10 minutes, then taken out, and naturally cooled on a cooling rack for 30 minutes to 1 hour. A small knife is used to gently draw a circle along the edge of the mold to ensure that the cake is completely separated from the mold, and then the cake is taken out.

[0038] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for making foie gras cake snacks based on green nutrition processing technology, characterized in that, It includes the following steps: Step 1: List all the required ingredients, purchase the ingredients, and wash and weigh the required ingredients; Step 2: Perform low-temperature thawing, low-temperature sterilization, and nutrient retention treatment on the foie gras, and perform pretreatment on other ingredients; Step 3: Mix the egg yolks and sugar, add milk and flour, stir evenly to make the cake batter. At the same time, chop the foie gras, add seasonings and stir to make the foie gras filling; Step 4: Add the foie gras filling to the cake batter and stir to mix the ingredients; Step 5: Preheat the oven, pour the mixed cake batter into the mold, and bake the cake; Step 6: Take out the cake from the oven, place the cake together with the mold on the cooling rack, and cool it; Step 7: Perform sanitary packaging on the foie gras cake and attach a label.

2. The manufacturing method of a foie gras cake snack based on green nutrition processing technology according to claim 1, characterized in that: The ingredients required in Step 1 include: foie gras, flour, eggs, milk, sugar, butter. The weighed weights of the required ingredients are: foie gras: 60 grams, flour: 140 grams, four eggs, milk: 300 milliliters, powdered sugar: 50 grams, butter: 100 grams.

3. The method for making a foie gras cake snack based on a green nutrition processing technology according to claim 2, characterized in that: In Step 2, for the low-temperature thawing of the foie gras, the frozen foie gras is placed in the refrigerator and slowly thawed. For the low-temperature sterilization, the ultra-high pressure treatment technology is used. The foie gras is placed in a high-pressure device, high pressure is applied for sterilization. Secondly, for the nutrient retention treatment, the thawed foie gras is placed in a low-temperature vacuum environment, vacuum is pumped and stored at low temperature.

4. The method for making a foie gras cake dessert based on a green nutrition processing technology according to claim 3, wherein: Before chopping the foie gras in Step 3, it should be rinsed clean first to remove the blood and bile on the surface, and the thickness of the foie gras granules is 3 millimeters.

5. The manufacturing method of a foie gras cake dessert based on green nutrition processing technology according to claim 4, characterized in that: In Step 4, when stirring the foie gras filling and the cake batter, use a spatula to turn and stir. Insert the spatula obliquely from above into the bottom of the basin, stir towards the body direction, then stick to the basin wall and turn up and lift, and at the same time rotate the basin to stir it.

6. The manufacturing method of a foie gras cake dessert based on green nutrition processing technology according to claim 5, characterized in that: The oven in Step 5 needs to preheat the oven 10 - 15 minutes in advance to ensure uniform temperature inside the oven, and at the same time control the oven temperature between 150°C and 180°C to bake the cake.

7. The manufacturing method of a foie gras cake snack based on a green nutrition processing technology according to claim 6, characterized in that: In Step 6, it is necessary to let the cake stand in the mold for 5 - 10 minutes, then take it out, and cool it naturally on the cooling rack for 30 minutes to 1 hour.

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