Foie Gras Spread Odor Removal via Segmentation and Intermediary Marinade

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Solution Overview

Problem

Foie gras is limited in its application to processed foods due to its strong fishy smell and odor, which are difficult to completely remove using existing methods, making it unpalatable for children and sensitive individuals, and preventing its use in spread forms like butter or jam.

Innovation Solution

A spread-type processed food composition using foie gras and chicken breasts, with specific ratios of duck liver, chicken, butter, whipped cream, brandy, cassava powders, and additives, along with a manufacturing method involving washing, dicing, marinating, sous vide cooking, and Flambee cooking to effectively remove the liver smell, followed by blending into a spreadable form.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Object-affected harmful factors

If conventional methods of mixing medicinal herbs or spices with duck liver are used, then fishy smell and odor are partially removed, but the distinctive aroma of herbs/spices only exists on the outer surface and does not deeply penetrate the liver

Engineering Contradiction:

Improvefishy smell and odorVSAvoidpenetration depth of herb aroma

Core Design Contradiction:

Object-affected harmful factorsVSManufacturing precision

Solution Approach 1:

The duck liver is cut into thin slices (3-5mm thickness) before marination, dividing the liver into smaller segments that allow deeper penetration of herb aromas and marinade throughout the interior, not just the outer surface

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The duck liver undergoes preliminary treatment by cutting into thin slices and soaking in water for 1-2 hours before marination, which prepares the liver structure to better absorb and penetrate the medicinal herb aromas during the subsequent marination process

Inventive Principle:

Principle #10Preliminary action

2Loss of time

If duck liver is processed with simple mixing of herbs, then the processing time is short, but the fishy smell comes out during chewing causing repulsion

Engineering Contradiction:

Improveprocessing timeVSAvoidfishy smell during chewing

Core Design Contradiction:

Loss of timeVSObject-affected harmful factors

Solution Approach 1:

The duck liver is preliminarily treated by cutting into thin slices and soaking in water for 1-2 hours before marination, which prepares the liver structure to better absorb and penetrate the medicinal herb aromas during the subsequent marination process

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

Medicinal herbs (Angelica gigas, hawthorn, Maximowiczia chinensis) are used as intermediary substances that deeply penetrate the liver tissue through marination, carrying aromatic compounds that mask and neutralize the fishy smell during chewing

Inventive Principle:

Principle #24Intermediary (Mediator)

3Ease of operation

If foie gras is made in spread form, then it can be easily applied to bread and eaten, but the fishy smell and odor remain problematic for children and sensitive individuals

Engineering Contradiction:

Improveease of spreading and eatingVSAvoidfishy smell and odor

Core Design Contradiction:

Ease of operationVSObject-affected harmful factors

Solution Approach 1:

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Inventive Principle:

Principle #24Intermediary (Mediator)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The method results in a spreadable food product that is free from fishy smell and odor, rich in protein and vitamins, promoting public health and brain development, and is preferred by all ages for its taste and texture.

Implementation Method 1

vacuum packing and cooking the same in sous vide mode at 50 to 80° C. for 20 to 50 minutes

Methodology Applied

Scientific EffectSous vide cooking: Heat Treatment

Implementation Method 2

cooking the same in Flambee method at 78 to 110° C. or more for 5 to 10 minutes in order to secondarily remove the liver smell

Methodology Applied

Scientific EffectFlambee cooking: Combustion

Data Source

PatentUS11571010B2Foie gras using the liver of duck without force-feeding method, its composition and manufacturing method

Publication Date: 2023.02.07 153 KOREA CO LTD

AI summary

The present invention provides a spread type processed food using foie gras (duck liver, goose liver) and chicken breasts, a composition thereof and a method for manufacturing the same, and more particularly, a spread type processed food using foie gras and chicken breasts, which is manufactured using foie gras and chicken breasts in a spread form such as butter or jam that can be simply spread on a preferred food such as bread and easily eaten, wherein fishy smell and peculiar smell (odor) of foie gras are effectively removed to allow people of all ages and both sexes to easily eat without repulsion, and the processed food is rich in protein and contains diverse vitamins to promote brain development of growing children and protect various diseases, thereby planning promotion of public health, as well as a composition thereof and a method for manufacturing the same.