CN101233941A - Method for preparing deer liver peanut butter - Google Patents
Method for preparing deer liver peanut butter Download PDFInfo
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- CN101233941A CN101233941A CNA2008100504690A CN200810050469A CN101233941A CN 101233941 A CN101233941 A CN 101233941A CN A2008100504690 A CNA2008100504690 A CN A2008100504690A CN 200810050469 A CN200810050469 A CN 200810050469A CN 101233941 A CN101233941 A CN 101233941A
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- liver
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- peanut
- venison
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Abstract
The invention relates to a method for preparing a venison liver peanut butter, pertaining to meat processing technology field, which solves the technological problems of heavy fishy odor, harder meat and plain savor, which severely influence the venison liver products. In the method for preparing the venison liver peanut butter, fishy-odor-removal and heating are carried out for flavoring, sugar, salt, wine and peanut oil and so on to remove the fishy favor odor of the venison liver; the venison liver powder and peanut butter are fully mixed and processed to obtain the easy stored venison liver peanut butter with rich nutrients and delicious taste. The products of the method for preparing a venison liver peanut butter are characterized by catchup shape, dark red color, spicy-hot taste, moderate sweetness, easy solubility and unforgettable aftertaste; besides, the products have the functions of supplementing the liver and nourishing the blood, improving eyesight and reducing fever, and strengthening the spleen and the stomach, and moistening the lung and suppressing coughing.
Description
Technical field:
The invention belongs to the processing technique field of meat, it has solved, and the deer liver adds fishy smell and the relatively poor problem of flavour that can't remove the deer liver man-hour in the existing technology.Be specifically related to a kind of preparation method of deer liver peanut butter.
Background technology:
Patent of invention about deer hepar siccatum preparation method has one, and for example: it is that the ultra tiny deer hepar siccatum of the freeze-drying of the above fineness of 400 orders is placed in the capsule for a Chinese patent (CN1994324 deer liver powder capsule and preparation method thereof); Water content≤3% of micropowders in the capsule.The preparation method of described product deer liver powder capsule is: extremely-26 ℃～-28 ℃ of the deer liver of a. through quarantining, cleaning, quick-frozen, the pallet of packing into of cutting into slices; B. took out in 26-30 hour through the freeze drier freeze-drying; C. more than micropowders to 400 order; D. sterilization processing is encapsulated.
Show according to data: the nutrition of deer liver is very abundant, and the nutritional labeling that human body lacks easily, other food are difficult for obtaining, deer liver can meet the demands, and the deer liver contains abundant iron, vitamin A, Cobastab, retinol etc.
The effect of deer liver: have tonifying liver and nourish blood, the effect of the heat-clearing that makes eye bright.Cure mainly liver-blood deficiency, lusterless complexion, dizzy, the lips and tongue being pale, extremity numbness etc.; Deficiency of Yin liver-yang hyperactivity, two blurred visions are dark, puckery pain photophobia, the order eyeball is given birth to screen, two diseases such as swell and ache.
Summary of the invention:
For solve the goods that have a strong impact on the deer liver have very heavy deer fishy smell, meat hard, should not chew the technical problem mashed, that flavour is flat.The present invention heats by flavoring, white sugar, bent wine etc. and takes off raw meat, removes the fishy smell of deer liver, and the deer liver is processed into peanut deer liver pat nutritious, tasty and that can be used for enriching blood.
Technical scheme of the present invention is as follows:
The enrich blood preparation method of deer hepar siccatum is characterized in that it is to be obtained by following preparation method.
1, the selection of raw and auxiliary material:
(1) deer liver raw material is checked and accepted: raw material must must derive from the fresh of Pest-or disease-free area, no pathology or freeze the deer liver through strict check.
(2) peanut: be the seed of legume peanut, have tonify the blood and arrest bleeding, strengthening the spleen and stomach, the effect that moistens the lung and relieve the cough.
(3) white sugar: adopt commercially available high-quality white sugar, in the processing of deer liver, with seasoning, smelling removal, softening meat, the white sugar consumption was the 2%-3% of deer liver during white sugar can play a part.
(4) peanut oil: be mainly used in and fry the deer liver, consumption is the 5%-8% of deer liver.
(5) flavoring: anise, Chinese prickly ash, cloves, Piper longum, cassia bark, each 50 gram of cardamom, fructus amomi 100 grams, tsaoko 75 grams mix and grind into fine powder.The flavoring consumption is the 0.1%-0.2% of deer liver.
(6) other condiment: the chilli powder consumption is 0.5% of a deer liver; Bent wine consumption is the 2%-3% of deer liver; The ginger consumption is the 2%-3% of deer liver; The zanthoxylum powder consumption is 0.25% of a deer liver.
(7) antioxidant: sodium isoascorbate is an antioxidant fresh-keeping agent important in the food service industry, can keep the color and luster of food, and natural flavor extends the shelf life, and without any side effects, and maximum use amount is the 0.5g/kg of final products.
2, the material rate of deer liver peanut butter
With the deer liver peanut butter that the deer liver is made, it is made up of following raw materials by weight percent:
Table 1: make deer liver peanut butter supplementary material title and consumption
| Numbering | The name of an article | Weight or volume |
| 1 | The deer liver | 100 kilograms |
| 2 | Peanut | 100 kilograms |
| 3 | White sugar | The 2-3 kilogram |
| 4 | Peanut oil | The 5-8 kilogram |
| 5 | Flavoring | 0.1-0.2 kilogram |
| 6 | Chilli powder | 0.5 kilogram |
| 7 | Bent wine | The 2-3 kilogram |
| 8 | Ginger | The 2-3 kilogram |
| 9 | Zanthoxylum powder | 0.25 kilogram |
| 10 | Sodium isoascorbate | 0.5 gram/kilogram of≤final products |
It is as follows that most preferred the present invention makes deer liver peanut butter supplementary material consumption:
100 kilograms of deer livers
100 kilograms of peanuts
3 kilograms of white sugar
6 kilograms of peanut oil
0.2 kilogram of flavoring
0.4 kilogram of chilli powder
3 kilograms of bent wine
3 kilograms in ginger
0.25 kilogram of zanthoxylum powder
0.5 gram/kilogram of sodium isoascorbate≤final products,
Can make 150 kilograms of deer liver peanut butters as above these raw materials, the maximum consumption of sodium isoascorbate is 75 grams.
3, technological process:
Deer liver → deer liver raw material arrangement → clear water of testing no pathology soaks → cut liver sheet → boiling water of about 0.5 centimetre of deer liver scalds → cold water flush → pull out deer liver sheet → add water to submerge deer liver, add a certain proportion of flavoring again, bent wine, ginger, little fire such as chilli powder boils more than 45 minutes → gets deer liver sheet → usefulness peanut oil frying → stir-fry oven dry of boiling, moisture is less than 30% → cooling → mistake, 30 mesh sieves, and extracting screen underflow is the deer hepar siccatum made → peanut is cleaned, fry, wear into peanut butter → with barreling with deer dry powder, peanut butter and sodium isoascorbate fully mix in proportion → pack and get product.
4, technical essential:
(1) deer liver raw material is checked and accepted: raw material must derive from the fresh of Pest-or disease-free area, no pathology or freeze the deer liver through strict check.
(2) deer liver raw material arrangement: the deer liver will be soaked two or three hours with clear water before use repeatedly, to remove the noxious material that retains, because liver is poisonous substance terminal and a detoxifcation organ maximum in the body.
(3) cut the deer liver: cut the deer liver and be the liver sheet about 0.5 centimetre.
(4) boiling water is scalded: the deer liver sheet that cuts is put into 5 times of boiling water boiled 1-2 minute.
(5) cold water flush: pull deer liver sheet out, have a shower with supernatant water with 5 times.
(6) poach: pull deer liver sheet out, add water to submerge the deer liver, add little fire such as a certain proportion of flavoring, bent wine, ginger, chilli powder again and boil and reach the purpose of boiling raw meat more than 45 minutes, because may leave parasite, bacterium, noxious material etc. in the deer liver.
(7) stir fry in oil: get the deer liver sheet that boils, use the peanut oil frying, further reach the purpose of flavor and enhancing flavor.
(8) fry oven dry: control deer edema due to dysfunction of the liver divides below 30%, fries bake out temperature and is less than 150 ℃.
(9) system deer hepar siccatum: be cooled to room temperature after frying oven dry, cross 30 mesh sieves, extracting screen underflow is the deer hepar siccatum of preparation.
(10) system peanut butter: peanut is cleaned, fried, wear into peanut butter with barreling.
(11) mixing: deer dry powder, peanut butter and sodium isoascorbate are fully mixed in proportion.
(12) packing: inject in the bottle or the plastic bag packaging preservation.
Product characteristics of the present invention: sauce shape, dark red, the spicy dried perfume (or spice) of color and luster, sugariness are moderate, the mouth that falls melts and enjoy endless aftertastes.It has deer liver and shelled peanut and has the effect that tonifying liver nourished blood, made eye bright heat-clearing, strengthening the spleen and stomach, moistens the lung and relieve the cough.The present invention utilizes these collection foods of deer liver and shelled peanut, medicine, benefit material for one, the exploitation deer liver peanut butter, have unique flavor, instant, delicious taste, be convenient to preserve, can strengthen body immunity, help people's health, improve the byproduct added value of deer simultaneously, promote the application of deer goods and the development of deer aquaculture.
The specific embodiment
Embodiment
Deer liver peanut butter supplementary material of the present invention is as follows:
100 kilograms of deer livers
100 kilograms of peanuts
3 kilograms of white sugar
6 kilograms of peanut oil
0.2 kilogram of flavoring
0.4 kilogram of chilli powder
3 kilograms of bent wine
3 kilograms in ginger
0.25 kilogram of zanthoxylum powder
0.5 gram/kilogram of sodium isoascorbate≤final products, more than these raw materials can make 150 kilograms of delicious and crisp sliced meat, the maximum consumption of sodium isoascorbate be 75 the gram.
Manufacturing process:
Deer liver raw material must derive from the fresh of Pest-or disease-free area, no pathology or freeze the deer liver through strict check.The deer liver will be soaked two or three hours with clear water before use repeatedly, to remove the noxious material that retains, because liver is poisonous substance terminal and a detoxifcation organ maximum in the body.Cut the deer liver and be the liver sheet about 0.5 centimetre.The deer liver sheet that cuts is put into 5 times of boiling water to be boiled 1-2 minute.Pull deer liver sheet out, have a shower with supernatant water with 5 times.Pull deer liver sheet out, add water to submerge the deer liver, add little fire such as a certain proportion of flavoring, bent wine, ginger, chilli powder again and boil and reach the purpose of boiling raw meat more than 45 minutes, may leave parasite, bacterium in the deer liver, degraded noxious material etc. because can kill like this.Get the deer liver sheet that boils, use the peanut oil frying, further reach the purpose of flavor and enhancing flavor.Fry oven dry back control deer edema due to dysfunction of the liver and divide, fry bake out temperature and be less than 150 ℃ below 30%.Be cooled to room temperature after frying oven dry, cross 30 mesh sieves, the deer hepar siccatum of extracting screen underflow for making.Peanut is cleaned, fried, wear into peanut butter with barreling.Deer dry powder, peanut butter and sodium isoascorbate are fully mixed in proportion.Inject in the bottle or the plastic bag packaging preservation.
The product sensory index:
Form: sauce shape.
Color and luster: color and luster is dark red, and appearance has the gloss of oil.
Fragrance: spicy dried perfume (or spice), sugariness are moderate.
Flavour: the perfume that falls to mouthful melting, distinguish the flavor of is agreeable to the taste and enjoy endless aftertastes.
Packing: inject in the bottle or the plastic bag packaging preservation.
Claims (2)
1, a kind of preparation method of deer liver peanut butter is characterized in that: it is made up of deer liver and peanut.
2, the preparation method of a kind of deer liver peanut butter as claimed in claim 1 is characterized in that preparation process and condition are as follows: deer liver raw material must derive from the fresh of Pest-or disease-free area, no pathology or freeze the deer liver through strict check; The deer liver will be soaked two or three hours with clear water before use repeatedly, to remove the noxious material that retains; Cut the deer liver and be the liver sheet about 0.5 centimetre; The deer liver sheet that cuts is put into 5 times of boiling water to be boiled 1-2 minute; Pull deer liver sheet out, have a shower with supernatant water with 5 times; Pull deer liver sheet out, add water to submerge the deer liver, add little fire such as a certain proportion of flavoring, bent wine, ginger, chilli powder again and boil and reach the purpose of boiling raw meat more than 45 minutes; Get the deer liver sheet that boils, use the peanut oil frying, further reach the purpose of flavor and enhancing flavor; Fry oven dry back control deer edema due to dysfunction of the liver and divide, fry bake out temperature and be less than 150 ℃ below 30%; Be cooled to room temperature after frying oven dry, cross 30 mesh sieves, the deer hepar siccatum of extracting screen underflow for making; Peanut is cleaned, fried, wear into peanut butter with barreling; Deer dry powder, peanut butter and sodium isoascorbate are fully mixed in proportion, inject in the bottle or the plastic bag packaging preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100504690A CN101233941A (en) | 2008-03-12 | 2008-03-12 | Method for preparing deer liver peanut butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100504690A CN101233941A (en) | 2008-03-12 | 2008-03-12 | Method for preparing deer liver peanut butter |
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| Publication Number | Publication Date |
|---|---|
| CN101233941A true CN101233941A (en) | 2008-08-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100504690A Pending CN101233941A (en) | 2008-03-12 | 2008-03-12 | Method for preparing deer liver peanut butter |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965990A (en) * | 2010-09-02 | 2011-02-09 | 山东省花生研究所 | Formula of peanut paste and preparation method thereof |
| CN102204683A (en) * | 2011-05-04 | 2011-10-05 | 成都大学 | Method for processing pickle type livestock and poultry liver food |
| CN102793145A (en) * | 2012-08-30 | 2012-11-28 | 徐州苏欣酿造有限公司 | Duck liver paste |
| RU2495597C1 (en) * | 2012-06-15 | 2013-10-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Мурманский государственный технический университет" (ФГБОУ ВПО "МГТУ") | Liver pate |
| CN103535569A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for removing bitterness and flavor from poultry livers |
| CN103689694A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Sea sedge-peanut sauce and preparation method thereof |
| CN104970342A (en) * | 2015-07-14 | 2015-10-14 | 福建省水产研究所 | Abalone viscus sauce and processing method thereof |
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
| CN108066363A (en) * | 2017-08-28 | 2018-05-25 | 郭国康 | A kind of nourishing the liver body building composition |
| CN108096281A (en) * | 2017-08-28 | 2018-06-01 | 郭国康 | A kind of strong blood body building composition |
| RU2808743C1 (en) * | 2023-04-13 | 2023-12-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московская государственная академия ветеринарной медицины и биотехнологии - МВА имени К.И. Скрябина" (ФГБОУ ВО МГАВМиБ - МВА имени К.И. Скрябина) | Reindeer by-product pate |
-
2008
- 2008-03-12 CN CNA2008100504690A patent/CN101233941A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965990A (en) * | 2010-09-02 | 2011-02-09 | 山东省花生研究所 | Formula of peanut paste and preparation method thereof |
| CN102204683A (en) * | 2011-05-04 | 2011-10-05 | 成都大学 | Method for processing pickle type livestock and poultry liver food |
| CN102204683B (en) * | 2011-05-04 | 2013-03-27 | 成都大学 | Method for processing pickle type livestock and poultry liver food |
| RU2495597C1 (en) * | 2012-06-15 | 2013-10-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Мурманский государственный технический университет" (ФГБОУ ВПО "МГТУ") | Liver pate |
| CN102793145A (en) * | 2012-08-30 | 2012-11-28 | 徐州苏欣酿造有限公司 | Duck liver paste |
| CN103535569B (en) * | 2013-10-24 | 2016-01-13 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of poultry livers debitterize takes off the method for raw meat |
| CN103535569A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for removing bitterness and flavor from poultry livers |
| CN103689694A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Sea sedge-peanut sauce and preparation method thereof |
| CN104970342A (en) * | 2015-07-14 | 2015-10-14 | 福建省水产研究所 | Abalone viscus sauce and processing method thereof |
| CN104970342B (en) * | 2015-07-14 | 2017-04-26 | 福建省水产研究所 | Abalone viscus sauce and processing method thereof |
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
| CN108066363A (en) * | 2017-08-28 | 2018-05-25 | 郭国康 | A kind of nourishing the liver body building composition |
| CN108096281A (en) * | 2017-08-28 | 2018-06-01 | 郭国康 | A kind of strong blood body building composition |
| RU2808743C1 (en) * | 2023-04-13 | 2023-12-04 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московская государственная академия ветеринарной медицины и биотехнологии - МВА имени К.И. Скрябина" (ФГБОУ ВО МГАВМиБ - МВА имени К.И. Скрябина) | Reindeer by-product pate |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Open date: 20080806 |