CN101617807A - Process for stably processing foie gras without fat isolation and with low oxidation - Google Patents
Process for stably processing foie gras without fat isolation and with low oxidation Download PDFInfo
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- CN101617807A CN101617807A CN200810053733A CN200810053733A CN101617807A CN 101617807 A CN101617807 A CN 101617807A CN 200810053733 A CN200810053733 A CN 200810053733A CN 200810053733 A CN200810053733 A CN 200810053733A CN 101617807 A CN101617807 A CN 101617807A
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Abstract
The invention discloses a process for stably processing foie gras without fat isolation and with low oxidation, which comprises the following steps: slowly unfreezing goose livers serving as a raw material at a temperature of between 2 and 6 DEG C; cleaning the goose livers with a mixture of water and ice; mixing the goose livers under vacuum in a chopper for 10 to 15 minutes for four times; pickling the goose livers in a pickling agent for 24 hours at a temperature of between 0 and 4 DEG C; adding emulsifying agent; using 50 to 600w and 20 to 100 kHz ultrasonic waves to jointly process the goose livers to emulsify the pickled goose livers; thickening the emulsified goose livers and heating the goose livers at a temperature of between 90 and 100 DEG C to age the goose livers; canning the aged goose livers under vacuum; sterilizing the canned goose livers for 2 to 15 minutes at a temperature of between 100 and 120 DEG C; quickly decreasing the temperature to obtain the product; and storing the finished product in an environment at a temperature of 0 to 4 DEG C. The foie gras made by the process has rich nutrients, high quality, white color and luster, pure mouth feel, low fat oxidation, no fat isolation, little nutrient loss and long shelf life, and is widely applied to Chinese and western foods.
Description
Technical field
The present invention relates to the stable state process technology of the nutritional labeling-fat in the goose fat liver paste.The invention belongs to technical field of food science.
Background technology
The goose foie gras is meant goose after short-term manually forces the forced-feeding high energy feed to be fattened, the fatty liver that forms at a large amount of repertory fat of liver.The delicacy of this fatty liver quality, delicious flavour, fat is aromatic thick, and is nutritious, increases weight more than ten times than former liver weight, and its fat content is over half, and unsaturated fatty acid content accounts for the 65%-68% of whole content of fatty acid, comprising oleic acid 61%-62%; Leukotrienes 1%-2%, palmitoleic acid 3%-4%, saturated aliphatic acid accounts for 21%-22% in the foie gras, stearic acid 11%-12%.
Foie Gras mainly is to be a kind of high-grade nutrient food that raw material is made with the goose foie gras, contain abundant unrighted acid, has content of cholesterol in the blood of human body of reduction, reduce the cholesterol electrodeposition substance on vascular wall, alleviate and the effect that delays atherosclerotic formation, useful to having good health and a long life.In addition, Foie Gras also is rich in precious nutritional labeling such as copper, triacylglycerol, lecithin, DNA and ribonucleic acid, multivitamin etc., the spirited effect that have reduction blood fat, softening blood vessel, delay senility, improve the health, prevent the heart, vascular diseases takes place.Foie Gras is described as the laudatory title of " king of world's pollution-free food ".
American-European consumer not only is considered as it high-grade nutraceutical in one of world three big delicious (goose foie gras, matsutake mill and roe sauce), also overstates rich dignitary to eat the goose foie gras.All grand celebrations or feast guests of distinction, the goose foie gras always occurs with the star actor's identity in the French set course as the traditional dish of rich great reputation of a specified duration together.Countries such as Japan, the U.S., Canada, Australia, Korea S also add goose foie gras consumption ranks, and as seen the goose foie gras is in great demand.There is very big breach in goose foie gras total output about 9000t in the world.The European market just stopped to sell goose fat liver paste in previous at Christmas month, to guarantee the supply in red-letter day.
People just eat the goose foie gras for a long time, and along with the improvement of production of goose foie gras and cooking skill, the west and south of France has begun to occur the workshop that the goose foie gras is produced before 20 years, preserves technical elements to 19th-century France in the processing of goose foie gras and has obtained new breakthrough.1825 permission Mu Pisake (Guillanme Bizac) established a tame goose foie gras processing factory in Perigord (Berigourdin) area, the goose foie gras is processed into the goose fat liver paste can, and it is dense to have added a kind of fragrance therein, the ferfas of flavour deliciousness (Tlld7fes) makes this goose fat liver paste local flavor better.France is also monopolizing the processing and the selling operation of goose foie gras up to now.The goose with goose foie gras can be cultured at present by China, but domestic this series products now seldom, and China's goose foie gras industry is demanded development urgently.The subject matter that the goose fat liver paste process technology exists is product fat segregation, the oxidation easily after the processing, and shelf life of products is short.
Summary of the invention
The objective of the invention is to invent the fat-free segregation of a kind of product, protoxydic stable state Foie Gras process technology.
The present invention is a raw material with the goose foie gras, mixes through thawing, clean, cutting for four times, emulsification, thickening, adds thermal maturation, vacuum packaging, autoclaving and make.Process chart is seen accompanying drawing 1.
The goose foie gras that will freeze of the present invention thaws and slowly carries out under 2-6 ℃ of condition, and purpose is to make the fat loss amount little, if excessive velocities can be lost nutritional labeling wherein.
Cleaning of the present invention be form in order to remove knot in the hepatic tissue, extravasated blood piece and stick to the bile that may contain or its exudate on the liver, need under the mixture of ice and water state, operate, to prevent liver disruption and wherein fatty oxidized.
The present invention one has to cut for four times and mixes in whole technical process, cuts at every turn and mixes 10-15 minute, makes the homogenate of goose foie gras become pasty state, can extract better and solubilising protein.Cut for four times to mix all and under vacuum condition, carry out, stop the source of oxygen, avoid goose foie gras fat because of the ingress of air oxidation.
The used curing agent of the present invention is salt 5%, white sugar 2-4%, five-spice powder 5-7%, chickens' extract 1-3%, green onion 5-8%, ginger 5-8%, sesame oil 1-3%, reaches water and forms in right amount, and water is water purification, and all the components is as the criterion by the percentage that accounts for foie gras weight.Cut and mix even then pickling 24 hours at 0-4 ℃.
Emulsification method of the present invention adopts the method for adding emulsifying agent and ultrasonic emulsification Combined Treatment.Described emulsifying agent comprises one or both compounds in following: monoglyceride, sucrose ester, casein, diacetyl tartarate list (two) glyceride, modified soy bean lipoid, sorbitol anhydride monolaurate, stearoyl lactate, addition is 0.1%-2%.Ultrasonic power is 50W-600W, and supersonic frequency is 20kHz-100kHz, ultrasonic processing time 5-30 minute.
Method for thickening of the present invention is by adding thickener and fully cutting and mix enforcement.Described thickener comprises two or three compound in following: sodium alginate, beta-schardinger dextrin-, starch, Arabic gum, guar gum, xanthans, carragheen, pectin, agar, CMC-Na, propylene glycol alginate, addition are 0.1%-5%.
Boiling of heating of the present invention is to carry out under 95 ± 5 ℃ condition, reaches slaking and kills or inhibitory enzyme is lived and the purpose of microorganism.
The present invention adopts vacuum filling, autoclaving.Use vacuum packing machine that ready-made goose fat liver paste is packed while hot, carry out autoclaving then, condition is 100-120 ℃, 15-30 minute, and fast cooling then.Packaged form has: the wide-mouth vial, the porcelain alms bowl is canned, tinplate is canned and the aluminium foil foods packed in carton containers is adorned four kinds.Press the size of container, do respectively in echelon, difform can such as rectangle, ellipse.
Described low-temperature preservation is meant carries out preservation in 0～4 ℃ environment.
With respect to the preparation technology of existing goose fat liver paste, this product has following advantage and beneficial effect:
(1) low temperature thaws and can effectively prevent fat oxidation and nutrient loss.
(2) under the mixture of ice and water state, carry out the cleaning operation operation, effectively prevent liver disruption and wherein fatty oxidized.
Cut to mix all for (3) four times and under vacuum condition, carry out, stop the source of oxygen, avoid goose foie gras fat because of the ingress of air oxidation.
(4) adopt the method for adding emulsifying agent and ultrasonic emulsification Combined Treatment, effectively prevent the fat segregation.
(5) add thickener by science and fully cut and mix, prevent that further fat from emanating, guarantee product with stable quality.
(6) adopt vacuum filling, high pressure quick sterilization and low-temperature preservation, effectively prevent active ingredient oxidation and losses such as fat.
The specific embodiment
Example one
1, chooses freezing bright goose foie gras and under 5 ℃, slowly thaw, remove that knot in the hepatic tissue is formed, extravasated blood piece and stick to the bile that may contain or its exudate on the liver.
2, under the mixture of ice and water state with the stripping and slicing of goose foie gras, weigh and get the 5kg raw material, carry out 4 vacuum and cut and mix, cut at every turn and mix 10 minutes, make the homogenate of goose foie gras become pasty state.
3, become to add salt 250g, white sugar 100g, five-spice powder 250g, chickens' extract 100g, green onion 250g, ginger 250g, sesame oil 100g in the pasty state goose foie gras in above-mentioned homogenate, and an amount of water purification, fully mix the back and pickled 24 hours at 4 ℃.
4, add emulsifying agent sucrose ester 3g, casein 5g, fully use 150W, 20 minutes ultrasonic processing times of 20kHz behind the mixing.
5, add sodium alginate 3g, beta-schardinger dextrin-4g, guar gum 2g, stir then.
6, slaking under 100 ℃ of conditions uses vacuum packing machine that ready-made goose fat liver paste is packed while hot, then at 110 ℃ of sterilizations 25 minutes, fast cooling afterwards.With aluminium foil foods packed in carton containers dress,, in 4 ℃ environment, carry out preservation through after the assay was approved.
Example two
1, chooses freezing bright goose foie gras and under 5 ℃, slowly thaw, remove that knot in the hepatic tissue is formed, extravasated blood piece and stick to the bile that may contain or its exudate on the liver.
2, under the mixture of ice and water state with the stripping and slicing of goose foie gras, weigh and get the 5kg raw material, carry out 4 vacuum and cut and mix, cut at every turn and mix 10 minutes, make the homogenate of goose foie gras become pasty state.
3, become to add salt 250g, white sugar 100g, five-spice powder 250g, chickens' extract 50g, green onion 300g, ginger 300g, sesame oil 150g in the pasty state goose foie gras in above-mentioned homogenate, and an amount of water purification, fully mix the back and pickled 24 hours at 3 ℃.
4, add emulsifying agent monoglyceride 4g, modified soy bean lipoid 6g, fully use 200W, 15 minutes ultrasonic processing times of 40kHz behind the mixing.
5, add starch 4g, Arabic gum 5g, carragheen 3g, stir then.
6, slaking under 100 ℃ of conditions uses vacuum packing machine that ready-made goose fat liver paste is packed while hot, then at 120 ℃ of sterilizations 20 minutes, fast cooling afterwards.Canned with tinplate, through after the assay was approved, in 4 ℃ environment, carry out preservation.
With the goose fat liver paste that said method is made, the back fine texture of unpacking, color and luster is pale, and fat-free oxidative phenomena is fat-free free.
As advanced functionality auxotype food, delicious flavour, sweet and refreshing good to eat, comprehensive nutrition, instant, the storage time is long, possesses pure natural quality, is widely used in Chinese and western dish, promptly can be used for western-style food, joins bread, hamburger and barbecue production etc.; Also can be used for Chinese meal, be suitable for stir-fry, burning, fort dish etc., also direct-edible.
Claims (10)
1, a kind of fat-free segregation, suboxides goose fat liver paste stable state process technology are raw material with the goose foie gras, it is characterized in that mixing, pickling through thawing, clean, cutting for four times, emulsification, thickening, add thermal maturation, vacuum filling, autoclaving and make.
2, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that the goose foie gras that freezes slowly thaws under 2 ℃-6 ℃.
3, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that described cleaning operates under the mixture of ice and water state.
4, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that in the whole technical process that one has to cut for four times and mixes, cut at every turn and mix 10-15 minute, make the homogenate of goose foie gras become pasty state, cut to mix all for four times and under vacuum condition, carry out.
5, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that used curing agent is salt 5%, white sugar 2-4%, five-spice powder 5-7%, chickens' extract 1-3%, green onion 5-8%, ginger 5-8%, sesame oil 1-3%, and water is formed in right amount, water is water purification, and all the components is as the criterion by the percentage that accounts for foie gras weight.Cut and mix even then pickling 24 hours at 0-4 ℃.
6, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that emulsification method adopts the method for adding emulsifying agent and ultrasonic emulsification Combined Treatment.Described emulsifying agent comprises one or both compounds in following: monoglyceride, sucrose ester, casein, diacetyl tartarate list (two) glyceride, modified soy bean lipoid, sorbitol anhydride monolaurate, stearoyl lactate, addition is 0.1%-2%.Ultrasonic power is 50W-600W, and supersonic frequency is 20kHz-100kHz, ultrasonic processing time 5-30 minute.
7, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that method for thickening is by adding thickener and fully cutting and mix enforcement.Described thickener comprises two or three compound in following: sodium alginate, beta-schardinger dextrin-, starch, Arabic gum, guar gum, xanthans, carragheen, pectin, agar, CMC-Na, propylene glycol alginate, addition are 0.1%-5%.
8, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that under 95 ± 5 ℃ condition, adding thermal maturation.
9, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that adopting vacuum filling, autoclaving, fast cooling.Use vacuum packing machine that ready-made goose fat liver paste is packed while hot,, sterilized 2-15 minute, afterwards fast cooling then at 100 ℃-120 ℃.
10, require described a kind of foie gras sauce stable state process technology according to right 1, it is characterized in that the goose fat liver paste finished product carries out preservation in 0～4 ℃ environment.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810053733A CN101617807A (en) | 2008-07-03 | 2008-07-03 | Process for stably processing foie gras without fat isolation and with low oxidation |
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| CN200810053733A CN101617807A (en) | 2008-07-03 | 2008-07-03 | Process for stably processing foie gras without fat isolation and with low oxidation |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940330A (en) * | 2010-07-30 | 2011-01-12 | 吉林正方农牧股份有限公司 | Production method of fatty livers |
| CN102511778A (en) * | 2011-12-21 | 2012-06-27 | 安徽天歌鹅业有限责任公司 | Method for processing fat foie gras |
| CN102754760A (en) * | 2012-07-05 | 2012-10-31 | 蓬莱京鲁渔业有限公司 | Processing method of fat of fatty meat |
| CN102987431A (en) * | 2012-12-11 | 2013-03-27 | 西南大学 | Preparation method of chicken retort pouch and product thereof |
| CN103054005A (en) * | 2013-01-28 | 2013-04-24 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN106417558A (en) * | 2016-12-08 | 2017-02-22 | 吉林正方农牧股份有限公司 | Method for lowering oil yield of fatty liver canned product |
| CN108041467A (en) * | 2017-12-18 | 2018-05-18 | 安徽恒盛实业有限责任公司 | A kind of method of lactobacillus-fermented meat product |
| CN111109579A (en) * | 2020-01-06 | 2020-05-08 | 内蒙古农业大学 | Fermented sheep liver sauce and production method thereof |
-
2008
- 2008-07-03 CN CN200810053733A patent/CN101617807A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940330A (en) * | 2010-07-30 | 2011-01-12 | 吉林正方农牧股份有限公司 | Production method of fatty livers |
| CN101940330B (en) * | 2010-07-30 | 2012-07-25 | 吉林正方农牧股份有限公司 | Production method of fatty livers |
| CN102511778A (en) * | 2011-12-21 | 2012-06-27 | 安徽天歌鹅业有限责任公司 | Method for processing fat foie gras |
| CN102511778B (en) * | 2011-12-21 | 2013-09-25 | 安徽天歌鹅业有限责任公司 | Method for processing fat foie gras |
| CN102754760A (en) * | 2012-07-05 | 2012-10-31 | 蓬莱京鲁渔业有限公司 | Processing method of fat of fatty meat |
| CN102987431A (en) * | 2012-12-11 | 2013-03-27 | 西南大学 | Preparation method of chicken retort pouch and product thereof |
| CN102987431B (en) * | 2012-12-11 | 2014-10-01 | 西南大学 | Preparation method of chicken retort pouch and product thereof |
| CN103054005A (en) * | 2013-01-28 | 2013-04-24 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN103054005B (en) * | 2013-01-28 | 2014-03-12 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN106417558A (en) * | 2016-12-08 | 2017-02-22 | 吉林正方农牧股份有限公司 | Method for lowering oil yield of fatty liver canned product |
| CN108041467A (en) * | 2017-12-18 | 2018-05-18 | 安徽恒盛实业有限责任公司 | A kind of method of lactobacillus-fermented meat product |
| CN111109579A (en) * | 2020-01-06 | 2020-05-08 | 内蒙古农业大学 | Fermented sheep liver sauce and production method thereof |
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Application publication date: 20100106 |