CN101617831A - Composition of frozen goose livers in red wine and processing method thereof - Google Patents

Abstract

The invention discloses a composition of frozen goose livers in red wine and a processing method thereof. The processing method comprises the following steps: (1) preparing bile liquid: adding 1,500-2,000 ml of Japanese strong soy sauce, 2,000-2,800 ml of Japanese weilin wine, 600-800g of granulated sugar and 8-12g of dry laminaria japonica into a pot; boiling on slow fire for 2.5-3 hours to obtain 3,600-4,200 ml of bile liquid; (3) preparing main juice: adding 300-400 ml of red wine, 150-200 ml of concentrated blackcurrant juice and 80-120g of granulated sugar together to 150-200 ml of bile liquid prepared in the step (1) to obtain the main juice; (3) adding the main juice and 750-1,000g of fruits in the pot to boil up; and (4) adding 750-1,000g of goose livers to the boiled juice and boiling on slow fire for 15 minutes. The goose livers immediately melt in the mouth, have a fresh fruit flavor and give a taster an ice-cream feeling.

Description

Composition of frozen goose livers in red wine and processing method thereof

Technical field

The present invention relates to the processing method of food, especially relate to a kind of processing method of foie gras.

Background technology

Foie gras is a kind of senior nutrition, wherein contains unrighted acid, can reduce the content of cholesterol in the blood of human body, reduces the deposition of cholesterol material on vascular wall, alleviates and delays atherosclerotic formation, and is useful to having good health and a long life.In addition, also be rich in precious nutritional labeling such as copper, triacylglycerol, lecithin, DNA and ribonucleic acid, multivitamin etc. in the foie gras, had the magical effect that reduces blood fat, softening blood vessel, delays senility, improves the health, prevents cardiovascular and cerebrovascular disease to take place.The Foie Gras of being made by foie gras is a kind of cuisines in the western-style food, but the often complicated cost height of processing technology; Or be that other are single as the food taste of major ingredient with foie gras.

Summary of the invention

A kind of foie gras that the objective of the invention is to overcome the deficiencies in the prior art and provide a kind of and process simple, multiple tastes, do not lose foie gras nutrition freezes joining part of red wine and processing method thereof.

For achieving the above object, the present invention has adopted following technical proposals:

This composition of frozen goose livers in red wine, foie gras 750-1000g, red wine 300-400ml concentrates black currant juice 150-200ml, granulated sugar 80-120g, fruit 200-300g, and the juice courage of 150-200ml batching.

Described juice courage batching composition ratio is:

Dense mouthful of soy sauce of Japan: Japan's flavor drenches wine: granulated sugar: dried kelp is 1500-2000ml: 2000-2800ml: 600-800g: 8-12g.

Described fruit is the strawberry of blueberry and the 100-160g of 100-140g.

The processing method of this red wine frozen goose liver is characterized in that: comprise the steps

1), transfer the juice courage, with dense mouthful of soy sauce of Japan: Japan's flavor drenches wine: granulated sugar: dried kelp is 1500-2000ml: 2000-2800ml: 600-800g: 8-12g puts into pot, smothered with 2.5-3 hour, obtains 3600-4200ml juice bile;

2), the making of main juice, the juice bile 150-200ml that step 1 is obtained adds red wine 300-400ml, concentrates black currant juice 150-200ml, granulated sugar 80-120g obtains main juice together;

3), main juice is put into pot with 200-300g fruit, pot rolls;

4), put into the 750-1000g foie gras, smothered with 15 minutes in the juice after pot rolls.

Described step 3 and 4 is respectively:

3a), main juice and 200-300g fruit are put into steamer, steaming is rolled;

4a), put into the 750-1000g foie gras, slow fire steaming 30 minutes in the juice after steaming is rolled.

Described fruit is the strawberry of blueberry and the 100-160g of 100-140g.4a), steaming

By technique scheme, thereby this invention has following beneficial effect:

1. processing method is simple;

2. the nutrition that has kept foie gras, and the mouthfeel of just melt in the mouth;

3. the fragrance that has added fresh fruit simultaneously has as the unique taste of feeling as the ice cream.

The specific embodiment

Below by the specific embodiment the present invention is made further instruction.

1), transfer the juice courage, with dense mouthful of soy sauce of Japan, be specially day Bender with ten thousand words (dense mouthful) 1800ml: Japan flavor pouring wine 2400ml, granulated sugar 700g, dried kelp 10g puts into pot, smothered with 2.5-3 hour, obtains 3900ml juice bile;

2), the making of main juice, get the juice bile 180ml that step 1 obtains and add red wine 360ml, add Li Saina again and concentrate black currant juice 180ml, granulated sugar 100g is in harmonious proportion together, obtains main juice;

3), main juice is put into pot with the blueberry of 125g with the strawberry of 150g, pot rolls;

4), put into the 800g foie gras in the juice after pot rolls, smothered with just could in 15 minutes.

In general, blueberry and strawberry all have higher nutritive value, and taste is all delicious simultaneously, all contain multivitamin, blueberry can also strengthen cardiac function, prevent the cranial nerve aging, respectively gets the chief with the foie gras collocation, compared with prior art, process is simple, the foie gras just melt in the mouth has fresh fruit fragrance, feels as ice cream, special taste, the nutrition height.

Perhaps the blueberry of main juice and 125g and the strawberry of 150g can also be put into steamer, steaming is rolled; Put into the 800g foie gras in the juice after steaming is rolled again, slow fire steams and got final product in 30 minutes.

Second specific embodiment

1), transfer the juice courage, with dense mouthful of soy sauce of Japan, be specially day Bender with ten thousand words (dense mouth) 1600ml:

Japan's flavor drenches wine 2200ml, granulated sugar 750g, and dried kelp 9g puts into pot, smothered with 2.5-3 hour, obtains 3800ml juice bile;

2), the making of main juice, get the juice bile 170ml that step 1 obtains and add red wine 350ml, add Li Saina again and concentrate black currant juice 170ml, granulated sugar 90g is in harmonious proportion together, obtains main juice;

3), main juice is put into pot with the apple of 125g with the banana of 150g, pot rolls;

4), put into the 900g foie gras in the juice after pot rolls, smothered with just could in 15 minutes.

Perhaps the apple of main juice and 125g and the banana of 150g can also be put into steamer, steaming is rolled; Put into the 900g foie gras in the juice after steaming is rolled again, slow fire steams and got final product in 30 minutes.

The 3rd specific embodiment

1), transfer the juice courage, with dense mouthful of soy sauce of Japan, be specially day Bender with ten thousand words (dense mouth) 2000ml:

Japan's flavor drenches wine 2600ml, granulated sugar 900g, and dried kelp 12g puts into pot, smothered with 2.5-3 hour, obtains 4000ml juice bile;

2), the making of main juice, get the juice bile 200ml that step 1 obtains and add red wine 350ml, add Li Saina again and concentrate black currant juice 170ml, granulated sugar 100g is in harmonious proportion together, obtains main juice;

3), main juice is put into pot with the grape of 125g with the strawberry of 150g, pot rolls;

4), put into the 1000g foie gras in the juice after pot rolls, smothered with just could in 15 minutes.

Perhaps the grape of main juice and 125g and the strawberry of 150g can also be put into steamer, steaming is rolled; Put into the 1000g foie gras in the juice after steaming is rolled again, slow fire steams and got final product in 30 minutes.

Claims (6)

1. a composition of frozen goose livers in red wine is characterized in that: foie gras 750-1000g, red wine 300-400ml, concentrated black currant juice 150-200ml, granulated sugar 80-120g, fruit 200-300g, and the juice courage of 150-200ml batching.

2. composition of frozen goose livers in red wine as claimed in claim 1 is characterized in that: described juice courage batching composition ratio is:

Dense mouthful of soy sauce of Japan: Japan's flavor drenches wine: granulated sugar: dried kelp is 1500-2000ml: 2000-2800ml: 600-800g: 8-12g.

3. composition of frozen goose livers in red wine as claimed in claim 1 or 2 is characterized in that: described fruit is the strawberry of blueberry and the 100-160g of 100-140g.

4. the processing method of a red wine frozen goose liver is characterized in that: comprise the steps

1), transfer the juice courage, with dense mouthful of soy sauce of Japan: Japan's flavor drenches wine: granulated sugar: dried kelp is 1500-2000ml: 2000-2800ml: 600-800g: 8-12g puts into pot, smothered with 2.5-3 hour, obtains 3600-4200ml juice bile;

2), the making of main juice, the juice bile 150-200ml that step 1 is obtained adds red wine 300-400ml, concentrates black currant juice 150-200ml, granulated sugar 80-120g obtains main juice together;

3), main juice is put into pot with 200-300g fruit, pot rolls;

4), put into the 750-1000g foie gras, smothered with 15 minutes in the juice after pot rolls.

5. the processing method of red wine frozen goose liver as claimed in claim 3 is characterized in that: described step 3 and 4 is respectively:

3a), main juice and 200-300g fruit are put into steamer, steaming is rolled;

4a), put into the 750-1000g foie gras, slow fire steaming 30 minutes in the juice after steaming is rolled.

6. as the processing method of claim 3 or 4 described red wine frozen goose livers, it is characterized in that:

Described fruit is the strawberry of blueberry and the 100-160g of 100-140g.