CN102228229A - Processing method of goose liver paste - Google Patents
Processing method of goose liver paste Download PDFInfo
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- CN102228229A CN102228229A CN2011102156330A CN201110215633A CN102228229A CN 102228229 A CN102228229 A CN 102228229A CN 2011102156330 A CN2011102156330 A CN 2011102156330A CN 201110215633 A CN201110215633 A CN 201110215633A CN 102228229 A CN102228229 A CN 102228229A
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- foie gras
- goose
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- liver
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Abstract
The invention discloses a processing method of a goose liver paste. In the invention, a goose fat liver is used as a raw material, and the method comprises the following steps: inspecting, unfreezing, pretreating, cutting and stirring, filling and sterilizing, wherein in the cutting and stirring process, based on 100 parts by weight of the goose fat live, the added auxiliary materials are as follow in parts by weight: 1-2 parts of salt, 0.5-1 part of soft sugar, 0.1-0.5 part of monosodium glutamate, 0.1-0.3 part of pepper, 0.5-1 part of onion, 1-3 parts of cooking wine, 0.5-1 part of white spirit, 0.5-1 part of soybean separated protein, 1-3 parts of starch, 0.01-0.05 part of sodium erythorbate, and 0.01-0.015 part of sodium nitrite. The goose liver paste prepared by the processing method has the advantages of compact appearance, low possibility of loosening, exquisite taste and delicious flavor, thereby being a delicious food suitable for extensive consumers.
Description
Technical field
The invention belongs to food processing field, particularly a kind of processing method of Foie Gras.
Background technology
Goose is the widely known poultry of a kind of people, because goose is the healthy food of high protein, low fat, low cholesterol, in China, the aquaculture of goose has long history, and according to statistics, the foster goose number of elements in the whole nation had reached more than 300,000,000 in recent years, along with the application of new technology at the breed manufacture field, the deep processing of goose product receives the concern in market gradually, and some novel processed foods are silently the dining table of climbing up people, and goose fat liver paste is exactly wherein a kind of.
The goose foie gras is after goose grows basic the end, the method of taking artificial pressure to fatten, the liver that makes goose is nutriment such as a large amount of repertory fat in a short time, the goose foie gras is rich in copper, triacylglycerol, nutritions such as lecithin, goose fat liver paste is to be the food that raw material processes with the goose foie gras, it has almost intactly kept the nutritional labeling of goose foie gras, the modal eating method of goose foie gras is directly gone with rice or bread after having the goose foie gras to be processed into goose fat liver paste process shortening, it all is very delicious maybe will be living frying in shallow oil or rinse food after the section of goose foie gras, so the food made of goose foie gras is known as " soft gold " on the dining table.
Summary of the invention
The object of the present invention is to provide a kind of delicate mouthfeel, delicious flavour, the processing method of the simple Foie Gras of technology.
The technical solution used in the present invention is as follows:
A kind of processing method of Foie Gras is a raw material with the goose foie gras, by inspection, thaw, preliminary treatment, cut mix, can, process for sterilizing make, wherein
Raw material is checked and accepted: at first check three main certificates, " the quarantine verification of conformity of the animal place of production ", " animal and animal product delivery vehicle sterilization proof " and " the residual list that is up to the standards of medicine ", after accreditation check is qualified, then the raw material liver is carried out examination by sensory organs, the observation goose foie gras structural state and the external color of system, the appearance of observing the goose foie gras has not damaged;
Thaw: will freeze neat the putting on the frame that thaws of liver, and put into precooling room, precooling room keeps 0～4 ℃, lets alone slowly to thaw, and thawing time will keep 20～24 hours;
Preliminary treatment: at first remove the external packing of goose foie gras, the goose foie gras is put into service sink to be cleaned, water temperature keeps 0～4 ℃, clean bloodstain and other attachment on goose foie gras surface, a small amount of method is repeatedly taked in cleaning, goose foie gras after the cleaning will carry out craft and break liver off with the fingers and thumb, will remove the blood muscle that is mingled with in the goose foie gras fragment in the process of breaking off with the fingers and thumb, removes big clot simultaneously;
Cut and mix: use the special-purpose cutmixer of meat product that the goose foie gras of breaking off with the fingers and thumb is cut and mix, cut and to clean cooling with 0～4 ℃ clear water to cutmixer before mixing;
Can: adopt the meat products filling machine to carry out can, will seal immediately after the filling;
Sterilization: 121 ℃ of control temperature, after sterilization in 50 minutes, be cooled to 30～40 ℃ rapidly, pack on request.
The present invention controls to cut in cutting the process of mixing and mixes 6～8 ℃ of temperature.
The present invention adds following auxiliary material in cutting the process of mixing, in 100 parts of foie gras, 1～2 part of salt, 0.5～1 part of soft white sugar, 0.1～0.5 part of monosodium glutamate, 0.1～0.3 part of pepper powder, 0.5～1 part of onion, 1～3 part of cooking wine, 0.5～1 part of liquor, 0.5～1 part of soybean protein isolate, 1～3 part of starch, 0.01～0.05 part of sodium isoascorbate, 0.01～0.015 part of natrium nitrosum.
The present invention when sealing vacuum degree control at 0.04Mpa.
The invention has the advantages that: 1, the fertile sauce delicate mouthfeel of the processing method of the present invention goose of producing, flavour deliciousness are fit to a kind of ticbit of consumers in general; 2, the densification of the fertile sauce appearance of the processing method of the present invention goose of producing is difficult for loose.
The invention will be further described below the specific embodiment.
The processing method of 1 one kinds of Foie Gras of embodiment is a raw material with the goose foie gras, by inspection, thaw, preliminary treatment, cut mix, can, process for sterilizing make, wherein
Raw material is checked and accepted: at first check three main certificates, " the quarantine verification of conformity of the animal place of production ", " animal and animal product delivery vehicle sterilization proof " and " the residual list that is up to the standards of medicine ", after accreditation check is qualified, then the raw material liver is carried out examination by sensory organs, the observation goose foie gras structural state and the external color of system, the appearance of observing the goose foie gras has not damaged, if damage is arranged, the then increase that the probability of bacteria infection can be at double, whether can not receive, it is normal to observe goose foie gras appearance color then, and normal color and luster is pale yellow, if liver's variable color then should be rejected;
Thaw: will freeze neat the putting on the frame that thaws of liver, and put into precooling room, precooling room keeps 0 ℃, lets alone slowly to thaw, and thawing time will keep 24 hours, and foie gras is melted fully, returned to bright liver state;
Preliminary treatment: at first remove the external packing of goose foie gras, the goose foie gras is put into service sink to be cleaned, water temperature keeps 0 ℃, cleans bloodstain and other attachment on goose foie gras surface, cleans a small amount of method repeatedly of taking, goose foie gras after the cleaning will carry out craft and break liver off with the fingers and thumb, break liver off with the fingers and thumb and will break whole goose foie gras into pieces with one's fingers exactly, in the process of breaking off with the fingers and thumb, will remove the blood muscle that is mingled with in the goose foie gras fragment, remove big clot simultaneously, must remove totally, to avoid influencing the color and luster and the quality of goose fat liver paste;
Cut and mix: use the special-purpose cutmixer of meat product that the goose foie gras of breaking off with the fingers and thumb is cut and mix, cut and to clean cooling with 0 ℃ clear water to cutmixer before mixing, prevent the too high fat loss that causes of beater internal temperature, cut and mix 6 ℃ of temperature;
Can: adopt the meat products filling machine to carry out can, seal immediately after the filling, vacuum degree control is at 0.04Mpa when sealing;
Sterilization: 121 ℃ of control temperature, after sterilization in 50 minutes, be cooled to 30～40 ℃ rapidly, pack on request.
In cutting the process of mixing, add following auxiliary material, in 100 parts of foie gras, 1 part of salt, 1 part of soft white sugar, 0.5 part of monosodium glutamate, 0.1 part of pepper powder, 0.5 part of onion, 1 part of cooking wine, 0.5 part of liquor, 0.5 part of soybean protein isolate, 1 part of starch, 0.01 part of sodium isoascorbate, 0.01 part of natrium nitrosum, so that cut the goose foie gras delicious flavour of mixing out, delicate mouthfeel.
Embodiment 2
A kind of processing method of Foie Gras is a raw material with the goose foie gras, by inspection, thaw, preliminary treatment, cut mix, can, process for sterilizing make, wherein
Raw material is checked and accepted: with embodiment 1;
Thaw: will freeze neat the putting on the frame that thaws of liver, and put into precooling room, precooling room keeps 1 ℃, lets alone slowly to thaw, and thawing time will keep 23 hours, and foie gras is melted fully, returned to bright liver state;
Preliminary treatment: at first remove the external packing of goose foie gras, the goose foie gras is put into service sink to be cleaned, water temperature keeps 1 ℃, clean bloodstain and other attachment on goose foie gras surface, a small amount of method is repeatedly taked in cleaning, goose foie gras after the cleaning will carry out craft and break liver off with the fingers and thumb, will remove the blood muscle that is mingled with in the goose foie gras fragment in the process of breaking off with the fingers and thumb, removes big clot simultaneously;
Cut and mix: use the special-purpose cutmixer of meat product that the goose foie gras of breaking off with the fingers and thumb is cut and mix, cut and to clean cooling with 1 ℃ clear water to cutmixer before mixing, prevent the too high fat loss that causes of beater internal temperature, cut and mix 6 ℃ of temperature;
Can: with embodiment 1;
Sterilization: with embodiment 1.
In cutting the process of mixing, add following auxiliary material, in 100 parts of foie gras, 1 part of salt, 0.5 part of soft white sugar, 0.1 part of monosodium glutamate, 0.3 part of pepper powder, 1 part of onion, 3 parts of cooking wine, 1 part of liquor, 1 part of soybean protein isolate, 3 parts of starch, 0.01 part of sodium isoascorbate, 0.015 part of natrium nitrosum.
Embodiment 3
A kind of processing method of Foie Gras is a raw material with the goose foie gras, by inspection, thaw, preliminary treatment, cut mix, can, process for sterilizing make, wherein
Raw material is checked and accepted: with embodiment 1;
Thaw: will freeze neat the putting on the frame that thaws of liver, and put into precooling room, precooling room keeps 2 ℃, lets alone slowly to thaw, and thawing time will keep 22 hours, and foie gras is melted fully, returned to bright liver state;
Preliminary treatment: at first remove the external packing of goose foie gras, the goose foie gras is put into service sink to be cleaned, water temperature keeps 2 ℃, clean bloodstain and other attachment on goose foie gras surface, a small amount of method is repeatedly taked in cleaning, goose foie gras after the cleaning will carry out craft and break liver off with the fingers and thumb, will remove the blood muscle that is mingled with in the goose foie gras fragment in the process of breaking off with the fingers and thumb, removes big clot simultaneously;
Cut and mix: use the special-purpose cutmixer of meat product that the goose foie gras of breaking off with the fingers and thumb is cut and mix, cut and to clean cooling with 2 ℃ clear water to cutmixer before mixing, prevent the too high fat loss that causes of beater internal temperature, cut and mix 7 ℃ of temperature;
Can: with embodiment 1;
Sterilization: with embodiment 1.
In cutting the process of mixing, add following auxiliary material, in 100 parts of foie gras, 2 parts of salt, 0.8 part of soft white sugar, 0.3 part of monosodium glutamate, 0.2 part of pepper powder, 0.8 part of onion, 2 parts of cooking wine, 0.6 part of liquor, 0.6 part of soybean protein isolate, 2 parts of starch, 0.05 part of sodium isoascorbate, 0.015 part of natrium nitrosum.
Embodiment 4
A kind of processing method of Foie Gras is a raw material with the goose foie gras, by inspection, thaw, preliminary treatment, cut mix, can, process for sterilizing make, wherein
Raw material is checked and accepted: with embodiment 1;
Thaw: will freeze neat the putting on the frame that thaws of liver, and put into precooling room, precooling room keeps 3 ℃, lets alone slowly to thaw, and thawing time will keep 21 hours, and foie gras is melted fully, returned to bright liver state;
Preliminary treatment: at first remove the external packing of goose foie gras, the goose foie gras is put into service sink to be cleaned, water temperature keeps 3 ℃, clean bloodstain and other attachment on goose foie gras surface, a small amount of method is repeatedly taked in cleaning, goose foie gras after the cleaning will carry out craft and break liver off with the fingers and thumb, will remove the blood muscle that is mingled with in the goose foie gras fragment in the process of breaking off with the fingers and thumb, removes big clot simultaneously;
Cut and mix: use the special-purpose cutmixer of meat product that the goose foie gras of breaking off with the fingers and thumb is cut and mix, cut and to clean cooling with 3 ℃ clear water to cutmixer before mixing, prevent the too high fat loss that causes of beater internal temperature, cut and mix 8 ℃ of temperature;
Can: with embodiment 1;
Sterilization: with embodiment 1.
In cutting the process of mixing, add following auxiliary material, in 100 parts of foie gras, 1.5 parts of salt, 0.9 part of soft white sugar, 0.4 part of monosodium glutamate, 0.2 part of pepper powder, 0.8 part of onion, 2 parts of cooking wine, 0.6 part of liquor, 0.6 part of soybean protein isolate, 2 parts of starch, 0.05 part of sodium isoascorbate, 0.01 part of natrium nitrosum.
Embodiment 5
A kind of processing method of Foie Gras is a raw material with the goose foie gras, by inspection, thaw, preliminary treatment, cut mix, can, process for sterilizing make, wherein
Raw material is checked and accepted: with embodiment 1;
Thaw: will freeze neat the putting on the frame that thaws of liver, and put into precooling room, precooling room keeps 4 ℃, lets alone slowly to thaw, and thawing time will keep 20 hours, and foie gras is melted fully, returned to bright liver state;
Preliminary treatment: at first remove the external packing of goose foie gras, the goose foie gras is put into service sink to be cleaned, water temperature keeps 4 ℃, clean bloodstain and other attachment on goose foie gras surface, a small amount of method is repeatedly taked in cleaning, goose foie gras after the cleaning will carry out craft and break liver off with the fingers and thumb, will remove the blood muscle that is mingled with in the goose foie gras fragment in the process of breaking off with the fingers and thumb, removes big clot simultaneously;
Cut and mix: use the special-purpose cutmixer of meat product that the goose foie gras of breaking off with the fingers and thumb is cut and mix, cut and to clean cooling with 4 ℃ clear water to cutmixer before mixing, prevent the too high fat loss that causes of beater internal temperature, cut and mix 8 ℃ of temperature;
Can: with embodiment 1;
Sterilization: with embodiment 1.
In cutting the process of mixing, add following auxiliary material, in 100 parts of foie gras, 2 parts of salt, 0.5 part of soft white sugar, 0.4 part of monosodium glutamate, 0.1 part of pepper powder, 0.5 part of onion, 3 parts of cooking wine, 0.8 part of liquor, 0.8 part of soybean protein isolate, 3 parts of starch, 0.03 part of sodium isoascorbate, 0.015 part of natrium nitrosum.
Claims (5)
1. the processing method of a Foie Gras is a raw material with the goose foie gras, it is characterized in that, by check and accept, thaw, preliminary treatment, cut mix, can, process for sterilizing form, wherein
Raw material is checked and accepted: at first check three main certificates, " the quarantine verification of conformity of the animal place of production ", " animal and animal product delivery vehicle sterilization proof " and " the residual list that is up to the standards of medicine ", after accreditation check is qualified, then the raw material liver is carried out examination by sensory organs, the observation goose foie gras structural state and the external color of system, the appearance of observing the goose foie gras has not damaged;
Thaw: will freeze neat the putting on the frame that thaws of liver, and put into precooling room, precooling room keeps 0～4 ℃, lets alone slowly to thaw, and thawing time will keep 20～24 hours;
Preliminary treatment: at first remove the external packing of goose foie gras, the goose foie gras is put into service sink to be cleaned, water temperature keeps 0～4 ℃, clean bloodstain and other attachment on goose foie gras surface, a small amount of method is repeatedly taked in cleaning, goose foie gras after the cleaning will carry out craft and break liver off with the fingers and thumb, will remove the blood muscle that is mingled with in the goose foie gras fragment in the process of breaking off with the fingers and thumb, removes big clot simultaneously;
Cut and mix: use the special-purpose cutmixer of meat product that the goose foie gras of breaking off with the fingers and thumb is cut and mix, cut and to clean cooling with 0～4 ℃ clear water to cutmixer before mixing;
Can: adopt the meat products filling machine to carry out can, will seal immediately after the filling;
Sterilization: 121 ℃ of control temperature, after sterilization in 50 minutes, be cooled to 30～40 ℃ rapidly, pack on request.
2. the processing method of a kind of Foie Gras as claimed in claim 1 is characterized in that: control to cut in cutting the process of mixing and mix 6～8 ℃ of temperature.
3. the processing method of a kind of Foie Gras as claimed in claim 1, it is characterized in that: in cutting the process of mixing, add following auxiliary material, in 100 parts of foie gras, 1～2 part of salt, 0.5～1 part of soft white sugar, 0.1～0.5 part of monosodium glutamate, 0.1～0.3 part of pepper powder, 0.5～1 part of onion, 1～3 part of cooking wine, 0.5～1 part of liquor, 0.5～1 part of soybean protein isolate, 1～3 part of starch, 0.01～0.05 part of sodium isoascorbate, 0.01～0.015 part of natrium nitrosum.
4. the processing method of a kind of Foie Gras as claimed in claim 1, it is characterized in that: vacuum degree control is at 0.04Mpa when sealing.
5. the processing method of a kind of Foie Gras as claimed in claim 1 is characterized in that: when thawing, precooling room keeps 2～3 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102156330A CN102228229A (en) | 2011-07-29 | 2011-07-29 | Processing method of goose liver paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102156330A CN102228229A (en) | 2011-07-29 | 2011-07-29 | Processing method of goose liver paste |
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| CN102228229A true CN102228229A (en) | 2011-11-02 |
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| CN2011102156330A Pending CN102228229A (en) | 2011-07-29 | 2011-07-29 | Processing method of goose liver paste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823848A (en) * | 2012-09-30 | 2012-12-19 | 邹兴明 | Chinese foie gras and production process thereof |
| CN103054005A (en) * | 2013-01-28 | 2013-04-24 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN104000168A (en) * | 2014-03-21 | 2014-08-27 | 无锡商业职业技术学院 | A flavored poultry liver sauce and a processing method thereof |
| CN104172129A (en) * | 2014-08-12 | 2014-12-03 | 陈晓珍 | Infant health goose liver paste |
| CN109452617A (en) * | 2018-12-03 | 2019-03-12 | 高密市雁王食品有限公司 | A kind of processing method of paste flavor foie gras meat pulp |
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| CN1543862A (en) * | 2003-11-25 | 2004-11-10 | 浙江省农业科学院 | Method for preparing fat liver catsup |
| CN101933604A (en) * | 2010-07-30 | 2011-01-05 | 石河子大学 | Goose liver paste and production technology thereof |
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2011
- 2011-07-29 CN CN2011102156330A patent/CN102228229A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543862A (en) * | 2003-11-25 | 2004-11-10 | 浙江省农业科学院 | Method for preparing fat liver catsup |
| CN101933604A (en) * | 2010-07-30 | 2011-01-05 | 石河子大学 | Goose liver paste and production technology thereof |
Non-Patent Citations (2)
| Title |
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| 《现代食品科技》 20100731 郑捷等 一种新型鹅肝酱的研制 712-716全文 1-5 第26卷, 第7期 * |
| 《肉类工业》 20091031 陈军 鹅肝酱罐头的加工工艺 第7页1.1材料，2.1工艺流程，2.3操作要点 1-5 , 第10期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823848A (en) * | 2012-09-30 | 2012-12-19 | 邹兴明 | Chinese foie gras and production process thereof |
| CN103054005A (en) * | 2013-01-28 | 2013-04-24 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN104000168A (en) * | 2014-03-21 | 2014-08-27 | 无锡商业职业技术学院 | A flavored poultry liver sauce and a processing method thereof |
| CN104000168B (en) * | 2014-03-21 | 2016-02-17 | 无锡商业职业技术学院 | Poultry livers flavouring-soy-sauce and processing method thereof |
| CN104172129A (en) * | 2014-08-12 | 2014-12-03 | 陈晓珍 | Infant health goose liver paste |
| CN109452617A (en) * | 2018-12-03 | 2019-03-12 | 高密市雁王食品有限公司 | A kind of processing method of paste flavor foie gras meat pulp |
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Application publication date: 20111102 |