CN102793145A - Duck liver paste - Google Patents

Abstract

The invention relates to duck liver paste, and is characterized in that the duck liver paste is prepared by blend of duck livers, a sweet bean sauce and peanut oil, which are taken as main raw materials, and hot pepper, white granulated sugar, pepper, salt, processed peanut kernels, processed walnut kernels, processed sesame and monosodium glutamate, which are taken as auxiliary materials, and the duck liver paste comprises the following raw materials in parts by weight: 20-28 parts of duck livers, 4-12 parts of sweet bean sauce, 6-10 parts of peanut oil, 0.4-1.2 parts of hot pepper, 2-6 parts of white granulated sugar, 0.2-0.3 part of pepper, 2.0-2.8 parts of salt, total 2-8 parts of processed peanut kernels, processed walnut kernels and processed sesame, and 0.1-0.2 part of monosodium glutamate. By adopting a reasonable formula, the duck liver paste is fresh in taste, abundant in nutrition, higher in nutrition value and convenient for people to eat.

Description

The duck liver pat

Technical field

The present invention relates to a kind of appetizing food, specifically a kind of duck liver pat.

Background technology

Well-known duck liver contains rich nutrient substances; Having alimentary health-care function, is optimal one of the good merchantable brand of enriching blood, at present the mode of people's edible duck liver many with fry, fried, halogen, to saute be main; Its manufacturing process is complicated; Can't satisfy people and promptly get instant requirement, and because liver flavor band is bitter, handling bad meeting influence the edible of people.

Summary of the invention

The purpose of this invention is to provide a kind of duck liver pat, satisfy people and promptly get instant demand, and this duck liver pat employing rational formula, delicious flavour, nutritious, have higher nutritive value.

The technical solution adopted for the present invention to solve the technical problems is: a kind of duck liver pat, it is characterized in that with duck liver, sweet fermented flour sauce, peanut oil be primary raw material, and be aided with capsicum, white granulated sugar, Chinese prickly ash, salt, ripe shelled peanut, ripe walnut kernel, ripe shelled sesame and monosodium glutamate allotment and be made; The consumption of each raw material comprises following weight portion: 20 ~ 28 parts of ripe duck livers, 4 ~ 12 parts of sweet fermented flour sauces, 6 ~ 10 parts of peanut oil; 0.4 ~ 1.2 part of chilli; 2 ~ 6 parts of white granulated sugars, 0.2 ~ 0.3 part of dried flower green pepper, 2.0 ~ 2.8 parts of salt; Totally 2 ~ 8 parts of ripe shelled peanut, ripe walnut kernel, ripe shelled sesames, 0.1 ~ 0.2 part of monosodium glutamate.

From the above mentioned, preferably, a kind of duck liver pat, the consumption of its raw material comprises following weight portion: 24 parts of ripe duck livers; 8 parts of sweet fermented flour sauces, 8 parts of peanut oil, 0.8 part of chilli, 4 parts of white granulated sugars; 0.25 part of dried flower green pepper, 2.4 parts of salt, totally 5 parts of ripe shelled peanut, ripe walnut kernel, ripe shelled sesames, 0.15 part of monosodium glutamate.

This duck liver pat can also increase by 5 ˊ-flavour nucleotide disodium on raw-material basis, to increase its delicate flavour, consumption is not more than 0.01 part.

Making step of the present invention is: (1) is washed fresh duck liver, soak, go the bile duct grain, was pickled 72 hours with salt behind the piece grease of dehematizing;

(2) the duck liver that will pickle is boiled in boiling water, pulls cooling out and is cut into granular;

(3) with chilli, dried flower green pepper pulverize respectively the back add in the oil that boils fried overflow to fragrance for use;

(4) fry, rub shelled peanut, walnut kernel, shelled sesame for use;

(5) peanut oil is poured into to be heated in the pot pour ripe duck liver, sweet fermented flour sauce, salt, white granulated sugar, fried fragrant chilli, dried flower green pepper, ripe shelled peanut, ripe walnut kernel, ripe shelled sesame, monosodium glutamate when smoldering successively into, the back heating that stirs boiled 15 minutes;

The duck liver pat that (6) will boil is packed into while hot and is sealed in the sterile bottle, and bottle stores warehouse-in after being cooled to normal temperature.

The invention has the beneficial effects as follows: this duck liver pat adopts rational formula, and delicious flavour is nutritious, has higher nutritive value, and is convenient for people to eat.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

Embodiment 1

A kind of duck liver pat, the consumption of each raw material comprises following weight portion: 24 parts of ripe duck livers, 8 parts of sweet fermented flour sauces, 8 parts of peanut oil; 0.8 part of chilli, 4 parts of white granulated sugars, 0.25 part of dried flower green pepper; 2.4 parts of salt, totally 5 parts of ripe shelled peanut, ripe walnut kernel, ripe shelled sesames, 0.15 part of monosodium glutamate.

Its making step is: (1) is washed fresh duck liver, soak, go the bile duct grain, was pickled 72 hours with salt behind the piece grease of dehematizing;

(2) the duck liver that will pickle was boiled 5 minutes under 90 degree water temperatures, pulled cooling out and was cut into granular;

(3) with chilli, dried flower green pepper pulverize respectively the back add in the oil that boils fried overflow to fragrance for use;

(4) fry, rub shelled peanut, walnut kernel, shelled sesame for use;

(5) peanut oil is poured into to be heated in the pot pour ripe duck liver, sweet fermented flour sauce, salt, white granulated sugar, fried fragrant chilli, dried flower green pepper, ripe shelled peanut, ripe walnut kernel, ripe shelled sesame, monosodium glutamate when smoldering successively into, the back heating that stirs boiled 15 minutes;

The duck liver pat that (6) will boil is packed into while hot and is sealed in the sterile bottle, and bottle stores warehouse-in after being cooled to normal temperature.

Gained duck liver pat aromatic flavour, sweet peppery moderate, color and luster sauce is red.

Embodiment 2

A kind of duck liver pat, the consumption of each raw material comprises following weight portion: 26 parts of ripe duck livers, 5 parts of sweet fermented flour sauces; 8 parts of peanut oil, 1.2 parts of chillis, 2 parts of white granulated sugars; 0.3 part of dried flower green pepper, 2.6 parts of salt, totally 5 parts of ripe shelled peanut, ripe walnut kernel, ripe shelled sesames; 0.1 part of monosodium glutamate, 0.009 part of 5 ˊ-flavour nucleotide disodium.

Its making step is: (1) is washed fresh duck liver, soak, go the bile duct grain, was pickled 72 hours with salt behind the piece grease of dehematizing;

(2) the duck liver that will pickle was boiled 5 minutes under 90 degree water temperatures, pulled cooling out and was cut into granular;

(3) with chilli, dried flower green pepper pulverize respectively the back add in the oil that boils fried overflow to fragrance for use;

(4) fry, rub shelled peanut, walnut kernel, shelled sesame for use;

(5) peanut oil is poured into to be heated in the pot pour the frying of ripe duck liver, sweet fermented flour sauce, salt, white granulated sugar, fried fragrant chilli, dried flower green pepper, ripe shelled peanut, ripe walnut kernel, ripe shelled sesame, monosodium glutamate, 5 ˊ-flavour nucleotide disodium when smoldering successively into, the back heating that stirs boiled 15 minutes;

The duck liver pat that (6) will boil is packed into while hot and is sealed in the sterile bottle, and bottle stores warehouse-in after being cooled to normal temperature.

Gained duck liver pat is bright fragrant spicy, unique flavor, and color and luster sauce is red.

Claims (4)

1. duck liver pat, it is characterized in that: said duck liver pat is a primary raw material with duck liver, sweet fermented flour sauce, peanut oil, is aided with capsicum, white granulated sugar, Chinese prickly ash, salt, ripe shelled peanut, ripe walnut kernel, ripe shelled sesame and monosodium glutamate allotment and is made; The consumption of each raw material comprises following weight portion: 20 ~ 28 parts of ripe duck livers, 4 ~ 12 parts of sweet fermented flour sauces, 6 ~ 10 parts of peanut oil; 0.4 ~ 1.2 part of chilli; 2 ~ 6 parts of white granulated sugars, 0.2 ~ 0.3 part of dried flower green pepper, 2.0 ~ 2.8 parts of salt; Totally 2 ~ 8 parts of ripe shelled peanut, ripe walnut kernel, ripe shelled sesames, 0.1 ~ 0.2 part of monosodium glutamate.

2. according to the said a kind of duck liver pat of claim 1, it is characterized in that: the consumption of its raw material comprises following weight portion: 24 parts of ripe duck livers, 8 parts of sweet fermented flour sauces; 8 parts of peanut oil, 0.8 part of chilli, 4 parts of white granulated sugars; 0.25 part of dried flower green pepper; 2.4 parts of salt, totally 5 parts of ripe shelled peanut, ripe walnut kernel, ripe shelled sesames, 0.15 part of monosodium glutamate.

3. according to claim 1 or 2 said a kind of duck liver pats, it is characterized in that: this duck liver pat can also increase by 5 ˊ-flavour nucleotide disodium on raw-material basis, consumption is not more than 0.01 part.

4. according to claim 1 or 2 said a kind of duck liver pats, it is characterized in that: making step of the present invention is: (1) is washed fresh duck liver, soak, go the bile duct grain, was pickled 72 hours with salt behind the piece grease of dehematizing;

(2) the duck liver that will pickle is boiled in boiling water, pulls cooling out and is cut into granular;

(3) with chilli, dried flower green pepper pulverize respectively the back add in the oil that boils fried overflow to fragrance for use;

(4) fry, rub shelled peanut, walnut kernel, shelled sesame for use;

(5) peanut oil is poured into to be heated in the pot pour ripe duck liver, sweet fermented flour sauce, salt, white granulated sugar, fried fragrant chilli, dried flower green pepper, ripe shelled peanut, ripe walnut kernel, ripe shelled sesame, monosodium glutamate when smoldering successively into, the back heating that stirs boiled 15 minutes;

The duck liver pat that (6) will boil is packed into while hot and is sealed in the sterile bottle, and bottle stores warehouse-in after being cooled to normal temperature.