CN103535569B - A kind of poultry livers debitterize takes off the method for raw meat - Google Patents
A kind of poultry livers debitterize takes off the method for raw meat Download PDFInfo
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- 210000004185 liver Anatomy 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 48
- 244000144977 poultry Species 0.000 title claims abstract description 35
- 235000020995 raw meat Nutrition 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000003513 alkali Substances 0.000 claims abstract description 29
- 235000005911 diet Nutrition 0.000 claims abstract description 29
- 230000000378 dietary effect Effects 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 239000008989 cinnamomi cortex Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 8
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- 238000011049 filling Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 13
- 238000005516 engineering process Methods 0.000 abstract description 6
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- 230000008014 freezing Effects 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 229920000858 Cyclodextrin Polymers 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000536 complexating effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZONYXWQDUYMKFB-UHFFFAOYSA-N SJ000286395 Natural products O1C2=CC=CC=C2C(=O)CC1C1=CC=CC=C1 ZONYXWQDUYMKFB-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- 230000001580 bacterial effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 229930003949 flavanone Natural products 0.000 description 1
- -1 flavanone glycoside Chemical class 0.000 description 1
- 235000011981 flavanones Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 150000002475 indoles Chemical class 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 108010024951 plastein Proteins 0.000 description 1
- 229920001184 polypeptide Chemical class 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 108090000765 processed proteins & peptides Chemical class 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007363 ring formation reaction Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of method that poultry livers debitterize takes off raw meat, belong to bird deep process technology field.The poultry livers that the present invention utilizes the cleaning of edible buck, beta-schardinger dextrin-embedding, culture propagation and seasoning to process, it is characterized in that: described primary raw material is poultry livers, auxiliary material comprises beta-schardinger dextrin-, sterilised yeast suspension, sugar, salt, star aniseed powder, cinnamomi cortex pulveratus etc., and preparation section comprises: dietary alkali water rinse, clear water rinsing, homogeneous, cold fermentation, embedding, seasoning, canned, autoclaving operation.Production technology of the present invention is simple, and raw material is wide, and cost is low, overcomes the bitter taste after poultry livers homogeneous and fishy smell.Simultaneously take off based on raw meat by poultry livers debitterize, can also various tastes be developed, the serial liver pat of multiple nutrients, pour into sandwich series products.
Description
Technical field
The present invention relates to a kind of method that poultry livers debitterize takes off raw meat, belong to bird deep process technology field.
Background technology
Containing nutriments such as rich in protein, calcium, phosphorus, iron, zinc, VA, B family vitamins in poultry livers, the content of You Yitie is higher, and the content of VE is also considerably beyond food such as milk, egg, meat, fishes.Often edible liver can also supplement VB2, and this coenzyme important to supplementary body is very important.The content of liver medium trace element selenium is also high than general meat product, and this substance strengthens the immunocompetence of human body, anti-oxidant, anti-aging, and the generation of energy inhibition tumor cell.Therefore, poultry livers is the food that a kind of nutritive value enriches very much.
Along with the continuous expansion of cultivation scale, bird converted products is just towards the future development of working depth, the converted products proportion of high added value increases considerably, European & American Market is seen everywhere the deep processed product of bird as Foie Gras, chicken balls, Western-style bowel lavage etc., product intensive processing has reached high level.In China, animal's liver is one cuisines on dining table, and it is nutritious, and often eating can qi and blood invigorating, tonifying liver improving eyesight.But the liver of poultry can present fishy smell and bitter taste because of raw material and process usually, affects the local flavor of product, reduce edible quality.
The kind of bitter substance is a lot, but is mostly present among medicine, fewer in food.Bitter substance in food is roughly divided into 5 classes at present: alkaloid, flavanone glycoside class, terpene and steroid, amino acid and polypeptide class, inorganic salts.Food is bitter is the coefficient result of many kinds of substance, often containing multiple bitter principle in same food.As not only contained alkaloid in tealeaves and cocoa, the bitter taste amino acid also containing high concentration.General food and medicine bitter be because they itself containing bitter substance, animal's liver is bitter, may be caused by many reasons.Containing a large amount of nutriments such as protein, amino acid, lecithin in animal's liver raw material, due to environment and the bacterial action of self, multiple fishy smell material can be produced, as ammonia, trimethylamine, methyl mercaptan, hydrogen sulfide, indoles and heterocycle ammonia nitrogen-containing compound etc.In order to remove the bitter off-flavors in food, be developed a series of debitterize fishy-removing-method, what adopt both at home and abroad at present mainly contains Physical and chemical method two kinds.The former mainly comprises that embedding complexing, local flavor are covered, adsorbing separation and solvent extraction process etc. 4 kinds, and latter utilizes some chemical reaction to reach de-bittering effect, is mainly divided into plastein reaction and substrate competition to react two classes.The debitterize that the Physicals such as embedding complexing, adsorbing separation, solvent extraction and chemical method are mainly used in solution takes off raw meat.
Summary of the invention
The object of this invention is to provide a kind of cyclodextrin embedding and culture propagation of utilizing and the processing method of raw meat debitterize is taken off to animal's liver.The present invention adopts the method process liver of physically trapping and biochemical reaction, the method increases the utilization rate of animal's liver, improves value-added content of product, and preparation process is simple, and economize on resources, delicious flavour, mouthfeel is good, has significant economic benefit and social benefit.Effectively solve that current animal's liver is directly edible presents heavier bitter off-flavors, affect the processing of poultry livers goods and the problem of edible quality.
Technical scheme of the present invention is:
Poultry livers debitterize takes off a method for raw meat, and preparation section comprises: cleaning, dietary alkali water soaking, clear water rinsing, homogeneous, Low-temperature yeast fermentation, beta-schardinger dextrin-embedding, seasoning, canned step.
Concrete operation step is as follows:
(1) choose the poultry livers that sanitary inspection is qualified, clean, pluck blood vessel, reject connective tissue arrange after, after stripping and slicing cleaning remove watery blood;
(2) dietary alkali water treatment: solution dietary alkali being configured to 0.1%-0.3%, for subsequent use;
(3), after the dietary alkali water soaking process 20-60min step (2) of poultry livers 3-8 times quality processed, be after 6.0 by clear water rinsing to pH value, drain;
(4) yeast juice process: take dusty yeast by proportioning, water-soluble or water insoluble, for subsequent use;
(5) yeast of the 0.5%-1% processed by step (5) is always re-added by liver, after homogeneous 10s, at 30-40 DEG C of ferment at constant temperature 30-60min;
(6) poultry livers is weighed, add the beta-schardinger dextrin-of the 0.3%-2.0% of liver gross weight, carry out embedding treatment;
(7) add batching in being starched by liver, comprise that salt 2%-2.5%, white sugar 2%-2.5%, white pepper powder 0.3%-0.5%, star aniseed powder and cinnamomi cortex pulveratus are appropriate, chicken fat 20%-40%, filling after homogeneous 20s;
(8) canned good liver pat is put into high-pressure sterilizing pot sterilizing.
Preferably, wherein poultry livers to be selected from chicken gizzard, duck liver, foie gras one or more.
In described step (6), embedding conditions is in 10000r/min homogeneous 30s, at 50-60 DEG C of embedding 30-60min.
Preferably, in described step (8), sterilising conditions is 121 DEG C, sterilization time 30min.
The poultry livers that method of the present invention is produced, smooth surface, without gross blow hole, without exogenous impurity, without overflow, liver pat is moderately salted, tasty mouthfeel, aromatic flavour, quality exquisiteness, moisture 55%-65%(preferably about 61.3%).
A kind of liver pat, pour into sandwich based food, the poultry livers produced with method of the present invention is raw material, produces the nutrition series liver pat of the various tastes such as garlic Flavor, flavor of hot, original flavor, pours into sandwich series products.
Preferably, described liver pat, pour into sandwich based food, be processed as garlic Flavor, flavor of hot, or original flavor.
Beneficial effect of the present invention:
(1) the present invention adopts edible buck to carry out pretreatment to liver, and dietary alkali is additive conventional in food service industry, does not also have limited amount standard at present.But the dietary alkali concentration used in this test is lower, and has the measure reducing dietary alkali in process; Adopt rinsing process according to liver processing feature, reduce dietary alkali as much as possible and remain.
(2) adopt yeast fermentation method to be newer debitterize fishy-removing-method in the present invention, the method all has bitter taste and fishy smell material and good removes effect, and less to the loss of useful component in raw material, is a kind of good debitterize fishy-removing-method.
(3) beta-schardinger dextrin-adopted in the present invention is that be white crystals powder that is water-soluble, irreducibility, beta-schardinger dextrin-is made up of 7 glucose molecules, and in water, solubility is little through being hydrolyzed the product of cyclization after starch.Beta-schardinger dextrin-is tubular structure, and its two ends and outside are hydrophily, and the inside of cylinder is hydrophobicity, is contained in circulus by means of Van der Waals force by molecule suitable for some size and shapes, forms the outer field large molecule of ultra micro cryptomere inclusion compound.Cyclodextrin can be used for protecting aromatic substance and keeping pigment to stablize.Cyclodextrin can also remove peculiar smell, remove harmful components, improves food technology and quality.
(4) this method is simple, not only increases the utilization rate of animal's liver, saves social resources, and improve the edible quality of animal's liver, improve value-added content of product, preparation process is simple, delicious flavour, mouthfeel is good, has significant economic benefit and social benefit.
Detailed description of the invention
Technology contents of the present invention and effect is further illustrated below by example.
Raw material weight percentage: yeast 0.5 ~ 1%, beta-schardinger dextrin-0.3-2.0%, salt 2-2.5%, white sugar 2-2.5%, white pepper powder 0.3-0.5%, chicken fat 20%-40%, all the other are animal's liver, and the percetage by weight summation of described each raw material is 100%
Manufacturing procedure is as follows:
(1) raw material arrange: choose the freezing liver that sanitary inspection is qualified, naturally thaw, clean, pluck blood vessel, reject connective tissue arrange after, after stripping and slicing cleaning removal watery blood.
(2) dietary alkali water treatment: solution dietary alkali being configured to 0.1%-0.3%, for subsequent use;
(3), after the dietary alkali water soaking process 20-60min step (2) of poultry livers 3-8 times quality processed, be after 6.0 by clear water rinsing to pH value, drain.
(4) yeast juice process: take dusty yeast by proportioning, water-soluble or water insoluble, for subsequent use;
(5) chicken gizzard after process is put into the graininess of meat grinder rubbing in about 5mm;
(6) yeast of the 0.5-1% processed by step (5) is always re-added by liver, after homogeneous 10s, at 30-40 DEG C of ferment at constant temperature 30-60min.
(7) poultry livers is weighed, add the beta-schardinger dextrin-of the 0.3-2.0% of liver gross weight, in 10000r/min homogeneous 30s, at 50-60 DEG C of embedding 30-60min.
(8) add batching in being starched by liver, comprise that salt (2-2.5%), white sugar (2-2.5%), white pepper powder (0.3-0.5%), star aniseed powder and cinnamomi cortex pulveratus are appropriate, chicken fat (20%-40%), filling after homogeneous 20s.
(9) canned good liver pat is put into high-pressure sterilizing pot sterilizing, sterilising conditions is 121 DEG C, sterilization time 30min.
Preferably, in described step (2) (3), the pre-treatment rinse cycle dietary alkali water concentration of liver is 0.3%, and the amount of edible buck is 5 times of quality livers, and the processing time is 30min.
Preferably, in described step (6), liver homogeneous rotating speed is 10000r/min, and inoculum of dry yeast is 1%, and fermentation temperature is 37 DEG C, and fermentation time is 30min.
Preferably, weigh in described step (7) to poultry livers, the addition of beta-schardinger dextrin-is 1% of liver gross weight, and embedding temperature is 55 DEG C, embedding 50min.
This technique make liver pat show smooth, without gross blow hole, without exogenous impurity, without overflow, liver pat is moderately salted, tasty mouthfeel, aromatic flavour, quality exquisiteness, deeply like by everybody.
Table 1 physical and chemical index
| Project | Content |
| Moisture (%) | 61.3 |
| Salt (%) | 1.4 |
| Nitrite (NaNO2 counts, mg/kg) | 4.8 |
| Peroxide value (with buttermeter, g/100g) | 0.05 |
| Acid value (mg/g) | 0.77 |
For content of the present invention, Characteristic can be understood further, hereby exemplify following examples:
Embodiment 1
(1) raw material arrange: choose the freezing liver that sanitary inspection is qualified, naturally thaw, clean, pluck blood vessel, reject connective tissue arrange after, after stripping and slicing cleaning removal watery blood.
(2) dietary alkali water treatment: dietary alkali is configured to the solution of 0.1%, for subsequent use;
(3), after the dietary alkali water soaking process 60min step (2) of poultry livers 3-8 times quality processed, be after 6.0 by clear water rinsing to pH value, drain.
(4) yeast juice process: take dusty yeast by proportioning, water-soluble or water insoluble, for subsequent use;
(5) chicken gizzard after process is put into the graininess of meat grinder rubbing in about 5mm;
(6) by liver always re-add by step (5) process 0.5% yeast, after homogeneous 10s, at 40 DEG C of ferment at constant temperature 60min.
(7) poultry livers is weighed, add the beta-schardinger dextrin-of 1.0% of liver gross weight, in 10000r/min homogeneous 30s, at 50 DEG C of embedding 45min.
(8) add batching in being starched by liver, comprise that salt 2%, white sugar 2.5%, white pepper powder 0.5%, star aniseed powder and cinnamomi cortex pulveratus are appropriate, chicken fat 20%, filling after homogeneous 20s.
(9) canned good liver pat is put into high-pressure sterilizing pot sterilizing, sterilising conditions is 121 DEG C, sterilization time 30min.
Embodiment 2
(1) raw material arrange: choose the freezing liver that sanitary inspection is qualified, naturally thaw, clean, pluck blood vessel, reject connective tissue arrange after, after stripping and slicing cleaning removal watery blood.
(2) dietary alkali water treatment: dietary alkali is configured to the solution of 0.3%, for subsequent use;
(3), after the dietary alkali water soaking process 30min step (2) of poultry livers 3-8 times quality processed, be after 6.0 by clear water rinsing to pH value, drain.
(4) yeast juice process: take dusty yeast by proportioning, water-soluble or water insoluble, for subsequent use;
(5) chicken gizzard after process is put into the graininess of meat grinder rubbing in about 5mm;
(6) by liver always re-add by step (5) process 1% yeast, after homogeneous 10s, at 35 DEG C of ferment at constant temperature 30min.
(7) poultry livers is weighed, add the beta-schardinger dextrin-of 2.0% of liver gross weight, in 10000r/min homogeneous 30s, at 60 DEG C of embedding 30min.
(8) add batching in being starched by liver, comprise salt 2.5%), appropriate, the chicken fat 30% of white sugar 2%, white pepper powder 0.5%, star aniseed powder and cinnamomi cortex pulveratus, filling after homogeneous 20s.
(9) canned good liver pat is put into high-pressure sterilizing pot sterilizing, sterilising conditions is 121 DEG C, sterilization time 30min.
Embodiment 3
(1) raw material arrange: choose the freezing liver that sanitary inspection is qualified, naturally thaw, clean, pluck blood vessel, reject connective tissue arrange after, after stripping and slicing cleaning removal watery blood.
(2) dietary alkali water treatment: dietary alkali is configured to the solution of 0.3%, for subsequent use;
(3), after the dietary alkali water soaking process 20min step (2) of poultry livers 3-8 times quality processed, be after 6.0 by clear water rinsing to pH value, drain.
(4) yeast juice process: take dusty yeast by proportioning, water-soluble or water insoluble, for subsequent use;
(5) chicken gizzard after process is put into the graininess of meat grinder rubbing in about 5mm;
(6) by liver always re-add by step (5) process 1% yeast, after homogeneous 10s, at 40 DEG C of ferment at constant temperature 30min.
(7) poultry livers is weighed, add the beta-schardinger dextrin-of 0.3% of liver gross weight, in 10000r/min homogeneous 30s, at 60 DEG C of embedding 60min.
(8) add batching in being starched by liver, comprise that salt 2%, white sugar 2.5%, white pepper powder 0.5%, star aniseed powder and cinnamomi cortex pulveratus are appropriate, chicken fat 40%, filling after homogeneous 20s.
(9) canned good liver pat is put into high-pressure sterilizing pot sterilizing, sterilising conditions is 121 DEG C, sterilization time 30min.
Embodiment 4
(1) raw material arrange: choose the freezing liver that sanitary inspection is qualified, naturally thaw, clean, pluck blood vessel, reject connective tissue arrange after, after stripping and slicing cleaning removal watery blood.
(2) dietary alkali water treatment: dietary alkali is configured to the solution of 0.2%, for subsequent use;
(3), after the dietary alkali water soaking process 30min step (2) of poultry livers 3-8 times quality processed, be after 6.0 by clear water rinsing to pH value, drain.
(4) yeast juice process: take dusty yeast by proportioning, water-soluble or water insoluble, for subsequent use;
(5) chicken gizzard after process is put into the graininess of meat grinder rubbing in about 5mm;
(6) by liver always re-add by step (5) process 0.8% yeast, after homogeneous 10s, at 40 DEG C of ferment at constant temperature 50min.
(7) poultry livers is weighed, add the beta-schardinger dextrin-of 1.5% of liver gross weight, in 10000r/min homogeneous 30s, at 55 DEG C of embedding 50min.
(8) add batching in being starched by liver, comprise that salt 2.5%, white sugar 2.5%, white pepper powder 0.4%, star aniseed powder and cinnamomi cortex pulveratus are appropriate, chicken fat 30%, filling after homogeneous 20s.
(9) canned good liver pat is put into high-pressure sterilizing pot sterilizing, sterilising conditions is 121 DEG C, sterilization time 30min.
Claims (1)
1. poultry livers debitterize takes off a method for raw meat, comprising: cleaning, dietary alkali water soaking, clear water rinsing, homogeneous, Low-temperature yeast fermentation, beta-schardinger dextrin-embedding, seasoning, canned step, and it is characterized in that, concrete operation step is as follows:
(1) choose the poultry livers that sanitary inspection is qualified, clean, pluck blood vessel, reject connective tissue arrange after, after stripping and slicing cleaning remove watery blood; Described poultry livers to be selected from chicken gizzard, duck liver one or both;
(2) dietary alkali water treatment: solution dietary alkali being configured to 0.1%-0.3%, for subsequent use;
(3), after the dietary alkali water soaking process 20-60min step (2) of poultry livers 3-8 times quality processed, be after 6.0 by clear water rinsing to pH value, drain;
(4) yeast juice process: take dusty yeast by proportioning, water-soluble or water insoluble, for subsequent use;
(5) yeast of the 0.5%-1% processed by step (4) is always re-added by liver, after homogeneous 10s, at 30-40 DEG C of ferment at constant temperature 30-60min;
(6) poultry livers is weighed, add the beta-schardinger dextrin-of the 0.3%-2.0% of liver gross weight, carry out embedding treatment; Embedding conditions is in 10000r/min homogeneous 30s, at 50-60 DEG C of embedding 30-60min;
(7) add batching in being starched by liver, comprise that salt 2%-2.5%, white sugar 2%-2.5%, white pepper powder 0.3%-0.5%, star aniseed powder and cinnamomi cortex pulveratus are appropriate, chicken fat 20%-40%, filling after homogeneous 20s;
(8) canned good liver pat is put into high-pressure sterilizing pot sterilizing, sterilising conditions is 121 DEG C, sterilization time 30min.
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| CN106509592A (en) * | 2016-12-30 | 2017-03-22 | 广西大学 | Degassing and deodorizing processing technology for goose livers |
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| CN107737140A (en) * | 2017-11-22 | 2018-02-27 | 广西德澳新农业科技有限公司 | The processing method that a kind of bamboo rat kidney is used as medicine |
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