CN104544167A - Pork liver paste and preparation method thereof - Google Patents
Pork liver paste and preparation method thereof Download PDFInfo
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- CN104544167A CN104544167A CN201410809673.1A CN201410809673A CN104544167A CN 104544167 A CN104544167 A CN 104544167A CN 201410809673 A CN201410809673 A CN 201410809673A CN 104544167 A CN104544167 A CN 104544167A
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Abstract
The invention belongs to the field of food processing, and particularly relates to pork liver paste and a preparation method thereof. The preparation method of the pork liver paste comprises the following specific steps: (1) pretreating, stripping and slicing; (2) pickling; and (3) rubbing and chopping. The product has good sensory quality by process, formula adjustment and seasoning collocation; the pork liver paste canned food is prepared in a one-step processing manner, is strong in pork liver flavor, pink in color and luster, easy to slice and smear, strong in flavor, soft and instant in mouth, lasting in aftertaste, high in nutrient value, good in quality, and suitable for consumers with kinds of ages to eat; no preservative is added; and the eating quality is not affected after the pork liver paste is stored at room temperature for 2-3 years.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of pork liver paste and preparation method thereof.
Background technology
Pig liver is the available high-quality byproduct after pig slaughtering.China's feeding live pig and the amount of butchering greatly, according to statistics, can obtain 600 ~ 8,000,000 tons, pork liver every year.Pork liver is nutritious, there is effect of improving eyesight, tonifying liver, containing abundant mineral matter, trace element and multivitamin, as vitamin A, D, folic acid, B12, BI, horse, niacin, iron-holder is 18 times of lean meat, the content of vitamin A is more than 300 times of lean pork content, is therefore famous conventional nutraceutical food and excellent food of enriching blood.At present, pork liver is except eating raw, and the converted products being raw material with it (as pork liver paste) market share amount is very little, can not satisfy the demands of consumers, and thus the processing and utilization of pork liver has wide DEVELOPMENT PROSPECT.
Though tradition pork liver paste can has unique pork liver local flavor, processing technology is perfect not, and with obvious pork liver bitter taste, and fat floating is serious, and easily form fat deposit at can upper surface, color and luster ash is brown, and fresh fragrance lacks, and has a strong impact on the aesthetic quality of finished product.In addition, although improve production technology about the patent of pork liver paste goods at present, have adjusted formula for a product, make its functional characteristic more outstanding, but do not propose good solution for the problems referred to above, and product storage period is short, can not store for a long time by normal temperature, product keeping quality is poor.
Summary of the invention
In order to overcome the shortcoming of prior art with not enough, primary and foremost purpose of the present invention is the preparation method providing a kind of pork liver paste.
Another object of the present invention is the pork liver paste providing said method to prepare.
Another object of the present invention is the preparation method providing a kind of pork liver paste can.
4th object of the present invention is the pork liver paste can providing said method to prepare.
Object of the present invention is realized by following proposal:
A preparation method for pork liver paste, comprises following concrete steps:
(1) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, prescinds oily muscle, bile duct and white muscle, pork liver is cut into long 5 ~ 8cm, the fritter of wide 3 ~ 5cm;
(2) pickle: by the pork liver of stripping and slicing and curing agent mixing and stirring, pickle 8 ~ 12h in 4 ~ 8 DEG C;
(3) rub and cut and mix: the pork liver that step (3) is pickled is rubbed 1 ~ 3min under vacuum state, again it is cut together with lard and mix emulsification 2 ~ 4min, then mix cutting the pork liver after mixing emulsification with batching, flavoring, spice and water, and cut together and mix 5 ~ 10min, obtain pork liver paste; Described cutting is mixed temperature and is no more than room temperature, and the too high meeting of temperature causes the sex change such as the protein in pork liver, be unfavorable for that the pork liver paste finally prepared is shaping, and color is also plain; Described ambient temperature scope is 20 ~ 35 DEG C;
When pork liver described in step (1) is freezing pork liver, adopt following defreezing method: get freezing pork liver in 4 ~ 8 DEG C of 6 ~ 8h that slowly thaw, to reduce moisture and the juice loss of course of defrosting; Then in room temperature down-flow water quick-thawing 3 ~ 5h, because pork liver individuality is comparatively large, thawing time is longer; Described freezing pork liver is from healthy live pig; Described ambient temperature scope is 20 ~ 35 DEG C; This defreezing method can reduce the breeding of microorganism undue growth, does not affect local flavor and Product Safety, also can not give follow-up sterilization build-up of pressure;
The consumption of the curing agent every 10kg pork liver described in step (2) is as follows: salt 0.2 ~ 0.45kg, glucose 0.05 ~ 0.15kg, natrium nitrosum 0.0015 ~ 0.003kg, sodium nitrate 0.001 ~ 0.0015kg, ascorbic acid (Vc) 0.003 ~ 0.0055kg; Natrium nitrosum and sodium nitrate are conventional meat colour formers, the redness that meat remains bright-coloured can be made, in pork liver, hemoglobin enriches, colour former can be added and maintain its color and luster, make in the processing procedures such as it is mixed in follow-up cutting, pasteurization, to keep red, improve its visual perception's quality, but because nitrite and nitrate have significant carcinogenic toxicity, addition is subject to strict restriction, in order to reduce its consumption, strengthen its hair color effect, so add assistant toner ascorbic acid (Vc);
Consumption 3.5 ~ the 5.5kg of the every 10kg pork liver of the lard described in step (3);
Lard described in step (3) is preferably refined lard; Refined lard not only can improve outward appearance and the local flavor of product, and the pork liver paste product characteristics prepared are stablized, and not easily ooze out oil slick, easily cut into slices;
The consumption of the batching every 10kg pork liver described in step (3) is as follows: soybean protein 0.1 ~ 0.25kg, hydrolyzed wheat protein 0.2 ~ 0.35kg, cornstarch 0.15 ~ 0.35kg, potato starch 0.15 ~ 0.3kg;
The consumption of the flavoring formula described in step (3) and every 10kg pork liver is as follows: monosodium glutamate 0.35 ~ 0.65kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.015 ~ 0.03kg, citric acid 0.005 ~ 0.015kg, salt 0.035 ~ 0.055kg;
The consumption of the spice every 10kg pork liver described in step (3) is as follows: onion dry powder 5 ~ 17g, ginger powder 3 ~ 15g, pepper powder 1.5 ~ 3g, Ground Cloves 0.18 ~ 0.33g, spiceleaf 0.3 ~ 0.6g, nutmeg 0.28 ~ 0.55g, ceriander seed powder 0.15 ~ 0.3g, thyme 0.05 ~ 0.15g, rosemary 0.01 ~ 0.05g; Spice formula needs careful selection, very exquisite in kind and use amount, slightly improper, can produce different local flavors, affects overall mouthfeel and the fragrance of pork liver paste.The spice weight selected in this patent and use amount are on the basis of outstanding pork liver peculiar taste, increase the fragrance of pork liver paste and chew aftertaste, make it have the feature that entrance suffuses an exquisite fragrance all around, aftertaste is long lastingly, product quality is high, can directly eat, also can as in, western-style food goes with rice or bread good merchantable brand; In experimentation, above-mentioned spice needs use of arranging in pairs or groups mutually, could produce coordination, agreeable to the taste flavor perception, such as, if added onion powder, then sweet taste and onion flavor overrich, product special flavour is bad, and if do not add onion powder, all local flavors are all thin out, fragrance cannot be given prominence to; Nutmeg, ceriander seed powder, thyme add excessive then mouthfeel can be bitter, do not add, and overall fragrance sense is not strong, and aftertaste is also light;
Under referring to 0.08 ~ 0.09MPa under vacuum state described in step (3);
The method that the pork liver after mixing emulsification mixes with batching, flavoring and spice, water of cutting described in step (3) is: flavoring is added batching with after water-soluble solution, stir, then add spice again, join after stirring and cut in the pork liver after mixing emulsification; The consumption of described water is 4.5 ~ 6.5kg/10kg pork liver; Described flavoring is water-soluble substances, is first dissolved in the water by flavoring, is beneficial to follow-up with batching and the Homogeneous phase mixing of spice; Batching is water-insoluble materials, but the swollen that can absorb water, can be dispersed in solution, join after in the mixture of pork liver and lard, be easily uniformly dispersed, unlikely reunion, caking; Finally adding spice, is also consider that spice easily disperses, and pork liver paste local flavor can be made homogeneous.If order of addition changes, such as flavoring finally adds, then may dissolve not exclusively, pork liver paste taste is uneven; If batching directly joins and cuts in the pork liver after mixing emulsification, then can not fully may to disperse due to the parcel of oil or pork liver, swollen, easy conglomeration;
A preparation method for pork liver paste can, comprises following steps:
1. tinning: above-mentioned pork liver paste is filling under vacuum conditions, sealed cans;
2. sterilization and cooling: pork liver paste can step 1. obtained carries out sterilization processing, obtains finished product pork liver paste can;
Step 1. described in vacuum state under refer to 0.08 ~ 0.09MPa under;
Step 1. described in canned amount be 100g ± 2g/ tank;
Step 2. described in the method for sterilization processing be sterilization 45 ~ 60min at 121 DEG C, be then cooled to rapidly 40 DEG C, purge tank naturally cools to room temperature behind surface;
Described ambient temperature scope is 20 ~ 35 DEG C;
The present invention coordinates the organoleptic quality that imparting product is good, to promote edibility and the overall acceptance of pork liver paste goods in the present invention by technique, formula adjustment and seasoning.The pork liver paste prepared, on the basis keeping unique pork liver local flavor, does not have pork liver bitter taste, and fat is non-rising, and not easily form fat deposit, color and luster is pink; The pork liver paste tinned food that further processing prepares, pork liver is with rich flavor, and color and luster is pink, and easily cut into slices, smear, local flavor is aromatic, and in entrance soft i.e. change, mouth, lasting is lasting, and is of high nutritive value, and superior product quality, is applicable to all kinds of age consumer group and eats.In addition, goods make by the present invention becomes quantitative small package form, instant edible and carrying.
The present invention, relative to prior art, has following advantage and beneficial effect:
(1) the present invention take pork liver as raw material, the present invention passes through technique, formula adjustment and seasoning coordinate gives product good organoleptic quality, production high-quality pork liver paste product, product aromatic flavour, color and luster is pink, easy section, smear, local flavor is aromatic, namely entrance is soft changes, in mouthful, lasting is lasting, protein content high (10 ~ 15%), trace elements iron, vitamin A high-load (is respectively 10 ~ 15mg/100g pork liver paste, 2 ~ 3.5mg/100g pork liver paste), be of high nutritive value, be applicable to the consumer group wide, travel at home a kind of being applicable to, Chinese and western dish is gone with rice or bread the convenience type food of diet,
(2) accessory substance after the present invention adopts pig slaughtering---pork liver is raw material, with low cost, can achieve higher value application, belongs to comprehensive utilization category, substantially increases resource utilization, and economic and social benefit is good;
(3) present invention process is reasonable, convenient operation, is applicable to suitability for industrialized production.Gained pork liver paste canned pack does not add any anticorrisive agent, preserves 2 ~ 3 years and do not affect edible quality under normal temperature.
Accompanying drawing explanation
Fig. 1 is pork liver paste canned pack aspect graph prepared by embodiment 1.
Fig. 2 is pork liver paste canned pack aspect graph prepared by comparative example 1.
Fig. 3 is pork liver paste canned pack aspect graph prepared by comparative example 2.
Fig. 4 is pork liver paste canned pack aspect graph prepared by comparative example 3.
Fig. 5 is pork liver paste canned pack aspect graph prepared by comparative example 4.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
(1) thaw: the freezing pork liver getting healthy live pig, first 4 DEG C of 8h that slowly thaw, after in room temperature (25 DEG C) down-flow water quick-thawing 5h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 5cm, the fritter of wide 5cm;
(3) pickle: get stripping and slicing pork liver 10kg, with curing agent mixing and stirring, pickle 12h in 4 DEG C; Curing agent formula and consumption as follows: salt 0.2kg, glucose 0.05kg, natrium nitrosum 0.003kg, sodium nitrate 0.001kg, ascorbic acid 0.004kg;
(4) rub and cut and mix: pork liver step (3) pickled rubs 3min under vacuum state (0.08MPa), again itself and 3.5kg lard (lard finished product, Taiwan justice board pure lard) are cut together and mixed emulsification 2min; Then add batching by after water-soluble for flavoring 4.5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and lard, and cut together and mix 5min;
Batch formula and consumption as follows: soybean protein 0.18kg, hydrolyzed wheat protein 0.2kg, cornstarch 0.15kg, potato starch 0.3kg;
Flavoring formula is as follows: monosodium glutamate 0.35kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.015kg, citric acid 0.005kg, salt 0.055kg;
Spice formula is as follows: onion dry powder 5g, ginger powder 8g, pepper powder 1.5g, Ground Cloves 0.33g, spiceleaf 0.6g, nutmeg 0.28g, ceriander seed powder 0.15g, thyme 0.15g, rosemary 0.01g;
(5) tinning: the pork liver paste mixed is filling under vacuum state (0.08MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(6) sterilization and cooling: by pork liver paste can sterilization 45min at 121 DEG C, then 40 DEG C are cooled to rapidly with running water, naturally cool to room temperature (25 DEG C) behind purge tank surface, labeling, obtain finished product pork liver paste can (Fig. 1).
The pork liver paste tinned food that said method prepares, pork liver is with rich flavor, color and luster is pink, and easily cut into slices, smear, local flavor is aromatic, in entrance soft i.e. change, mouth, lasting is lasting, and be of high nutritive value, protein content high (15%), trace elements iron, vitamin A high-load (being respectively 15mg/100g pork liver paste, 3.5mg/100g pork liver paste), superior product quality, is applicable to all kinds of age consumer group and eats.
Embodiment 2
(1) thaw: the freezing pork liver getting healthy live pig, first 8 DEG C of 6h that slowly thaw, after in room temperature (25 DEG C) down-flow water quick-thawing 3h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 8cm, the fritter of wide 3cm;
(3) pickle: get stripping and slicing pork liver 10kg, with curing agent mixing and stirring, pickle 8h in 8 DEG C; Curing agent formula and consumption as follows: salt 0.45kg, glucose 0.15kg, natrium nitrosum 0.0015kg, sodium nitrate 0.0015kg, ascorbic acid 0.0055kg;
(4) rub and cut and mix: pork liver step (3) pickled rubs 1min under vacuum state (0.09MPa), again by itself and 5.5kg lard (lard finished product, Taiwan justice board pure lard) cut together and mix emulsification 4min, then batching is added by after water-soluble for flavoring 6.5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and lard, and cut together and mix 10min;
Batch formula and consumption as follows: soybean protein 0.25kg, hydrolyzed wheat protein 0.28kg, cornstarch 0.35kg, potato starch 0.15kg;
Flavoring formula is as follows: monosodium glutamate 0.65kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.03kg, citric acid 0.015kg, salt 0.035kg;
Spice formula is as follows: onion dry powder 17g, ginger powder 3g, pepper powder 3g, Ground Cloves 0.18g, spiceleaf 0.45g, nutmeg 0.55g, ceriander seed powder 0.3g, thyme 0.05g, rosemary 0.05g;
(5) tinning: the pork liver paste mixed is filling under vacuum state (0.09MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(6) sterilization and cooling: by pork liver paste can sterilization 60min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, naturally cools to room temperature (25 DEG C), labeling, obtains finished product pork liver paste can behind purge tank surface.
The pork liver paste tinned food that said method prepares, pork liver is with rich flavor, color and luster is pink, and easily cut into slices, smear, local flavor is aromatic, in entrance soft i.e. change, mouth, lasting is lasting, and be of high nutritive value, protein content high (10%), trace elements iron, vitamin A high-load (being respectively 10mg/100g pork liver paste, 2mg/100g pork liver paste), superior product quality, is applicable to all kinds of age consumer group and eats.
Embodiment 3
(1) thaw: the freezing pork liver getting healthy live pig, first 6 DEG C of 7h that slowly thaw, after in room temperature (20 DEG C) down-flow water quick-thawing 4h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 6cm, the fritter of wide 4cm;
(3) pickle: get stripping and slicing pork liver 10kg, with curing agent mixing and stirring, pickle 10h in 6 DEG C; Curing agent formula and consumption as follows: salt 0.3kg, glucose 0.1kg, natrium nitrosum 0.0025kg, sodium nitrate 0.0012kg, ascorbic acid 0.0045kg;
(4) rub and cut and mix: pork liver step (3) pickled rubs 2min under vacuum state (0.085MPa), again itself and 4.2kg lard (lard finished product, Taiwan justice board pure lard) are cut together and mixed emulsification 3min; Then add batching by after water-soluble for flavoring 5.5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and lard, and cut together and mix 7min;
Batch formula and consumption as follows: soybean protein 0.1kg, hydrolyzed wheat protein 0.35kg, cornstarch 0.25kg, potato starch 0.2kg;
Flavoring formula is as follows: monosodium glutamate 0.5kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.025kg, citric acid 0.01kg, salt 0.055kg;
Spice formula is as follows: onion dry powder 10g, ginger powder 15g, pepper powder 1.5g, Ground Cloves 0.25g, spiceleaf 0.4g, nutmeg 0.4g, ceriander seed powder 0.2g, thyme 0.1g, rosemary 0.03g;
(5) tinning: the pork liver paste mixed is filling under vacuum state (0.085MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans.
(6) sterilization and cooling: by pork liver paste can sterilization 50min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, naturally cools to room temperature (20 DEG C), labeling, obtains finished product pork liver paste can behind purge tank surface.
The pork liver paste tinned food that said method prepares, pork liver is with rich flavor, color and luster is pink, and easily cut into slices, smear, local flavor is aromatic, in entrance soft i.e. change, mouth, lasting is lasting, and be of high nutritive value, protein content high (13%), trace elements iron, vitamin A high-load (being respectively 13mg/100g pork liver paste, 2.7mg/100g pork liver paste), superior product quality, is applicable to all kinds of age consumer group and eats.
Embodiment 4
(1) thaw: the freezing pork liver getting healthy live pig, first 8 DEG C of 6h that slowly thaw, after in room temperature (25 DEG C) down-flow water quick-thawing 3h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 5cm, the fritter of wide 4cm;
(3) pickle: get stripping and slicing pork liver 10kg, with curing agent mixing and stirring, pickle 11h in 4 DEG C; Curing agent formula and consumption as follows: salt 0.35kg, glucose 0.08kg, natrium nitrosum 0.002kg, sodium nitrate 0.0014kg, ascorbic acid 0.0055kg;
(4) rub and cut and mix: pork liver step (3) pickled rubs 2.5min under vacuum state (0.08MPa), again itself and 5kg lard (lard finished product, Taiwan justice board pure lard) are cut together and mixed emulsification 3.5min; Then add batching by after water-soluble for flavoring 5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and lard, and cut together and mix 9min;
Batch formula and consumption as follows: soybean protein 0.2kg, hydrolyzed wheat protein 0.3kg, cornstarch 0.3kg, potato starch 0.18kg;
Flavoring formula is as follows: monosodium glutamate 0.55kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.02kg, citric acid 0.012kg, salt 0.04kg;
Spice formula is as follows: onion dry powder 0.13kg, ginger powder 5g, pepper powder 2.5g, Ground Cloves 0.3g, spiceleaf 0.5g, nutmeg 0.3g, ceriander seed powder 0.25g, thyme 0.08g, rosemary 0.02g;
(5) tinning: the pork liver paste mixed is filling under vacuum state (0.09MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(6) sterilization and cooling: by pork liver paste can sterilization 55min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, naturally cools to room temperature (25 DEG C), labeling, obtains finished product pork liver paste can behind purge tank surface.
The pork liver paste tinned food that said method prepares, pork liver is with rich flavor, color and luster is pink, and easily cut into slices, smear, local flavor is aromatic, in entrance soft i.e. change, mouth, lasting is lasting, and be of high nutritive value, protein content high (11%), trace elements iron, vitamin A high-load (being respectively 11.5mg/100g pork liver paste, 2.3mg/100g pork liver paste), superior product quality, is applicable to all kinds of age consumer group and eats.
Embodiment 5
(1) thaw: the freezing pork liver getting healthy live pig, first 4 DEG C of 8h that slowly thaw, after in room temperature (35 DEG C) down-flow water quick-thawing 5h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 7cm, the fritter of wide 3cm;
(3) pickle: get stripping and slicing pork liver 10kg, with curing agent mixing and stirring, pickle 9h in 8 DEG C; Curing agent formula and consumption as follows: salt 0.4kg, glucose 0.12kg, natrium nitrosum 0.0028kg, sodium nitrate 0.0011kg, ascorbic acid 0.003kg;
(4) rub and cut and mix: pork liver step (3) pickled rubs 1.5min under vacuum state (0.09MPa), again by itself and 4kg lard (lard finished product, Taiwan justice board pure lard) cut together and mix emulsification 2.5min, then batching is added by after water-soluble for flavoring 5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and lard, and cut together and mix 8min;
Batch formula and consumption as follows: soybean protein 0.15kg, hydrolyzed wheat protein 0.3kg, cornstarch 0.15kg, potato starch 0.25kg;
Flavoring formula is as follows: monosodium glutamate 0.45kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.018kg, citric acid 0.008kg, salt 0.04kg;
Spice formula is as follows: onion dry powder 12g, ginger powder 12g, pepper powder 2.2g, Ground Cloves 0.2g, spiceleaf 0.3g, nutmeg 0.5g, ceriander seed powder 0.18g, thyme 0.06g, rosemary 0.04g;
(5) tinning: the pork liver paste mixed is filling under vacuum state (0.08MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(6) sterilization and cooling: by pork liver paste can sterilization 50min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, naturally cools to room temperature (35 DEG C), labeling, obtains finished product pork liver paste can behind purge tank surface.
The pork liver paste tinned food that said method prepares, pork liver is with rich flavor, color and luster is pink, easy section, smear, local flavor is aromatic, and namely entrance is soft changes, lasting is lasting in mouth, and be of high nutritive value, protein content high (14%), trace elements iron, vitamin A high-load (being respectively 14mg/100g pork liver paste, 3mg/100g pork liver paste) superior product quality, be applicable to all kinds of age consumer group and eat.
Comparative example 1
(1) thaw: the freezing pork liver getting healthy live pig, first 4 DEG C of 8h that slowly thaw, after in room temperature (25 DEG C) down-flow water quick-thawing 5h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 5cm, the fritter of wide 5cm.
(3) rub and cut and mix: getting stripping and slicing pork liver 10kg, under vacuum state (0.08MPa), rub 3min, then itself and 3.5kg lard (lard finished product, Taiwan justice board pure lard) are cut together and mixed emulsification 2min; Then add batching by after water-soluble for flavoring 4.5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and lard, and cut together and mix 5min;
Batch formula and consumption as follows: soybean protein 0.18kg, hydrolyzed wheat protein 0.2kg, cornstarch 0.15kg, potato starch 0.3kg;
Flavoring formula is as follows: monosodium glutamate 0.35kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.015kg, citric acid 0.005kg, salt 0.075kg, glucose 0.005kg;
Spice formula is as follows: onion dry powder 5g, ginger powder 8g, pepper powder 1.5g, Ground Cloves 0.33g, spiceleaf 0.6g, nutmeg 0.28g, ceriander seed powder 0.15g, thyme 0.15g, rosemary 0.01g;
(4) tinning: the pork liver paste mixed is filling under vacuum state (0.08MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(5) sterilization and cooling: by pork liver paste can sterilization 45min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, purge tank naturally cools to room temperature behind surface, labeling, obtains finished product pork liver paste can (Fig. 2).
Comparative example 2
(1) thaw: the freezing pork liver getting healthy live pig, first 4 DEG C of 8h that slowly thaw, after in room temperature (25 DEG C) down-flow water quick-thawing 5h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 5cm, the fritter of wide 5cm.
(3) rub and cut and mix: get stripping and slicing pork liver 10kg, add compound colour former, colour former formula is as follows: salt 0.2kg, glucose 0.05kg, natrium nitrosum 0.003kg, sodium nitrate 0.001kg, ascorbic acid 0.004kg.After mixing, pork liver is rubbed 3min under vacuum state (0.08MPa), then itself and 3.5kg lard (lard finished product, Taiwan justice board pure lard) are cut together and mixed emulsification 2min; Then add batching by after water-soluble for flavoring 4.5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and lard, and cut together and mix 5min;
Batch formula and consumption as follows: soybean protein 0.18kg, hydrolyzed wheat protein 0.2kg, cornstarch 0.15kg, potato starch 0.3kg;
Flavoring formula is as follows: monosodium glutamate 0.35kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.015kg, citric acid 0.005kg, salt 0.055kg;
Spice formula is as follows: onion dry powder 5g, ginger powder 8g, pepper powder 1.5g, Ground Cloves 0.33g, spiceleaf 0.6g, nutmeg 0.28g, ceriander seed powder 0.15g, thyme 0.15g, rosemary 0.01g;
(4) tinning: the pork liver paste mixed is filling under vacuum state (0.08MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(5) sterilization and cooling: by pork liver paste can sterilization 45min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, purge tank naturally cools to room temperature behind surface, labeling, obtains finished product pork liver paste can (Fig. 3).
Comparison diagram 1,2,3 can find, pink through the proposed by the invention pork liver paste can color and luster pickling order and colour former formula gained, color is even, very tempting.And without to pickle and not add the product color of colour former (comparative example 1) gained deeply brown, only add colour former and turn white without the product colour pickling (comparative example 2), two kinds of method products obtained therefrom colors are all undesirable, local flavor is not good enough yet, and overall perceived quality is not high.After sense organ taste group tastes, the sensory evaluation scores of embodiment 1, comparative example 1 and 2 products obtained therefrom is respectively 92,75 and 82 (sensory evaluation scores table is attached).
Comparative example 3
(1) thaw: the freezing pork liver getting healthy live pig, first 4 DEG C of 8h that slowly thaw, after in room temperature (25 DEG C) down-flow water quick-thawing 5h; Get freezing pig show condition, in room temperature down-flow water quick-thawing 5h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 5cm, the fritter of wide 5cm; Pig show condition is cut into the stick of 3cm after cleaning decontamination;
(3) pickle: get stripping and slicing pork liver 10kg, with curing agent mixing and stirring, pickle 12h in 4 DEG C; Curing agent formula and consumption as follows: salt 0.2kg, glucose 0.05kg, natrium nitrosum 0.003kg, sodium nitrate 0.001kg, ascorbic acid 0.004kg;
(4) show condition process: precook show condition 5 ~ 6min, rubs through 3mm aperture lag after cooling;
(5) rub and cut and mix: pork liver step (3) pickled rubs 3min under vacuum state (0.08MPa), then cutting together with pig show condition after it is rubbed with 3.5kg and mix emulsification 2min; Then add batching by after water-soluble for flavoring 4.5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and show condition, and cut together and mix 5min;
Batch formula and consumption as follows: soybean protein 0.18kg, hydrolyzed wheat protein 0.2kg, cornstarch 0.15kg, potato starch 0.3kg;
Flavoring formula is as follows: monosodium glutamate 0.35kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.015kg, citric acid 0.005kg, salt 0.055kg;
Spice formula is as follows: onion dry powder 5g, ginger powder 8g, pepper powder 1.5g, Ground Cloves 0.33g, spiceleaf 0.6g, nutmeg 0.28g, ceriander seed powder 0.15g, thyme 0.15g, rosemary 0.01g;
(6) tinning: the pork liver paste mixed is filling under vacuum state (0.08MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(7) sterilization and cooling: by pork liver paste can sterilization 45min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, purge tank naturally cools to room temperature behind surface, labeling, obtains finished product pork liver paste can (Fig. 4).
Comparative example 4
(1) thaw: the freezing pork liver getting healthy live pig, first 4 DEG C of 8h that slowly thaw, after in room temperature (25 DEG C) down-flow water quick-thawing 5h; Get freezing pig show condition, in room temperature down-flow water quick-thawing 5h;
(2) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, hand cutting deoils muscle, bile duct and white muscle, pork liver is cut into long 5cm, the fritter of wide 5cm; Pig show condition is cut into the stick of 3cm after cleaning decontamination;
(3) pickle: get stripping and slicing pork liver 10kg, with curing agent mixing and stirring, pickle 12h in 4 DEG C; Curing agent formula and consumption as follows: salt 0.2kg, glucose 0.05kg, natrium nitrosum 0.003kg, sodium nitrate 0.001kg, ascorbic acid 0.004kg.
(4) lard refining: by show condition at about 130 ~ 150 DEG C refining lards, be separated rear cooling with the dregs of fat stand-by;
(5) rub and cut and mix: pork liver step (3) pickled rubs 3min under vacuum state (0.08MPa), then it being made by oneself with 3.5kg to cut together with lard and mix emulsification 2min; Then add batching by after water-soluble for flavoring 4.5kg solution, stir, then add spice again, join after stirring in the mixture of above-mentioned pork liver and show condition, and cut together and mix 5min;
Batch formula and consumption as follows: soybean protein 0.18kg, hydrolyzed wheat protein 0.2kg, cornstarch 0.15kg, potato starch 0.3kg;
Flavoring formula is as follows: monosodium glutamate 0.35kg, I+G (5 ' Sodium Inosinate-IMP and 5 ' bird sodium nucleinate-GMP each 50% composite) 0.015kg, citric acid 0.005kg, salt 0.055kg;
Spice formula is as follows: onion dry powder 5g, ginger powder 8g, pepper powder 1.5g, Ground Cloves 0.33g, spiceleaf 0.6g, nutmeg 0.28g, ceriander seed powder 0.15g, thyme 0.15g, rosemary 0.01g;
(6) tinning: the pork liver paste mixed is filling under vacuum state (0.08MPa) by cutting, every tank is quantitatively 100g ± 2g, sealed cans;
(7) sterilization and cooling: by pork liver paste can sterilization 45min at 121 DEG C, be then cooled to rapidly 40 DEG C with running water, purge tank naturally cools to room temperature behind surface, labeling, obtains finished product pork liver paste can (Fig. 5).
Comparison diagram 1,4 and 5 finds, product (comparative example 3) shrinkage ratio of adding pig show condition is comparatively serious, and has the precipitation of lard.This is mainly because pig show condition be graininess, can not with soybean protein and hydrolyzed wheat protein, starch emulsification well, cause grease precipitation after high temperature high pressure sterilizing, and have the smell of mutton of pork.In addition, because pig show condition is adipose tissue, also have the materials such as protein, be heated excessive after-contraction, causing product to shrink.Pig show condition fat after refining is separated out, and forms purer lard.But because self-control lard refining temperature is higher, not through refining, color and luster is partially yellow, has the smell of mutton of pork, affects mouthfeel and the color of product.After sense organ taste group tastes, the sensory evaluation scores of embodiment 1, comparative example 3 and 4 products obtained therefrom is respectively 92,65 and 75 (sensory evaluation scores table is attached).
Table 1 Foie Gras can sense organ taste grade form
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. a preparation method for pork liver paste, is characterized in that comprising following concrete steps:
(1) pre-treatment and stripping and slicing: wash away pork liver surface contaminants and yellow bitter liquid, prescinds oily muscle, bile duct and white muscle, pork liver is cut into long 5 ~ 8cm, the fritter of wide 3 ~ 5cm;
(2) pickle: by the pork liver of stripping and slicing and curing agent mixing and stirring, pickle 8 ~ 12h in 4 ~ 8 DEG C;
(3) rub and cut and mix: the pork liver that step (3) is pickled is rubbed 1 ~ 3min under vacuum state, again it is cut together with lard and mix emulsification 2 ~ 4min, then mix cutting the pork liver after mixing emulsification with batching, flavoring, spice and water, and cut together and mix 5 ~ 10min, obtain pork liver paste;
The consumption of the spice every 10kg pork liver described in step (3) is as follows: onion dry powder 5 ~ 17g, ginger powder 3 ~ 15g, pepper powder 1.5 ~ 3g, Ground Cloves 0.18 ~ 0.33g, spiceleaf 0.3 ~ 0.6g, nutmeg 0.28 ~ 0.55g, ceriander seed powder 0.15 ~ 0.3g, thyme 0.05 ~ 0.15g, rosemary 0.01 ~ 0.05g.
2. the preparation method of pork liver paste according to claim 1, is characterized in that:
When pork liver described in step (1) is freezing pork liver, adopt following defreezing method: get freezing pork liver in 4 ~ 8 DEG C of 6 ~ 8h that slowly thaw; Then in room temperature down-flow water quick-thawing 3 ~ 5h;
The consumption of the curing agent every 10kg pork liver described in step (2) is as follows: salt 0.2 ~ 0.45kg, glucose 0.05 ~ 0.15kg, natrium nitrosum 0.0015 ~ 0.003kg, sodium nitrate 0.001 ~ 0.0015kg, ascorbic acid 0.003 ~ 0.0055kg.
3. the preparation method of pork liver paste according to claim 1, is characterized in that:
The consumption of the batching every 10kg pork liver described in step (3) is as follows: soybean protein 0.1 ~ 0.25kg, hydrolyzed wheat protein 0.2 ~ 0.35kg, cornstarch 0.15 ~ 0.35kg, potato starch 0.15 ~ 0.3kg.
4. the preparation method of pork liver paste according to claim 1, is characterized in that:
The consumption of the flavoring every 10kg pork liver described in step (3) is as follows: monosodium glutamate 0.35 ~ 0.65kg, I+G 0.015 ~ 0.03kg, citric acid 0.005 ~ 0.015kg, salt 0.035 ~ 0.055kg.
5. the preparation method of pork liver paste according to claim 1, is characterized in that:
The method that the pork liver after mixing emulsification mixes with batching, flavoring and spice, water of cutting described in step (3) is: flavoring is added batching with after water-soluble solution, stir, then add spice again, join after stirring and cut in the pork liver after mixing emulsification; The consumption of described water is 4.5 ~ 6.5kg/10kg pork liver.
6. the preparation method of pork liver paste according to claim 1, is characterized in that:
Consumption 3.5 ~ the 5.5kg of the every 10kg pork liver of the lard described in step (3);
Lard described in step (3) is refined lard;
Under referring to 0.08 ~ 0.09MPa under vacuum state described in step (3).
7. a pork liver paste, is characterized in that the preparation method according to any one of claim 1 ~ 6 prepares.
8. a preparation method for pork liver paste can, is characterized in that comprising following steps:
1. tinning: pork liver paste according to claim 7 is filling under vacuum conditions, sealed cans;
2. sterilization and cooling: pork liver paste can step 1. obtained carries out sterilization processing, obtains finished product pork liver paste can.
9. the preparation method of pork liver paste can according to claim 6, is characterized in that:
Step 1. described in vacuum state under refer to 0.08 ~ 0.09MPa under;
Step 2. described in the method for sterilization processing be sterilization 45 ~ 60min at 121 DEG C, be then cooled to rapidly 40 DEG C, purge tank naturally cools to room temperature behind surface.
10. a pork liver paste can, is characterized in that the preparation method described according to Claim 8 ~ 9 any one prepares.
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| CN105831706A (en) * | 2016-04-20 | 2016-08-10 | 贺灿炎 | Traditional Chinese medicine pork liver paste and preparation method thereof |
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| CN107660776A (en) * | 2016-07-29 | 2018-02-06 | 莫艳清 | A kind of preparation method of sea cucumber sauce |
| CN106135371A (en) * | 2016-09-13 | 2016-11-23 | 甘肃农业大学 | A kind of Hepar Bovis seu Bubali Semen Fagopyri Esculenti compound nutritional shortbread type biscuit and preparation method thereof |
| CN106509660A (en) * | 2016-11-01 | 2017-03-22 | 安徽农业大学 | Low-temperature slab-type pork liver sauce and production method thereof |
| CN109430814A (en) * | 2018-12-06 | 2019-03-08 | 东阿阿胶股份有限公司 | A kind of eyeshield donkey liver pat and preparation method thereof |
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