CN105558564A - Duck liver peanut butter and preparation method thereof - Google Patents

Abstract

The present invention relates to a duck liver peanut butter and a preparation method, wherein the components comprise 40% of duck liver, 25% of peanut kernels, 25% of a soybean sauce, 8% of vegetable oil, and 2% of other seasoning auxiliary materials, wherein the seasoning auxiliary materials comprise black sesame, edible salt, white granulated sugar, Capsicum annuum powder, ginger powder, Allium fistulosum powder, a cooking wine, vitamin E, and the like. The preparation method comprises material preparation, smashing, peanut frying, sauce frying, bottling, and gas discharge. According to the present invention, the produced duck liver peanut butter has characteristics of brownish red color, crispy peanut, delicate and lubricating butter, mellow flavor and broad market development prospects, and is suitable for appetizing promoting and cooking.

Description

A kind of duck liver peanut butter and preparation method thereof

Technical field

What the present invention relates to is a kind of tartar sauce, particularly a kind of duck liver peanut butter and preparation method thereof.

Background technology

Duck liver is the vitals storing nutriment in duck body, containing abundant nutriment, has multiple nutrients health care.The nutritive value of duck liver is very high, containing the multiple nutrients material of needed by human body, particularly containing metallic elements such as rich in protein, vitamin A and vitamin B complex, lecithin, unrighted acid and iron, zinc, phosphorus.It contributes to upgrowth and development of children as infant foods, increases intelligence, and can prolong life as old people food.

China is large agricultural country, and in recent years along with the constantly scientific of aquaculture and scale, duck liver output rises year by year, and duck product becomes increasingly abundant with various, but is also mainly limited to making prepared food and canned food for the development and utilization of duck liver.Along with people are to the raising of food sense organ and nutritional requirement, and consider from industrial production cost, research and develop sensible quality good, nutritional labeling is high, and the novel production process that saves production cost is imminent.

The invention provides a kind of duck liver peanut butter and preparation method thereof, on the basis retaining the original nutritive value of duck liver, increasing its local flavor and mouthfeel by adding peanut, finished product sense organ product are on very good terms, be of high nutritive value, be applicable to large-scale production and making, there is the good prospect of marketing.

Summary of the invention

In order to solve the problem, the invention provides a kind of duck liver peanut butter and preparation method thereof.

For achieving the above object, the present invention adopts following technical scheme:

A kind of duck liver peanut butter and preparation method thereof, each component comprises: duck liver 40%, shelled peanut 25%, soya sauce 25%, vegetable oil 8%, and other are adjusted auxiliary material to comprise Semen sesami nigrum, edible salt, white granulated sugar, chilli powder, Jiang Fen, green onion powder, cooking wine, vitamin E etc. and account for 2% altogether.

Preparation method comprises:

1) get the raw materials ready: select fresh duck liver, remove clot and connective tissue, rinse well with clear water, shelled peanut peeling is stand-by;

2) system is rotten: duck liver is put into cutmixer, adds proper amount of ginger powder, green onion powder, vitamin E, cooking wine, duck liver with add auxiliary material ratio be about 40:1, make liver gruel;

3) fry peanut: pour suitable vegetable oil in cold pot, light a fire after putting into peanut, little fiery frying 5min when temperature rises to 140 DEG C, pulls peanut out, cools for subsequent use;

4) fry sauce: in frying pan, put into vegetable oil, pour soya sauce and liver gruel when temperature reaches 120 DEG C into, put into Semen sesami nigrum, edible salt, white granulated sugar, chilli powder, frying 3min at 120 DEG C, put into peanut and continue little fiery frying 2-3min;

5) bottle: the duck liver peanut butter fried is filled into sterile glass vials while hot, screws on but does not screw bottle cap;

6) be vented: bottle, through 100 DEG C of heating water baths, keeps sauce body core temperature about 95 DEG C exhaust 3min, screws bottle cap while hot.

Obtained duck liver tartar sauce, golden yellow color, has the compound fragrant of peanut and soya sauce, and sauce body taste lubrication is delicious, peanut delicious and crisp.

Described a kind of duck liver peanut butter and preparation method thereof, on the basis retaining the original nutritive value of duck liver, increases its local flavor and mouthfeel by adding peanut, finished product sense organ product are on very good terms, be of high nutritive value, be applicable to large-scale production and making, there is the good prospect of marketing.

Detailed description of the invention

In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.

Embodiment: a kind of duck liver peanut butter and preparation method thereof, select duck liver 40KG, shelled peanut 25KG, soya sauce 25KG, vegetable oil 8KG, Semen sesami nigrum 0.5KG, edible salt 0.3KG, white granulated sugar 0.6KG, chilli powder 0.1KG, ginger powder 0.1KG, green onion powder 0.1KG, cooking wine 0.2KG, vitamin E 0.1KG.

Prepare by the following method:

1) get the raw materials ready: by the fresh duck liver chosen, remove clot and connective tissue, rinse well with clear water, shelled peanut peeling is stand-by;

2) system is rotten: duck liver is put into cutmixer, adds ginger powder, green onion powder, vitamin E, cooking wine, cut and mix liver gruel;

3) fry peanut: pour vegetable oil in cold pot, light a fire after putting into peanut, little fiery frying 5min when temperature rises to 140 DEG C, pulls peanut out, cools for subsequent use;

4) fry sauce: in frying pan, put into vegetable oil, pour soya sauce and liver gruel when temperature reaches 120 DEG C into, put into Semen sesami nigrum, edible salt, white granulated sugar, chilli powder, frying 3min at 120 DEG C, put into peanut and continue little fiery frying 2-3min;

5) bottle: the duck liver peanut butter fried is filled into sterile glass vials while hot, screws on but does not screw bottle cap;

6) be vented: bottle, through 100 DEG C of heating water baths, keeps sauce body core temperature about 95 DEG C exhaust 3min, screws bottle cap while hot.

The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.

Claims (1)

1. duck liver peanut butter and preparation method thereof, each component comprises: duck liver 40%, shelled peanut 25%, soya sauce 25%, vegetable oil 8%, other are adjusted auxiliary material to comprise Semen sesami nigrum, edible salt, white granulated sugar, chilli powder, Jiang Fen, green onion powder, cooking wine, vitamin E etc. and account for 2% altogether, and preparation method comprises:

1) get the raw materials ready: select fresh duck liver, remove clot and connective tissue, rinse well with clear water, shelled peanut peeling is stand-by;

2) system is rotten: duck liver is put into cutmixer, adds proper amount of ginger powder, green onion powder, vitamin E, cooking wine, duck liver with add auxiliary material ratio be about 40:1, make liver gruel;

3) fry peanut: pour suitable vegetable oil in cold pot, light a fire after putting into peanut, little fiery frying 5min when temperature rises to 140 DEG C, pulls peanut out, cools for subsequent use;

4) fry sauce: in frying pan, put into vegetable oil, pour soya sauce and liver gruel when temperature reaches 120 DEG C into, put into Semen sesami nigrum, edible salt, white granulated sugar, chilli powder, frying 3min at 120 DEG C, put into peanut and continue little fiery frying 2-3min;

5) bottle: the duck liver peanut butter fried is filled into sterile glass vials while hot, screws on but does not screw bottle cap;

6) be vented: bottle, through 100 DEG C of heating water baths, keeps sauce body core temperature about 95 DEG C exhaust 3min, screws bottle cap while hot.