CN106417558A - Method for lowering oil yield of fatty liver canned product - Google Patents
Method for lowering oil yield of fatty liver canned product Download PDFInfo
- Publication number
- CN106417558A CN106417558A CN201611122038.1A CN201611122038A CN106417558A CN 106417558 A CN106417558 A CN 106417558A CN 201611122038 A CN201611122038 A CN 201611122038A CN 106417558 A CN106417558 A CN 106417558A
- Authority
- CN
- China
- Prior art keywords
- temperature
- foie gras
- fatty liver
- oil
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
Abstract
The invention discloses a method for lowering the oil yield of a fatty liver canned product. The method comprises the following steps of step I, controlling the storage temperature of a raw material; step II, adding water-retaining and oil-retaining agents; step III, controlling chopping and mixing temperature; step IV, controlling temperature and time in a counter-pressure sterilization process. The method for lowering the oil yield of the fatty liver canned product has the beneficial effects that the product yield is improved; the appearance quality is promoted; the taste and the nutrient value are improved; the brand image is promoted; the international trade is facilitated; the economic benefit is expanded obviously; the fatty liver canned product is quite high in price, and is internationally generally sold at a price of 600,000RMB per ton; in that way, the increment of 10 percent of the product yield is equivalent to that the selling price of fatty liver per ton is increased by 60,000RMB.
Description
Technical field
The present invention relates to a kind of method reducing canned pack oil yield, go out particularly to a kind of foie gras canned pack that reduces
The method of oil cut rate.
Background technology
Foie gras local flavor after special cooking is splendid, is global famous delicacies.European is by goose liver with caviar, Truffe simultaneously
It is classified as " the big delicacy in the world three ", market demand is very high, because foie gras mouthfeel is delicate, fragrance is unique, nutritious, health value pole
High.According to surveying and determination, lecithin containing 4-7g, 9-13g nucleic acid and some unknown trophic factors, its fat in the foie gras after every 100g processing
Middle 60%-70% is unsaturated fatty acid, the more appearance that in foie gras, contained nutrient substance extracts from other animals and plants than the mankind
Easily absorb, there is the effect of protection cardiovascular and cerebrovascular vessel health, slow down aging, therefore foie gras has high health tonic and is worth.
Foie gras canned food is with duck fatty liver as primary raw material, mixes emulsifying, seasoning, fill, sealed cans, kills through repairing, pickling, cut
Bacterium, cool down, strike listen, coding, the processing step such as packaging.Using traditional tinned food process for sterilizing due to affected by the high temperature, meeting
Lead to the fat spilling that foie gras is intracellular, impact mouthfeel simultaneously reduces foie gras yield rate；As using low temperature process for sterilizing, fuel-displaced
Although rate can somewhat reduce, but does not reach sterilization effect, the problems such as cause quality guarantee period short.
Content of the invention
The invention aims to solving the intracellular fat spilling of foie gras during producing foie gras canned food, affect mouth
A kind of method of reduction foie gras canned pack oil yield felt and reduce the problem of foie gras yield rate and provide.
The method of the reduction foie gras canned pack oil yield that the present invention provides, its method is as described below：
Step one, the storage temperature of raw material control：Foie gras raw material preserve and use during temperature control in -2 DEG C of ring
Under border；
Step 2, the interpolation of water conservation oil protecting agent：Add water conservation oil protecting agent, high-quality emulsifying during producing foie gras canned food
The food additive of combination formula, additive main component is made up of sodium tripolyphosphate, sodium pyrophosphate and sodium hexameta phosphate, by weight
Amount is 2 than the adding proportion of sodium tripolyphosphate, sodium pyrophosphate and sodium hexameta phosphate：2：1；
Step 3, cut the control mixing temperature：Cut mix during bits on the rocks process, keep the temperature at -3-1 DEG C；
Step 4, the control to temperature and time in back-pressure sterilization process：Time in sterilization process for the foie gras and temperature
There is close and relation with oils and fatss leaching rate, balance point temperature and sterilizing time are controlled at 121 DEG C and 32 minutes.
Beneficial effects of the present invention：
1. improve yield rate, lift presentation quality：The oil yield of foie gras is reduced to 1% about by original 15%, carries
The high output capacity of foie gras, reduces the production cost of foie gras, improves the yield rate of dining room foie gras product, this product is greatly improved
Competitiveness.
2. improve mouthfeel and nutritive value：Duck fatty liver is rich in nutritive value, and mouthfeel is delicate, and fragrance is unique, health value pole
Height, is described as " the first in the world cuisines ".Its color yellow-white, weight up to more than 650g, fat content 60-65%, wherein not
Saturated fatty acid content >=40%, lecithin content >=3.5%, nucleic acid content >=9%, is high-grade nutraceutical.But processing
When often result in nutrient loss, reduce mouthfeel, the present invention can effectively reduce the oil yield in the foie gras course of processing, make nutrition
Material is farthest retained in foie gras, and mouthfeel is more preferable.
3. lift brand image, promote international trade to expand：By this process modification, intensive processing product quality is also same
Sample has reached international most advanced level, is that good basis is laid in brand promotion.
4. remarkable in economical benefits：Foie gras canned pack price is very high, typically sells in the world as 600,000 yuan/ton, then carry
High 10% yield rate, is equivalent to foie gras price per ton and improves 60,000 yuan.
Specific embodiment
The method of the reduction foie gras canned pack oil yield that the present invention provides, its method is as described below：
Step one, the storage temperature of raw material control：Foie gras raw material preserve and use during temperature control in -2 DEG C of ring
Under border；Both effectively oils and fatss be retained in the taste of the preservation minimizing microorganism being also beneficial to raw material while loss in foie gras
Long.
Step 2, the interpolation of water conservation oil protecting agent：Add water conservation and protect oil, high-quality emulsifying group during producing foie gras canned food
Close the food additive of formula, additive main component is made up of sodium tripolyphosphate, sodium pyrophosphate and sodium hexameta phosphate, by weight
It is 2 than the adding proportion of sodium tripolyphosphate, sodium pyrophosphate and sodium hexameta phosphate：2：1；The addition of this additive not only makes foie gras
Better tasting, and be conducive in process of production moisture in foie gras and oils and fatss more firmly be combineding with each other in foie gras product certainly
In body, reduce productivity and overflow.
Step 3, cut the control mixing temperature：Cut mix during bits on the rocks process, keep the temperature at -3-1 DEG C；Effectively
Improve the water and oil conservation performance of foie gras itself, reconfigure foie gras quality structure, make that product tangent plane is moist, structural state good,
Improve products taste and outward appearance.
Step 4, the control to temperature and time in sterilization process：Time in sterilization process for the foie gras and temperature and oil
Fat leaching rate has close and relation, and temperature and sterilizing time are controlled at 121 DEG C and 32 minutes.Both micro- life can effectively have been killed
Thing, greatly reduces the discharge of oils and fatss simultaneously again, oil yield is reduced to 1% about from original 15%, product tangent plane is more
Fresh, mouthfeel is finer and smoother, improves yield rate more than 10%, mouthfeel is all greatly improved with diseases caused by exogenous pathogenic factor.
Claims (1)
1. a kind of reduce foie gras canned pack oil yield method it is characterised in that：Its method is as described below：
Step one, the storage temperature of raw material control：During the preservation of foie gras raw material and use, temperature control is in the environment of -2 DEG C；
Step 2, the interpolation of water conservation oil protecting agent：Add water conservation oil protecting agent, high-quality emulsifying combination during producing foie gras canned food
The food additive of formula, additive main component is made up of sodium tripolyphosphate, sodium pyrophosphate and sodium hexameta phosphate, by weight
The adding proportion of sodium tripolyphosphate, sodium pyrophosphate and sodium hexameta phosphate is 2：2：1；
Step 3, cut the control mixing temperature：Cut mix during bits on the rocks process, keep the temperature at -3-1 DEG C；
Step 4, the control to temperature and time in back-pressure sterilization process：Time in sterilization process for the foie gras and temperature and oil
Fat leaching rate has close and relation, and equilibrium point phase temperature and sterilizing time are controlled at 121 DEG C and 32 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611122038.1A CN106417558A (en) | 2016-12-08 | 2016-12-08 | Method for lowering oil yield of fatty liver canned product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611122038.1A CN106417558A (en) | 2016-12-08 | 2016-12-08 | Method for lowering oil yield of fatty liver canned product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417558A true CN106417558A (en) | 2017-02-22 |
Family
ID=58217076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611122038.1A Pending CN106417558A (en) | 2016-12-08 | 2016-12-08 | Method for lowering oil yield of fatty liver canned product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417558A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617807A (en) * | 2008-07-03 | 2010-01-06 | 天津科技大学 | Process for stably processing foie gras without fat isolation and with low oxidation |
| CN102919867A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Production process for roasting chicken steak |
| CN104921261A (en) * | 2015-06-29 | 2015-09-23 | 广州市天惠食品有限公司 | Food preservative and preparation method thereof |
-
2016
- 2016-12-08 CN CN201611122038.1A patent/CN106417558A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617807A (en) * | 2008-07-03 | 2010-01-06 | 天津科技大学 | Process for stably processing foie gras without fat isolation and with low oxidation |
| CN102919867A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Production process for roasting chicken steak |
| CN104921261A (en) * | 2015-06-29 | 2015-09-23 | 广州市天惠食品有限公司 | Food preservative and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |