CN107095182A - A kind of preparation method of characteristic Foie Gras - Google Patents
A kind of preparation method of characteristic Foie Gras Download PDFInfo
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- CN107095182A CN107095182A CN201610091861.4A CN201610091861A CN107095182A CN 107095182 A CN107095182 A CN 107095182A CN 201610091861 A CN201610091861 A CN 201610091861A CN 107095182 A CN107095182 A CN 107095182A
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Abstract
The present invention relates to a kind of preparation method of characteristic Foie Gras, comprise the following steps：Foie gras is cleaned into refrigeration deodorization；Foie gras is added egg and pickles juice stirring and breaks into foie gras paste；Take butter to paste stirring with foie gras and carry out boiling；Finished product is made in cooling packing.Finished product of the present invention has the features such as fragrant fresh strong, the lubricious delicious, fragrance of mouthfeel is unique, nutrition arrangement is balanced, the suitable popular taste of unique flavor.Food materials collocation novel and unique of the present invention, but the simple easily acquisition of materials, operational sequence succinctly, easily control by condition, and storage is lasting, is adapted to mass production.
Description
Technical field
The present invention relates to sauce manufacture field, especially a kind of preparation method of Foie Gras.
Background technology
Sauce is that food materials auxiliary can be cooked spice by one kind.The sauce raw material of in the market is varied, taste
Sour-sweet peppery salty, manufacture craft is also varied, according to the drawing of food materials used and sauce, production method, choosing
Select efficient fresh-keeping and fully tasty cooking skill.
Foie Gras (Foie Gras)：The raw material that Foie Gras makes are the higher fatty acid livers of the duck or goose by feeding
Dirty, it is that the esophagus for passing through animal with fine steel tube is directly inserted to stomach that tradition, which feeds mode, and the feeds such as corn are noted
Enter in animal body, the duck or goose liver of such output is just fertile enough.Foie Gras is dishes prepared for the lunar New Year for Frenchman
Or the dish eaten during festival celebration.Its eating method is a variety of, can be eaten as preceding dish with roasting hot bread list, or mix other
Dish before material is made together, now, most suitable is slightly sweetish white wine or champagne with wine.Or and beef
Collocation is eaten, and now into the status of entree, looks good with red wine.
Foie Gras is the sauce by foie gras meat major ingredient and the allotment of a variety of spices, is adjusted meticulously through multiple working procedure
System, it is soft aromatic, it is tasty.It is adapted to noodles served with soy sauce, sesame butter, etc., the various intention eating methods such as go with rice or bread.The development pair of today's society
Food proposes higher requirement, and " nutrition, delicious food, conveniently, safely " has become mass food and drink life
Obtain a kind of common recognition.But for a long time, the poor in processability of foie gras, cost is high, marketing rate is low, and it adds deeply
It is wherein major reason that the technical merit of work is low.The deodorization of foie gras, deposit it is fresh, lubrication meat taste the problems such as
Become the obstacle of Slanghter processing of lamb technology, it is necessary to be continuously attempted to, innovation pushes away new.
The present invention is by grinding taste and the innovation and combination of culinary art to characteristic Foie Gras, it is intended to strengthen Foie Gras finishing
Work industrial chain, is promoted to help the market prospects for widening sauce manufacturing technology and Se Te Foie Gras.
The content of the invention
The invention aims to provide a kind of preparation method of characteristic Foie Gras and preparation method thereof.
The present invention is achieved by the following technical programs：
A kind of preparation method of characteristic Foie Gras, it is characterised in that：Raw material is made up of the component of following parts by weight：
Fresh foie gras 500-600 parts, 50-60 parts of butter, 15-20 parts of black pepper, 10-15 parts of pepper, plain chocolate
400-450 parts, 20-25 parts of ginger juice, 40-60 parts of egg, 10-12 parts of chickens' extract, 10-12 parts of ground cinnamon is bright
15-20 parts of nurse wine.Its manufacturing process comprises the following steps：
A, raw material are pickled：
Take fresh foie gras to clean to be put into container, pour into plain chocolate and be sufficiently mixed with foie gras；It is put into refrigerator-freezer immersion
Refrigeration 12-14 hours；Foie gras is taken out, takes the liver muscle in foie gras inside to reject clean.
B, the allotment of sauce taste：
Foie gras is put into mixer, egg is squeezed into；Be put into black pepper, pepper, ground cinnamon, Rum,
What plain chocolate was made pickles juice；Pasty state is sufficiently stirred for into, taking-up pours into container and foie gras paste is made.
C, boiling encapsulation：
Take butter to be put into micro-wave oven to dissolve, pour into and stirred in foie gras paste, encapsulation preservative film is put into pan
Interior boiling 40-50 minutes canned to be made.
Further：Foie gras takes mass ratio to be mixed for 2: 1 submergences with new milk in step A, and purpose is fusion
The ox fragrance of milk makes foie gras more mellowness, and removes the watery blood in foie gras and smelling removal.
Further：Refrigeration fresh milk foie gras in step A takes temperature to be 7-10 degrees Celsius, and cold preservation time is
It is made within 12-14 hours.
Further：Foie gras takes mass ratio to be stirred together for being made for 10: 1 with egg in step B, and purpose is chicken
Egg white solution makes that finished product is more fine and smooth, delicacy, unsuitable meat aging during boiling.
Further：Pickle in step B produces 15 parts of black pepper, 10 parts of pepper, 10 parts of ground cinnamon,
15 parts of Rum, 100 parts of plain chocolate, 20 parts of ginger juice, 10 parts of mass ratioes of chickens' extract are mixed.
Further：Foie gras paste in step C takes 10: 1 mass ratioes to be mixed with butter.
The invention has the advantages that：
1st, the present invention takes foie gras major ingredient, and refrigeration technique is combined to remove the watery blood in foie gras by soaking fresh milk
And fishy smell, merging milk fragrant smell makes foie gras more mellowness；Being put into egg stirring makes foie gras paste more fine and smooth, delicacy,
Unsuitable meat aging during boiling；Supplying characteristic pickles a variety of spices of juice allotment and pickles to form unique oral sensations jointly；
It is mixed into butter parcel surface lock taste；The nutritive value for most efficiently retaining foie gras is realized using digesting technoloy, is obtained
Foie Gras meat shortcake is sliding delicious, the optimal sense of taste of aromatic flavour.Realize unique flavor, it is nutritious, do
The characteristics of work is accurate, with market innovation theory.
2nd, food materials collocation novel and unique of the present invention, but the simple easily acquisition of materials, operational sequence are succinct, are easy to control
Processing conditions processed, storage is lasting, and large-scale production can be achieved.
Embodiment
With reference to example, the invention will be further described：
The explanation in the raw materials used source of following instance：
Rum：" Bacardi " board, is purchased from Shanghai Qi De trade Co., Ltds；
Butter：" the U.S. China's breast in day " board, is purchased from the special one hundred taste Food Co., Ltd in the Inner Mongol.
Embodiment 1：
1st, raw material is pickled：
Take fresh 500 grams of foie gras to clean to be put into container, pour into 300 grams of plain chocolate and be sufficiently mixed with foie gras；
Refrigerator-freezer immersion refrigeration 12 hours is put into, temperature is 7 degrees Celsius；Foie gras is taken out, the liver in foie gras inside is taken
Muscle is rejected clean.
2nd, sauce taste is allocated：
Foie gras is put into mixer, 50 grams of egg is squeezed into；It is put into 15 grams of black pepper, 10 grams of pepper, meat
10 grams of cassia lignea flour, 15 grams of Rum, 100 grams of plain chocolate, 20 grams of ginger juice, what chickens' extract 10 was restrained pickles
Juice；Pasty state is sufficiently stirred for into, taking-up pours into container and foie gras paste is made.
3rd, boiling is encapsulated：
Take 50 grams of butter to be put into micro-wave oven to dissolve, pour into and stirred in foie gras paste, encapsulation preservative film is put into
Boiling 40 minutes is canned in pan is made.
Embodiment 2：
1st, raw material is pickled：
Take fresh 500 grams of foie gras to clean to be put into container, pour into 300 grams of plain chocolate and be sufficiently mixed with foie gras；
Refrigerator-freezer immersion refrigeration 12 hours is put into, temperature is 7 degrees Celsius；Foie gras is taken out, the liver in foie gras inside is taken
Muscle is rejected clean.
2nd, sauce taste is allocated：
Foie gras is put into mixer, 50 grams of egg is squeezed into；It is put into 15 grams of black pepper, 10 grams of pepper, meat
10 grams of cassia lignea flour, 15 grams of Rum, 100 grams of plain chocolate, 20 grams of ginger juice, what chickens' extract 10 was restrained pickles
Juice；Pasty state is sufficiently stirred for into, taking-up pours into container and foie gras paste is made.
3rd, boiling is encapsulated：
Take 50 grams of butter to be put into micro-wave oven to dissolve, pour into and stirred in foie gras paste, encapsulation preservative film is put into
Boiling 40 minutes is canned in pan is made.
Embodiment 3
1st, raw material is pickled：
Take fresh 500 grams of foie gras to clean to be put into container, pour into 300 grams of plain chocolate and be sufficiently mixed with foie gras；
Refrigerator-freezer immersion refrigeration 12 hours is put into, temperature is 7 degrees Celsius；Foie gras is taken out, the liver in foie gras inside is taken
Muscle is rejected clean.
2nd, sauce taste is allocated：
Foie gras is put into mixer, 50 grams of egg is squeezed into；It is put into 15 grams of black pepper, 10 grams of pepper, meat
10 grams of cassia lignea flour, 15 grams of Rum, 100 grams of plain chocolate, 20 grams of ginger juice, what chickens' extract 10 was restrained pickles
Juice；Pasty state is sufficiently stirred for into, taking-up pours into container and foie gras paste is made.
3rd, boiling is encapsulated：
Take 50 grams of butter to be put into micro-wave oven to dissolve, pour into and stirred in foie gras paste, encapsulation preservative film is put into
Boiling 40 minutes is canned in pan is made.
The extremely fresh characteristic Foie Gras A of gained characteristic of the invention carries out mouth feel score experiment, the spy with deodorization not yet in effect
Color Foie Gras B, the Foie Gras D for not adding Foie Gras C that egg boils with chicken soup, not adding Rum enter
Row contrast, Foie Gras A manufactured in the present embodiment has unique fragrant fresh mouthfeel, and is pickled, stirred by refrigeration
Mixing boiling, cooling Titian technique makes finished product have special taste, nutritious advantage in a balanced way.By 60 people
Sensory evaluation is carried out to characteristic Foie Gras A, Foie Gras B, Foie Gras C, Foie Gras D, there are 48 people to represent
Prefer characteristic Foie Gras A taste compared with Foie Gras B, Foie Gras C, Foie Gras D, there are 7 people's tables
Show the taste for preferring Foie Gras B compared with characteristic Foie Gras A, remaining 7 people evaluates Foie Gras A taste
Not as Foie Gras B, Foie Gras C, Foie Gras D, it is seen then that the present invention is with salient feature and unique wind
Taste, is liked by most of testers.
Above content is to combine specific preferred embodiment further description made for the present invention, no
It can assert that the specific implementation of the present invention is confined to these explanations.For the common of the technical field of the invention
For technical staff, without departing from the inventive concept of the premise, some simple deductions can also be made or replaced
Change, should all be considered as belonging to protection scope of the present invention.
Claims (6)
1. a kind of preparation method of characteristic Foie Gras, it is characterised in that：Raw material by following parts by weight component
Composition：Fresh foie gras 500-600 parts, 50-60 parts of butter, 15-20 parts of black pepper, 10-15 parts of pepper,
400-450 parts of plain chocolate, 20-25 parts of ginger juice, 40-60 parts of egg, 10-12 parts of chickens' extract, ground cinnamon 10-12
Part, 15-20 parts of Rum.Its manufacturing process comprises the following steps：
A, raw material are pickled：
Take fresh foie gras to clean to be put into container, pour into plain chocolate and be sufficiently mixed with foie gras；It is put into refrigerator-freezer immersion
Refrigeration 12-14 hours；Foie gras is taken out, takes the liver muscle in foie gras inside to reject clean.
B, the allotment of sauce taste：
Foie gras is put into mixer, egg is squeezed into；Be put into black pepper, pepper, ground cinnamon, Rum,
What plain chocolate was made pickles juice；Pasty state is sufficiently stirred for into, taking-up pours into container and foie gras paste is made.
C, boiling encapsulation：
Take butter to be put into micro-wave oven to dissolve, pour into and stirred in foie gras paste, encapsulation preservative film is put into pan
Interior boiling 40-50 minutes canned to be made.
2. the preparation method of extremely fresh characteristic Foie Gras according to claim 1, it is characterised in that：Step
Foie gras takes mass ratio to be mixed for 2: 1 submergences with new milk in A, and purpose makes foie gras for the ox fragrance of fusion milk
More mellowness, and remove the watery blood in foie gras and smelling removal.
3. the preparation method of extremely fresh characteristic Foie Gras according to claim 1, it is characterised in that：Step
Refrigeration fresh milk foie gras in A takes temperature to be 7-10 degrees Celsius, and cold preservation time is to be made for 12-14 hours.
4. the preparation method of extremely fresh characteristic Foie Gras according to claim 1, it is characterised in that：Step
Foie gras and egg take mass ratio to be stirred together for being made for 10: 1 in B, purpose be egg clear liquid make finished product it is more fine and smooth,
Delicacy, unsuitable meat aging during boiling.
5. the preparation method of extremely fresh characteristic Foie Gras according to claim 1, it is characterised in that：Step
Pickle in B produces 15 parts of black pepper, 10 parts of pepper, 10 parts of ground cinnamon, 15 parts of Rum, pure ox
100 parts of milk, 20 parts of ginger juice, 10 parts of mass ratioes of chickens' extract are mixed.
6. the preparation method of extremely fresh characteristic Foie Gras according to claim 1, it is characterised in that：Step
Foie gras paste in C takes 10: 1 mass ratioes to be mixed with butter.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610091861.4A CN107095182A (en) | 2016-02-19 | 2016-02-19 | A kind of preparation method of characteristic Foie Gras |
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| CN201610091861.4A CN107095182A (en) | 2016-02-19 | 2016-02-19 | A kind of preparation method of characteristic Foie Gras |
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| CN107095182A true CN107095182A (en) | 2017-08-29 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838561A (en) * | 2020-08-06 | 2020-10-30 | 新疆畜牧科学院畜牧研究所 | Beef liver batch and preparation method thereof |
-
2016
- 2016-02-19 CN CN201610091861.4A patent/CN107095182A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838561A (en) * | 2020-08-06 | 2020-10-30 | 新疆畜牧科学院畜牧研究所 | Beef liver batch and preparation method thereof |
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Application publication date: 20170829 |