CN107149137A - A kind of preparation method of nutrition Foie Gras - Google Patents
A kind of preparation method of nutrition Foie Gras Download PDFInfo
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- CN107149137A CN107149137A CN201710217409.2A CN201710217409A CN107149137A CN 107149137 A CN107149137 A CN 107149137A CN 201710217409 A CN201710217409 A CN 201710217409A CN 107149137 A CN107149137 A CN 107149137A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of preparation method of nutrition Foie Gras, including following operating procedure：Foie gras is cleaned up, then every piece of foie gras is averagely cut into etc. 3 pieces of weight, puts it into and carries in color liquid；The foie gras after color will be carried it is put into pickling liquid and pickles；Foie gras after pickling and chicken intestines, silkworm chrysalis, pork liver are put into halogen boil liquid, moderate heat halogen is boiled；Foie gras, chicken intestines, silkworm chrysalis, pork liver after halogen is boiled take out while hot, are put into cooking machine, and add salt, monosodium glutamate, fragrant pungent condiment, microcrystalline cellulose, modified soy bean lipoid thereto, it is ground into after uniform slurries, is cooled to room temperature, then packs, sterilizing, finished product.Foie Gras produced by the present invention, special taste, quality delicate mouthfeel, color is uniform, after long-time storage, sauce body is still very uniform, and nutritious, health value is increased, the immunity of human body can be effectively lifted, digestion can be promoted, sleep quality poor to some constitutions is poor, Sleep hyperhidrosis patients have preferable therapeutic effect.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of nutrition Foie Gras.
Background technology
Geese fatty liver is acknowledged as a kind of high-grade nutrient food, and quality is delicate, and delicious flavour is nutritious, is known as the world 3
It is big delicious
One of (geese fatty liver, caviar, matsutake mushroom).Geese fatty liver contains the various nutrition such as protein, fat, vitamin, lecithin
Composition.After fattening, unsaturated fatty acid content accounts for the 65%~68% of fatty acid total amount, unsaturation in the crude fat in geese fatty liver
Aliphatic acid reduces deposition of the cholesterol on painstaking effort tube wall, mitigates and delay to move to the cholesterol levels in reduction blood of human body
Pulse atherosclerosis formation plays an important role.In addition, DNA and ribonucleic acid are also rich in, up to 9%~13.5%.It is unsaturated
Aliphatic acid can reduce the cholesterol in blood of human body, and lecithin is essential important in current international health medicine and food
Into
Point, it has effects that reducing blood lipid, softening blood vessel, anti-aging, prevents cardiovascular and cerebrovascular disease.China is that production goose is big
State, annual to bring up the fertile plumage of goose more than ten00000000, geese fatty liver production Technology reaches its maturity, had on Tianjin, Fujian, Guangxi and other places
Large-scale geese fatty liver production base, this lays a good foundation for the development of foie gras industry.
Foie Gras is a kind of very popular food of in the market, but existing technical matters, the mistake boiled in the halogen of foie gras
Cheng Zhong, can cause a large amount of losses of wherein nutriment, and Foie Gras nutritional ingredient is more single, not comprehensive nutrition.
The content of the invention
In order to solve the above problems, the preparation method that the present invention provides a breeding Foie Gras.
The present invention is achieved by the following technical solutions.
A kind of preparation method of nutrition Foie Gras, including following operating procedure：
（1）Foie gras is pre-processed
Foie gras is cleaned up, then every piece of foie gras is averagely cut into etc. 3 pieces of weight, puts it into and carries in color liquid, 20- is soaked
35min, the temperature for carrying color liquid is 30-50 DEG C, carries color liquid and is made up of the component of following parts by weight：14-17 parts of yellow rice wine, red yeast rice yellow
Plain 1-3 parts, 3-5 parts of curdlan, 15-18 parts of wrinkled giant hyssop, 12-16 parts of lophatherum gracile, 11-15 parts of indian adenosma herb, 140-160 parts of water；
Further, the color liquid that carries is made of following methods：Wrinkled giant hyssop, lophatherum gracile, indian adenosma herb are added in boiling water, using moderate heat
Boil after 30-40min, filter to get filtrate, yellow rice wine, monascus yellow pigment, curdlan are added into filtrate, after stirring, system
Color liquid must be carried.
This, which carries yellow rice wine, monascus yellow pigment, curdlan in color liquid, can effectively lift the color and luster of foie gras, and wrinkled giant hyssop, light
After the leaf of bamboo, indian adenosma herb synergy, the fishy smell material in foie gras can be effectively removed；
（2）Foie gras is pickled
The foie gras after color will be carried it is put into pickling liquid and pickle 2-4 hours, the temperature of pickling liquid is 5-10 DEG C；
Further, the pickling liquid mass fraction is 1-3% salt solution.
（3）Halogen is boiled
Foie gras after pickling and chicken intestines, silkworm chrysalis, pork liver are put into halogen boil liquid, 60-80min is boiled using moderate heat halogen, wherein halogen is boiled
Liquid is made up of the component of following parts by weight：16-18 parts of stephanotis, 12-17 parts of rheum officinale, 11-16 parts of Dysosma versipellis root, naringi crenulata 13-
19 parts, 4-7 parts of yellow rice wine, 4-7 parts of vinegar, 190-220 parts of water；
Further, the weight ratio of foie gras and chicken intestines, silkworm chrysalis, pork liver is：20:2-5:4-10:11-18.
Chicken intestines, silkworm chrysalis, the addition of pork liver, can act synergistically with the nutriment in foie gras, can effectively lift Foie Gras
Nutritive value so that it has a lifting body immunity, it is weaker to some constitutions caused by sleep quality is poor, Sleep hyperhidrosis
Patient there is good therapeutic effect, can effectively improve Sub-health present in present crowd；
（4）Mashing pack
After foie gras, chicken intestines, silkworm chrysalis, pork liver after halogen is boiled take out while hot, it is immediately placed in cooking machine, and adds food thereto
Salt, monosodium glutamate, fragrant pungent condiment, microcrystalline cellulose, modified soy bean lipoid, are ground into after uniform slurries, are cooled to room temperature, then fill
Bag, sterilizing, finished product.
Further, every kilogram of foie gras addition salt 45g, monosodium glutamate 12g, microcrystalline cellulose 2g, modified soy bean lipoid 2g.
Further, fragrant pungent condiment includes cloves, Chinese cassia tree, nutmeg, caper bud, cucurbit graecum seed, gin, eight
Angle, safflower, Yellow Fructus Gardeniae, every kilogram of foie gras add fragrant pungent condiment 5-10g.
Technical scheme more than, the beneficial effects of the invention are as follows：
Foie Gras produced by the present invention, special taste, quality delicate mouthfeel, color is uniform, after long-time storage, and sauce body is still very
Uniformly, and nutritious, health value is increased, and can effectively lift the immunity of human body, can promote digestion, to some bodies
Matter is poor, sleep quality is poor, Sleep hyperhidrosis patients have preferable therapeutic effect.
Embodiment
Following examples are used to illustrate the present invention, but can not be used for limiting the scope of the present invention.The reality used in embodiment
The condition of applying can be for further adjustments according to the condition of producer, and unaccounted implementation condition is usually conventional laboratory conditions.
Embodiment 1
A kind of preparation method of nutrition Foie Gras, including following operating procedure：
（1）Foie gras is pre-processed
Foie gras is cleaned up, then every piece of foie gras is averagely cut into etc. 3 pieces of weight, puts it into and carries in color liquid, 20min is soaked,
The temperature for carrying color liquid is 30 DEG C, carries color liquid and is made up of the component of following parts by weight：14 parts of yellow rice wine, 1 part of monascus yellow pigment, it can obtain so
3 parts of glue, 15 parts of wrinkled giant hyssop, 12 parts of lophatherum gracile, 11 parts of indian adenosma herb, 140 parts of water；
Further, the color liquid that carries is made of following methods：Wrinkled giant hyssop, lophatherum gracile, indian adenosma herb are added in boiling water, using moderate heat
Boil after 30min, filter to get filtrate, yellow rice wine, monascus yellow pigment, curdlan are added into filtrate, after stirring, be made and carry
Color liquid；
（2）Foie gras is pickled
The foie gras after color will be carried it is put into pickling liquid and pickle 2 hours, the temperature of pickling liquid is 5 DEG C；
Further, the pickling liquid mass fraction is 1% salt solution.
（3）Halogen is boiled
Foie gras after pickling and chicken intestines, silkworm chrysalis, pork liver are put into halogen boil liquid, 60min is boiled using moderate heat halogen, wherein halogen boil liquid by
The component of following parts by weight is made：16 parts of stephanotis, 12 parts of rheum officinale, 11 parts of Dysosma versipellis root, 13 parts of naringi crenulata, 4 parts of yellow rice wine, vinegar
4 parts, 190 parts of water；
Further, the weight ratio of foie gras and chicken intestines, silkworm chrysalis, pork liver is：20:2:4:11.
（4）Mashing pack
After foie gras, chicken intestines, silkworm chrysalis, pork liver after halogen is boiled take out while hot, it is immediately placed in cooking machine, and adds food thereto
Salt, monosodium glutamate, fragrant pungent condiment, microcrystalline cellulose, modified soy bean lipoid, are ground into after uniform slurries, are cooled to room temperature, then fill
Bag, sterilizing, finished product.
Further, every kilogram of foie gras addition salt 45g, monosodium glutamate 12g, microcrystalline cellulose 2g, modified soy bean lipoid 2g.
Further, fragrant pungent condiment includes cloves, Chinese cassia tree, nutmeg, caper bud, cucurbit graecum seed, gin, eight
Angle, safflower, Yellow Fructus Gardeniae, every kilogram of foie gras add fragrant pungent condiment 5g.
Embodiment 2
A kind of preparation method of nutrition Foie Gras, including following operating procedure：
（1）Foie gras is pre-processed
Foie gras is cleaned up, then every piece of foie gras is averagely cut into etc. 3 pieces of weight, puts it into and carries in color liquid, 30min is soaked,
The temperature for carrying color liquid is 40 DEG C, carries color liquid and is made up of the component of following parts by weight：16 parts of yellow rice wine, 2 parts of monascus yellow pigment, it can obtain so
4 parts of glue, 17 parts of wrinkled giant hyssop, 14 parts of lophatherum gracile, 13 parts of indian adenosma herb, 150 parts of water；
Further, the color liquid that carries is made of following methods：Wrinkled giant hyssop, lophatherum gracile, indian adenosma herb are added in boiling water, using moderate heat
Boil after 35min, filter to get filtrate, yellow rice wine, monascus yellow pigment, curdlan are added into filtrate, after stirring, be made and carry
Color liquid；
（2）Foie gras is pickled
The foie gras after color will be carried it is put into pickling liquid and pickle 3 hours, the temperature of pickling liquid is 7 DEG C；
Further, the pickling liquid mass fraction is 2% salt solution.
（3）Halogen is boiled
Foie gras after pickling and chicken intestines, silkworm chrysalis, pork liver are put into halogen boil liquid, 70min is boiled using moderate heat halogen, wherein halogen boil liquid by
The component of following parts by weight is made：17 parts of stephanotis, 15 parts of rheum officinale, 13 parts of Dysosma versipellis root, 16 parts of naringi crenulata, 5 parts of yellow rice wine, vinegar
5 parts, 210 parts of water；
Further, the weight ratio of foie gras and chicken intestines, silkworm chrysalis, pork liver is：20:3:6:15.
（4）Mashing pack
After foie gras, chicken intestines, silkworm chrysalis, pork liver after halogen is boiled take out while hot, it is immediately placed in cooking machine, and adds food thereto
Salt, monosodium glutamate, fragrant pungent condiment, microcrystalline cellulose, modified soy bean lipoid, are ground into after uniform slurries, are cooled to room temperature, then fill
Bag, sterilizing, finished product.
Further, every kilogram of foie gras addition salt 45g, monosodium glutamate 12g, microcrystalline cellulose 2g, modified soy bean lipoid 2g.
Further, fragrant pungent condiment includes cloves, Chinese cassia tree, nutmeg, caper bud, cucurbit graecum seed, gin, eight
Angle, safflower, Yellow Fructus Gardeniae, every kilogram of foie gras add fragrant pungent condiment 8g.
Embodiment 3
A kind of preparation method of nutrition Foie Gras, including following operating procedure：
（1）Foie gras is pre-processed
Foie gras is cleaned up, then every piece of foie gras is averagely cut into etc. 3 pieces of weight, puts it into and carries in color liquid, 35min is soaked,
The temperature for carrying color liquid is 50 DEG C, carries color liquid and is made up of the component of following parts by weight：17 parts of yellow rice wine, 3 parts of monascus yellow pigment, it can obtain so
5 parts of glue, 18 parts of wrinkled giant hyssop, 16 parts of lophatherum gracile, 15 parts of indian adenosma herb, 160 parts of water；
Further, the color liquid that carries is made of following methods：Wrinkled giant hyssop, lophatherum gracile, indian adenosma herb are added in boiling water, using moderate heat
Boil after 40min, filter to get filtrate, yellow rice wine, monascus yellow pigment, curdlan are added into filtrate, after stirring, be made and carry
Color liquid；
（2）Foie gras is pickled
The foie gras after color will be carried it is put into pickling liquid and pickle 4 hours, the temperature of pickling liquid is 10 DEG C；
Further, the pickling liquid mass fraction is 3% salt solution.
（3）Halogen is boiled
Foie gras after pickling and chicken intestines, silkworm chrysalis, pork liver are put into halogen boil liquid, 80min is boiled using moderate heat halogen, wherein halogen boil liquid by
The component of following parts by weight is made：18 parts of stephanotis, 17 parts of rheum officinale, 16 parts of Dysosma versipellis root, 19 parts of naringi crenulata, 7 parts of yellow rice wine, vinegar
7 parts, 220 parts of water；
Further, the weight ratio of foie gras and chicken intestines, silkworm chrysalis, pork liver is：20:5:10:18.
（4）Mashing pack
After foie gras, chicken intestines, silkworm chrysalis, pork liver after halogen is boiled take out while hot, it is immediately placed in cooking machine, and adds food thereto
Salt, monosodium glutamate, fragrant pungent condiment, microcrystalline cellulose, modified soy bean lipoid, are ground into after uniform slurries, are cooled to room temperature, then fill
Bag, sterilizing, finished product.
Further, every kilogram of foie gras addition salt 45g, monosodium glutamate 12g, microcrystalline cellulose 2g, modified soy bean lipoid 2g.
Further, fragrant pungent condiment includes cloves, Chinese cassia tree, nutmeg, caper bud, cucurbit graecum seed, gin, eight
Angle, safflower, Yellow Fructus Gardeniae, every kilogram of foie gras add fragrant pungent condiment 10g.
By obtained Foie Gras in embodiment 1,2,3 and commercially available common Foie Gras, each storage 10 months at room temperature, so
Its organoleptic quality is evaluated afterwards, evaluation result is as shown in table 1：
The Foie Gras Analyses Methods for Sensory Evaluation Results of table 1
| Project | Flavour | Smell | Color and luster | Quality |
| Embodiment 1 | It is deep strong | Aromatic flavour | It is yellowish | Dilute thick moderate, tissue is fine and smooth |
| Embodiment 2 | It is deep strong | Aromatic flavour | It is yellowish | Dilute thick moderate, tissue is fine and smooth |
| Embodiment 3 | It is deep strong | Aromatic flavour | It is yellowish | Dilute thick moderate, tissue is fine and smooth |
| Comparative example | Taste is light | Fragrance is poor | Color and luster is poor | It is upper it is dilute under it is thick, layering is serious |
After Foie Gras made from embodiment 1 is put goods on the market, survey is carried out to the crowd of long-term taking Foie Gras of the present invention,
As a result it is shown as：84% eater thinks to take after the Foie Gras of the present invention, constitution can be effectively lifted, to its sleep quality
There is preferable improvement；6% eater thinks that the Foie Gras health-care effect of the present invention is poor, to the lifting shadow of its immunity
Sound is smaller, but it can promote appetite；10% user thinks the Foie Gras of the present invention without health-care effect, and commercially available common
Foie Gras health value have no difference.
The technical scheme provided above the embodiment of the present invention is described in detail, specific case used herein
Principle and embodiment to the embodiment of the present invention are set forth, and the explanation of above example is only applicable to help and understands this
The principle of inventive embodiments；Simultaneously for those of ordinary skill in the art, according to the embodiment of the present invention, in specific embodiment party
It will change in formula and application, in summary, this specification content should not be construed as limiting the invention.
Claims (6)
1. a kind of preparation method of nutrition Foie Gras, it is characterised in that including following operating procedure：
（1）Foie gras is pre-processed
Foie gras is cleaned up, then every piece of foie gras is averagely cut into etc. 3 pieces of weight, puts it into and carries in color liquid, 20- is soaked
35min, the temperature for carrying color liquid is 30-50 DEG C, carries color liquid and is made up of the component of following parts by weight：14-17 parts of yellow rice wine, red yeast rice yellow
Plain 1-3 parts, 3-5 parts of curdlan, 15-18 parts of wrinkled giant hyssop, 12-16 parts of lophatherum gracile, 11-15 parts of indian adenosma herb, 140-160 parts of water；
（2）Foie gras is pickled
The foie gras after color will be carried it is put into pickling liquid and pickle 2-4 hours, the temperature of pickling liquid is 5-10 DEG C；
（3）Halogen is boiled
Foie gras after pickling and chicken intestines, silkworm chrysalis, pork liver are put into halogen boil liquid, 60-80min is boiled using moderate heat halogen, wherein halogen is boiled
Liquid is made up of the component of following parts by weight：16-18 parts of stephanotis, 12-17 parts of rheum officinale, 11-16 parts of Dysosma versipellis root, naringi crenulata 13-
19 parts, 4-7 parts of yellow rice wine, 4-7 parts of vinegar, 190-220 parts of water；
（4）Mashing pack
After foie gras, chicken intestines, silkworm chrysalis, pork liver after halogen is boiled take out while hot, it is immediately placed in cooking machine, and adds food thereto
Salt, monosodium glutamate, fragrant pungent condiment, microcrystalline cellulose, modified soy bean lipoid, are ground into after uniform slurries, are cooled to room temperature, then fill
Bag, sterilizing, finished product.
2. a kind of preparation method of nutrition Foie Gras according to claim 1, it is characterised in that step（1）In carry
Color liquid is made of following methods：Wrinkled giant hyssop, lophatherum gracile, indian adenosma herb are added in boiling water, boiled using moderate heat after 30-40min, mistake
Filtrate is filtered to obtain, yellow rice wine, monascus yellow pigment, curdlan are added into filtrate, after stirring, is made and carries color liquid.
3. a kind of preparation method of nutrition Foie Gras according to claim 1, it is characterised in that step（2）In salt down
Liquid mass fraction processed is 1-3% salt solution.
4. a kind of preparation method of nutrition Foie Gras according to claim 1, it is characterised in that step（3）In, foie gras
Weight ratio with chicken intestines, silkworm chrysalis, pork liver is：20:2-5:4-10:11-18.
5. a kind of preparation method of nutrition Foie Gras according to claim 1, it is characterised in that step（4）In food
Salt, monosodium glutamate, microcrystalline cellulose, the consumption of modified soy bean lipoid are respectively to be：Every kilogram of foie gras addition salt 45g, monosodium glutamate 12g,
Microcrystalline cellulose 2g, modified soy bean lipoid 2g.
6. a kind of preparation method of nutrition Foie Gras according to claim 1, it is characterised in that step（4）In perfume (or spice)
Pungent condiment includes cloves, Chinese cassia tree, nutmeg, caper bud, cucurbit graecum seed, gin, anise, safflower, Yellow Fructus Gardeniae, often
Kilogram foie gras adds fragrant pungent condiment 5-10g.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112385817A (en) * | 2020-11-26 | 2021-02-23 | 四川味滋美食品科技有限公司 | Golden soup color generation bottom material and preparation process thereof |
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Application publication date: 20170912 |