CN107660777A - A kind of preparation method of Foie Gras - Google Patents
A kind of preparation method of Foie Gras Download PDFInfo
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- CN107660777A CN107660777A CN201610604613.5A CN201610604613A CN107660777A CN 107660777 A CN107660777 A CN 107660777A CN 201610604613 A CN201610604613 A CN 201610604613A CN 107660777 A CN107660777 A CN 107660777A
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- foie gras
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- preparation
- chinese medicine
- raw material
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000003814 drug Substances 0.000 claims abstract description 22
- 239000000284 extract Substances 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000019198 oils Nutrition 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000019482 Palm oil Nutrition 0.000 claims description 9
- 239000002540 palm oil Substances 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000000356 contaminant Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000008447 perception Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000191963 Staphylococcus epidermidis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 229960003883 furosemide Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of preparation method of Foie Gras, its raw material include：Fresh 15 25 parts of foie gras, 58 parts of salt, 17 30 parts of Xiang Xin flavored oils, 22 38 parts of Chinese medicine extract, vitamin c solution.Foie Gras provided by the invention is prepared using the simply efficient sterilization technology of Chinese medicine, in preparation process, add vitamin c solution and Xiang Xin flavored oils, not only make Foie Gras mouthfeel and nutritious, quality perception is good, and it is adapted to children to eat, there is larger facilitation to children's intelligence and body development.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation method of Foie Gras.
Background technology
Existing Foie Gras can uses chemical sterilization, and not only sterilization technology is extremely complex, consumes manpower and materials, and lead
Cause nutrition and flavor loss more；The spice Titian largely crushed is added in manufacturing process, causes to remain perfume (or spice) in product
Pungent material residue, product sensible quality is destroyed, also, add the preservatives such as chemicals nitrite, sodium isoascorbate, it is uncomfortable
Suitable children eat.
The content of the invention
In order to solve the above technical problems, the invention provides a kind of safe and non-toxic, easy to make, foie gras of good mouthfeel
Sauce.
The technical solution adopted in the present invention is：
A kind of preparation method of Foie Gras, it is characterised in that its raw material includes：Fresh foie gras 15-25 parts, salt 5-8 parts, perfume are pungent
Flavored oils' 17-30 parts, Chinese medicine extract 22-38 parts, vitamin c solution.
Further, Xiang Xin flavored oils raw material includes palm oil, matrimony vine, Radix Angelicae Sinensis, fennel seeds, cloves.
Matrimony vine, Radix Angelicae Sinensis, fennel seeds, cloves are all the natural spicy materials of Nantural non-toxic side effect, and matrimony vine, fragrant taste is sweet and refreshing,
There is the effect of nourishing blood for improving eyesight, nourishing liver and kidney；Radix Angelicae Sinensis, property is sweet, can increase fragrance；Fennel seeds, fragrance is strong, has deodorization, solution
The effect of greasy；Cloves, there is strong fragrance, be the important condiment of jam product, there is the function of promoting digestion and cleaning enteron aisle,
Strengthen absorption of the enteron aisle to Foie Gras nutrient.
Palm oil, a vegetable oil, containing abundant VitAVitE and saturated fatty acid, it, which has, makes us liking
The core of love chooses fragrance, during low-grade fever prepared by Xiang Xin flavored oils, not only promotes the release of Chinese medicine spice smell, also increases
The fragrance of walnut.
Further, the preparation method of the Xiang Xin flavored oils is as follows：Matrimony vine, Radix Angelicae Sinensis, fennel seeds, cloves are smash in proportion
Broken mixing, palm oil frying 2-3min is added after being placed in hot pot the 30-40s that stir-fries, Chinese medicine residue is filtered out, obtains fragrant pungent seasoning
Oil；Frying and stir-frying temperature control obtain most in low-temperature condition, frying time control in 2-3min, not only Chinese medicine spice smell
Good release, and palm oil is not oxidized, avoids the nutrient loss of grease.The Xiang Xin flavored oils that final filtration is prepared are not
Impurity is crushed containing any Chinese medicine, not only avoid the problem of residue influences the mouthfeel of Foie Gras, also add foie gras paste flavor cunning
Mouthfeel, improve appetite of the children to Foie Gras.
Further, the Chinese medicine extract raw material includes radix glycyrrhizae, Chinese prickly ash.
Further, the preparation method of the Chinese medicine extract is specific as follows：By radix glycyrrhizae, Chinese prickly ash drying, crush, with 30%
After ethanol solution extracts 48h under 50 DEG C of environment, extract solution is centrifuged, is concentrated, ethanol constant volume, is placed in 0-4 DEG C of environment and preserves,
It is standby.
Licorice extract has higher to Escherichia coli, hay bacillus, staphylococcus aureus, staphylococcus albus etc.
Sterilizing rate, not only sterilization technology is simple, and efficiency high, and the time 24-48h of standing, sterilizing rate is up to 100%.
Chinese prickly ash has the function that Titian to food, removes foie gras peculiar smell, is a kind of Chinese medicine of mildness.It can not only stimulate
Taste bud increase feed, protects stomach and spleen, can also dredge our stomach, promote the exclusion of stool furosemide, in children's stomach
Small worm there is expelling parasite desinsection, add the health care curative effect of Foie Gras., can meanwhile Chinese prickly ash has bactericidal bacteriostasis
To extend the holding time of Foie Gras.
Further, the ratio of the Chinese medicine extract preparing raw material radix glycyrrhizae and Chinese prickly ash is 2:1, preparing Chinese medicine extract
During, the sweet taste of radix glycyrrhizae has reached the acid that Chinese prickly ash is completely covered.
The preparation method of the Foie Gras, it is specific as follows：
Step 1 washes away fresh foie gras surface contaminants；
Step 2：The block foie gras handled well is placed in vitamin c solution after soaking and taken out, it is standby；
Step 3：The foie gras that step 2 is obtained rubs 1-3min, then it is cut together with palm oil and mixes emulsification 2-4min, then will
Cut the foie gras after mixing emulsification to mix with salt, Xiang Xin flavored oils, and cut mix 5-10min together, add Chinese medicine extract and stand
24-48h, Foie Gras raw material is obtained, it is standby；
Step 4：Foie Gras raw material in step 3 is put into baking box, baking 1.5-2h takes out, and cooling obtains Foie Gras.
Further, the vitamin c solution concentration in the step 2 is 1.8-2.5%, soak time 1.5-2.5h；Dimension
Raw plain C antioxidation prevents foie gras browning, maintains the color and luster of foie gras, improves the sensible quality of Foie Gras.
Beneficial effects of the present invention：Foie Gras uses the simply efficient sterilization technology of Chinese medicine in preparation process, solves
Chemical complicated sterilization and anticorrosion problem, in preparation process, vitamin c solution and Xiang Xin flavored oils are added, not only make Foie Gras
Mouthfeel and nutritious, quality perception is good, and is adapted to children to eat, and has larger promotion to make to children's intelligence and body development
With.
Embodiment
The following implementation to the present invention is further described, so that those skilled in the art can be better understood from simultaneously
Implement.
Embodiment 1
By 10 parts of 20 parts of radix glycyrrhizae, Chinese prickly ash drying, crush, after extracting 48h under 50 DEG C of environment with 30% ethanol solution, by extract solution
Centrifugation, concentration, ethanol constant volume, is placed in 3 DEG C of environment and preserves, standby；By 5 parts of matrimony vine, 5 parts of Radix Angelicae Sinensis, 5 parts of fennel seeds, 5 parts of cloves
Smash mixing to pieces in proportion, add palm oil frying 3min after being placed in hot pot the 35s that stir-fries, filter out Chinese medicine residue, obtain fragrant pungent
Flavored oils, it is standby；
Preparation method, it is specific as follows：
Step 1 washes away fresh 20 parts of surface contaminants of foie gras；
Step 2：The block foie gras handled well is placed in 1.9% vitamin c solution after soaking 2h and taken out, it is standby；
Step 3：The foie gras that step 2 is obtained rubs 2min, then it is cut together with 7 parts with palm oil and mixes emulsification 4min, then will
Cut the foie gras after mixing emulsification to mix with salt, Xiang Xin flavored oils, and cut mix 5min together, add Chinese medicine extract and stand 28h,
Foie Gras raw material is obtained, it is standby；
Step 4：Foie Gras raw material in step 3 is put into baking box, baking 2h takes out, and cooling obtains Foie Gras.
Above description is the embodiment of the present invention, and each illustrate does not form limit to the substantive content of the present invention
System, person of ordinary skill in the field make an amendment or deformed to foregoing embodiment, without departing substantially from the essence of the present invention.
Claims (8)
1. a kind of preparation method of Foie Gras, it is characterised in that its raw material includes：Fresh foie gras 15-25 parts, salt 5-8 parts, perfume (or spice)
Pungent flavored oils 17-30 parts, Chinese medicine extract 22-38 parts, vitamin c solution.
2. the preparation method of Foie Gras as described in the appended claim 1, it is characterised in that Xiang Xin flavored oils raw material includes palm
Oily 5-10 parts, matrimony vine 3-5 parts, Radix Angelicae Sinensis 3-5 parts, fennel seeds 3-5 parts, cloves 3-5 parts.
3. the preparation method of Foie Gras as stated in claim 2, it is characterised in that the preparation method of the Xiang Xin flavored oils is such as
Under：Smash matrimony vine, Radix Angelicae Sinensis, fennel seeds, cloves to pieces mixing in proportion, palm oil frying is added after being placed in hot pot the 30-40s that stir-fries
2-3min, Chinese medicine residue is filtered out, obtain Xiang Xin flavored oils, it is standby.
4. the preparation method of Foie Gras as claimed in claim 3, it is characterised in that the Chinese medicine extract raw material includes radix glycyrrhizae
15-25 parts, Chinese prickly ash 7-12 parts.
5. the preparation method of Foie Gras as claimed in claim 4, it is characterised in that the preparation method tool of the Chinese medicine extract
Body is as follows：By radix glycyrrhizae, Chinese prickly ash drying, crush, after extracting 48h under 50 DEG C of environment with 30% ethanol solution, extract solution centrifuged,
Concentration, ethanol constant volume, is placed in 0-4 DEG C of environment and preserves, standby.
6. the preparation method of Foie Gras as claimed in claim 5, it is characterised in that the Chinese medicine extract preparing raw material radix glycyrrhizae
Ratio with Chinese prickly ash is 2:1.
7. the preparation method of Foie Gras as recited in claim 6, it is characterised in that specific as follows：
Fresh foie gras surface contaminants are washed away rear rip cutting into some bulks by step 1；
Step 2：The block foie gras handled well is placed in vitamin c solution after soaking and taken out, it is standby；
Step 3：The foie gras that step 2 is obtained rubs 1-3min, then it is cut together with palm oil and mixes emulsification 2-4min, then will
Cut the foie gras after mixing emulsification to mix with salt, Xiang Xin flavored oils, and cut mix 5-10min together, add Chinese medicine extract and stand
24-48h, Foie Gras raw material is obtained, it is standby；
Step 4：Foie Gras raw material in step 3 is put into baking box, baking 1.5-2h takes out, and cooling obtains Foie Gras.
8. the preparation method of Foie Gras as recited in claim 7, it is characterised in that the vitamin c solution in the step 2 is dense
Spend for 1.8-2.5%, soak time 1.5-2.5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610604613.5A CN107660777A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of Foie Gras |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610604613.5A CN107660777A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of Foie Gras |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660777A true CN107660777A (en) | 2018-02-06 |
Family
ID=61114327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610604613.5A Pending CN107660777A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of Foie Gras |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660777A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489614A (en) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | A hot and spicy sauce and a preparation method thereof |
| CN104544167A (en) * | 2014-12-19 | 2015-04-29 | 华南理工大学 | Pork liver paste and preparation method thereof |
-
2016
- 2016-07-29 CN CN201610604613.5A patent/CN107660777A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489614A (en) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | A hot and spicy sauce and a preparation method thereof |
| CN104544167A (en) * | 2014-12-19 | 2015-04-29 | 华南理工大学 | Pork liver paste and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 于智峰等: "天然防腐剂在肉制品中的应用", 《中国调味品》 * |
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Application publication date: 20180206 |