CN107660777A - A kind of preparation method of Foie Gras - Google Patents

A kind of preparation method of Foie Gras Download PDF

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Publication number
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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China
Prior art keywords
foie gras
parts
chinese medicine
raw
solution
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CN201610604613.5A
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Chinese (zh)
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不公告发明人
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莫艳清
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Priority to CN201610604613.5A priority Critical patent/CN107660777A/en
Publication of CN107660777A publication Critical patent/CN107660777A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of preparation method of Foie Gras
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.
CN201610604613.5A 2016-07-29 2016-07-29 A kind of preparation method of Foie Gras Pending CN107660777A (en)

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

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Citations (2)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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