CN108433089A - Soup-stock chicken liver paste and preparation method thereof - Google Patents

Soup-stock chicken liver paste and preparation method thereof Download PDF

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Publication number
CN108433089A
CN108433089A CN201810263650.3A CN201810263650A CN108433089A CN 108433089 A CN108433089 A CN 108433089A CN 201810263650 A CN201810263650 A CN 201810263650A CN 108433089 A CN108433089 A CN 108433089A
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China
Prior art keywords
soup
stock
added
chicken
parts
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Inventor
王利萍
曹书峰
张天鹏
李东奇
王俊青
高云燕
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Henan Province Qi County Yongda Food Industry Co Ltd
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Henan Province Qi County Yongda Food Industry Co Ltd
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Priority to CN201810263650.3A priority Critical patent/CN108433089A/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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments

Abstract

The invention discloses a kind of soup-stock chicken liver pastes and preparation method thereof, are made of the raw material of following parts by weight:Chicken gizzard 50 70, preserved materials 75 115, soup-stock 20 3, carrot 12 15, tomato 12 15, Chinese chestnut 10 15, vegetable oil 30 40, spice 8 12, seasoning 35.Method is as follows:Chicken gizzard addition preserved materials are stirred evenly marinated 30 60 minutes, slightly boiling slightly changes colour for 15 minutes to chicken gizzard to be pulled out, is cooled to room temperature, is cut into fine granularity;Vegetable oil is heated to 150 170 DEG C, spice is added and fries to chicken gizzard grain is added when aromatic flavour, diced carrot is added after ten minutes in stirring 5, Chinese chestnut fourth stirs evenly, soup-stock is added, 95 110 DEG C of small fire infusions 10 30 minutes are added seasoning and stir evenly, and boil pass fire.For the present invention using chicken gizzard as primary raw material, grain grain is suitable for people of all ages as it can be seen that entrance can be changed, and is a good nutrition appetizing food.

Description

Soup-stock chicken liver paste and preparation method thereof
Technical field
The invention belongs to food, field of seasoning, more particularly to a kind of soup-stock chicken liver paste containing chicken gizzard and soup-stock and Its production method.
Background technology
Bread is the staff of life, and with being constantly progressive for modern society, people are higher and higher to material requirement, especially diet, In addition to deliciousness, the collocation of healthy, tempting color and luster makes people fresh and new, can more trigger appetite, and it is comfortable that abundant nutrition allows people to eat, It is so enchanted by the scenery as to forget to return.Chicken gizzard is full of nutrition, and every 100 grams contain 18.2 grams of protein, 21 milligrams of calcium, 260 milligrams of phosphorus, 8.2 milligrams of iron;Dimension life Plain A50900 international units, 0.38 milligram of thiamine, 1.63 milligrams of riboflavin, 10.4 milligrams of niacin, 7 milligrams of vitamin C.Chicken Irony is abundant in liver, is most common food in enriching blood food;The content of vitamin A considerably beyond food such as milk, egg, meat, fishes, Have the function of that normal growth and Reproductive Performance, energy protect eyes is maintained to maintain twenty-twenty vision, prevent eyes dry and astringent, tired;Through Often feeding Animal Liver can also replenishing vitamins B2, vitamin B2 is the component part of many enzymes and coenzyme in human body biochemical metabolism, Indirectly-acting is played in cell Proliferation and skin growth, the important work of removal of the body to some toxic components can be completed With;The vitamin C and trace elements of selenium be also free of with general meat product in liver, can enhance the immune response of human body, antioxygen Change, it is anti-aging, and the generation of tumour cell can be inhibited, it can also control acute infectious hepatitis;Animal's liver iron content is abundant, and irony is Element necessary to red blood cell is generated, once lacking will feel tired, complexion is bluish white, and appropriate fed animals liver can make skin red Profit, so often feeding animal's liver is additionally beneficial to skin health growth.
Almost annual chicken gizzard yield is all higher than sales volume in China, while based on its abundant nutritive value, although many people Market survey and product development have been carried out to chicken gizzard, it is still fewer to the processing of chicken gizzard at present and also rest on mostly just Grade process segment, the known stew in soy sauce chicken gizzard single in addition to delicatessen are exactly to be used as baby's diatery supplement, homemade chicken gizzard Mud, although chicken liver meal also has exploitation, dosage and marketing also fewer.
Invention content
For problems of the prior art, a kind of soup-stock chicken liver paste of present invention offer and preparation method thereof, with chicken gizzard As primary raw material, the utilization rate of chicken gizzard is improved.
In order to solve the above technical problems, the present invention uses following technical scheme:
A kind of soup-stock chicken liver paste, it is made of the raw material of following parts by weight:50-70 parts of chicken gizzard, 75-115 parts of preserved materials, height 20-30 parts of soup, 12-15 parts of tomato, 10-15 parts of Chinese chestnut, 30-40 parts of vegetable oil, 8-12 parts of spice, is adjusted 12-15 parts of carrot 3-5 parts of taste substance.
The preserved materials are prepared from the following raw materials in parts by weight:2-3 portions of shallot, 2-3 parts of cooking wine, eats 1-3 parts of ginger Above-mentioned raw materials are uniformly mixed up to preserved materials by 0.8-1.2 parts of salt, 0-1.0 parts of converted starch, 10-20 parts of drinking water.
The soup-stock is pure chicken bone soup-stock as well as preparation method thereof.
The vegetable oil is made of rapeseed oil and chilli oil, and wherein rapeseed oil and chilli oil account for vegetable oil total weight Percentage is:Rapeseed oil 50-70%, chilli oil 30-50%.
What the raw material that the spice is matched by following weight formed:Shallot 40-50%, ginger 10-15%, garlic 10- 15%, anise 8-12%, fennel fruit 8-12%, Chinese prickly ash 10-15%.
What the raw material that the seasoning is matched by following weight formed:Glucose 20-45%, chicken powder 30-35%, equipment for making sauce Oily 20-50%.
The production method of the soup-stock chicken liver paste, steps are as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, put into and pickle pot, preserved materials is added and stir evenly 30-60 minutes marinated, preserved materials are directly heated and are boiled to slightly boiling, slightly boiling slightly changes colour for 1-5 minutes to chicken gizzard to be pulled out, fast without outwelling Speed is soaked in the cold water of flowing, is cooled to room temperature, and is put into cutmixer and is cut into fine granularity;Fresh tomato is cleaned, and dices Or mashing is spare;Fresh carrot is cleaned, and is cooked, and it is spare to be cut into small fourth for dicer excessively;Fresh Chinese chestnut is cleaned, and is cooked, peels off It is spare to be cut into small fourth for shell, excessively dicer;
(2) boil:Vegetable oil is added in full automatic frying pan, is heated to 150-170 DEG C, spice, 4-10 minutes spices is added Chicken gizzard grain is added in fried Huang, when aromatic flavour, mixes thoroughly, the diced carrot cut, Chinese chestnut fourth is added in stirring after 5-10 minute, stirring is It is even, soup-stock is added, small fire infusion is kept for 95-110 DEG C, and infusion 10-30 minutes is added seasoning, stirs evenly, boil, and closes Fire;
(3)Filling and sterilization is carried out by advanced automatic production line.
Beneficial effects of the present invention:(1)The present invention has not only greatly played its nutriture value using chicken gizzard as primary raw material Value, and the application range of chicken gizzard is increased, improve the utilization rate of chicken gizzard.
(2)Chicken gizzard first passes through marinated in the present invention, is cooked with pickling liquid, and is mixed with chilli oil, spice, very The good fishy smell for eliminating chicken gizzard, and increase the distinctive fragrance of spice.
(3)Processing to chicken gizzard makes it granulate rather than pureed by the monitoring to links in manufacturing process, soft Bullet is without stiff;By the way that chicken bone soup-stock as well as preparation method thereof is added, the mouthfeel of fresh fragrant lubrication, and long times of aftertaste are increased, is even more significantly in nutrition Improve protein content;Be added chilli oil, color glow, fragrance is tempting, taste can it is peppery can not be peppery(Visual capsicum type system Make), and can be very good to cover the fishy smell of chicken gizzard;Tomato, carrot and Chinese chestnut is added, is increased in color and luster collocation red and yellow Color is fond of eating oiliness again supplemented with natural fragrant and sweet on taste.Grain grain is suitable for people of all ages as it can be seen that entrance can be changed, be it is a kind of well Nutrition appetizing food.
(4)Soup-stock contains abundant protein, calcareous, minerals etc., and special nutrient and collagen therein promote Microcirculation, anti-aging.What the present invention chose is pure chicken bone soup-stock as well as preparation method thereof, is added in chicken liver paste, and the effect to bring out the best in each other is even more played Fruit, taste are more easy to fusion, more coordinate, the fresher perfume (or spice) of taste, and taste lubrication, long, rear fragrance is full.
(5)Carrot, the Chinese chestnut vegetable raw material vivid as color, rich in anthocyanidin, vitamin, inherently very by big The welcome of family together with the collocation of animal raw materials chicken gizzard not only enriches nutrition type, but also increase fragrant and sweet taste (It is fragrant and sweet in the mouth to have, and is also that sweet tea is very sweet at heart), while in riotous profusion beautiful color and luster also increases the ornamental of food Property, trigger the appetite of people.
(6)The present invention is had special equipment to the processing of supplementary material, is boiled use using international advanced production line Full automatic frying pan, accurate recording of time, temperature and mixing speed ensure that the stability of product, introduced it is advanced it is complete from Dynamic glass bottle bottle placer, filling and sterilization is packaged in one, while increasing productivity, also saves prodigious manpower object Power.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.It should be understood that following embodiment is merely to illustrate this The person skilled in the art of the range of invention and is not intended to limit the present invention, the field can make one according to the content of foregoing invention A little nonessential modifications and adaptations.
Embodiment 1
The present embodiment is prepared the raw material of soup-stock chicken liver paste by following parts by weight:Chicken gizzard 600g, preserved materials 1130g, soup-stock 200g, Hu Radish 140g, tomato 150g, Chinese chestnut 100g, vegetable oil 360g, spice 90g, seasoning 30g.
The soup-stock chicken liver paste production method of the present embodiment is as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, preserved materials is added and stir evenly marinated 30 minutes, Band preserved materials are boiled, and chicken gizzard are obtained by filtration, chicken gizzard is soaked in the cold water of flowing, is cooled to room temperature, and is cut and is mixed graininess;It is fresh Carrot clean, be cooked, it is spare to be cut into small fourth with dicer;Fresh Chinese chestnut is cleaned, and is cooked, shell is peeled off, with machine-cut of dicing Cheng little Ding is spare, and tomato cleans peeling, and it is spare to be cut into small fourth;The preserved materials are by shallot 100g, ginger 60g, cooking wine 110g, food It is formulated with salt 50g, converted starch 10g, drinking water 800g.
(2)Tanning:Vegetable oil is poured into full automatic frying pan, is heated to 150 DEG C, spice is added, chicken gizzard is added within 4 minutes Fourth is mixed thoroughly, and tomato fourth, diced carrot, Chinese chestnut fourth are added at 5 minutes, stirs evenly, and soup-stock is added, and small fire infusion keeps 99- 107 DEG C, infusion 10-15 minutes is added seasoning, stirs evenly, boil, Guan Huo is cooled to 80 DEG C, using advanced production line Carry out filling, sterilization.
Wherein, soup-stock is pure chicken bone soup-stock as well as preparation method thereof;Vegetable oil is by rapeseed oil and chilli oil(It is micro- peppery without dry)Composition, rapeseed oil are 180g(Account for the 50% of vegetable oil gross weight), chilli oil 180g(Account for the 50% of vegetable oil gross weight);Spice is by shallot, ginger, big Garlic, anise, fennel fruit, Chinese prickly ash composition, shallot 40.5g(Account for the 45% of spice total weight), ginger 13.5g(It is total to account for spice The 15% of weight), garlic 10.8g(Account for the 12% of spice total weight), anise 7.2g(Account for the 8% of spice total weight), it is small Fennel is 9g(Account for the 10% of spice total weight), Chinese prickly ash 9g(Account for the 10% of spice total weight);Soup-stock is concentration soup-stock;Seasoning Expect by glucose, chicken powder, making soy sauce forms, glucose 6g(Account for the 20% of seasoning total weight), chicken powder 10.5g(Account for tune The 35% of taste substance total weight), make soy sauce as 13.5g(Account for the 45% of seasoning total weight).
Embodiment 2
The present embodiment is prepared the raw material of soup-stock chicken liver paste by following parts by weight:Chicken gizzard 5kg, preserved materials 8.9kg, soup-stock 2kg, Hu Luo Foretell 1.2kg, tomato 1.2kg, Chinese chestnut 1kg, vegetable oil 3kg, spice 0.8kg, seasoning 0.4kg.
The soup-stock chicken liver paste production method of the present embodiment is as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, preserved materials is added and stir evenly marinated 50 minutes, Band preserved materials are boiled, and chicken gizzard are obtained by filtration, chicken gizzard is soaked in the cold water of flowing, is cooled to room temperature, and is cut and is mixed graininess;It is fresh Carrot clean, be cooked, it is spare to be cut into small fourth with dicer;Fresh Chinese chestnut is cleaned, and is cooked, shell is peeled off, with machine-cut of dicing Cheng little Ding is spare, tomato clean peeling, smash be slurried it is spare.The preserved materials are by shallot 1kg, ginger 0.5kg, cooking wine 1kg, food It is formulated with salt 0.4kg, drinking water 6kg.
(2)Tanning:Vegetable oil is poured into full automatic frying pan, is heated to 160 DEG C, spice is added, chicken gizzard is added within 6 minutes Fourth is mixed thoroughly, and strained tomatoes, diced carrot, Chinese chestnut fourth are added at 5 minutes, stirs evenly, and soup-stock is added, and small fire infusion keeps 95- 105 DEG C, infusion 20 minutes, be added seasoning, stir evenly, boil, Guan Huo is cooled to 85 DEG C, using advanced production line into Row is filling, sterilization.
Wherein, soup-stock is pure chicken bone soup-stock as well as preparation method thereof;Vegetable oil is by rapeseed oil and chilli oil(Perfume (or spice) is without peppery)Composition, rapeseed oil are 2.1kg(Account for the 70% of vegetable oil gross weight), chilli oil 0.9kg(Account for the 30% of vegetable oil gross weight);Spice by shallot, ginger, Garlic, anise, fennel fruit, Chinese prickly ash composition, shallot 360g(Account for the 45% of spice total weight), ginger 96g(It is total to account for spice The 12% of weight), garlic 112g(Account for the 14% of spice total weight), anise 72g(Account for the 9% of spice total weight), fennel fruit For 64g(Account for the 8% of spice total weight), Chinese prickly ash 96g(Account for the 12% of spice total weight);Seasoning by glucose, chicken powder, Make soy sauce composition, glucose 100g(Account for the 25% of seasoning total weight), chicken powder 120g(Account for seasoning total weight 30%), make soy sauce as 180g(Account for the 45% of seasoning total weight).
Embodiment 3
The present embodiment is prepared the raw material of soup-stock chicken liver paste by following parts by weight:Chicken gizzard 100kg, preserved materials 158kg, soup-stock 40kg, Carrot 30kg, tomato 30kg, Chinese chestnut 24kg, vegetable oil 70kg, spice 20.0kg, seasoning 10kg.
The soup-stock chicken liver paste production method of the present embodiment is as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, preserved materials is added and stir evenly marinated 50 minutes, Band preserved materials are boiled 1 minute, chicken gizzard are obtained by filtration, chicken gizzard is soaked in the cold water of flowing, is cooled to room temperature, and is cut and is mixed particle Shape;Fresh carrot is cleaned, and is cooked, it is spare to be cut into small fourth with dicer;Fresh Chinese chestnut is cleaned, and is cooked, peels shell off, uses It is spare that dicer is cut into small fourth, and tomato cleans peeling, smashes and is slurried spare, and the preserved materials are by shallot 20kg, ginger 10kg, material Wine 20kg, edible salt 8kg, drinking water 100kg are formulated.
(2)Tanning:Vegetable oil is poured into full automatic frying pan, is heated to 150 DEG C, spice is added, is added within 8-10 minutes Chicken gizzard fourth, is mixed thoroughly, and strained tomatoes is added in about 10 minutes whens, and infusion is added diced carrot, Chinese chestnut fourth in 5 minutes, stirs evenly, and is added high Soup, small fire infusion are kept for 95-105 DEG C, and infusion 20-30 minutes is added seasoning, stirs evenly, boil, Guan Huo is cooled to 85 DEG C, filling, sterilization is carried out using advanced production line.
Wherein, soup-stock is pure chicken bone soup-stock as well as preparation method thereof;Vegetable oil is made of rapeseed oil and chilli oil, rapeseed oil 42kg(Account for plant The 60% of oily gross weight), chilli oil 28kg(Account for the 40% of vegetable oil gross weight);Spice is by shallot, ginger, garlic, anise, small Fennel, Chinese prickly ash composition, shallot 9kg(Account for the 45% of spice total weight), ginger 3kg(Account for the 15% of spice total weight), it is big Garlic is 2kg(Account for the 10% of spice total weight), anise 2.4kg(Account for the 12% of spice total weight), fennel fruit 1.6kg(It accounts for The 8% of spice total weight), Chinese prickly ash 2kg(Account for the 10% of spice total weight);Seasoning by glucose, chicken powder, make soy sauce Composition, glucose 4.5kg(Account for the 45% of seasoning total weight), chicken powder 3.5kg(Account for the 35% of seasoning total weight), brewing Soy sauce is 2kg(Account for the 20% of seasoning total weight).
Embodiment 4
The present embodiment is prepared the raw material of soup-stock chicken liver paste by following parts by weight:Chicken gizzard 50kg, 115 kg of preserved materials, pure chicken bone soup-stock as well as preparation method thereof 20kg, 15 kg of carrot, tomato 12kg, 15 kg of Chinese chestnut, vegetable oil 30kg, 12 kg of spice, seasoning 3kg.
The soup-stock chicken liver paste production method of the present embodiment is as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, put into and pickle pot, preserved materials is added and stir evenly 30 minutes marinated, preserved materials are directly heated and are boiled to slightly boiling, slightly boiling slightly changes colour for 1 minute to chicken gizzard to be pulled out, rapid to impregnate without outwelling It in the cold water of flowing, is cooled to room temperature, puts into cutmixer and cut into fine granularity;Fresh tomato is cleaned, and dices or is beaten It is spare;Fresh carrot is cleaned, and is cooked, and it is spare to be cut into small fourth for dicer excessively;Fresh Chinese chestnut is cleaned, and is cooked, peels shell off, Crossing dicer, to be cut into small fourth spare;The preserved materials are by shallot 2kg, 1 kg of ginger, cooking wine 2kg, edible salt 0.8kg, drinking water 10 kg are configured;
(2)Tanning:Vegetable oil is added in full automatic frying pan, is heated to 150 DEG C, spice is added, spice is fried within 4-10 minutes Chicken gizzard grain is added when aromatic flavour, mixes thoroughly for Huang, and the diced carrot cut, Chinese chestnut fourth is added after 5-10 minutes in stirring, stirs evenly, Soup-stock is added, small fire infusion is kept for 95 DEG C, and infusion 30 minutes is added seasoning, stirs evenly, boil, Guan Huo;
(3)Filling and sterilization is carried out by advanced automatic production line;
Wherein vegetable oil is made of rapeseed oil and chilli oil, and rapeseed oil accounts for 55%, and chilli oil accounts for 45%;Spice by shallot, ginger, Garlic, anise, fennel fruit, Chinese prickly ash composition, shallot account for the 40% of spice total weight, ginger and account for the 10% of spice total weight, garlic It is account for spice total weight 10%, Chinese prickly ash to account for the 15% of spice total weight, anise to account for the 10% of spice total weight, fennel fruit Account for the 15% of spice total weight;Seasoning by glucose, chicken powder, making soy sauce forms, glucose accounts for seasoning total weight 25%, chicken powder accounts for the 30% of seasoning total weight, making soy sauce accounts for the 45% of seasoning total weight.
Embodiment 5
The present embodiment is prepared the raw material of soup-stock chicken liver paste by following parts by weight:Chicken gizzard 70kg, preserved materials 75kg, pure chicken bone soup-stock as well as preparation method thereof 30 Kg, 12 kg of carrot, 15 kg of tomato, Chinese chestnut 10kg, 40 kg of vegetable oil, spice 8kg, 5 kg of seasoning.
The soup-stock chicken liver paste production method of the present embodiment is as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, put into and pickle pot, preserved materials is added and stir evenly 60 minutes marinated, preserved materials are directly heated and are boiled to slightly boiling, slightly boiling slightly changes colour for 5 minutes to chicken gizzard to be pulled out, rapid to impregnate without outwelling It in the cold water of flowing, is cooled to room temperature, puts into cutmixer and cut into fine granularity;Fresh tomato is cleaned, and dices or is beaten It is spare;Fresh carrot is cleaned, and is cooked, and it is spare to be cut into small fourth for dicer excessively;Fresh Chinese chestnut is cleaned, and is cooked, peels shell off, Crossing dicer, to be cut into small fourth spare;The preserved materials are by shallot 3kg, 3 kg of ginger, 3 kg of cooking wine, 1.2 kg of edible salt, denaturation 1.0 kg of starch, 20 kg of drinking water are configured;
(2)Tanning:Vegetable oil is added in full automatic frying pan, is heated to 170 DEG C, spice is added, spice is fried within 4-10 minutes Chicken gizzard grain is added when aromatic flavour, mixes thoroughly for Huang, and the diced carrot cut, Chinese chestnut fourth is added after 5-10 minutes in stirring, stirs evenly, Soup-stock is added, small fire infusion is kept for 110 DEG C, and infusion 10 minutes is added seasoning, stirs evenly, boil, Guan Huo;
(3)Filling and sterilization is carried out by advanced automatic production line;
Wherein vegetable oil is made of rapeseed oil and chilli oil, and rapeseed oil accounts for 65%, and chilli oil accounts for 35%;Spice by shallot, ginger, Garlic, anise, fennel fruit, Chinese prickly ash composition, shallot account for the 50% of spice total weight, ginger and account for the 10% of spice total weight, garlic It is that account for spice total weight 12%, Chinese prickly ash account for account for the 10% of spice total weight, anise to account for the 8% of spice total weight, fennel fruit The 10% of spice total weight;Seasoning by glucose, chicken powder, making soy sauce forms, glucose account for seasoning total weight 45%, Chicken powder accounts for the 35% of seasoning total weight, making soy sauce accounts for the 20% of seasoning total weight.
Embodiment 6
The present embodiment is prepared the raw material of soup-stock chicken liver paste by following parts by weight:Chicken gizzard 60kg, 90 kg of preserved materials, pure chicken bone soup-stock as well as preparation method thereof 25 kg, 13 kg of carrot, 14 kg of tomato, 12 kg of Chinese chestnut, vegetable oil 35kg, spice 10kg, seasoning 4kg.
The soup-stock chicken liver paste production method of the present embodiment is as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, put into and pickle pot, preserved materials is added and stir evenly 45 minutes marinated, preserved materials are directly heated and are boiled to slightly boiling, slightly boiling slightly changes colour for 3 minutes to chicken gizzard to be pulled out, rapid to impregnate without outwelling It in the cold water of flowing, is cooled to room temperature, puts into cutmixer and cut into fine granularity;Fresh tomato is cleaned, and dices or is beaten It is spare;Fresh carrot is cleaned, and is cooked, and it is spare to be cut into small fourth for dicer excessively;Fresh Chinese chestnut is cleaned, and is cooked, peels shell off, Crossing dicer, to be cut into small fourth spare;The preserved materials are by shallot 2.5kg, 2 kg of ginger, 2.5 kg of cooking wine, 1 kg of edible salt, change 0.5 kg of property starch, drinking water 15kg are configured;
(2)Tanning:Vegetable oil is added in full automatic frying pan, is heated to 160 DEG C, spice is added, 8 minutes spices are fried yellow, Chicken gizzard grain is added when aromatic flavour, mixes thoroughly, the diced carrot cut, Chinese chestnut fourth is added after 8 minutes in stirring, stirs evenly, and is added high Soup, small fire infusion are kept for 100 DEG C, and infusion 20 minutes is added seasoning, stirs evenly, boil, Guan Huo;
(3)Filling and sterilization is carried out by advanced automatic production line;
Wherein vegetable oil is made of rapeseed oil and chilli oil, and rapeseed oil accounts for 55%, and chilli oil accounts for 45%;Spice by shallot, ginger, Garlic, anise, fennel fruit, Chinese prickly ash composition, shallot account for the 45% of spice total weight, ginger and account for the 15% of spice total weight, garlic It is that account for spice total weight 8%, Chinese prickly ash account for account for the 10% of spice total weight, anise to account for the 12% of spice total weight, fennel fruit The 10% of spice total weight;Seasoning by glucose, chicken powder, making soy sauce forms, glucose account for seasoning total weight 45%, Chicken powder accounts for the 35% of seasoning total weight, making soy sauce accounts for the 20% of seasoning total weight.
In the present invention, the mouthfeel of the clearly demarcated shape and soft bullet of grain grain that chicken gizzard is presented in the product be difficult to see on the market 's.Because live chickens liver water content itself is larger, particularly soft, directly cut be not easy it is blocking, so everybody processing first to chicken gizzard Step is exactly to crush(Such as minced chicken liver, chicken liver meal), and the present invention is using the first marinated method cook, dice again, boiling.It cooks Degree will be controlled, and well-done chicken gizzard cuts band watery blood, and just meeting mouthfeel is soft glutinous and grain grain is clearly demarcated for chicken gizzard grain so finally out, The mild degree boiled mixes graininess it is difficult to cut;The degree weight boiled, chicken gizzard will become stiff, and having can feel to rustle in the mouth, Mouthfeel is bad.
The present invention cooks process to chicken gizzard and has made a series of experiment, such as by carrying out different processing to chicken gizzard, including It first boils to cut or first cut afterwards and boil afterwards, also first cut bulk and boil again and cut fritter etc. again, to brew time, water temperature(90-100℃)Tune Control, judges its final function and effect such as whether blocking.The experimental results are shown inthe following table:
As it can be seen that chicken gizzard first cuts bulk, added after boiling water, pull suitable lab scale after discoloration out, and produced in enormous quantities, using normal Warm water be added chicken gizzard to be slightly variable color pull out it is preferably.
In addition to this, it is contemplated that the tanning in later stage, by constantly testing, temperature when chicken gizzard is added is set as about 120℃(Temperature is too high to be easy to harden, and the too low original fresh and tender chicken gizzard grain of temperature is easy into powder by stirring), fresh and tender Chicken gizzard grain outer surface by deep fat wrap up, protein denaturation and agglomerate, formation be not easy to stir scattered chicken gizzard block;The temperature of tanning is set as 95-110 DEG C, the entire infusion time is set as 30-60 minutes(It is fixed depending on material quantity), not only can guarantee that the matter of chicken gizzard was tender in this way, but also energy Delicious with other food materials is merged, this will constantly be monitored in the process, constantly tests, by tasting and detecting Physical and chemical index finally determines technological parameter.
The basic principles and main features and advantages of the present invention of the present invention have been shown and described above.The skill of the industry Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and Its equivalent thereof.

Claims (7)

1. a kind of soup-stock chicken liver paste, it is characterised in that it is made of the raw material of following parts by weight:50-70 parts of chicken gizzard is pickled 75-115 parts of material, 20-30 parts of soup-stock, 12-15 parts of carrot, 12-15 parts of tomato, 10-15 parts of Chinese chestnut, 30-40 parts of vegetable oil, perfume Pungent material 8-12 parts, 3-5 parts of seasoning.
2. soup-stock chicken liver paste according to claim 1, it is characterised in that:The preserved materials by following weight proportion raw material It is made:2-3 parts of shallot, 1-3 parts of ginger, 2-3 parts of cooking wine, 0.8-1.2 parts of edible salt, 0-1.0 parts of converted starch, drinking water 10- 20 parts, above-mentioned raw materials are uniformly mixed up to preserved materials.
3. soup-stock chicken liver paste according to claim 1, it is characterised in that:The soup-stock is pure chicken bone soup-stock as well as preparation method thereof.
4. soup-stock chicken liver paste according to claim 1, it is characterised in that:The vegetable oil is by rapeseed oil and chilli oil group At, the percentage that wherein rapeseed oil and chilli oil account for vegetable oil total weight is:Rapeseed oil 50-70%, chilli oil 30-50%.
5. soup-stock chicken liver paste according to claim 1, it is characterised in that:The spice is the original matched by following weight Material composition:Shallot 40-50%, ginger 10-15%, garlic 10-15%, anise 8-12%, fennel fruit 8-12%, Chinese prickly ash 10-15%.
6. soup-stock chicken liver paste according to claim 1, it is characterised in that:The seasoning is the original matched by following weight Material composition:Glucose 20-45%, chicken powder 30-35%, make soy sauce 20-50%.
7. according to the production method of any soup-stock chicken liver pastes of claim 1-6, it is characterised in that steps are as follows:
(1)Pretreatment:It takes chicken gizzard that is chilled or thawing, removal of impurities to clean up, put into and pickle pot, preserved materials is added and stir evenly 30-60 minutes marinated, preserved materials are directly heated and are boiled to slightly boiling, slightly boiling slightly changes colour for 1-5 minutes to chicken gizzard to be pulled out, fast without outwelling Speed is soaked in the cold water of flowing, is cooled to room temperature, and is put into cutmixer and is cut into fine granularity;Fresh tomato is cleaned, and dices Or mashing is spare;Fresh carrot is cleaned, and is cooked, and it is spare to be cut into small fourth for dicer excessively;Fresh Chinese chestnut is cleaned, and is cooked, peels off It is spare to be cut into small fourth for shell, excessively dicer;
(2)Tanning:Vegetable oil is added in full automatic frying pan, is heated to 150-170 DEG C, spice is added, 4-10 minutes fragrant pungent Chicken gizzard grain is added in the fried Huang of material, when aromatic flavour, mixes thoroughly, the diced carrot cut, Chinese chestnut fourth is added after 5-10 minute in stirring, stirring Uniformly, soup-stock is added, small fire infusion is kept for 95-110 DEG C, and infusion 10-30 minutes is added seasoning, stirs evenly, boil, and closes Fire;
(3)Filling and sterilization is carried out by advanced automatic production line.
CN201810263650.3A 2018-03-28 2018-03-28 Soup-stock chicken liver paste and preparation method thereof Pending CN108433089A (en)

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Application publication date: 20180824