CN110353183A - A kind of chilled geese fatty liver production technology - Google Patents
A kind of chilled geese fatty liver production technology Download PDFInfo
- Publication number
- CN110353183A CN110353183A CN201910607962.6A CN201910607962A CN110353183A CN 110353183 A CN110353183 A CN 110353183A CN 201910607962 A CN201910607962 A CN 201910607962A CN 110353183 A CN110353183 A CN 110353183A
- Authority
- CN
- China
- Prior art keywords
- foie gras
- water
- chilled
- foie
- gras
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 241000272517 Anseriformes Species 0.000 title claims abstract description 8
- 208000004930 Fatty Liver Diseases 0.000 title claims abstract description 8
- 206010019708 Hepatic steatosis Diseases 0.000 title claims abstract description 8
- 208000010706 fatty liver disease Diseases 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 231100000240 steatosis hepatitis Toxicity 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000005457 ice water Substances 0.000 claims abstract description 10
- 241000272814 Anser sp. Species 0.000 claims abstract description 7
- 238000009395 breeding Methods 0.000 claims abstract description 5
- 230000001488 breeding effect Effects 0.000 claims abstract description 5
- 235000003642 hunger Nutrition 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000003307 slaughter Methods 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims abstract description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000272521 Anatidae Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000609666 Tuber aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/02—Plucking mechanisms for poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/06—Eviscerating devices for poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
Abstract
The invention discloses a kind of chilled geese fatty liver production technologies comprising the steps of: step 1: selected breeding live-bird carries out slaughter after going on a hunger strike 6h hours；Step 2: heat takes foie gras, and scalding, the water temperature for scalding hair select 65 ~ 70 DEG C, after scalding hair 5min, shed immediately immediately after goose bloodletting, and foie gras is taken out from internal；Step 3: foie gras is put into clear water and is cleaned up；Step 4: the foie gras cleaned up is pulled to 3 ~ 4h of immersion in the ice water for be put into 0 ~ -5 DEG C out；Step 5: pulling the foie gras impregnated by ice water out control water, and 6 ~ 10h in the environment of foie gras handstand is placed in 0 ~ -6 DEG C is drained；Step 6: the foie gras surface after draining away the water coats one layer of preservative film, after being vacuum-packed, is sealed by sealing machine up to chilled foie gras.The present invention can make the foie gras after processing Fresh & Tender in Texture, be more close to primordial condition, lock the delicate flavour of foie gras, maintain the mouthfeel of foie gras.
Description
Technical field
The present invention relates to a kind of chilled geese fatty liver production technologies, are applied to foie gras processing technique field.
Background technique
Foie gras is the liver of Anatidae animal goose.Because of its nutrition abundant and special efficacy, so that foie gras becomes health of enriching blood
Ultimate food, foie gras, caviar, truffle be known as " the big delicacy in the world three " by European side by side.Foie gras is that storage is supported in goose body
The Chinese medicine organ of material and removing toxic substances, nutriment rich in have very high medical value, can increase intracorporal enzymatic activity,
Ca,P metabolism is adjusted, Blood Cholesterol level is reduced, softens blood vessel, prevent cardiovascular disease.Not with living standard
Disconnected to improve, people are increasingly particular about food fresh, but are limited by various factors, are difficult to accomplish completely fresh, can only select ice
Fresh, the chilled means of foie gras are more traditional currently on the market, so that the product mouthfeel after chilled is poor.
Summary of the invention
To solve the problem above-mentioned, the invention discloses a kind of chilled geese fatty liver production technologies comprising the steps of:
Step 1: selected breeding live-bird carries out slaughter after going on a hunger strike 6h hours；
Step 2: heat takes foie gras, and scalding, the water temperature for scalding hair select 65 ~ 70 DEG C, after scalding hair 5min, take off immediately immediately after goose bloodletting
Hair, and foie gras is taken out from internal；
Step 3: foie gras is put into clear water and is cleaned up；
Step 4: the foie gras cleaned up is pulled to 3 ~ 4h of immersion in the ice water for be put into 0 ~ -5 DEG C out；
Step 5: pulling the foie gras impregnated by ice water out control water, 6 ~ 10h in the environment of foie gras handstand is placed in 0 ~ -6 DEG C, control
Solid carbon dioxide point；
Step 6: the foie gras surface after draining away the water coats one layer of preservative film and is sealed after being vacuum-packed by sealing machine to obtain the final product
Chilled foie gras.
The technical program is used, the beneficial effects of the present invention are: the foie gras after processing can be made Fresh & Tender in Texture, is more close to
Primordial condition locks the delicate flavour of foie gras, maintains the mouthfeel of foie gras.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment one:
The invention discloses a kind of chilled geese fatty liver production technologies comprising the steps of:
Step 1: selected breeding live-bird carries out slaughter after going on a hunger strike 6h hours；
Step 2: heat takes foie gras, and scalding, the water temperature for scalding hair select 70 DEG C, after scalding hair 5min, shed immediately immediately after goose bloodletting,
And foie gras is taken out from internal；
Step 3: foie gras is put into clear water and is cleaned up；
Step 4: the foie gras cleaned up is pulled out and impregnates 3.5h in the ice water for be put into -5 DEG C；
Step 5: pulling the foie gras impregnated by ice water out control water, and 8h in the environment of foie gras handstand is placed in -5 DEG C drains water
Point；
Step 6: the foie gras surface after draining away the water coats one layer of preservative film and is sealed after being vacuum-packed by sealing machine to obtain the final product
Chilled foie gras.
Embodiment two:
The invention discloses a kind of chilled geese fatty liver production technologies comprising the steps of:
Step 1: selected breeding live-bird carries out slaughter after going on a hunger strike 6h hours；
Step 2: heat takes foie gras, and scalding, the water temperature for scalding hair select 68 DEG C, after scalding hair 5min, shed immediately immediately after goose bloodletting,
And foie gras is taken out from internal；
Step 3: foie gras is put into clear water and is cleaned up；
Step 4: the foie gras cleaned up is pulled out and impregnates 4h in the ice water for be put into -3 DEG C；
Step 5: pulling the foie gras impregnated by ice water out control water, and 7h in the environment of foie gras handstand is placed in -6 DEG C drains water
Point；
Step 6: the foie gras surface after draining away the water coats one layer of preservative film and is sealed after being vacuum-packed by sealing machine to obtain the final product
Chilled foie gras.
Finally, it should be noted that above embodiments are only to illustrate the present invention and not limit technology described in the invention
Scheme；Therefore, although this specification is referring to above-mentioned each embodiment, the present invention has been described in detail, this
Field it is to be appreciated by one skilled in the art that still can modify to the present invention or equivalent replacement；And all do not depart from this
The technical solution and its improvement of the spirit and scope of invention, should all cover within the scope of the claims of the present invention.
Claims (1)
1. a kind of chilled geese fatty liver production technology, which is characterized in that comprise the steps of:
Step 1: selected breeding live-bird carries out slaughter after going on a hunger strike 6h hours；
Step 2: heat takes foie gras, and scalding, the water temperature for scalding hair select 65 ~ 70 DEG C, after scalding hair 5min, take off immediately immediately after goose bloodletting
Hair, and foie gras is taken out from internal；
Step 3: foie gras is put into clear water and is cleaned up；
Step 4: the foie gras cleaned up is pulled to 3 ~ 4h of immersion in the ice water for be put into 0 ~ -5 DEG C out；
Step 5: pulling the foie gras impregnated by ice water out control water, 6 ~ 10h in the environment of foie gras handstand is placed in 0 ~ -6 DEG C, control
Solid carbon dioxide point；
Step 6: the foie gras surface after draining away the water coats one layer of preservative film and is sealed after being vacuum-packed by sealing machine to obtain the final product
Chilled foie gras.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910607962.6A CN110353183A (en) | 2019-07-08 | 2019-07-08 | A kind of chilled geese fatty liver production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910607962.6A CN110353183A (en) | 2019-07-08 | 2019-07-08 | A kind of chilled geese fatty liver production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110353183A true CN110353183A (en) | 2019-10-22 |
Family
ID=68218351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910607962.6A Pending CN110353183A (en) | 2019-07-08 | 2019-07-08 | A kind of chilled geese fatty liver production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110353183A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057605A (en) * | 2007-04-20 | 2007-10-24 | 江苏馋神集团有限公司 | Making method for fat liver of goose |
| CN102599227A (en) * | 2012-03-16 | 2012-07-25 | 吉林维迪艾食品股份有限公司 | Method for hot harvest and continuous freezing of goose and duck livers |
| CN102948453A (en) * | 2011-08-24 | 2013-03-06 | 路耀锋 | Preparation technology of fat goose liver |
-
2019
- 2019-07-08 CN CN201910607962.6A patent/CN110353183A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057605A (en) * | 2007-04-20 | 2007-10-24 | 江苏馋神集团有限公司 | Making method for fat liver of goose |
| CN102948453A (en) * | 2011-08-24 | 2013-03-06 | 路耀锋 | Preparation technology of fat goose liver |
| CN102599227A (en) * | 2012-03-16 | 2012-07-25 | 吉林维迪艾食品股份有限公司 | Method for hot harvest and continuous freezing of goose and duck livers |
Non-Patent Citations (3)
| Title |
|---|
| 张凤宽: "鹅肥肝与肥肝酱的加工", 《肉类研究》 * |
| 胡锦平等: "鹅肥肝生产的技术", 《中国家禽》 * |
| 袁日进，等: "《鹅高效饲养与疫病监控》", 31 January 2011 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20191022 |