CN111838561A - Beef liver batch and preparation method thereof - Google Patents

Beef liver batch and preparation method thereof Download PDF

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Publication number
CN111838561A
CN111838561A CN202010782845.6A CN202010782845A CN111838561A CN 111838561 A CN111838561 A CN 111838561A CN 202010782845 A CN202010782845 A CN 202010782845A CN 111838561 A CN111838561 A CN 111838561A
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CN
China
Prior art keywords
parts
beef
liver
beef liver
batch
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
Application number
CN202010782845.6A
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Chinese (zh)
Inventor
张杨
李海鹏
叶治兵
崔繁荣
孙宝忠
李红波
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Institute of Animal Husbandry of Xinjiang Academy of Animal Science
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Institute of Animal Husbandry of Xinjiang Academy of Animal Science
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Filing date
Publication date
Application filed by Institute of Animal Husbandry of Xinjiang Academy of Animal Science filed Critical Institute of Animal Husbandry of Xinjiang Academy of Animal Science
Priority to CN202010782845.6A priority Critical patent/CN111838561A/en
Publication of CN111838561A publication Critical patent/CN111838561A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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 beef liver batch and a preparation method thereof. The composite material is prepared from the following raw materials in parts by mass: 1000 parts of beef liver; 1000-1500 parts of milk; 2-4 parts of beef flavor; 1-10 parts of fennel powder; 300-400 parts of butter; 0.01-0.15 parts of sodium nitrite; 3-6 parts of salt. The preparation method comprises the following steps: (1) selecting qualified bovine livers for quarantine, then carrying out vacuum packaging and freezing; (2) carrying out unfreezing treatment; (3) soaking treatment: cutting the unfrozen beef liver into small pieces, and soaking in water; (4) pickling: mixing the soaked hepar bovis Seu Bubali with milk, beef essence, fructus Foeniculi powder, butter, sodium nitrite and salt, and pickling under cold storage condition; (5) chopping and mixing treatment: adding ice blocks into the pickled beef livers, and chopping; (6) pulping treatment: homogenizing chopped and mixed beef liver; (7) steaming: and (4) steaming the homogenized beef liver to prepare a paste, thus obtaining the beef liver batch. The invention has low raw material price, simple preparation method, and rich nutrition, and the product tastes suitable for the public.

Description

Beef liver batch and preparation method thereof
Technical Field
The invention relates to a beef liver batch and a preparation method thereof, belonging to the field of food processing.
Background
With the rapid development of beef cattle breeding and processing industries, the yield of cattle byproducts is increased sharply, and the utilization of the cattle byproducts is also concerned. Therefore, the development of a byproduct utilization way, the reduction of resource waste, the deep processing of the byproducts and the development of livestock and poultry breeding industry are in the same line, and the continuous, quick, healthy and stable development of the industry is promoted.
The main by-products of the slaughtered beef cattle, such as the beef liver, contain abundant fat-soluble vitamins and active substances, and a plurality of trace elements necessary for the organism. In traditional Chinese medicine, the theory that eating liver can nourish liver, nourish blood and improve eyesight and can treat blood deficiency, sallow complexion and edema is also provided.
Disclosure of Invention
The invention aims to provide a beef liver batch and a preparation method thereof.
The invention provides a beef liver batch which is prepared from the following raw materials in parts by mass:
1000 parts of beef liver;
1000-1500 parts of milk;
2-4 parts of beef flavor;
1-10 parts of fennel powder;
300-400 parts of butter;
0.01-0.15 parts of sodium nitrite;
3-6 parts of salt.
The invention also provides a preparation method of the beef liver batch, which comprises the following steps: (1) selecting raw materials: selecting qualified bovine livers for quarantine, then carrying out vacuum packaging and freezing;
(2) and (3) unfreezing treatment: thawing the beef liver frozen in the step (1) under a refrigeration condition;
(3) soaking treatment: cutting the beef liver unfrozen in the step (2) into small pieces, and soaking in water;
(4) pickling: mixing the beef liver soaked in the step (3) with the milk, the beef essence, the fennel powder, the butter, the sodium nitrite and the salt, and pickling under the refrigeration condition;
(5) chopping and mixing treatment: adding ice blocks into the cured beef liver in the step (4) for chopping;
(6) pulping treatment: homogenizing the chopped and mixed beef liver in the step (5);
(7) steaming: and (4) steaming the homogenized beef liver in the step (6) into paste to obtain the beef liver batch.
In the preparation method, in the step (2), the refrigeration condition is 0-4 ℃, and the bovine liver is unfrozen until the central temperature is 8-10 ℃;
in the preparation method, in the step (3), the soaking time may be 30-40 min, specifically 30 min.
In the preparation method, in the step (4), the pickling time may be 2 to 3 hours, specifically 2 hours.
In the above preparation method, in the step (5), the chopping conditions are as follows: the time can be 1-1.5 h, specifically 1 h;
the chopping and mixing are carried out by adopting a chopping and mixing machine, and the rotating speed can be 3000-4000 revolutions per minute, and can be 3000 revolutions per minute.
In the above preparation method, in the step (5), the mass ratio of the beef liver to the ice cubes may be 1: 0.4-0.6, specifically 1:0.5, 1: 0.4-0.5, 1: 0.5-0.6 or 1: 0.45 to 0.55; the purpose of adding the ice blocks is to prevent the temperature from being too high in the chopping process and influencing the later-period maturation of the beef liver.
In the above preparation method, in step (6), the homogenization conditions are: the time is 20-40 min, specifically 30 min;
the homogenate is carried out in a refiner, and the rotating speed can be 700-900 r/min.
In the preparation method, in the step (7), the steaming time may be 15 to 20min, specifically 15min, and the steaming temperature may be 90 to 100 ℃, specifically 100 ℃.
The invention has the following advantages:
the beef liver has the advantages of low price of the raw material beef liver, scientific ingredients and high nutritional value, has the effects of protecting night vision, preventing and treating eye dryness and fatigue, improving human immunity, enriching blood and tonifying qi, nourishing and protecting liver, and is helpful for iron-deficiency anemia. The invention has simple preparation, and the obtained product has sensory taste suitable for the public and is liked or very liked by most people.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
In the following examples, beef flavor is commercially available from Yuxin food additives, Inc., Qingdao, under catalog number Lu XK 13-217-.
Examples 1,
The beef liver batch is prepared from the following raw materials in parts by mass: 1000g of beef liver;
1000g of milk;
3g of beef flavor;
5g of fennel powder;
400g of butter;
sodium nitrite 0.1 g;
5g of common salt.
The preparation method comprises the following steps:
1. selection of raw materials
When slaughtering, selecting the whole cattle liver qualified by quarantine, then carrying out vacuum packaging and freezing.
2. Thawing treatment
And unfreezing the mixture to a central temperature of 10 ℃ under a refrigeration condition (4-10 ℃).
3. Soaking treatment: cutting the beef liver unfrozen in the step (2) into small pieces, and soaking in cold water for 30 min;
4. pickling: mixing the beef liver soaked in the step (3) with milk, beef essence, fennel powder, butter, sodium nitrite and salt, and pickling under the refrigeration condition (4-10 ℃);
5. chopping and mixing treatment: putting the cured beef liver in the step (4) into a chopping mixer, adding ice blocks (the adding quality of the beef liver and the ice blocks is 1:0.5) and chopping for 30min at the rotating speed of 3000 r/min;
6. pulping treatment: homogenizing the chopped and mixed beef liver in the step (5) in a homogenizer for 30min (the rotating speed is 800 revolutions per minute);
7. steaming: and (4) steaming the homogenized beef liver in the step (6) for 15min at 100 ℃, and steaming into paste to obtain the beef liver batch.
The nutrient composition of the raw beef liver of the above example is shown in table 1 below.
TABLE 1 nutritional ingredients of raw bovine liver
Composition (I) Content (wt.) Composition (I) Content (wt.)
Energy (Qiaojiao) 582 Protein (gram) 19.8
Fat (gram) 3.9 Saturated fatty acid (gram) 1.6
Monounsaturated fatty acid (g) 0.8 Polyunsaturated fatty acid (g) 0.5
Cholesterol (milligrams) 297 Carbohydrate (gram) 6.2
Sodium (milligrams) 45 Vitamin A (Vickers retinol equivalent) 20220
Vitamin E (mg alpha-tocopherol equivalent) 0.13 Vitamin B1 (thiamine) (milligrams) 0.16
Vitamin B2 (riboflavin) (mg) 1.30 Vitamin C (ascorbic acid) (mg) 9.0
Nicotinic acid (nicotinamide) (milligrams) 11.90 Phosphorus (mg) 252
Potassium (mg) 185 Magnesium (milligrams) 22
Calcium (mg) 4 Iron (mg) 6.6
Zinc (milligrams) 5.01 Selenium (milligrams) 12.0
Copper (milligrams) 1.34 Manganese (mg) 0.37
Sensory evaluation results:
the results of 110 sensory tastings of the bovine liver batches prepared in the above examples are shown below: (1) the odor index intensity analysis was found to be moderate by 90% of tasters, and very popular by 95% of tasters. (2) Tenderness means that 90% of tasters feel moderate, and 80% of tasters who evaluate palatability are very much liked. (3) The juiciness index was 92% of the tasters felt moderate, and 80% of the tasters evaluated for palatability liked very much. (4) 89% of tasters with the beef lung seasoning index feel moderate, and 89% of tasters with preference evaluation prefer the taste. (5) The tasters with a residue index of 97% felt very little, and 80% of the tasters with a preference evaluation liked very much. (6) The overall acceptability index was found to be highly preferred by 97% of the tasters, and the preference evaluation was found to be highly preferred by 92% of the tasters. (7) The taste index was 98% of the tasters, and the preference evaluation was 90% of the tasters. (8) The color index was preferred by 96% of tasters, and the taste evaluation was very preferred by 80% of tasters.
The results of the above sensory tasting indicate that the beef liver of the present invention is liked or highly liked by most people.
Examples 2,
The beef liver batch is prepared from the following raw materials in parts by mass: 1000g of beef liver;
1500g of milk;
3g of beef flavor;
5g of fennel powder;
400g of butter;
sodium nitrite 0.1 g;
5g of common salt.
The preparation method is the same as that in example 1 of the present invention.
The beef liver batches prepared in this example were substantially the same as those prepared in example 1 except that the amount of milk was increased and the juice was increased.
Examples 3,
The beef liver batch is prepared from the following raw materials in parts by mass: 1000g of beef liver;
1000g of milk;
3g of beef flavor;
10 parts of fennel powder;
400g of butter;
sodium nitrite 0.1 g;
5g of common salt.
The preparation method is the same as that in example 1 of the present invention.
The beef liver batches prepared in this example had substantially the same sensory taste results as those of example 1, except that the amount of fennel powder was increased, and the aroma was stronger.
Comparative examples 1,
The beef liver batch is prepared from the following raw materials in parts by mass: 1000g of beef liver;
3g of beef flavor;
5g of fennel powder;
400g of butter;
sodium nitrite 0.1 g;
5g of common salt.
The preparation method is the same as that in example 1 of the present invention.
Since no milk was added, comparative example 1 had a darker color, insufficient juiciness in taste, and insufficient aroma compared to inventive example 1.
Comparative examples 2,
The beef liver batch is prepared from the following raw materials in parts by mass: 1000g of beef liver;
1000g of milk;
3g of beef flavor;
400g of butter;
sodium nitrite 0.1 g;
5g of common salt.
The preparation method is the same as that in example 1 of the present invention.
Compared with the example 1, the comparative example 2 has insufficient fragrance due to no addition of the fennel powder, and is accompanied with the fishy smell of the beef liver and insufficient seasoning.
Comparative examples 3,
The raw materials for preparing the bovine liver batches and the quality thereof were the same as those in example 1 of the present invention.
The preparation method comprises the following steps:
1. selection of raw materials
When slaughtering, selecting the whole cattle liver qualified by quarantine, then carrying out vacuum packaging and freezing.
2. Thawing treatment
And unfreezing the mixture to a central temperature of 10 ℃ under a refrigeration condition (4-10 ℃).
3. Soaking treatment: cutting the beef liver unfrozen in the step (2) into small pieces, and soaking in cold water for 30 min;
4. pickling: mixing the beef liver soaked in the step (3) with beef essence, fennel powder, butter, sodium nitrite and salt, and pickling under the refrigeration condition (4-10 ℃);
5. chopping and mixing treatment: putting the cured beef liver in the step (4) into a chopping mixer, adding ice blocks (the mass ratio of the beef liver to the ice blocks can be 1:0.5), and chopping at the rotating speed of 1500 rpm for 15 min;
6. pulping treatment: homogenizing the chopped and mixed beef liver in the step (5) in a homogenizer for 15min (the rotating speed is 800 revolutions per minute);
7. steaming: and (4) steaming the homogenized beef liver in the step (6) for 15min at 100 ℃, and steaming into paste to obtain the beef liver batch.
The chopping speed, chopping time and homogenizing time in comparative example 3 are different from those in the example 1 of the present invention, and compared with those in the example 1 of the present invention, the product obtained in the comparative example has insufficient tenderness, large amount of residue, and uneven texture with obvious pores.

Claims (10)

1. A beef liver batch is characterized in that: the composite material is prepared from the following raw materials in parts by mass:
1000 parts of beef liver;
1000-1500 parts of milk;
2-4 parts of beef flavor;
1-10 parts of fennel powder;
300-400 parts of butter;
0.01-0.15 parts of sodium nitrite;
3-6 parts of salt.
2. The bovine liver batch of claim 1, wherein: the composite material is prepared from the following raw materials in parts by mass:
1000 parts of beef liver;
1000 parts of milk;
3 parts of beef flavor;
5 parts of fennel powder;
400 parts of butter;
0.1 part of sodium nitrite;
5 parts of table salt.
3. A process for preparing a bovine liver batch according to claim 1 or 2, comprising the steps of: (1) selecting raw materials: selecting qualified bovine livers for quarantine, then carrying out vacuum packaging and freezing;
(2) and (3) unfreezing treatment: thawing the beef liver frozen in the step (1) under a refrigeration condition;
(3) soaking treatment: cutting the beef liver unfrozen in the step (2) into small pieces, and soaking in water;
(4) pickling: mixing the beef liver soaked in the step (3) with the milk, the beef essence, the fennel powder, the butter, the sodium nitrite and the salt, and pickling under the refrigeration condition;
(5) chopping and mixing treatment: adding ice blocks into the cured beef liver in the step (4) for chopping;
(6) pulping treatment: homogenizing the chopped and mixed beef liver in the step (5);
(7) steaming: and (4) steaming the homogenized beef liver in the step (6) into paste to obtain the beef liver batch.
4. The production method according to claim 3, characterized in that: in the step (2), the refrigeration condition is 0-4 ℃, and the bovine liver is unfrozen until the central temperature is 8-10 ℃.
5. The production method according to claim 3 or 4, characterized in that: in the step (3), the soaking time is 30-40 min.
6. The production method according to any one of claims 3 to 5, characterized in that: in the step (4), the pickling time is 2-3 h;
the refrigeration condition is 0-4 ℃, and the bovine liver is thawed until the central temperature is 8-10 ℃.
7. The production method according to any one of claims 3 to 6, characterized in that: in the step (5), the chopping conditions are as follows: the time is 1-1.5 h;
and (3) chopping and mixing are carried out by adopting a chopper mixer, and the rotating speed is 3000-4000 revolutions per minute.
8. The production method according to any one of claims 3 to 7, characterized in that: in the step (5), the mass ratio of the beef liver to the ice blocks is 1: 0.4 to 0.6.
9. The production method according to any one of claims 3 to 8, characterized in that: in step (6), the homogenization conditions are as follows: the time is 20-40 min;
and homogenizing in a refiner at the rotating speed of 700-900 rpm.
10. The production method according to any one of claims 3 to 9, characterized in that: in the step (7), the steaming time is 15-20 min, and the steaming temperature is 90-100 ℃.
CN202010782845.6A 2020-08-06 2020-08-06 Beef liver batch and preparation method thereof Pending CN111838561A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
CN202010782845.6A CN111838561A (en) 2020-08-06 2020-08-06 Beef liver batch and preparation method thereof

Publications (1)

Publication Number Publication Date
CN111838561A true CN111838561A (en) 2020-10-30

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Country Status (1)

Country Link
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107095268A (en) * 2016-02-19 2017-08-29 卢峰 A kind of preparation method of red wine duck liver paste
CN107095182A (en) * 2016-02-19 2017-08-29 卢峰 A kind of preparation method of characteristic Foie Gras
CN110623218A (en) * 2019-11-05 2019-12-31 四川省雅士科技有限公司 Beef liver luncheon meat and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107095268A (en) * 2016-02-19 2017-08-29 卢峰 A kind of preparation method of red wine duck liver paste
CN107095182A (en) * 2016-02-19 2017-08-29 卢峰 A kind of preparation method of characteristic Foie Gras
CN110623218A (en) * 2019-11-05 2019-12-31 四川省雅士科技有限公司 Beef liver luncheon meat and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
颜忠: "《烹饪工艺与营养、畜、奶类》", 31 January 2011 *

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