CN1231148C - Method for preparing fat liver catsup - Google Patents

Abstract

The present invention discloses a method for preparing fat liver paste by which fat livers of gooses or ducks can be processed into fat liver paste with excellent quality. The present invention is realized by the following technical scheme: (1), preparing fat livers or fat livers and meat; (2), preparing seasoning, emulsifying agents and antioxidants; (3), preparing raw materials; (4), preparing paste and degassing; (5), canning and vacuum sealing cans (6), sterilizing at high temperature and detecting. The present invention has the advantages of reasonable technology, simpler equipment and excellent quality of products, and accords with the requirements of sanitation and quality indexes.

Description

A kind of preparation method of foie gras sauce

Technical field

The invention relates to the processing method of animal foods, more particularly, the invention relates to the method that goose or duck fatty liver prepare foie gras sauce.

Background technology

The goose foie gras is known as one of the world's three big cuisines, is rich in unrighted acid and multivitamin, enjoys the good reputation of " king of pollution-free food ", and the goose fat liver paste that utilizes it to make also is famous in the world dining table name meat and fish dishes, has very high nutrition and health care and is worth.Goose foie gras main product is in countries such as France, Hungary, Israel, and wherein France is unique country with processing and outlet goose fat liver paste, is monopolizing the processing and the selling market in the world always.Though China has certain goose foie gras production capacity, and duck fatty liver production is also successful on this basis, but to the bright foie gras that only can export high-quality goose and duck at present with lower price, and can not be processed into quality fertilizer liver pat product, cause domestic foster goose and the foster duck benefit of helping already not high, need spend a large amount of foreign exchanges simultaneously again and sell for the domestic market with the high price import goose fat liver paste of 200 dollars of per kilograms from France.Some researchs were also done in the domestic in the past processing to foie gras sauce, for example " Jilin animal and veterinary " the 6th phase in 1988 has been reported Zhang Fengkuan " processing of a goose fat liver paste " literary composition, in conjunction with mainly existing because of its fatty fusing point low (26～34 ℃) in our the own former foie gras sauce development work, and enzymatic activity height (higher 3 times than common liver), in the conventional process of continuing to use based on high-temperature heat treatment, cause nutritional labeling to be lost in a large number, the local flavor desalination; Solid content three phase separation such as moisture, fat, protein also appear in system sauce technology, fat oxidation, and less stable has problems such as bubble and variable color simultaneously in product; In addition, from the market survey analysis, existing foie gras sauce kind dullness is difficult to adapt to the requirement of different consumers to designs and varieties, different flavor and the price level of foie gras sauce.

Summary of the invention

The objective of the invention is the deficiency at existence in the above foie gras sauce processing, proposing with goose or duck fatty liver is main material, is prepared into the method for moderate cost, class foie gras sauce best in quality, multiple.

The present invention seeks to be achieved by following technical solution:

A kind of preparation method of foie gras sauce comprises that goose or duck fatty liver or goose or duck fatty liver are raw material with meat, flavouring, emulsifying agent molecule distillating monoglyceride and antioxidant ditert-butylhydro quinone, is prepared into foie gras sauce through following processing technology:

(1) foie gras or foie gras are with the preparation of meat: the bright foie gras of goose or duck or the goose or the duck of thawing under 0-10 ℃ of cryogenic conditions are earlier frozen foie gras and meat, in 10: 1-5 ratio batching, removal grain, blood vessel, and be cut into fragment;

(2) preparation of flavouring and emulsifying agent and antioxidant: with an amount of salt, monosodium glutamate, spice, yellow rice wine, white sugar with press the emulsifying agent molecule distillating monoglyceride of raw material gross weight 0.1% and 0.01% antioxidant ditert-butylhydro quinone mixes and pulverizes;

(3) outfit of raw material: with goose or duck fatty liver or foie gras with meat (1) and flavouring and emulsifying agent and antioxidant blends (2) by 85～95: 5～15 (weight %) fully mix thoroughly;

(4) the system sauce and the degassing: after will being equipped with good raw material (3) and grinding into the sauce body, heat, stir and purify the interior gas of sauce body to 85～95 ℃;

(5) tinning and vacuum sealing: the sauce body (4) that will outgas is tinning and vacuum sealing quantitatively;

(6) high-temperature sterilization and detection: can (5) at 112～121 ℃, is sterilized after 20～90 minutes, put in 37 ± 1 ℃ of heat rooms and detect 7 days, qualified jar is product.

Described meat is the livestock and poultry meat or the flesh of fish;

Described its material fineness of sauce body is the 50-100 order.

The invention has the beneficial effects as follows,, avoided the loss of a large amount of nutritions that Yin Gaowen causes in preorder technology, make original nutritional labeling and local flavor obtain better protect because this method omitted and added hot soup and float; Simultaneously, in system sauce technology, adopted the suitable fineness of control sauce body, and be aided with emulsifying agent and the antioxidant that filters out, overcome phenomenons such as grease separation, made product delicate mouthfeel, delicious flavour, aromatic flavour, good stability; In addition, the multiple class foie gras sauce that the present invention improves simultaneously and proposed to be made with addition of meat by goose or duck fatty liver and goose or duck fatty liver has enriched designs and varieties, has also adapted to the consumer to different flavor and the inferior demand of different price compartment.

The specific embodiment

Below in conjunction with embodiment the present invention is further described in detail:

Embodiment 1:

Bright goose foie gras or the frozen goose foie gras that under 0-10 ℃ of condition, thaws, go to take by weighing 92.59Kg behind grain and the blood vessel, with salt 2Kg, white sugar 2Kg, yellow rice wine 3Kg, monosodium glutamate 0.1Kg, ginger powder 0.2Kg, emulsifying agent molecule distillating monoglyceride 0.1Kg and antioxidant ditert-butylhydro quinone 0.01Kg mixing, in 50 purpose colloid mills, grind to form sauce, be heated to 85 ℃, slough the air in the sauce body while stirring, weigh again and pack in the tinplate can of 200g, seal back-pressure sterilization under 10-45-10/118 ℃ of condition with vacuum seamer; In 37 ± 1 ℃ of heat rooms, detect 7 days at last, the qualified back of quality inspection decals, vanning, storing.

Embodiment 2:

Bright duck fatty liver or under 0-10 ℃ of condition, thaw freeze duck fatty liver, go to take by weighing 91.39Kg behind grain and the blood vessel, with salt 2Kg, white sugar 2Kg, yellow rice wine 4Kg, monosodium glutamate 0.1Kg, ginger powder 0.4Kg, emulsifying agent molecule distillating monoglyceride 0.1Kg and antioxidant ditert-butylhydro quinone 0.01Kg mixing, in 100 purpose colloid mills, grind to form sauce, be heated to 95 ℃, slough the air in the sauce body while stirring, weigh again and pack in the tinplate can of 200g, seal back-pressure sterilization under 10-45-10/118 ℃ of condition with vacuum seamer; In 37 ± 1 ℃ of heat rooms, detect 7 days at last, the qualified back of quality inspection decals, vanning, storing.

Embodiment 3:

Bright goose foie gras or the frozen goose foie gras that under 0-10 ℃ of condition, thaws, go to take by weighing 79.89Kg behind grain and the blood vessel, with fresh pork 12Kg, salt 2.5Kg, white sugar 3Kg, yellow rice wine 2Kg, monosodium glutamate 0.1Kg, ginger powder 0.4Kg, emulsifying agent molecule distillating monoglyceride 0.1Kg and antioxidant ditert-butylhydro quinone 0.01Kg mixing, in 75 purpose colloid mills, grind to form sauce, and be heated to 90 ℃, slough the air in the sauce body while stirring, weigh again and pack in the tinplate can of 200g, seal back-pressure sterilization under 10-45-10/118 ℃ of condition with vacuum seamer; In 37 ± 1 ℃ of heat rooms, detect 7 days at last, the qualified back of quality inspection decals, vanning, storing.

The foregoing description work simplification, equipment is simple, and cost is lower, and its foie gras jam products is best in quality, and protein content is about 5.8%, and fat content and meets sanitary quality index about 40.2%.

Claims (1)

1. the preparation method of a foie gras sauce, comprise that goose or duck fatty liver or goose or duck fatty liver are raw material with meat, flavouring, emulsifying agent molecule distillating monoglyceride and antioxidant ditert-butylhydro quinone, it is characterized in that described raw material is prepared into foie gras sauce through following processing technology:

(1) foie gras or foie gras are with the preparation of meat: the bright foie gras of goose or duck or the goose or the duck of thawing under 0～10 ℃ of cryogenic conditions are earlier frozen foie gras and meat, wherein bright foie gras or freeze foie gras and meat in 10: 1-5 ratio batching, remove grain, blood vessel, and be cut into fragment;

(2) preparation of flavouring and emulsifying agent and antioxidant: with an amount of salt, monosodium glutamate, spice, yellow rice wine, white sugar with press the emulsifying agent molecule distillating monoglyceride of raw material gross weight 0.1% and 0.01% antioxidant ditert-butylhydro quinone mixes and pulverizes;

(3) outfit of raw material: goose or duck fatty liver or foie gras are fully mixed by weight percentage with meat (1) and flavouring and emulsifying agent and antioxidant blends (2) at 85～95: 5～15;

(4) the system sauce and the degassing: after will being equipped with good raw material (3) and grinding into the sauce body, heat, stir and purify the interior gas of sauce body to 85～95 ℃;

(5) tinning and vacuum sealing: the sauce body (4) that will outgas is tinning and vacuum sealing quantitatively; (6) high-temperature sterilization and detection: can (5) at 112～121 ℃, is sterilized after 20～90 minutes, put in 37 ± 1 ℃ of heat rooms and detect 7 days, qualified jar is product.