CN1795730A - Health protection sausage of goose liver and production process - Google Patents
Health protection sausage of goose liver and production process Download PDFInfo
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- CN1795730A CN1795730A CN 200410044172 CN200410044172A CN1795730A CN 1795730 A CN1795730 A CN 1795730A CN 200410044172 CN200410044172 CN 200410044172 CN 200410044172 A CN200410044172 A CN 200410044172A CN 1795730 A CN1795730 A CN 1795730A
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- foie gras
- pork
- sausage
- cornstarch
- condiment
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Abstract
A health-care goose liver sausage is prepared from goose liver, pork, corn starch, flavouring and water. Its advantages are rich nutrients including protein, phosphatide, minerals, fat and vitamins, and delicious taste.
Description
Technical field: the present invention relates to food, particularly a kind of is the foie gras health-care sausage and the production technology thereof of main material production with the foie gras.
Background technology: at present the fast food intestines is of a great variety, mostly is to be primary raw material by meat, can not satisfy people's multiple demand, is that the intestines of raw material also do not occur at present with the foie gras; Foie gras is nutritious, contain rich in protein, lecithin, mineral matter, fat and multivitamin, be the desirable health foods of people, the eating method of foie gras is that the ripe back of the cooking is edible at present, very inconvenient, be made into the fast food health-care sausage and eat the needs that satisfy health and other aspect at any time, become the problem that presses for solution at present for people.
The content of invention: overcome the deficiencies in the prior art, propose a kind of foie gras health-care sausage and production technology thereof.The batching of foie gras health-care sausage is: foie gras, pork, cornstarch, condiment, water; The weight proportion of its batching is: foie gras 75-85 part, pork 3-8 part, cornstarch 3-7 part, green starch 3-7 part, condiment 2-4 part, water 5-9 part.Its production technology is: a, foie gras pre-treatment: pluck blood vessel, connective tissue, soak 2 hours clear water and clean, remove extravasated blood impurity; B, rub foie gras with meat grinder, deepfreeze is fresh-keeping under 0 ℃ of-3 ℃ of condition; C, cornstarch, green starch are stirred evenly with the pure water dilution; D, pork inserted in the meat mincer blend, deepfreeze is fresh-keeping; E, homogeneous are handled: earlier pork, condiment are put into cornstarch, green starch solution, fully stir with mixer, foie gras is put into wherein again, stir once more; F, record, with sausage filler will more than get the raw materials ready and pour in the casing, form segmentation and link intestines; G, slaking sterilization are put into the sterilization tank poach with bowel lavage, and water temperature 100-120 ℃ was boiled 20 minutes, and pulled the cold of drying in the air out, i.e. edible.The present invention is primary raw material with the foie gras, foie gras is nutritious, contain rich in protein, lecithin, mineral matter, fat and multivitamin, be made into fast food instant food and can satisfy the requirement of people's instant edible, solved the difficult narrow problem of bringing of edible face of the cooking, the foie gras health-care sausage delicious flavour that adopts batching of the present invention and technology to make, increase a new product to market, its raw material source is sufficient, for the development and use of meat goose provide new way, be the rare daily health caring food of people.
The specific embodiment: the batching of foie gras health-care sausage is: foie gras 75KG, pork 8KG, cornstarch 7KG, green starch 7KG, condiment 4KG, water 9KG.Condiment is made of refined salt, green onion end, white sugar, monosodium glutamate.Its production technology is: a, foie gras pre-treatment: pluck blood vessel, connective tissue, soak 2 hours clear water and clean, remove extravasated blood impurity; B, rub foie gras with meat grinder, deepfreeze is fresh-keeping under this 0 ℃-3 ℃ of conditions; C, cornstarch is stirred evenly with pure water dilution; D, pork inserted in the meat mincer blend, deepfreeze is fresh-keeping; E, homogeneous are handled: earlier pork, condiment are put into the cornstarch dissolving and fully stirred with mixer, foie gras is put into wherein again, stir once more; F, record, with sausage filler will more than get the raw materials ready and pour in the casing, form segmentation and link intestines; G, slaking sterilization are put into the sterilization tank poach with bowel lavage, and water temperature 100-120 ℃ was boiled 20 minutes, and pulled the cold of drying in the air out, i.e. edible.Second embodiment of the present invention: foie gras 85KG, pork 3KG, cornstarch 3KG, green starch 3KG, condiment 2KG, water 5KG.Its production technology is with embodiment 1.
Claims (3)
1, a kind of foie gras health-care sausage, it is characterized in that: the batching of each composition is: foie gras, pork, cornstarch, green starch, condiment, water; The weight proportion of its batching is: foie gras 75-85 part, pork 3-8 part, cornstarch 3-7 part, green starch 3-7 part, condiment 2-4 part, water 5-9 part.
2, foie gras health-care sausage as claimed in claim 1 is characterized in that: condiment is made of refined salt, green onion end, white sugar, monosodium glutamate.
3, the production technology of foie gras health-care sausage as claimed in claim 1 is characterized in that: its production technology is: a, foie gras pre-treatment: pluck blood vessel, connective tissue, soak 2 hours clear water and clean, remove extravasated blood impurity; B, rub foie gras with meat grinder, deepfreeze is fresh-keeping under this 0 ℃-3 ℃ of conditions; C, cornstarch is stirred evenly with pure water dilution; D, pork inserted in the meat mincer blend, deepfreeze is fresh-keeping; E, homogeneous are handled: earlier pork, condiment are put into the cornstarch dissolving and fully stirred with mixer, foie gras is put into wherein again, stir once more; F, record, with sausage filler will more than get the raw materials ready and pour in the casing, form segmentation and link intestines; G, slaking sterilization are put into the sterilization tank poach with bowel lavage, and water temperature 100-120 ℃ was boiled 20 minutes, and pulled the cold of drying in the air out, i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410044172 CN1795730A (en) | 2004-12-27 | 2004-12-27 | Health protection sausage of goose liver and production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410044172 CN1795730A (en) | 2004-12-27 | 2004-12-27 | Health protection sausage of goose liver and production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1795730A true CN1795730A (en) | 2006-07-05 |
Family
ID=36817207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410044172 Pending CN1795730A (en) | 2004-12-27 | 2004-12-27 | Health protection sausage of goose liver and production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1795730A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340420A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for processing meat paste product by utilizing livers of livestock and poultry |
| CN103349296A (en) * | 2013-06-26 | 2013-10-16 | 天津科技大学 | Bacon chicken liver sausage and production method thereof |
| CN104256518A (en) * | 2014-08-12 | 2015-01-07 | 陈国先 | Processing method of infant health-care goose liver paste |
-
2004
- 2004-12-27 CN CN 200410044172 patent/CN1795730A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349296A (en) * | 2013-06-26 | 2013-10-16 | 天津科技大学 | Bacon chicken liver sausage and production method thereof |
| CN103349296B (en) * | 2013-06-26 | 2014-10-15 | 天津科技大学 | Bacon chicken liver sausage and production method thereof |
| CN103340420A (en) * | 2013-07-05 | 2013-10-09 | 成都大学 | Method for processing meat paste product by utilizing livers of livestock and poultry |
| CN104256518A (en) * | 2014-08-12 | 2015-01-07 | 陈国先 | Processing method of infant health-care goose liver paste |
| CN104256518B (en) * | 2014-08-12 | 2016-03-16 | 陈国先 | A kind of infant care type Foie Gras processing method |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |