CN1883311A - A method for processing goose liver paste - Google Patents
A method for processing goose liver paste Download PDFInfo
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- CN1883311A CN1883311A CNA2006100883274A CN200610088327A CN1883311A CN 1883311 A CN1883311 A CN 1883311A CN A2006100883274 A CNA2006100883274 A CN A2006100883274A CN 200610088327 A CN200610088327 A CN 200610088327A CN 1883311 A CN1883311 A CN 1883311A
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- foie gras
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- gras
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Abstract
The invention relates to a processing method of goose liver paste. The goose liver paste is prepared by unfreezing, cleaning, boiling, preprocessing, pickling, emulsifying, packaging and sterilizing of goose liver. The goose liver paste prepared by the said processing has no fishy smell and easy to becoming consumable food for the masses.
Description
Technical field
The present invention relates to the production method of a kind of food, particularly Foie Gras.
Background technology
Foie Gras is a kind of high-grade nutrient food, wherein contains unrighted acid, can reduce content of cholesterol in the blood of human body, reduces the deposition of cholesterol material on vascular wall, alleviates and delays atherosclerotic formation, and is useful to having good health and a long life.In addition, Foie Gras also is rich in precious nutritional labeling such as copper, triacylglycerol, lecithin, DNA and ribonucleic acid, multivitamin etc., the magical effect that have reduction blood fat, softening blood vessel, delay senility, improve the health, prevent the heart, cranial vascular disease takes place.Foie Gras is described as the laudatory title of " king of world's pollution-free food ".Western-style in the past Foie Gras processing technology complexity, the cost height, the product fishy smell that processes is big, does not meet popular taste.
Summary of the invention
The object of the invention is to invent a kind of processing method of no fishy smell, the simple Foie Gras of processing technology.
The present invention is raw material with the foie gras, through thaw, clean, boil, preliminary treatment, pickle, emulsification, encapsulation, sterilization makes.
The Foie Gras that the present invention goes out through above simple explained hereafter does not have fishy smell, can cater to popular taste biglyyer, and becomes the food that masses can afford to consume easilier.
Temperature of thawing of the present invention is 4 ℃.The foie gras that will freeze slowly thaws, and purpose is: make fat loss amount minimum, reduce loss of nutritive components as far as possible.
Of the present invention boiling is that hot water with 95 ℃ ± 5 ℃ is cooked by scalding.The effectively activity of inhibitory enzyme and microbial growth breeding.
Preliminary treatment of the present invention is that foie gras is put into vacuum cut mixer, becomes foie gras to stick with paste foie gras homogenate.Can extract better and solubilising protein, make the emulsibility and the emulsion stability of the gruel of emulsification foie gras better, the density of final products better, compacter, mouthfeel is good.Because oxygen reduces, not oxidation rapidly of the lipochondrion in the gruel of emulsification foie gras can make the product shelf time prolong greatly.
Among the present invention, cut by vacuum cut mixer and to mix three times, each 10 minutes.
Of the present invention pickling is to add microcapsule essence in foie gras is stuck with paste, and is placed on 0～4 ℃ after stirring and wears out 24 hours down; Wherein, the foie gras paste is 10: 3 with the mass ratio of microcapsule essence.
Microcapsules technology is a kind of technology that gas or liquid, solid entrapping is formed fine particle with filmogen.Because the restriction of the processing technology of Western-style meat products, can not directly add the dried product of spice, and aromatic condiment essential oil uses inconvenience because of its easy coagulability.The microencapsulation spice that the present invention adopts has solved an above difficult problem, can remove the fishy smell of Foie Gras well, improves the organoleptic quality of product.
Microcapsule essence of the present invention is the beta-schardinger dextrin-of embedding spice.
Emulsification of the present invention is that the foie gras after pickling is stuck with paste and the compound additive ground and mixed; Described compound additive is vegetable oil, lecithin, Hongqu powder (red colouring agent), soybean protein isolate, starch, carragheen; The mass ratio that compound additive and foie gras are stuck with paste is 62～65: 100.
As everyone knows, unrighted acid can aggegation in blood vessel, and can reduce content of cholesterol in the blood of human body.For the stability and the uniformity of product, controlled fatty oxidation effectively, protected useful unrighted acid, improved the nutritive value of product better.Can keep the fat in the product better, fat content forms though the goose foie gras passes through fat deposition up to about 60～70% in the goose foie gras, fatty 65～68%, to human body beneficial's unrighted acid.The present invention adopts emulsifying process twice, can realize above purpose.
In addition, fine and close more in order to make the sauce body, embossability is better, and encapsulation of the present invention is with degasser canned Foie Gras to be outgased 15 minutes, capping immediately after the degassing.
The specific embodiment
One, get the raw materials ready:
1, selects the frozen goose liver for use.
2, preparation curing agent:
Adopt molecular inclusion to prepare the beta-schardinger dextrin-microcapsule essence of embedding spice:
Method has two kinds:
A kind of is saturated water solution method: the beta-schardinger dextrin-water is heated make saturated solution earlier, add tsaoko essence, the mass ratio of beta-schardinger dextrin-and spice is 10: 4.
Soluble in water as the spice that adopts, mixed number hour formation compound, up to effect fully.
For the spice that is insoluble in water, spice can be dissolved in a small amount of organic solvent earlier, and then mix with beta-schardinger dextrin-, fully stir.Be not 70 ℃ with the appropriate solvent flush away then, obtain liquid beta-schardinger dextrin-microcapsule essence by embedding thing, dry temperature.
Another kind is solid mixing method (polishing): 2～5 times of beta-schardinger dextrin-solubilizers (as: distilled water, ethanol), in the mass ratio of beta-schardinger dextrin-and spice is that 10: 4 ratio adds spice, in grinding, fully mix, about 2～5 hours, to becoming pasty state, dry back is cleaned with organic solvent and is promptly obtained solid beta-schardinger dextrin-microcapsule essence.
Two, production stage:
1, thaw: adopt 4 ℃ of low temperature, the foie gras that will freeze slowly thaws.
2, clean: will kill in a large scale only with clear water, and simultaneously gall-bladder and vascular tissue in the foie gras tissue be rejected.
3, boiling: the hot water with 95 ℃ ± 5 ℃ is cooked whole foie gras by scalding.
4, preliminary treatment: foie gras is put into vacuum cut mixer, cut and mix three times, cut at every turn and mix 10 minutes, make foie gras homogenate become pasty state.
5, pickle: in foie gras is stuck with paste, add microcapsule essence (beta-schardinger dextrin-of embedding spice), be placed on 0～4 ℃ after stirring and wore out 24 hours down; Wherein, the foie gras paste is 10: 3 with the mass ratio of microcapsule essence.
6, an emulsification: the foie gras after pickling is stuck with paste and the compound additive ground and mixed; Wherein compound additive is vegetable oil, lecithin, Hongqu powder (red colouring agent), soybean protein isolate, starch, carragheen; The mass ratio that compound additive and foie gras are stuck with paste is 62～65: 100.
7, second emulsifying: method can be with an emulsification.
8, encapsulation: canned Foie Gras was outgased 15 minutes capping immediately after the degassing with degasser.
9, sterilization:, after sterilizing 30～40 minutes under 115～118 ℃ of conditions, treat the nature cooling with the product of capping.
Claims (10)
1, a kind of processing method of Foie Gras is a raw material with the foie gras, its feature in through thaw, clean, boil, preliminary treatment, pickle, emulsification, encapsulation, sterilization makes.
2, according to a kind of processing method of the described Foie Gras of claim 1, its feature is 4 ℃ in described temperature of thawing.
3, according to a kind of processing method of the described Foie Gras of claim 1, its feature is that hot water with 95 ℃ ± 5 ℃ is cooked by scalding in described boiling.
4, according to a kind of processing method of the described Foie Gras of claim 1, its feature is that foie gras is put into vacuum cut mixer in described preliminary treatment, becomes foie gras to stick with paste foie gras homogenate.
5, according to a kind of processing method of the described Foie Gras of claim 4, its feature is cut in vacuum cut mixer and is mixed three times, each 10 minutes.
6, according to a kind of processing method of the described Foie Gras of claim 1, its feature is to add microcapsule essence in foie gras is stuck with paste in described pickling, and is placed on 0～4 ℃ after stirring and wears out 24 hours down; Wherein, the foie gras paste is 10: 3 with the mass ratio of microcapsule essence.
7, according to a kind of processing method of the described Foie Gras of claim 6, its feature is the beta-schardinger dextrin-of embedding spice in described microcapsule essence.
8, according to a kind of processing method of the described Foie Gras of claim 1, the foie gras of its feature after described emulsification is to pickle stuck with paste and the compound additive ground and mixed; Described compound additive is vegetable oil, lecithin, Hongqu powder (red colouring agent), soybean protein isolate, starch, carragheen; The mass ratio that compound additive and foie gras are stuck with paste is 62～65: 100.
9, according to a kind of processing method of claim 1 or 8 described Foie Gras, its feature is in through twice emulsification.
10, according to a kind of processing method of the described Foie Gras of claim 1, its feature is with degasser canned Foie Gras to be outgased 15 minutes in described encapsulation, capping immediately after the degassing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100883274A CN100391368C (en) | 2006-07-11 | 2006-07-11 | A method for processing goose liver paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100883274A CN100391368C (en) | 2006-07-11 | 2006-07-11 | A method for processing goose liver paste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1883311A true CN1883311A (en) | 2006-12-27 |
| CN100391368C CN100391368C (en) | 2008-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100883274A Expired - Fee Related CN100391368C (en) | 2006-07-11 | 2006-07-11 | A method for processing goose liver paste |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107989B (en) * | 2007-08-24 | 2010-06-23 | 仲恺农业技术学院 | Process for preparing goose liver paste |
| CN101933605A (en) * | 2010-08-31 | 2011-01-05 | 宁波大学 | Method for processing goose liver paste by using ordinary goose liver |
| CN102008065A (en) * | 2010-05-04 | 2011-04-13 | 浙江海洋学院 | Method for preparing anglerfish liver paste |
| CN101233918B (en) * | 2008-03-07 | 2011-11-30 | 吴松青 | Goose fat liver paste and preparation thereof |
| CN103054005A (en) * | 2013-01-28 | 2013-04-24 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN101828688B (en) * | 2009-03-09 | 2013-07-10 | 天津宝鹅园鹅业发展有限公司 | Production process of goose liver paste |
| CN103445201A (en) * | 2013-08-23 | 2013-12-18 | 长兴县荣耀鹅业有限公司 | Production process of cooked geese fatty liver |
| CN103989150A (en) * | 2014-04-30 | 2014-08-20 | 南京农业大学 | Low-temperature smearing-type fowl liver paste and production method thereof |
| CN104000168A (en) * | 2014-03-21 | 2014-08-27 | 无锡商业职业技术学院 | A flavored poultry liver sauce and a processing method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1231148C (en) * | 2003-11-25 | 2005-12-14 | 浙江省农业科学院 | Method for preparing fat liver catsup |
| CN100398013C (en) * | 2005-06-08 | 2008-07-02 | 张玺 | Goose fat liver paste and preparation method thereof |
-
2006
- 2006-07-11 CN CNB2006100883274A patent/CN100391368C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107989B (en) * | 2007-08-24 | 2010-06-23 | 仲恺农业技术学院 | Process for preparing goose liver paste |
| CN101233918B (en) * | 2008-03-07 | 2011-11-30 | 吴松青 | Goose fat liver paste and preparation thereof |
| CN101828688B (en) * | 2009-03-09 | 2013-07-10 | 天津宝鹅园鹅业发展有限公司 | Production process of goose liver paste |
| CN102008065A (en) * | 2010-05-04 | 2011-04-13 | 浙江海洋学院 | Method for preparing anglerfish liver paste |
| CN102008065B (en) * | 2010-05-04 | 2013-03-20 | 浙江海洋学院 | Method for preparing anglerfish liver paste |
| CN101933605A (en) * | 2010-08-31 | 2011-01-05 | 宁波大学 | Method for processing goose liver paste by using ordinary goose liver |
| CN101933605B (en) * | 2010-08-31 | 2012-08-15 | 宁波大学 | Method for processing goose liver paste by using ordinary goose liver |
| CN103054005A (en) * | 2013-01-28 | 2013-04-24 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN103054005B (en) * | 2013-01-28 | 2014-03-12 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN103445201A (en) * | 2013-08-23 | 2013-12-18 | 长兴县荣耀鹅业有限公司 | Production process of cooked geese fatty liver |
| CN104000168A (en) * | 2014-03-21 | 2014-08-27 | 无锡商业职业技术学院 | A flavored poultry liver sauce and a processing method thereof |
| CN104000168B (en) * | 2014-03-21 | 2016-02-17 | 无锡商业职业技术学院 | Poultry livers flavouring-soy-sauce and processing method thereof |
| CN103989150A (en) * | 2014-04-30 | 2014-08-20 | 南京农业大学 | Low-temperature smearing-type fowl liver paste and production method thereof |
| CN103989150B (en) * | 2014-04-30 | 2015-08-19 | 南京农业大学 | Low temperature smear type fowl liver pat and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100391368C (en) | 2008-06-04 |
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| C14 | Grant of patent or utility model | ||
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| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20061227 Assignee: Zaozhuang Chanshen Guangming Food Co.,Ltd. Assignor: Yangzhou Chanshen Food Co. Ltd. Contract record no.: 2013320000070 Denomination of invention: A method for processing goose liver paste Granted publication date: 20080604 License type: Exclusive License Record date: 20130307 |
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Granted publication date: 20080604 Termination date: 20130711 |