HU224533B1 - Method for making nimble goose-liver slice - Google Patents

Abstract

The proposed method involves the following steps: the freshly killed goose is chilled to below +8 degrees and its liver is removed. The liver is further chilled to a max. of +4 degrees. The two halves are placed in separate, suitably shaped press-forms and compressed with a force of 300-500 N. The liver pieces in the press forms are chilled to a temperature between +1 and -4 degrees. The shaped liver pieces are extruded from the press forms and sliced up.

Description

The present invention relates to a method for preparing fresh goose liver for slicing, wherein the core temperature of a slaughtered goose body is pre-cooled to below + 8 ° C and the liver is removed.

It is known that fatted goose liver is processed in operational conditions in two ways: 1. used to make different products, such as pies, with the addition of various binders and / or other supplements, or 2. to ensure that the purified goose liver is supplied to the consumer without added materials.

A process for making foie gras patties is described, for example, in HU 198 378, while HU 199 265 describes the production of a foie gras block containing pork bacon, spices and occasionally truffles in addition to purified foie gras.

It is also known that the processing of goose liver without added materials is carried out as follows: After slaughtering and plucking the fatted goose is cooled in a windy pre-cooler until the core temperature of the body drops below +8 ° C. This usually requires 10-14 hours. Chilled liver below +8 ° C is eviscerated and placed in ice for an additional 10-24 hours. They are then individually placed in a polystyrene tray or vacuum bags and transported as such.

However, the placing on the market of such a product in such packaging is no longer adequate. On the one hand, the liver of a fatted goose, especially of a goose that is fattened to the liver, often reaches one kilogram. This is too large and small consumers would need at most a few slices. The price of the liver is very high anyway and cannot be stored for a longer time after opening the package. Thus, this packaging has led to a significant narrowing of the customer base.

Changes in consumer demand in developed countries have long necessitated the sale of ready-to-cook and sliced vacuum or tray skin-packs. This allowed the quantity of goods to be limited to the quantities requested by customers (single consumption, single, double, family portion, etc.). Although more expensive than conventional packaging, they are hygienic, tasteful and economical for small consumers.

However, it is less clear for processors to place goose liver on the market in sliced form. Namely, by pre-slicing the liver, only 30-40% of the sliced product can be recovered, due to the natural form of the liver. The remaining 60-70% can be made up of small slices that are unsatisfactory to the needs of the customers, so they cannot be sold, or pieces that can only be used at reduced value by processors.

It is an object of the present invention to provide a method suitable for slicing a substantially larger portion of the whole liver.

The invention is based on the discovery that the shape of the liver can be varied in the proper condition at a suitable temperature such that the deformation is permanent and then slicing can take place at a predetermined size.

The essence of the invention is that

- further cooling the liver to a core temperature of not more than + 4 ° C, and then

separating the two halves at the meeting of the halves, and

- inserting the hemispheres individually into a predetermined press mold of the desired slices, and

- Compress with 300-500 N, then

cooling the core temperature of the pressed liver to a temperature between +1 ° C and -4 ° C, and

- pressing and slicing the shaped liver from the mold.

The preparation of the liver for slicing according to the invention is carried out as follows:

Liver extracted and eviscerated is chilled until its core temperature reaches + 4 ° C, but not less.

The lobes are then separated at the intersection of the lobes. It is advisable to cut slices perpendicular to the longitudinal axis of the individual lobes at the place of separation! planarly cut off non-main growths. Each flap is pressed into a predetermined shape corresponding to the shape of the desired slices and pressed at 300-500 N. At this pressure, the liver takes the shape of a press but does not suffer any damage. At the end of the pressure, the pressed liver is cooled to a core temperature of between +1 ° C and -4 ° C. The cooled and molded liver is removed from the mold, sliced and immediately packaged and / or frozen.

With the method of the invention, conventional slicing! The 30-40% utilization rate of the process increases to at least 97%, while the time required to complete the procedure is reduced by 12-24 hours. A small-sized product shaped to any shape can be made much cheaper than a traditional sliced product and thus accessible to those previously unavailable.

Claims (3)

CLAIMS 1. A method for preparing fresh goose liver for slicing comprising preheating the core body temperature of a slaughtered goose body to below +8 ° C and removing the liver by: - further cooling the liver to a core temperature of not more than + 4 ° C, and then separating the two halves at the meeting of the halves, and - inserting the hemispheres individually into a predetermined press shape corresponding to the shape of the desired slices, and - Compress with 300-500 N, then - cooling the core temperature of the pressed liver to between + 1 ° C and -4 ° C, and HU 224 533 Β1 - pressing and slicing the shaped liver from the mold. Method according to claim 1, characterized in that, in each hemisphere, the slit is separated at a point perpendicular to the longitudinal axis. In 5 planes, the growths that do not adhere to the main body are cut off. Method according to claim 1 or 2, characterized in that the sliced goose liver is frozen and / or packaged immediately after slicing.