CN101940330A - Production method of fatty livers - Google Patents

Abstract

The invention discloses a production method of fatty livers, comprising the following steps: (1) preparing the following materials: primary materials: 15000g of fresh fatty livers of geese or ducks, secondary material: 4215g of yellow rice wine and ingredients: 18765ml of water and 1235g of salt and other materials; (2) after cleaning the fresh fatty livers and storing the fresh fatty livers in a cold storage at 0-4 DEG C, sprinkling the wine on the fresh fatty livers to age the fresh fatty livers for 12h; (3) pouring the prepared ingredients into a vessel to be mixed uniformly and placing the aged fatty livers into the vessel to be cured at 0-4 DEG C for 12h; (4) adding 19215g of clear water to a heating kettle and cooking the fatty livers together with the curing liquid in the kettle and then cooling the cooked materials; (5) after cooling the processed fatty livers, cleaning and finishing the fatty livers and quickly freezing the fatty livers in a quick freezer at minus 30 DEG C until the center temperature of the fatty livers reaches minus 16 DEG C; and (6) vacuum packaging and storing the fatty livers. The fatty livers have the beneficial effects of ensuring cardio-cerebrovascular health and delaying aging, have added value more than doubling that of the frozen fresh fatty livers and have remarkable effects.

Description

A kind of manufacture method of foie gras

Technical field

The present invention relates to a kind of manufacture method of food, particularly a kind of manufacture method of foie gras.

Background technology

At present, in aquaculture, foie gras majority to goose, duck is not further handled and deep processing, segmenting the simple packing in back promptly introduces to the market after freezing, foie gras nutritional labeling after freezing seriously runs off, and selling price is cheaper, and added value is lower, the value of goose, duck fatty liver is not developed up hill and dale, and the foie gras after freezing often suffers the restriction of some national technology barriers because Refrigeration Technique is not up to standard in the export trade.

Summary of the invention

The objective of the invention is in order to solve in the existing aquaculture, goose that splits or the foie gras of duck are not handled and deep processing, and the lower and nutritional labeling when fried of the foie gras after freezing of added value runs off easily and suffers the problem of some national technology barriers restrictions easily during freezing foie gras outlet and the manufacture method of a kind of foie gras of providing.

Foie gras described in the present invention is the foie gras of goose or duck, and manufacture method is as follows:

(1), the preparation of material:

Major ingredient: the bright foie gras 15000g of bright foie gras of goose or duck;

Secondary material: yellow rice wine 4215g, be Guyue Longshan board yellow rice wine, alcoholic strength is 16 degree;

Batching: water 18765ml, salt 470g, rock sugar 430g, flavor drenches 230g, monosodium glutamate 50g, pepper 25g, Gui Ye 15g, Chinese prickly ash 10g, vitamin C 5g;

(2), complete, the single weight of choice structure after the bright foie gras of the bright foie gras of the goose between the 550-750g or duck cleans up, leave in 0-4 ℃ the freezer, spray yellow rice wine slaking 12h;

(3), pour in the container after batching is ready to and mix, the foie gras that slaking is good is put into container, pickle 12h 0-4 ℃ of condition, be covered in liquid surface with antistaling film when pickling, every 4h the foie gras of pickling is stirred up and down once, attention will be stirred gently, prevents to break the foie gras adventitia;

(4), after foie gras pickles and finish, in heating kettle, add the clear water of 19215g, together be put in boiling again in the pot, when brew temperatures reaches 98 ℃, stop heating, kept 5 minutes, in pot, inject clear water and cool off together with pickling liquid;

(5), after the cooling of the foie gras that processes, clean, finishing, be put in the ready shaper, quick-frozen reaches-16 ℃ to the central temperature of foie gras in-30 ℃ quick freezing repository then;

(6), vacuum packaging, weighing is labelled, vanning stores.

Beneficial effect of the present invention:

1, the foie gras mouthfeel delicacy of goose that produces according to the method described above or duck, the fragrance uniqueness, nutritious, health care is worth high.Contain 4-7g lecithin in the foie gras after every 100g processing, 9-13g nucleic acid and some unknown trophic factors, 60%-70% is a unrighted acid in its fat, nutriment contained in the foie gras that produces is than human easier absorption of extracting from other animals and plants, has protection cardiovascular and cerebrovascular health, the effect that delays senility, therefore the foie gras of goose of making according to the method described above or duck has high maintain good health through the intake of nourishing food value;

2, yellow rice wine (yellow rice wine) is one of three the most ancient big wine kinds in the world, is the national special product of China, and it is with the brewing method of bent system wine, compound fermentation, has significantly different with other brewed wines in the world.With the yellow rice wine of this method brew dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals, the anti-ageing heart that protects, fat-reducing, beauty treatment, the anti-ageing health-care efficacy of waiting for a long time, the yellow rice wine smelling of fish or mutton of dispelling in addition in addition, separate greasy effect, bright foie gras of goose or duck and the companion of yellow rice wine association, both complement each other at the characteristics effect, bring out the best in each other, help again with condiment, through slaking, pickle, heating, cooling, quick-frozen, processes such as vacuum packaging have avoided the foie gras fat of goose or duck excessive, phenomenons such as the undue loss of nutritional labeling, the foie gras of producing has according to the method described above overcome without the restriction of freezing foie gras export techniques barrier of processing, the added value ratio freezes bright liver and is enhanced about more than once, and produce market has a extensive future, remarkable benefit.

The specific embodiment

Foie gras described in the present invention is the foie gras of goose or duck, and manufacture method is as follows:

(1), the preparation of material:

Major ingredient: the bright foie gras 15000g of bright foie gras of goose or duck;

Secondary material: yellow rice wine 4215g, be Guyue Longshan board yellow rice wine, alcoholic strength is 16 degree;

Batching: water 18765ml, salt 470g, rock sugar 430g, flavor drenches 230g, monosodium glutamate 50g, pepper 25g, Gui Ye 15g, Chinese prickly ash 10g, vitamin C 5g;

(2), complete, the single weight of choice structure after the bright foie gras of the bright foie gras of the goose between the 550-750g or duck cleans up, leave in 0-4 ℃ the freezer, spray yellow rice wine slaking 12h;

(3), pour in the container after batching is ready to and mix, the foie gras that slaking is good is put into container, pickle 12h 0-4 ℃ of condition, be covered in liquid surface with antistaling film when pickling, every 4h the foie gras of pickling is stirred up and down once, attention will be stirred gently, prevents to break the foie gras adventitia;

(4), after foie gras pickles and finish, in heating kettle, add the clear water of 19215g, together be put in boiling again in the pot, when brew temperatures reaches 98 ℃, stop heating, kept 5 minutes, in pot, inject clear water and cool off together with pickling liquid;

(5), after the cooling of the foie gras that processes, clean, finishing, be put in the ready shaper, quick-frozen reaches-16 ℃ to the central temperature of foie gras in-30 ℃ quick freezing repository then;

(6), vacuum packaging, weighing is labelled, vanning stores.

Claims (1)

1. the manufacture method of a foie gras, as described below:

(1), the preparation of material:

Major ingredient: the bright foie gras 15000g of bright foie gras of goose or duck;

Secondary material: yellow rice wine 4215g, alcoholic strength are 16 degree;

Batching: water 18765ml, salt 470g, rock sugar 430g, flavor drenches 230g, monosodium glutamate 50g, pepper 25g, Gui Ye 15g, Chinese prickly ash 10g, vitamin C 5g;

(2), complete, the single weight of choice structure after the bright foie gras of the bright foie gras of the goose between the 550-750g or duck cleans up, leave in 0-4 ℃ the freezer, spray yellow rice wine slaking 12h;

(3), pour in the container after batching is ready to and mix, the foie gras that slaking is good is put into container, pickle 12h 0-4 ℃ of condition, be covered in liquid surface with antistaling film when pickling, every 4h the foie gras of pickling is stirred up and down once;

(4), after foie gras pickles and finish, in heating kettle, add the clear water of 19215g, together be put in boiling again in the pot, when brew temperatures reaches 98 ℃, stop heating, kept 5 minutes, in pot, inject clear water and cool off together with pickling liquid;

(5), after the cooling of the foie gras that processes, clean, finishing, be put in the ready shaper, quick-frozen reaches-16 ℃ to the central temperature of foie gras in-30 ℃ quick freezing repository then;

(6), vacuum packaging, weighing is labelled, vanning stores.