CN105249258A - Goose fat liver-containing mushroom nutrition ball and preparation method thereof - Google Patents
Goose fat liver-containing mushroom nutrition ball and preparation method thereof Download PDFInfo
- Publication number
- CN105249258A CN105249258A CN201510432899.9A CN201510432899A CN105249258A CN 105249258 A CN105249258 A CN 105249258A CN 201510432899 A CN201510432899 A CN 201510432899A CN 105249258 A CN105249258 A CN 105249258A
- Authority
- CN
- China
- Prior art keywords
- parts
- fatty liver
- liver
- goose
- ball
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 title claims description 14
- 230000035764 nutrition Effects 0.000 title claims description 14
- 241000272814 Anser sp. Species 0.000 title abstract description 11
- 210000004185 liver Anatomy 0.000 title abstract 10
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 15
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 15
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 14
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims abstract description 14
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 8
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 8
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
- 235000020188 drinking water Nutrition 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 235000015097 nutrients Nutrition 0.000 claims abstract description 7
- 235000012000 cholesterol Nutrition 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 241000272517 Anseriformes Species 0.000 claims description 35
- 208000004930 Fatty Liver Diseases 0.000 claims description 35
- 206010019708 Hepatic steatosis Diseases 0.000 claims description 35
- 208000010706 fatty liver disease Diseases 0.000 claims description 35
- 231100000240 steatosis hepatitis Toxicity 0.000 claims description 35
- 241000894006 Bacteria Species 0.000 claims description 16
- 238000006555 catalytic reaction Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 7
- 241001149430 Auricularia auricula-judae Species 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- -1 diglycerine fatty acid Chemical class 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002504 physiological saline solution Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000020974 cholesterol intake Nutrition 0.000 abstract 1
- 235000019961 diglycerides of fatty acid Nutrition 0.000 abstract 1
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000008470 skin growth Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a goose fat liver-containing mushroom fat-reduction ball. The goose fat liver-containing mushroom fat-reduction ball comprises, by weight, 600-650 parts of goose fat liver, 45-55 parts of egg white, 40-50 parts of mushroom, 20-25 parts of hericium erinaceus, 10-15 parts of tricholoma matsutake, 40-50 parts of edible fungus, 120-130 parts of agar, 7-9 parts of monosodium glutamate, 4-6 parts of glycerin, 1-2 parts of mono- and diglycerides of fatty acid, 5-7 parts of table salt, 10-12 parts of natural spice, 120-130 parts of drinking water and a proper amount of lactobacillus acidophilus. In preparation of the goose fat liver-containing mushroom fat-reduction ball, egg white and goose liver are stirred and ground together so that nutrients of the goose fat liver ball are improved and a dry taste of the goose fat liver is improved, lactobacillus acidophilus fermentation is utilized and can remove most of cholesterol in goose liver and reduce cholesterol intake of people, and through disinfection under high pressure, food taste destroy caused by the traditional high-temperature disinfection method is prevented and a flavoring can be fast merged into goose liver so that a good taste is obtained.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of geese fatty liver bacterium mushroom nutrition ball and preparation method thereof.
Background technology
In geese fatty liver, the content of vitamin A is considerably beyond food such as milk, egg, meat, fishes, vitamin B2, ascorbic content are also higher, iron content is also abundanter, iron produces the indispensable trace element of red blood cell, trace elements of selenium and vitamin C can strengthen the immunocompetence of human body, anti-oxidant, anti-aging, and the generation of energy inhibition tumor cell, vitamin B2 is the part of many enzymes and coenzyme in human body biochemical metabolism, in cell proliferation and skin growth, play indispensable indirectly-acting.Geese fatty liver fatty be the unrighted acid useful to human body mostly, and more than the content of common foie gras lecithin 4 times, nucleic acid increases by 1 times, the activity of enzyme increases by 3 times, it can reduce the cholesterol levels in blood of human body, alleviate the arteriosclerotic formation of congee sample, delay senility, improve body immunity, and the effect of antithrombase, the health of human body is highly profitable.Investigate according to the World Health Organization: Frenchman's cardiovascular and cerebrovascular incidence of disease is lower country of the world, trace to the source with often edible geese fatty liver is relevant with goose duck fat.
The conventional eating method of current China geese fatty liver as: poach geese fatty liver, sauce halogen geese fatty liver, make Foie Gras etc., because eating method is more single, the geese fatty liver of this high nutritive value can not be spread in the vast consumer group of China and go.
Summary of the invention
A kind of reasonable raw material proportioning, advanced, the applicable factorial praluction of production technology, often edible many to human body benefit geese fatty liver bacterium mushroom nutrition balls with nourishing and health preserving effect are the object of this invention is to provide.
For achieving the above object, the technical solution used in the present invention is as follows:
An a kind of geese fatty liver bacterium mushroom nutrition ball, it is characterized in that, be made up of the raw material of following weight portion: geese fatty liver 600-650, egg 45-55, mushroom 40-50, Hericium erinaceus 20-25, matsutake 10-15, auricularia auriculajudae 40-50, agar 120-130, sodium glutamate 7-9, glycerine 4-6, single diglycerine fatty acid fat 1-2, edible salt 5-7, natural flavor 10-12, drinking water 120-130, lactobacillus acidophilus are appropriate.
A preparation method for a geese fatty liver bacterium mushroom nutrition ball, is characterized in that, comprise the following steps:
(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;
(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; Mushroom, Hericium erinaceus, matsutake, auricularia auriculajudae impurity elimination are sent between constant temperature for subsequent use after being cut into small pieces after cleaning;
(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;
(4) first 10-20min is stirred in emulsification after bacterium mushroom small pieces, agar, sodium glutamate, glycerine, single diglycerine fatty acid fat, edible salt, natural flavor, drinking water mixing, then add egg white foie gras slurry and stir 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;
(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;
(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain a geese fatty liver bacterium mushroom nutrition ball.
Beneficial effect of the present invention:
Egg and foie gras, in manufacturing process, are together stirred defibrination, not only increase the nutriment of a foie gras ball, but also can improve the dry and astringent mouthfeel of foie gras by a geese fatty liver bacterium mushroom nutrition ball of the present invention; Use lactobacillus acidophilus fermentation, cholesterol most in foie gras can be removed, reduce the intake of people's cholesterol, under high pressure sterilizing, conventional high-temperature sterilizing methods can be prevented the destruction of food mouthfeel, but also the condiment of interpolation can be made to incorporate fast in foie gras, tasty more thorough; The edible fungus cluster such as mushroom, Hericium erinaceus, matsutake, auricularia auriculajudae added, not only improves the trophic structure of a ball, adds nutritive value, but also improve the taste of a ball.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
An a kind of geese fatty liver bacterium mushroom nutrition ball of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): geese fatty liver 625, egg 50, mushroom 45, Hericium erinaceus 22.5, matsutake 12.5, auricularia auriculajudae 45, agar 125, sodium glutamate 8, glycerine 5, single diglycerine fatty acid fat 1.5, edible salt 6, natural flavor 11, drinking water 125, lactobacillus acidophilus are appropriate.
A preparation method for a geese fatty liver bacterium mushroom nutrition ball, is characterized in that, comprise the following steps:
(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;
(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; Mushroom, Hericium erinaceus, matsutake, auricularia auriculajudae impurity elimination are sent between constant temperature for subsequent use after being cut into small pieces after cleaning;
(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;
(4) first 10-20min is stirred in emulsification after bacterium mushroom small pieces, agar, sodium glutamate, glycerine, single diglycerine fatty acid fat, edible salt, natural flavor, drinking water mixing, then add egg white foie gras slurry and stir 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;
(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;
(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain a geese fatty liver bacterium mushroom nutrition ball.
The above embodiment is only that the preferred embodiment of the present invention is described and not limits scope of the present invention; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (2)
1. a geese fatty liver bacterium mushroom nutrition ball, it is characterized in that, be made up of the raw material of following weight portion: geese fatty liver 600-650, egg 45-55, mushroom 40-50, Hericium erinaceus 20-25, matsutake 10-15, auricularia auriculajudae 40-50, agar 120-130, sodium glutamate 7-9, glycerine 4-6, single diglycerine fatty acid fat 1-2, edible salt 5-7, natural flavor 10-12, drinking water 120-130, lactobacillus acidophilus are appropriate.
2. the preparation method of an a kind of geese fatty liver bacterium mushroom nutrition ball according to claim 1, is characterized in that, comprise the following steps:
(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;
(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; Mushroom, Hericium erinaceus, matsutake, auricularia auriculajudae impurity elimination are sent between constant temperature for subsequent use after being cut into small pieces after cleaning;
(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;
(4) first 10-20min is stirred in emulsification after bacterium mushroom small pieces, agar, sodium glutamate, glycerine, single diglycerine fatty acid fat, edible salt, natural flavor, drinking water mixing, then add egg white foie gras slurry and stir 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;
(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;
(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain a geese fatty liver bacterium mushroom nutrition ball.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510432899.9A CN105249258A (en) | 2015-07-22 | 2015-07-22 | Goose fat liver-containing mushroom nutrition ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510432899.9A CN105249258A (en) | 2015-07-22 | 2015-07-22 | Goose fat liver-containing mushroom nutrition ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249258A true CN105249258A (en) | 2016-01-20 |
Family
ID=55089455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510432899.9A Pending CN105249258A (en) | 2015-07-22 | 2015-07-22 | Goose fat liver-containing mushroom nutrition ball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249258A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600167A (en) * | 2004-10-25 | 2005-03-30 | 高杨明 | A set of stockpot dishes form picked up uncooked goose |
| RU2461245C1 (en) * | 2012-02-27 | 2012-09-20 | Олег Иванович Квасенков | Method for production of "meatballs elista-style" preserves |
| CN103766938A (en) * | 2014-01-26 | 2014-05-07 | 林德育 | Lamb liver nourishing and health preservation balls and making method thereof |
| CN104430851A (en) * | 2013-12-25 | 2015-03-25 | 广东燕塘乳业股份有限公司 | Fermented milk capable of reducing cholesterol and preparation method of fermented milk |
-
2015
- 2015-07-22 CN CN201510432899.9A patent/CN105249258A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600167A (en) * | 2004-10-25 | 2005-03-30 | 高杨明 | A set of stockpot dishes form picked up uncooked goose |
| RU2461245C1 (en) * | 2012-02-27 | 2012-09-20 | Олег Иванович Квасенков | Method for production of "meatballs elista-style" preserves |
| CN104430851A (en) * | 2013-12-25 | 2015-03-25 | 广东燕塘乳业股份有限公司 | Fermented milk capable of reducing cholesterol and preparation method of fermented milk |
| CN103766938A (en) * | 2014-01-26 | 2014-05-07 | 林德育 | Lamb liver nourishing and health preservation balls and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 中国烹饪协会名厨专业委员会: "《100位中国烹饪大师作品集锦—禽蛋菜典》", 31 May 2013, 青岛出版社 * |
| 黄春振等: "嗜酸乳杆菌生理特性的研究", 《食品研究与开发》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919805B (en) | Fermented soybeans and preparation method thereof | |
| CN105249305A (en) | Goose fat liver-containing fish flesh ball and preparation method thereof | |
| CN104187594B (en) | Fragrant thick chilli sauce dish of a kind of chicken meat mushroom and preparation method thereof | |
| CN103734688A (en) | Edible mushroom favor sauce and making method thereof | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| CN105249271A (en) | Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof | |
| CN106262591A (en) | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof | |
| CN105249256A (en) | Goose fat liver-containing livestock meat ball and preparation method thereof | |
| CN104171017A (en) | Novel red preserved bean curd and production process thereof | |
| CN104172071B (en) | A kind of edible mushroom seasoning material and its preparation method and application | |
| CN104522624B (en) | A healthcare powder product of edible fungi and a preparation method thereof | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN104489641B (en) | Cordyceps sinensis health powder effervescent tablet product and preparation method thereof | |
| CN105249257A (en) | Wild vegetable-containing goose fat liver ball with effects of reducing blood pressure and blood fat and preparation method thereof | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| CN107373614A (en) | A kind of flavor health nutrient mushroom paste and preparation method thereof | |
| CN103734691B (en) | A kind of food containing fermented type mushroom and preparation method thereof | |
| CN105249259A (en) | Goose fat liver-containing nourishing health-preserving ball and preparation method thereof | |
| CN106578113A (en) | Selenium-rich slurry coated soya milk film | |
| CN105124545A (en) | Edible wild herb paste and making method thereof | |
| CN105249258A (en) | Goose fat liver-containing mushroom nutrition ball and preparation method thereof | |
| CN109845976A (en) | A kind of delicate fragrance type vegetarian sausage and preparation method thereof | |
| CN104187712A (en) | Preparation method of Chinese caterpillar fungus health powder | |
| CN107969639A (en) | A kind of chicken steak good rich in amino acid taste and preparation method thereof | |
| CN105249270A (en) | Goose fat liver-containing poultry ball and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |