CN1543862A - Method for preparing fat liver catsup - Google Patents
Method for preparing fat liver catsup Download PDFInfo
- Publication number
- CN1543862A CN1543862A CNA2003101088238A CN200310108823A CN1543862A CN 1543862 A CN1543862 A CN 1543862A CN A2003101088238 A CNA2003101088238 A CN A2003101088238A CN 200310108823 A CN200310108823 A CN 200310108823A CN 1543862 A CN1543862 A CN 1543862A
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- foie gras
- meat
- sauce
- antioxidant
- emulsifying agent
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Abstract
The invention discloses a process for making fat liver paste for manufacturing fat livers of goose or duck into high grade fat liver paste. The object of the invention is achieved through the steps of, (1) preparation of fat liver or fat liver and meat, (2) preparation of condiment, emulsifier and anti-oxidizing agent, (3) accouterment of raw material, (4) sauce making and degassing, (5) caging and vacuum packing, (6) high temperature sterilizing and detecting.
Description
Technical field
The invention relates to the processing method of animal foods, more particularly, the invention relates to the method that goose or duck fatty liver prepare foie gras sauce.
Background technology
The goose foie gras is known as one of the world's three big cuisines, is rich in unrighted acid and multivitamin, enjoys the good reputation of " king of pollution-free food ", and the goose fat liver paste that utilizes it to make also is famous in the world dining table name meat and fish dishes, has very high nutrition and health care and is worth.Goose foie gras main product is in countries such as France, Hungary, Israel, and wherein France is unique country with processing and outlet goose fat liver paste, is monopolizing the processing and the selling market in the world always.Though China has certain goose foie gras production capacity, and duck fatty liver production is also successful on this basis, but to the bright foie gras that only can export high-quality goose and duck at present with lower price, and can not be processed into quality fertilizer liver pat product, cause domestic foster goose and the foster duck benefit of helping already not high, need spend a large amount of foreign exchanges simultaneously again and sell for the domestic market with the high price import goose fat liver paste of 200 dollars of per kilograms from France.Some researchs were also done in the domestic in the past processing to foie gras sauce, for example " Jilin animal and veterinary " the 6th phase in 1988 has been reported Zhang Fengkuan " processing of a goose fat liver paste " literary composition, in conjunction with mainly existing because of its fatty fusing point low (26～34 ℃) in our the own former foie gras sauce development work, and enzymatic activity height (higher 3 times than common liver), in the conventional process of continuing to use based on high-temperature heat treatment, cause nutritional labeling to be lost in a large number, the local flavor desalination; Solid content three phase separation such as moisture, fat, protein also appear in system sauce technology, fat oxidation, and less stable has problems such as bubble and variable color simultaneously in product; In addition, from the market survey analysis, existing foie gras sauce kind dullness is difficult to adapt to the requirement of different consumers to designs and varieties, different flavor and the price level of foie gras sauce.
Summary of the invention
The objective of the invention is the deficiency at existence in the above foie gras sauce processing, proposing with goose or duck fatty liver is main material, is prepared into the method for moderate cost, class foie gras sauce best in quality, multiple.
The present invention seeks to be achieved by following technical solution:
A kind of preparation method of foie gras sauce, be with goose or duck fatty liver or with goose or duck fatty liver with meat, each flavouring and emulsifying agent and antioxidant are raw material again, are prepared from through following processing technology:
(1) foie gras or foie gras are with the preparation of meat: bright foie gras or under cryogenic conditions, thaw earlier freeze foie gras and meat, remove grain, blood vessel, and be cut into fragment;
(2) preparation of flavouring and emulsifying agent and antioxidant: salt, monosodium glutamate, spice, yellow rice wine, white sugar, emulsifying agent and antioxidant are mixed and pulverizing;
(3) outfit of raw material: with meat and (2) flavouring, emulsifying agent and antioxidant blends are by 85～95: 5～15 (weight %) fully mix thoroughly with (1) foie gras or foie gras;
(4) make the sauce and the degassing: after the good raw material of (3) outfit is made the sauce body, heat, stir and purify gas in the sauce body to 85～95 ℃;
(5) tinning and vacuum sealing: with the quantitative tinning of (4) degassing sauce body, and vacuum sealing;
(6) high-temperature sterilization and detection: (5) can at 112～121 ℃, is sterilized after 20～90 minutes, put in 37 ± 1 ℃ of heat rooms and detect 7 days, qualified jar is product.
Described emulsifying agent is a molecule distillating monoglyceride; Described antioxidant is a ditert-butylhydro quinone; Described meat is the livestock and poultry meat or the flesh of fish; Described foie gras is 10: 1～5 with the set of dispense ratio of meat; Described its material fineness of sauce body is 50～100 orders.
The invention has the beneficial effects as follows,, avoided the loss of a large amount of nutritions that Yin Gaowen causes in preorder technology, make original nutritional labeling and local flavor obtain better protect because this method omitted and added hot soup and float; Simultaneously, in system sauce technology, adopted the suitable fineness of control sauce body, and be aided with emulsifying agent and the antioxidant that filters out, overcome phenomenons such as grease separation, made product delicate mouthfeel, delicious flavour, aromatic flavour, good stability; In addition, the multiple class foie gras sauce that the present invention improves simultaneously and proposed to be made with addition of meat by goose or duck fatty liver and goose or duck fatty liver has enriched designs and varieties, has also adapted to the consumer to different flavor and the inferior demand of different price compartment.
The specific embodiment
Below in conjunction with embodiment the present invention is further described in detail:
Embodiment 1:
Bright goose foie gras or the frozen goose foie gras that under 0～10 ℃ of condition, thaws, go to get 92.59Kg behind grain and the blood vessel, in 50 purpose colloid mills, grind to form sauce with salt 2Kg, white sugar 2Kg, yellow rice wine 3Kg, monosodium glutamate 0.1Kg, ginger powder 0.2Kg, emulsifying agent molecule distillating monoglyceride 0.1Kg and antioxidant ditert-butylhydro quinone 0.01Kg, be heated to 85 ℃, slough the air in the sauce body while stirring, weigh again and pack in the tinplate can of 200g, seal back-pressure sterilization under 10-45-10/118 ℃ of condition with vacuum seamer; In 37 ± 1 ℃ of heat rooms, detect 7 days at last, the qualified back of quality inspection decals, vanning, storing.
Embodiment 2:
Bright duck fatty liver or under 0～10 ℃ of condition, thaw freeze duck fatty liver, go to get 91.39Kg behind grain and the blood vessel, in 100 purpose colloid mills, grind to form sauce with salt 2Kg, white sugar 2Kg, yellow rice wine 4Kg, monosodium glutamate 0.1Kg, ginger powder 0.4Kg, emulsifying agent molecule distillating monoglyceride 0.1Kg and antioxidant ditert-butylhydro quinone 0.01Kg, be heated to 95 ℃, slough the air in the sauce body while stirring, weigh again and pack in the tinplate can of 200g, seal back-pressure sterilization under 10-45-10/118 ℃ of condition with vacuum seamer; In 37 ± 1 ℃ of heat rooms, detect 7 days at last, the qualified back of quality inspection decals, vanning, storing.
Embodiment 3:
Bright goose foie gras or the frozen goose foie gras that under 0～10 ℃ of condition, thaws, go to get 79.89Kg behind grain and the blood vessel, in 75 purpose colloid mills, grind to form sauce with fresh pork 12Kg, salt 2.5Kg, white sugar 3Kg, yellow rice wine 2Kg, monosodium glutamate 0.1Kg, ginger powder 0.4Kg, emulsifying agent molecule distillating monoglyceride 0.1Kg and antioxidant ditert-butylhydro quinone 0.01Kg, be heated to 90 ℃, slough the air in the sauce body while stirring, weigh again and pack in the tinplate can of 200g, seal back-pressure sterilization under 10-45-10/118 ℃ of condition with vacuum seamer; In 37 ± 1 ℃ of heat rooms, detect 7 days at last, the qualified back of quality inspection decals, vanning, storing.
The foregoing description work simplification, equipment is simple, and cost is lower, and its foie gras jam products is best in quality, and protein content is about 5.8%, and fat content and meets sanitary quality index about 40.2%.
Claims (5)
1. the preparation method of a foie gras sauce, it is characterized in that with goose or duck fatty liver or with goose or duck fatty liver with meat, each flavouring and emulsifying agent and antioxidant are raw material again, are prepared from through following processing technology:
(1) foie gras or foie gras are with the preparation of meat: bright foie gras or under cryogenic conditions, thaw earlier freeze foie gras and meat, remove grain, blood vessel, and be cut into fragment;
(2) preparation of flavouring and emulsifying agent and antioxidant: salt, monosodium glutamate, spice, yellow rice wine, white sugar, emulsifying agent and antioxidant are mixed and pulverizing;
(3) outfit of raw material: with meat and (2) flavouring, emulsifying agent and antioxidant blends are by 85～95: 5～15 (weight %) fully mix thoroughly with (1) foie gras or foie gras;
(4) make the sauce and the degassing: after the good raw material of (3) outfit is made the sauce body, heat, stir and purify gas in the sauce body to 85～95 ℃;
(5) tinning and vacuum sealing: with the quantitative tinning of (4) degassing sauce body, and vacuum sealing;
(6) high-temperature sterilization and detection: (5) can at 112～121 ℃, is sterilized after 20～90 minutes, put in 37 ± 1 ℃ of heat rooms and detect 7 days, qualified jar is product.
2. according to the described method of claim 1, it is characterized in that described emulsifying agent is a molecule distillating monoglyceride; Described antioxidant is a ditert-butylhydro quinone;
3. according to the described method of claim 1, it is characterized in that described meat is the livestock and poultry meat or the flesh of fish;
4. according to the described method of claim 1, it is characterized in that described foie gras is 10: 1～5 with the set of dispense ratio of meat;
5. according to the described method of claim 1, it is characterized in that described its material fineness of sauce body is 50～100 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101088238A CN1231148C (en) | 2003-11-25 | 2003-11-25 | Method for preparing fat liver catsup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101088238A CN1231148C (en) | 2003-11-25 | 2003-11-25 | Method for preparing fat liver catsup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1543862A true CN1543862A (en) | 2004-11-10 |
| CN1231148C CN1231148C (en) | 2005-12-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101088238A Expired - Fee Related CN1231148C (en) | 2003-11-25 | 2003-11-25 | Method for preparing fat liver catsup |
Country Status (1)
| Country | Link |
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| CN (1) | CN1231148C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781788B1 (en) * | 2007-03-22 | 2007-12-04 | 주식회사 한불후치피아 | Liver paste foods and method for preparing the same |
| CN100391368C (en) * | 2006-07-11 | 2008-06-04 | 扬州馋神食品有限公司 | A method for processing goose liver paste |
| CN101107989B (en) * | 2007-08-24 | 2010-06-23 | 仲恺农业技术学院 | Process for preparing goose liver paste |
| CN102228229A (en) * | 2011-07-29 | 2011-11-02 | 赤峰万利丰鹅业有限公司 | Processing method of goose liver paste |
| CN102626221A (en) * | 2012-04-17 | 2012-08-08 | 山西省汾阳医院 | Pig blood and liver blood-replenishing sauce and making method thereof |
| CN101617831B (en) * | 2009-07-08 | 2012-12-05 | 黄伟坚 | Goose livers in red wine and processing method thereof |
| CN103054005A (en) * | 2013-01-28 | 2013-04-24 | 青岛农业大学 | Goose liver sauce and preparation method thereof |
| CN103284287A (en) * | 2013-06-07 | 2013-09-11 | 江苏南方机电股份有限公司 | Novel jam type non-Newtonian fluid food material degassing system |
| 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 |
| CN105410868A (en) * | 2015-11-04 | 2016-03-23 | 李孟平 | Preparation method of meat paste containing edible mushrooms |
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
-
2003
- 2003-11-25 CN CNB2003101088238A patent/CN1231148C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100391368C (en) * | 2006-07-11 | 2008-06-04 | 扬州馋神食品有限公司 | A method for processing goose liver paste |
| KR100781788B1 (en) * | 2007-03-22 | 2007-12-04 | 주식회사 한불후치피아 | Liver paste foods and method for preparing the same |
| CN101107989B (en) * | 2007-08-24 | 2010-06-23 | 仲恺农业技术学院 | Process for preparing goose liver paste |
| CN101617831B (en) * | 2009-07-08 | 2012-12-05 | 黄伟坚 | Goose livers in red wine and processing method thereof |
| CN102228229A (en) * | 2011-07-29 | 2011-11-02 | 赤峰万利丰鹅业有限公司 | Processing method of goose liver paste |
| CN102626221A (en) * | 2012-04-17 | 2012-08-08 | 山西省汾阳医院 | Pig blood and liver blood-replenishing sauce and making method thereof |
| 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 |
| CN103284287A (en) * | 2013-06-07 | 2013-09-11 | 江苏南方机电股份有限公司 | Novel jam type non-Newtonian fluid food material degassing system |
| 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 |
| CN105410868A (en) * | 2015-11-04 | 2016-03-23 | 李孟平 | Preparation method of meat paste containing edible mushrooms |
| CN105795443A (en) * | 2016-03-10 | 2016-07-27 | 徐州工程学院 | Oxidation-resistant duck liver sauce with mellow flavor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1231148C (en) | 2005-12-14 |
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| C06 | Publication | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20051214 Termination date: 20101125 |