36results about How to "Avoid flavor loss" patented technology

The invention relates to quick-frozen steamed bread and a preparation method thereof, belonging to the food processing technical field. The preparation method comprises the following steps: firstly placing flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia glue, carboxymethyl cellulose, guar gum, wheat gluten and starch in a mixing tank, stirring evenly in slow speed, then adding water to stir in medium speed and form a dough; pressing the dough to form, performing pre-fermentation, cooling, quick-freezing (or directly freezing), performing frozen storage for standby; and when in need, directly steaming to obtain the fresh steamed bread product, wherein the dough which is not treated by pre-fermentation is needed to be fermented firstly and secondly steamed. The application of the invention increases the quality standardization, safety and convenience of the product, and can avoid flavor loss caused by repeated boiling and save energy.

The invention provides a processing method of instant tea powder, which comprises the following steps: an extracted medium is mixed with tea leaves and the third grade countercurrent leaching technology is adopted to obtain the first tea juice; the extracted first tea juice is filtered to obtain the second tea juice; a proper amount of auxiliary materials are added in the second tea juice to obtain the third tea juice; the third tea juice is pasteurized to obtain the fourth tea juice; and the fourth tea juice is then dehydrated and dried under the pressure condition to finally obtain fine and even instant powder. The extraction working procedures of the invention adopts multi-grade countercurrent leaching technologies, thereby being capable of obtaining the extraction solution with high concentration, reducing the subsequent concentration links, saving the energy consumption and reducing the loss of tea flavor; the addition of the auxiliary materials can play an embedding role, therefore, the loss of the tea flavor and the flavor matter contents in the spraying process can be reduced, the better tea flavor and the mellow mouthfeel can be brought after the instant tea powder is mixed with powdered milk and simultaneously the liquidity of the instant powder can be improved; and the granularity of the instant powder can be controlled better by the steps of spraying and drying.

The invention discloses a method for preparing an edible biological gelatin film with an EGCG (epigallocatechin gallate) controlled-release performance. The method includes: step 1, preparing gelatinsolution; step 2, cooling gelatin solution prepared in the step 1 to the room temperature, adding EGCG, stirring to dissolve, and standing for cross linking at 2-8 DEG C for 10-14h to obtain film forming liquid; step 3, dissolving the film forming liquid obtained in the step 2 by water-bath heating, transferring into a mould, and drying in a constant-temperature air dry oven to form the film. By adding of EGCG, antibacterial and antioxidant performances of the gelatin film are improved.

The invention relates to pre-fermented quick-freezing cutting steamed bread and a production method thereof, belonging to the technical field of food processing. The production method comprises the following steps: putting flour, Yanshan yeast, non-aluminum baking powder, sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose esters, glycerin, locust bean gum, Artemisia gum, carboxymethyl cellulose, guar gum, gluten and wheat starch or corn starch or potato starch or rice starch into a stirring vat, slowly stirring and mixing uniformly, then adding water, and stirring to form dough at a medium speed; taking out the dough, pressuring the dough, blocking, forming and putting in a HiK for pre-fermenting; cooling, quick-freezing and storing the pre-fermented dough by freezing for standby; and steaming to form finished products. The application of the invention helps speed up converting the production of cutting steamed bread from the traditional handicraft workshop into the industrial workshop, and improves the quality, security and convenience of products. Compared with the cutting steamed bread product quickly frozen after steaming, the pre-fermented quick-freezing cutting steamed bread can avoid flavor loss caused by steaming again and saves energy sources.

The invention relates to quick-frozen steamed bread with vegetable stuffing and a preparation method thereof, belonging to the food processing technical field. The preparation method comprises the following steps: firstly placing flour, Yanshan yeast, aluminum-free baking power, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sucrose ester, glycerin, locust bean gum, artemisia glue, carboxymethyl cellulose, guar gum, wheat gluten and wheat starch or corn starch or potato starch or rice starch in a mixing tank, stirring evenly in slow speed, then adding water to stir in medium speed and form a dough; pressing the dough to form, performing pre-fermentation, cooling, quick-freezing (or directly freezing), performing frozen storage for standby; and when in need, directly steaming to obtain the fresh steamed bread product, wherein the dough which is not treated by pre-fermentation is needed to be fermented firstly and secondly steamed. The application of the invention lays the foundation for the industrialized production of the steamed bread (steamed bun) with vegetable stuffing, increases the quality standardization, safety and convenience of the product, and avoids flavor loss caused by repeated boiling.

The present invention relates to a stuffed potato meat ball and a processing technology thereof. The stuffed potato meat ball includes outer layer skin material and filling material wrapped by the outer layer skin material. The stuffed potato meat ball is characterized in that the outer layer skin material and the filling material are chosen from the following two ingredients: the raw materials of ingredient A include lean meat, tilapia skin, water, phosphate, edible salt, tapioca starch and seasonings and the mass ratio of the lean meat and tilapia skin is 60-75 : 25-40; the raw materials of ingredient B include potatoes, potato starch and edible salt, and the mass ratio of the potato starch and potatoes are 0-15%; when one of the ingredients is selected to be used as the outer layer skin material, the other ingredient is thus used as the filling material. Compared with the traditional meat balls, the provided stuffed potato meat balls have a traditional meat ball flavor and a fresh potato flavor, and are reasonable in nutrition ratio, better in mouthfeel, moderate in hardness, relative good in chewiness, and richer in flavor.

The present invention provides a processing method of an infant health-care goose liver paste. The processing method comprises the following steps: (1) vacuum chopping goose liver raw material into goose liver raw paste; (2) vacuum chopping fruits and vegetables into fruit and vegetable paste, wherein the fruit and vegetable paste comprises the following raw materials by weight: carrot paste 5%-6%, apple paste 5%-6%, mango paste 3%-5%, sweet corn paste 5%-6%, and kiwi fruit paste 5%-6%, based on the total weight of the finished products; (3) mixing and chopping the fruit and vegetable paste and the goose liver raw paste into particles of less than 90 Mum; (4) spraying and adding additives during the mixing and chopping process, wherein the additives comprise: salt, white granulated sugar, pectin, calcium lactate, ferrous lactate and zinc lactate; (5) filling; (6) baking; (7) degassing and sealing, so as to obtain finished products. The processing steps are comprehensively coordinated, time-saving and labor-saving, and the processing efficiency is high. The finished products have complex rich tastes, and are rich in nutrition. Sterilization is performed during the baking process, the sterilization effect is ideal and loss of nutrients and flavors is effectively avoided.

The invention discloses a process for dehydrating fruits and vegetables and Chinese herbal medicine plants with liquid carbon dioxide and relates to a fruit and vegetable and Chinese herbal medicine processing process. The process comprises the following flows: (1) putting the sliced fruits and vegetables, Chinese herbal medicines or semifinished products from which the free water is removed in advanced into a dehydration tank, closing the bin gate of the dehydration tank and sealing and vacuumizing the dehydration tank; (2) opening a liquid carbon dioxide tank bleeder valve, gasifying the liquid carbon dioxide, then pressurizing the gaseous carbon dioxide by virtue of a compressor, entering into a gas-distributing tank, entering into the dehydration tank, maintaining the pressure for a period of time after the pressure in the dehydration tank reaches a certain pressure value, entering into a high-pressure recovery tank, entering into a low-pressure recovery tank, pumping and pressurizing the gases in the dehydration tank and the recovery tanks by virtue of a gas recovery compressor, flowing back to the gas-distributing tank, ensuring the recovery compressor to stop working when the pressure in the dehydration tank is approximate to the atmospheric pressure and closing the intake valve of the high-pressure recovery tank and opening the blowoff valve of the dehydration tank to discharge the residual carbon dioxide in the dehydration tank to the atmosphere; (3) taking out the materials in the tank; (4) carrying out inspection; and (5) packaging and warehousing.

The invention provides sauced beef with shortened marinating time and a preparation method thereof. The sauced beef is prepared by the following steps: injecting a pickling solution containing a quality enhancing material bag into beef, sequentially carrying out electric field treatment and tumbling pickling, and performing marinating by using the quality enhancing material bag. The quality enhancing material bag comprises soup stock, spices and soup bases. The sauced beef provided by the invention is excellent in color, aroma and taste. The method effectively reduces excessive degradation ofproteins caused by long marinating time while ensuring safety, nutrition and health of the sauced beef, thereby reducing the generation of boiling flavor during high-temperature sterilization and improving the product quality.

The invention relates to a refillable multi-dose container (1) for storing a flowable product comprising : - a tank (2) with a top opened extremity (3), - means(4) for closing the top opened extremity(3) of the tank (2), said means being openable by exercising contact pressure on them and closable by stopping contact pressure on them. The invention relates too to a machine comprising such a multi-dose container.

The invention relates to a quickly frozen meat filling steamed bun and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented, pre-fermentation is required before steaming. The invention lays a foundation for the industrial production of the bean-paste filling steamed bun (steamed stuffed bun), improves the standardization of product quality, safety and convenience, and avoids the flavor loss caused by repetitive steaming.

The present invention discloses mayonnaise dressing, which is prepared from the following raw materials: 25 to 45 parts of vegetable oil, 15 to 20 parts of water, 15 to 20 parts of a stabilizer, 8 to 14 parts of a sweetening agent, 6 to 15 parts of egg yolk, 1 to 5 parts of edible salt, 1 to 5 parts of table vinegar, 1 to 3 parts of concentrated lemon juice, 0.1 to 1 part of citric acid, 0.1 to 1 part of DL-malic acid, 0.1 to 1 part of monosodium glutamate and 0.05 to 0.1 part of spice, wherein the stabilizer is prepared by compounding tea polysaccharide and xanthan gum. The mayonnaise dressing disclosed by the invention is faint yellow or milky white in appearance, fine and smooth in texture and good in stability, and integrates sour, sweet and salty.

The invention discloses a double-barrier deep-nitrogen-charged food fresh-keeping process and a fresh-keeping food. The process comprises the following steps: firstly, performing vacuum treatment on food with an air hole and air passage structure inside; then, attaching a permeate to the inner surface of the food with the air hole and air passage structure in a concentrate or crystal form, so as to form an internal barrier layer; carrying out vacuum treatment again, then, filling nitrogen, and restoring normal pressure to replace the nitrogen; and finally, forming an external barrier layer by using a coating agent, thereby obtaining the deep preservative and fresh-keeping food. According to the double-barrier deep-nitrogen-charged food fresh-keeping process and the fresh-keeping food, by utilizing an inner and outer barrier technology and a deep nitrogen filling technology, oxygen is fully discharged out of a food tissue structure, the nitrogen is deeply stored in the tissue structure; and meanwhile, effective deep corrosion prevention, fresh keeping and moisture prevention are implemented on the food by utilizing multiple characteristics of main components, namely trehalose and probiotics, of barrier substances, so that the shelf life of the food is prolonged, the freshness of the food in the shelf life is further ensured, and the process is particularly applicable to instant nuts, whole grain foods or freeze-dried foods.

The invention relates to the field of aquatic product processing and storage, and discloses a curcumin derivative with high photosensitive bactericidal activity, a preparation method and a photodynamic sterilization and fresh-keeping method for fresh shrimps in order to overcome the defects that the existing preservation effect is poor, the safety of the existing preservation technology is uncontrollable, and the texture and flavor are damaged. A substituent group containing a nitroxide free radical is introduced to a curcumin phenolic hydroxyl group structure, so that the photosensitive characteristic of the curcumin derivative can be improved, and the capability of generating reactive oxygen species (ROS) with cytotoxicity is improved under a certain condition, thereby causing wide oxidative damage to bacterial cells. And moreover, the generation of active oxygen can be completed only by irradiation of an LED lamp, the sterilization and fresh-keeping process is simple and easy to operate, safe and pollution-free, the fresh-keeping time of the shrimps can be prolonged, the fresh-keeping effect is excellent, and the practical value is very high.

The invention relates to a fruit wine preparation method, and particularly relates to a hawthorn fruit wine preparation method. Hawthorn fruit wine is prepared from the following raw materials in parts by weight: hawthorn fruit, grapes, white granulated sugar, pineapple muddy flesh, dry chrysanthemums, lactic acid bacteria, saccharomycetes, hawthorn wine base and a rose water extract. The preparation method comprises the following specific steps: (1) preparing hawthorn fruit fermented wine; (2) preparing grape fermented wine; (3) uniformly mixing the hawthorn fruit fermented wine with the grape fermented wine to obtain mixed wine liquid; then sealing and keeping the mixed wine liquid in storage, adding the rose water extract to the mixed wine liquid after keeping the mixed wine liquid for 250-300 days and uniformly mixing to obtain a hawthorn fruit wine initial product; and then sealing and fermenting the hawthorn fruit wine initial product for 8-15 days to obtain hawthorn fruit wine. The hawthorn fruit wine prepared by the method is free of additives and has the characteristics of high nutrition and good effect.

The invention discloses a process for dehydrating fruits and vegetables and foliated plants with gaseous carbon dioxide and relates to the fruit and vegetable and Chinese herbal medicine processing process. The process comprises the following flows: (1) putting the sliced fruits and vegetables, Chinese herbal medicines or semifinished products from which the free water is removed in advanced into a dehydration tank, closing the bin gate of the dehydration tank and sealing and vacuumizing the dehydration tank; (2) ensuring the carbon dioxide to enter into the dehydration tank and maintaining the pressure for a period of time, releasing the carbon dioxide and removing the moisture of the materials in the dehydration tank along with release of the carbon dioxide, ensuring the carbon dioxide to enter into a recovery tank, closing the intake valve of the recovery tank after the pressure in the dehydration tank and the pressure in the recovery tank are balanced, and opening the blowoff valve of the dehydration tank to discharge the residual carbon dioxide in the dehydration tank to the atmosphere; (3) opening the bin gate of the dehydration tank and taking out the materials in the tank; (4) signing and issuing the certificates of approval and dates of manufacture after passing the inspection; and (5) packaging and warehousing.

The invention relates to steamed bread with fruit filling and special filling and a production method thereof through frozen dough, and belongs to the technical field of food processing. The production method comprises the following steps of: putting flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerin, locust bean gum, Artemisia glue, carboxymethylcellulose, guar gum, wheat gluten and wheat starch or core starch or potato starch or rice starchin a mixing tank for mixing uniformly at a low speed, and add water for stirring to form a dough; pressing the dough for forming, quickly freezing and refrigerating the dough for later use; and taking the frozen dough out as required, and fermenting and steaming the frozen dough to obtain fresh steamed bread products. The method has the advantages of laying the foundation for the industrialized production of the steamed bread with the fruit filling and the special filling, enhancing the quality standardization, safety and convenience of the products and avoiding the flavor loss caused by recoction.

The invention relates to a method for improving the color and flavor of dry red wine. The method utilizes nano bubbles to stably regulate the aerobic environment of the dry red wine during storage, so as to achieve the purpose of improving the color and flavor of the dry red wine. The dry red wine obtained after being processed according to the method is stable ruby ​​red, soft and moist in the mouth, rich in aroma, outstanding in fruit, moderate in acidity and delicate and balanced in taste. The sensory evaluation of wine treated with nanobubbles was better than that of untreated wine, and its advantages expanded with the prolongation of storage time.

The invention provides a processing method of instant tea powder, which comprises the following steps: an extracted medium is mixed with tea leaves and at least one grade countercurrent leaching technology is adopted to obtain the first tea juice; the extracted first tea juice is filtered to obtain the second tea juice; a proper amount of auxiliary materials are added in the second tea juice to obtain the third tea juice; the third tea juice is pasteurized to obtain the fourth tea juice; and the fourth tea juice is then dehydrated and dried under the pressure condition to finally obtain fine and even instant powder. The extraction working procedures of the invention adopts multi-grade countercurrent leaching technologies, thereby being capable of obtaining the extraction solution with high concentration, reducing the subsequent concentration links, saving the energy consumption and reducing the loss of tea flavor; the addition of the auxiliary materials can play an embedding role, therefore, the loss of the tea flavor and the flavor matter contents in the spraying process can be reduced, the better tea flavor and the mellow mouthfeel can be brought after the instant tea powder is mixed with powdered milk and simultaneously the liquidity of the instant powder can be improved; and the granularity of the instant powder can be controlled better by the steps of spraying and drying.

The invention discloses a method for preparing a soy sauce rich in dietary fibers by utilizing plant waste residues. The method comprises the following steps of preparing koji, performing fermentation, sprinkling oil and filling, wherein protein raw materials used in the step of making the koji contain beancurd residues, starch raw materials contain sweet potato residues, and the mass ratio of the protein raw materials to the starch raw materials is 5:2-2:1. A circulating three-sprinkling method is adopted in the step of sprinkling the oil, first oil in the batch is obtained through second oil immersion of previous batch, secondary oil of the batch is obtained through third oil immersion of the previous batch, third oil of the batch is obtained through hot water immersion, and during hot water immersion, cellulase which is 0.5-1% of the total weight of the raw materials is added to the raw materials; a blending step and a microfiltration step are performed before the filling step. According to the method for preparing the soy sauce disclosed by the invention, the beancurd residues and the sweet potato residues are used as the raw materials, so that not only is the production cost reduced, but also the plant waste residues can be fully utilized, and environmental pollution is reduced. The cellulase is further added in the step of sprinkling the oil, so that the water-soluble dietary fibers can be effectively extracted; after microfiltration, direct filling is performed, so that the problems that the flavor of the soy sauce is reduced and the state of the soy sauce is bad caused by a traditional heating and clarifying method are solved.

The invention discloses a preparation method for low-temperature purification of Luzhou-fragrant camellia oil, which comprises the following process steps: taking a certain amount of the virgin camellia oil, filtering it, blowing it dry with compressed nitrogen, and crushing it to obtain filter residue; taking a certain amount of pressed camellia oil Put the camellia oil into the purification tank, add the filter residue, the weight ratio of the filter residue to the camellia oil is (2‑10): 100, stir and heat up to disperse, and then filter through programmed freezing and cooling to grow crystals and remove impurities, and obtain the low-temperature purification concentrate of the present invention. Fragrant camellia oil. The camellia oil obtained by this method has a pure and strong fragrance, a refreshing taste, just the right color and fragrance, and basically does not contain harmful ingredients such as heavy metals, pesticide residues, benzopyrene, etc., and the original active nutritional components of the camellia oil are well preserved, and the quality is better than the first grade of the national standard .

The invention discloses a functional factor reinforced crunchy candy and a processing method thereof. The processing method comprises the following steps: firstly, mixing 35 to 55 parts of isomaltose hypgather powder, 10 to 20 parts of erythritol powder, 10 to 20 parts of isomalt powder, and 25 to 35 parts of water and heating to a temperature of 70 to 90 DEG C to enable sugar to be molten; and then sugaring off, cooling, separating sugar semifinished products, preparing peanut butter rich in a garcinia mangostana L pericarp compound coating, crisping to make a core, whitening to prepare couverture and forming, wherein the peanut butter rich in the garcinia mangostana L pericarp compound coating is prepared by compounding a compound A, a compound B, a compound C and vitamin C which are separated from garcinia mangostana L pericarp according to a weight ratio of 1:(1-2):(1-2):(1-2) to form a garcinia mangostana L pericarp active material compound coating and adding the garcinia mangostana L pericarp active material compound coating into peanut butter. According to the invention, a heat value of the cushion is reduced; functions of not decaying teeth, removing free radicals, conditioning intestinal tract and the like and an antioxidation function are given to the cushion; and preservation performance of the cushion is improved, so that shelf life is prolonged.

The present invention relates to a kind of Orleans chicken powder and its preparation method. The Orleans chicken powder is prepared from the following materials: the raw material is a whole chicken with its head and claws removed or chicken with a broiler skeleton; 1%; isolated soybean protein, the addition amount is 0.2% of the weight of raw materials; the first material; the second material. The invention can solve the problem in the prior art that there is no chicken powder that can be widely used and can present Orleans flavor.

The invention relates to a quickly frozen meat filling steamed bun and a production method thereof, belonging to the technical field of food processing. Wheat flour, Yanshan yeast, aluminum-free baking powder, white granulated sugar, shortening, salt, transglutaminase, lipase, xylanase, glucose oxidase, trehalose, ascorbic acid, lecithin, sugar ester, glycerol, locust bean gum, artemisia gum, carboxymethylcellulose, guar gum, wheat gluten, wheat starch, or corn starch, or potato starch or rice starch are put in a mixing tank, are slowly agitated and are evenly mixed, water is added in the mixture and the obtained mixture is agitated into dough at medium-speed; the dough is pressed and formed, the obtained dough is quickly frozen after the bough is pre-fermented and cooled or the obtained dough is directly and quickly frozen, and the obtained dough is frozen for future use; and when in use, the dough is directly steamed only to obtain fresh bun products, and for dough not pre-fermented, pre-fermentation is required before steaming. The invention lays a foundation for the industrial production of the bean-paste filling steamed bun (steamed stuffed bun), improves the standardization of product quality, safety and convenience, and avoids the flavor loss caused by repetitive steaming.

The invention provides a method for preparing astragalus membranaceus Liupao tea. The method comprises nine steps of preparing astragalus membranaceus decoction pieces, performing wall-breaking for the astragalus membranaceus decoction pieces, preparing an astragalus membranaceus extracting solution, activating strains, removing moisture from raw tea, performing pile fermentation, performing secondary fermentation, performing natural aging and performing drying and shaping, wherein the astragalus membranaceus is subjected to wall-breaking to extract effective ingredients, the wall broken rateis 83-92 percent, the extraction efficiency for astragaloside, astragalus polysaccharide and astragalus flavone can be effectively improved, the extraction time is shortened, and the effective ingredients are protected from destruction; fermenting strains, including eurotium cristatum, penicillium, aspergillus niger, yeast and mucor, can be extracted from Liupao tea, flavor loss of Liupao tea caused by adding single strain for fermenting can be avoided, the fermenting strains are inoculated after being activated, improvement for the activity of the fermenting strains can be favored, and the fermenting efficiency of the Liupao tea can be improved; and the Liupao tea is subjected to pile fermentation, secondary fermentation and aging to achieve a good eurotium cristatum fermentation effect,nutrition of Liupao tea and astragalus membranaceus can be absorbed and transformed in the fermenting process to generate chitin, chitosan, beta-glucoside, cellulose, glycoprotein and other healthy ingredients.

The present invention provides a processing method of an infant health-care goose liver paste. The processing method comprises the following steps: (1) vacuum chopping goose liver raw material into goose liver raw paste; (2) vacuum chopping fruits and vegetables into fruit and vegetable paste, wherein the fruit and vegetable paste comprises the following raw materials by weight: carrot paste 5%-6%, apple paste 5%-6%, mango paste 3%-5%, sweet corn paste 5%-6%, and kiwi fruit paste 5%-6%, based on the total weight of the finished products; (3) mixing and chopping the fruit and vegetable paste and the goose liver raw paste into particles of less than 90 Mum; (4) spraying and adding additives during the mixing and chopping process, wherein the additives comprise: salt, white granulated sugar, pectin, calcium lactate, ferrous lactate and zinc lactate; (5) filling; (6) baking; (7) degassing and sealing, so as to obtain finished products. The processing steps are comprehensively coordinated, time-saving and labor-saving, and the processing efficiency is high. The finished products have complex rich tastes, and are rich in nutrition. Sterilization is performed during the baking process, the sterilization effect is ideal and loss of nutrients and flavors is effectively avoided.

The invention provides infant health goose liver paste, which is free from a preservative and is healthy and safe. The infant health goose liver paste provided by the invention comprises the following components in percentage by weight: 5%-6% of carrot paste, 5%-6% of apple paste, 3%-5% of mango paste, 5%-6% of sweet corn paste, 5%-6% of kiwi fruit paste, 2%-3% of salt, 1%-2% of white granulated sugar, 1%-2% of pectin, 0.3%-0.5% of calcium lactate, 0.006%-0.01% of iron lactate, 0.003%-0.007% of zinc lactate, and the balance being raw goose liver paste. The infant health goose liver paste provided by the invention has the beneficial effects that the infant health goose liver paste has multi-layered and rich mouth feel and abundant nutrition and is capable of effectively promoting growth of infants; the goose liver paste is combined with the fruit and vegetable pastes, and simultaneously, the trace elements including calcium, iron, zinc and the like are supplemented, so that nutrition is balanced, and health is promoted; calcium, iron and zinc production raw materials and processing steps are comprehensively planed, and therefore, the process is rapid and convenient.