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Technology for preparing nutritional foie gras abundantly containing functional factors

A technology of functional factors and goose fat liver, applied in the field of food science, can solve problems that have not yet been seen, and achieve the effect of good effect, simple production operation, and increase of bone strength

Inactive Publication Date: 2010-12-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] Up to the present, do not see the same patent and other bibliographical reports as the present invention

Method used

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  • Technology for preparing nutritional foie gras abundantly containing functional factors

Examples

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Comparison scheme
Effect test

example 1

[0025] 1. Select frozen fresh foie gras and slowly thaw it to remove the connective, congested clots in the liver tissue and the possible bile or exudate adhering to the liver. It needs to be operated at a low temperature (0°C).

[0026] 2. Cut the foie gras into pieces, weigh 5kg of raw materials, chop and mix for the first time, add mixed functional nutritional ingredients "active instant whole bone complex" and "selenopolysaccharide" in total 2g, 250g of salt, white sugar 150g (all ingredients are calculated as a percentage of the weight of foie gras).

[0027] 3. Carry out the second chopping and mixing, use the emulsifier monoglyceride and add 5g, chopping and mixing evenly, so that the foie gras puree and the emulsifier are fully mixed to achieve a better emulsification effect.

[0028] 4. Add mixed flavor ingredients, water-retaining agent and thickener in the third and fourth chopping, 250g of five-spice powder, 100g of chicken essence, 250g of onion, 250g of ginger, 1...

example 2

[0031] 1. Select frozen fresh foie gras and slowly thaw it to remove the connective, congested clots in the liver tissue and the possible bile or exudate adhering to the liver. It needs to be operated at a low temperature (0°C).

[0032] 2. Cut the foie gras into pieces, weigh 5kg of raw materials, chop and mix for the first time, add mixed functional nutritional ingredients "active instant whole bone complex" and "selenoic acid polysaccharide" in total 1g, 150g of salt, white sugar 100g (all ingredients are calculated as a percentage of the weight of foie gras).

[0033] 3. Carry out the second chopping and mixing, using a mixture of single emulsifier monoglyceride and casein, adding 8g, chopping and mixing evenly, so that the foie gras puree and emulsifier are fully mixed to achieve a better emulsification effect.

[0034] 4. Add mixed flavor ingredients, water retaining agent and thickener in the third and fourth chopping, 300g of five-spice powder, 100g of chicken essence,...

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Abstract

The invention provides a technology for preparing a nutritional foie gras abundantly containing functional factors, belonging to the technical field of food science. The technology comprises the following steps: taking goose fat livers as raw materials and carrying out processing to prepare the nutritional foie gras abundantly containing functional factors. The invention is main characterized by comprising the following steps: adopting slow thaw at low temperature, washing with ice water mixture and stirring for four times; and adding 0.02%-0.1% of mixed functional nutrition ingredients (actively instant full-bone composite and selenium-polysaccharide), 3-5% of salts, 2-4% of white granulated sugars, 5-7% of five spice powders, 1-3% of chicken powders, 5-8% of green onions, 5-8% of fingers, 1-3% of sesame oils, 0.1-2% of emulsifiers, 0.1-5% of thickeners and a proper amount of water, wherein the water is the purified water and all ingredients are calculated based on a percentage of goose liver weight. The nutritional foie gras abundantly containing functional factors obtained by processing through the method has good quality, pure white color and luster, good taste, qualified sense, rationalization and safety and health quality.

Description

technical field [0001] The invention relates to a preparation technology of nutritional foie gras rich in functional factors. The invention belongs to the field of food science and technology. Background technique [0002] Goose fatty liver refers to that after the growth and development of geese are roughly completed, they are artificially fed with high-energy feed (usually corn rich in carbohydrates, etc.) in a short period of time, absorbed in the form of glucose in the digestive tract, and the TG produced in the liver far exceeds The amount that can be transported by the generated liver apolipoprotein is reduced, causing a large amount of fat to accumulate in the liver cells, causing the liver cells to hypertrophy and proliferate, forming a fatty liver. The fattened goose liver weighs 700g-800g, and the maximum can reach 1800g, which is 5-10 times heavier than normal liver. [0003] Goose fatty liver contains a large amount of unsaturated fatty acids (accounting for ab...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L1/315A23L33/125
Inventor 郑捷刘安军
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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