Method for preparing Sichuan-flavor carrot-duck liver paste

Abstract

The invention discloses a method for preparing a Sichuan-flavor carrot-duck liver paste. The Sichuan-flavor carrot-duck liver paste is prepared from the following formulation compositions: mashed carrots, comminuted duck livers, 15% of spicy red oil (the ratio of coarse chilli powder, zanthoxylum grains and vegetable oil is 10:3:30), 9% of a compound thickener (the ratio of beta-cyclodextrine to sodium carboxymethylcellulose CMC is 1:1), 70% of ice water, 1.5% of thirteen spice, 0.6% of a compound emulsifier (the ratio of monoglyceride to sucrose esters is 1:1), 0.4% of compound phosphates (the ratio of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate is 2:3:1), 1.0% of refined salt, 1.5% of white granulated sugar, 3.0% of cooking wine, 1.0% of a chicken essence, and 2.0% of ginger powder, wherein the ratio of the mashed carrots to the comminuted duck livers is 3:7, and the percentages of materials refer to percentages accounting for the main raw materials (mashed carrots and comminuted duck livers). According to the invention, a novel nutritional and convenient duck liver paste is positioned and developed, thereby solving the problem that common duck liver products are not high in nutritional value, bad in flavor and heavy in fishy smell and peculiar smell. According to the invention, the fishy smell and peculiar smell of duck livers are removed, and the nutritional value of the duck liver paste is improved. Products are produced by using a high-temperature and high-pressure sterilization technology, so that a convenient, nutritional and safe Sichuan-flavor carrot-duck liver paste is obtained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing Sichuan-flavored carrot and duck liver pate. Background technique [0002] my country is the largest water fowl country. Because common duck liver has a bitter taste and heavy fishy smell, and its unsaturated fatty acid content is lower compared with duck fat liver, the development and consumption of duck liver products are limited. Duck liver is a by-product of duck slaughter, and its reasonable utilization has always attracted the attention of industry insiders. [0003] Duck liver rich in V A , Iron, V B2 , also contains V that is not included in general meat products C and trace element selenium, where V A Its content far exceeds that of meat, fish, milk, eggs and other foods. Due to the special nutritional content of duck liver, regular consumption of duck liver can protect the eyes, enhance the body's immunity, and maintain a healthy complexion. Mo...

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to develop a new type of nutritious and convenient duck liver sauce, which solves the problems of common duck liver products such as single variety, low nutritional value, poor flavor, and heavy fishy smell. Through the modulation of the formula and the addition of carrots, It not only removes the fishy smell of duck liver, but also improves the nutritional value of duck liver pate