Spread-type poultry liver pate rich in unsaturated fatty acids and preparation method thereof

The technology of an unsaturated fatty acid and a production method is applied in the field of nutritional smear-type poultry liver paste products and the production field thereof, which can solve the problems affecting the texture and flavor of the liver paste products, and achieve the improvement of aroma and nutritional value, and the improvement of aroma and delicious taste. Effect

Active Publication Date: 2016-01-20
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a nutritious and delicious product, liver pate needs to use a lot of pig backfat in the process of processing, and it is easy to contain high saturated fat. This requires reducing the content of saturated fat, and reducing the content of backfat will affect the liver. The problem of texture and flavor of sauce products requires us to find a suitable technical problem to replace back fat to meet people's growing demand for healthy, nutritious, delicious, convenient and ready-to-eat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take chicken liver 35kg, backside 24kg, vegetable oil 11kg, soup 30kg, salt 1.7kg, sodium nitrite 0.012kg, sodium caseinate 1.2kg, monosodium glutamate 0.1kg, glucose 0.5kg, sodium ascorbate 0.05kg, white pepper 0.2kg , Nutmeg powder 0.05kg, ginger powder 0.05kg, star anise powder 0.02kg, onion powder 0.05kg.

[0029] Its production process steps are as follows:

[0030] ⑴Preparation of minced chicken liver: ① Grinding: Under the condition of 4-6℃, fresh chicken liver is ground through a 6-8mm aperture meat grinder, and put into a freezer for pre-freezing; Add 1.7kg of salt and 0.012kg of sodium nitrite to heavy pre-frozen and minced chicken livers, put them into a mixer, and mix them at high speed for 5-8 minutes to make minced chicken livers. During the mixing process, the chicken liver must be controlled. The temperature of minced liver is 4-7°C. If the temperature is too high, the mixing time can be shortened. If the temperature is too low, the mixing time can be e...

Embodiment 2

[0038] Take 36kg of duck liver, 24kg of pig backfat, 11kg of vegetable oil, 29kg of soup, 1.7kg of salt, 0.012kg of sodium nitrite, 1.0kg of sodium caseinate, 0.1kg of monosodium glutamate, 0.5kg of glucose, 0.05kg of sodium ascorbate, and 0.2kg of white pepper powder. kg, nutmeg powder 0.05kg, ginger powder 0.05kg, star anise powder 0.02kg, onion powder 0.05kg.

[0039] Its production process steps are as follows:

[0040] ⑴Preparation of minced duck liver: ①Crush: Under the condition of 4-6℃, fresh duck liver is ground through a 6-8mm aperture meat grinder, and put into the freezer for pre-freezing; Add 1.7kg of salt and 0.012kg of sodium nitrite to the heavy pre-frozen and minced duck liver, put it into a mixing machine, and mix it at high speed for 5-8 minutes to make minced duck liver. During the mixing process, the duck liver must be controlled. The temperature of minced liver is 4-7°C. If the temperature is too high, the mixing time can be shortened. If the temperature...

Embodiment 3

[0048] Take 35kg of goose liver, 21.6kg of pig backfat, 14.4kg of vegetable oil, 29kg of soup, 1.8kg of salt, 0.013kg of sodium nitrite, 1.0kg of sodium caseinate, 0.2kg of monosodium glutamate, 0.6kg of glucose, 0.06kg of sodium ascorbate, and white pepper Powder 0.3kg, nutmeg powder 0.06kg, ginger powder 0.06kg, star anise powder 0.03kg, onion powder 0.06kg.

[0049] Its production process steps are as follows:

[0050] ⑴Preparation of minced foie liver: ① Grinding: Under the condition of 4-6℃, fresh foie liver is crushed by a meat grinder with an aperture of 6-8mm, and put into a freezer for pre-freezing; Add 1.7kg of salt and 0.013kg of sodium nitrite to heavy pre-frozen and minced goose liver, put it into a blender, and mix it at a high speed for 5-8 minutes to make goose liver mince. The temperature of minced liver is 4-7°C. If the temperature is too high, the mixing time can be shortened. If the temperature is too low, the mixing time can be extended. After mixing, put...

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PUM

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Abstract

The invention discloses a smearing type fowl liver paste rich in unsaturated fatty acids. The fowl liver paste is prepared from the following compositions in parts by weight: 35-36 parts of fowl liver, 21.6-24 parts of pig backfat, 11-14.4 parts of plant oil, 29-30 parts of a soup, 1.7-1.8 parts of edible salt, 0.012-0.013 part of sodium nitrite, 1-1.2 parts of sodium caseinate, 0.1-0.2 part of monosodium glutamate, 0.5-0.6 part of glucose, 0.05-0.06 part of sodium ascorbate, 0.2-0.3 part of white pepper powder, 0.05-0.06 part of clove powder, 0.05-0.06 part of ginger powder, 0.02-0.03 part of mutmeg powder and 0.05-0.06 part of onion powder. The invention also discloses a low-temperature processing method of the fowl liver paste prepared from the above compositions, the nutritional compositions in fowl liver and plant oil are guaranteed to be not destroyed, the production nutrition is relatively abundant, and the oil-retention water-retention properties and the yield of the product are improved.

Description

technical field [0001] The invention belongs to the field of deep processing of livestock and poultry products, and in particular relates to a nutritional smear-type poultry liver paste product rich in unsaturated fatty acids and a preparation method thereof. Background technique [0002] The national annual output of poultry liver is about one million tons, and the output is very large. Poultry liver is rich in protein, fat, sugar, vitamins and minerals, and is an extremely nutritious food. In my country, poultry liver is mainly sold fresh, and it is mostly used for frying, boiling and soup, and the utilization rate of deep processing is extremely low. Liver deep-processing products have a single form, and there are few high-end and various forms of liver deep-processing products. As people pay more and more attention to health, the demand for products rich in unsaturated fatty acids increases. As a nutritious and delicious product, liver pate needs to use a lot of pig b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L13/50A23L13/20A23L33/00
CPCA23L13/20A23L13/52A23L13/60A23L27/60A23L33/00A23V2002/00A23V2200/30
Inventor 徐幸莲熊国远韩敏义周光宏
Owner NANJING AGRICULTURAL UNIVERSITY
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