Infant health goose liver paste

Abstract

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.

Description

technical field [0001] The invention relates to the field of health food, in particular to an infant health-care foie gras. Background technique [0002] Foie gras is rich in unsaturated fatty acids, lecithin, oleic acid, linoleic acid, vitamin A and other nutrients. The essential fatty acids in foie gras can synthesize DHA in the body, which is helpful for children's growth and development, and enhances intelligence. . The traditional foie gras has the following defects: First, because the foie gras has more fascia, the pre-treatment is complicated, which not only wastes time and manpower, but also has a lot of raw material loss; second, the secondary sterilization technology is often used, which results in a lot of loss of nutrition and flavor. A kind of processing method of foie gras disclosed in patent 200610088327.4 is to adopt secondary sterilization technology; the third is that the sensory quality is poor, and the existing products improve the product texture and fl...

AI Technical Summary

Problems solved by technology

The traditional foie gras has the following defects: First, because the foie gras has more fascia, the pre-treatment is complicated, which not only wastes time and manpower, but also has a lot of raw material loss; second, the secondary sterilization technology is often used, which results in a lot of loss of nutrition and flavor. A kind of processing method of foie gras disclosed in patent 200610088327.4 is to adopt secondary sterilization technology; the third is that the sensory quality is poor, and the existing products improve the product texture and flavor by adding other livestock and poultry meat, and add preservatives such as Nitrite, sodium erythorbate, etc. are not suitable for infants and young children. Chinese patent 200710029870.1 and patent No. 201010240966.4 are the disclosed foie gras of this product; Spice residue also affects the quality and appearance of the product

[0003] With the improvement of living standards, people’s calorie intake is fully guaranteed, but infants and young children are often picky eaters, leading to uneven nutrition. Not optimistic, the obesity rate of infants and young children, especially children aged 8-14, has risen sharply

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