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Processing process for beef liver sauce

A processing technology, beef liver paste technology, applied in heating preservation of meat/fish, food preparation, food science and other directions, can solve problems such as affecting consumers' desire to buy, restricting the sales of beef liver paste, loss of nutritional value, etc., to shorten the sterilization time, shortening the marinating time, and the effect of less nutrient loss

Inactive Publication Date: 2014-12-10
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the liver pate products on the market mainly include: foie gras, duck liver pate, pig liver pate, etc., and the series of beef pate products are less. Problems such as layering of sauce, poor color, insufficient flavor, serious loss of nutritional value, short shelf life, serious homogeneity, etc., seriously restrict the sales of bovine liver pate and affect consumers' desire to buy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 is the processing technology of raw material production beef liver pate with bovine liver:

[0025] A. Raw material collection and pretreatment

[0026] Collect fresh bovine livers qualified for quarantine, remove blood vessels, connective tissue and other adherents, mix 1~5% flour and 0.5~3% baking soda, preferably 3% flour and 1.5% baking soda (percentage of beef liver weight) Mix well with beef liver, place at room temperature for 5-20 minutes, preferably 12 minutes, clean, pack and freeze at -18°C for later use.

[0027] B. Low temperature cycle thawing

[0028] Take the beef liver frozen in step A, put it into the thawing box and thaw it at room temperature (the humidity in the box is controlled at 90%), when the temperature in the box drops to 4°C, turn on the heating system in the box to heat up, when the temperature reaches 8°C , stop heating, turn on the refrigeration system, and lower the temperature in the box. When the temperature drops ...

Embodiment 2

[0047] Embodiment 2 is the processing technique of raw material production bovine liver pate with bovine liver:

[0048] A. Raw material collection and pretreatment

[0049] Collect the fresh bovine liver qualified for quarantine, remove blood vessels, connective tissue and other adherents, mix 1~5% flour and 0.5~3% baking soda, preferably 1% flour and 0.5% baking soda (accounting for the percentage of bovine liver weight ) mixed with beef liver, placed at room temperature for 5-20 minutes, preferably 5 minutes, cleaned, packaged and stored at -18°C for later use.

[0050] B. Low temperature cycle thawing

[0051] Take the beef liver frozen in step A, put it into the thawing box and thaw it at room temperature (the humidity in the box is controlled at 85%), when the temperature in the box drops to 4°C, turn on the heating system in the box to heat up, when the temperature reaches 8°C , stop heating, turn on the refrigeration system, and lower the temperature in the box...

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PUM

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Abstract

The invention provides a processing process for beef liver sauce. According to the processing process, the beef liver sauce is produced by mainly performing low-temperature cycling thawing, ultrasonic low-temperature cycling preserving, intermittent ultrasound emulsifying and homogenizing, and high-pressure resistance heat sterilization. By the processing process for the beef liver sauce, the time consumption is short, the obtained beef liver sauce is uniform in texture and has good color and luster, full-bodied flavor and long shelf life; moreover, the nutritional value of beef is reserved to the utmost extend, and the requirements of consumers can be met well.

Description

technical field [0001] The invention relates to a processing technology of beef liver pate, which belongs to the technical field of food processing. Background technique [0002] Beef liver is rich in protein, vitamin A, vitamin E and trace mineral elements, and contains L-carnitine, taurine, glutathione and other health factors. It is one of the ideal blood-enriching products. Eating beef liver is beneficial to maintain normal visual function, helps to resist oxidation and anti-aging. At the same time, the essential amino acids and unsaturated fatty acids contained in bovine liver have a certain auxiliary effect on meeting the dietary needs of the human body and preventing cardiovascular and cerebrovascular diseases. [0003] my country is rich in bovine liver resources, with an annual output of approximately 33,000 tons of bovine liver. As a by-product of beef cattle processing, most of the beef liver is sold as primary raw materials, and the intensive processing of beef...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/312A23L27/60A23L13/20
CPCA23B4/01A23L5/32A23L13/20A23L13/428A23L27/60
Inventor 余群力韩玲李儒仁曹晖金现龙韩广星于春起
Owner GANSU AGRI UNIV
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