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A kind of pork liver pate and preparation method thereof

A technology of pig liver sauce and pig liver, which is applied in the field of food processing, can solve the problems of short product storage period, inability to store for a long time at room temperature, and small market share, and achieve good economic and social benefits, improve resource utilization, and nutritional value high effect

Inactive Publication Date: 2017-08-25
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in addition to fresh pork liver, the market share of processed products (such as pork liver pate) using it as raw material is very small, which cannot meet the needs of consumers. Therefore, the processing and utilization of pork liver has broad development prospects
[0003] Although traditional canned pork liver pate has a unique flavor of pork liver, the processing technology is not perfect, it has obvious bitter taste of pork liver, and the fat floats up seriously. Affects the sensory quality of the finished product
In addition, although the current patent on pig liver sauce products has improved the production process and adjusted the product formula to make its functional characteristics more prominent, it has not proposed a good solution to the above problems, and the product has a short storage period and cannot be stored for a long time at room temperature. put, poor product preservation

Method used

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  • A kind of pork liver pate and preparation method thereof
  • A kind of pork liver pate and preparation method thereof
  • A kind of pork liver pate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041](1) Thawing: Take frozen pig livers from healthy pigs, first slowly thaw them at 4°C for 8 hours, and then quickly thaw them under running water at room temperature (25°C) for 5 hours;

[0042] (2) Pre-treatment and cutting into pieces: wash off the dirt and yellow bitter liquid on the surface of the pig liver, manually cut off the oil tendons, bile ducts and white tendons, and cut the pig liver into small pieces with a length of 5 cm and a width of 5 cm;

[0043] (3) Pickling: Take 10kg of cut pork liver, mix and stir evenly with the pickling agent, and marinate at 4°C for 12 hours; the recipe and dosage of the pickling agent are as follows: salt 0.2kg, glucose 0.05kg, sodium nitrite 0.003kg, Sodium nitrate 0.001kg, ascorbic acid 0.004kg;

[0044] (4) Grinding and chopping: Grind the marinated pork liver in step (3) under vacuum (0.08MPa) for 3 minutes, then mix it with 3.5kg lard (lard product, Taiwan Zhengyi brand pure pig oil) and emulsify together for 2min; then di...

Embodiment 2

[0052] (1) Thawing: Take frozen pig livers from healthy pigs, first slowly thaw them at 8°C for 6 hours, and then quickly thaw them under running water at room temperature (25°C) for 3 hours;

[0053] (2) Pre-treatment and cutting into pieces: wash off the dirt and yellow bitter liquid on the surface of the pig liver, manually cut off the fat tendons, bile ducts and white tendons, and cut the pig liver into small pieces with a length of 8 cm and a width of 3 cm;

[0054] (3) Pickling: Take 10 kg of cut pork liver, mix and stir evenly with the pickling agent, and marinate at 8°C for 8 hours; the formula and dosage of the pickling agent are as follows: 0.45 kg of salt, 0.15 kg of glucose, 0.0015 kg of sodium nitrite, Sodium nitrate 0.0015kg, ascorbic acid 0.0055kg;

[0055] (4) Grinding and chopping: Grind the pork liver marinated in step (3) under vacuum (0.09MPa) for 1 min, then mix it with 5.5kg lard (lard product, Taiwan Zhengyi brand pure pig) oil) together for chopping an...

Embodiment 3

[0063] (1) Thawing: Take frozen pig livers from healthy pigs, first slowly thaw them at 6°C for 7 hours, and then quickly thaw them under running water at room temperature (20°C) for 4 hours;

[0064] (2) Pre-treatment and cutting into pieces: wash off the dirt and yellow bitter liquid on the surface of the pig liver, manually cut off the fat tendons, bile ducts and white tendons, and cut the pig liver into small pieces with a length of 6 cm and a width of 4 cm;

[0065] (3) Pickling: take 10 kg of cut pork liver, mix it with the pickling agent, and marinate it at 6°C for 10 hours; Sodium nitrate 0.0012kg, ascorbic acid 0.0045kg;

[0066] (4) Grinding and chopping: Grind the pork liver marinated in step (3) in a vacuum state (0.085MPa) for 2 minutes, then mix it with 4.2kg lard (lard product, Taiwan Zhengyi brand pure pig) oil) and chop and emulsify together for 3min; then dissolve the seasoning with 5.5kg of water and add the ingredients, stir evenly, then add spices, stir e...

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Abstract

The invention belongs to the field of food processing, and in particular relates to a pork liver paste and a preparation method thereof. The preparation method of the pig liver sauce includes the following specific steps: (1) pretreatment and cutting into pieces; (2) pickling; (3) mincing and chopping; The product has good sensory quality, and the canned pig liver paste prepared by further processing has a strong flavor of pig liver, pink color, easy to slice and smear, strong flavor, soft and instant in the mouth, long-lasting fragrance in the mouth, and high nutritional value. It is of good quality, suitable for consumption by consumers of all ages, does not add any preservatives, and can be stored at room temperature for 2 to 3 years without affecting the quality of food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a pork liver paste and a preparation method thereof. Background technique [0002] Pig liver is a high-quality by-product available after slaughter of pigs. my country has a large amount of pig breeding and slaughtering. According to statistics, 6 to 8 million tons of pig liver can be obtained every year. Pork liver is rich in nutrition, has the effects of improving eyesight and nourishing the liver. It is rich in minerals, trace elements and multivitamins, such as vitamins A, D, folic acid, B12, BI, equine, and niacin. The iron content is lean meat 18 times, the content of vitamin A is more than 300 times that of lean pork, so it is a famous traditional nutritional food and an excellent blood-enriching food. At present, in addition to fresh pork liver, the market share of processed products (such as pork liver pate) using it as raw material is very small, which canno...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/20
Inventor 张立彦赵芩
Owner SOUTH CHINA UNIV OF TECH
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