Duck liver peanut butter and preparation method thereof

Abstract

The present invention relates to a duck liver peanut butter and a preparation method, wherein the components comprise 40% of duck liver, 25% of peanut kernels, 25% of a soybean sauce, 8% of vegetable oil, and 2% of other seasoning auxiliary materials, wherein the seasoning auxiliary materials comprise black sesame, edible salt, white granulated sugar, Capsicum annuum powder, ginger powder, Allium fistulosum powder, a cooking wine, vitamin E, and the like. The preparation method comprises material preparation, smashing, peanut frying, sauce frying, bottling, and gas discharge. According to the present invention, the produced duck liver peanut butter has characteristics of brownish red color, crispy peanut, delicate and lubricating butter, mellow flavor and broad market development prospects, and is suitable for appetizing promoting and cooking.

Description

technical field [0001] The invention relates to a seasoning sauce, in particular to a duck liver peanut sauce and a preparation method thereof. Background technique [0002] Duck liver is an important organ for storing nutrients in ducks. It is rich in nutrients and has a variety of nutritional and health functions. Duck liver has high nutritional value and contains various nutrients needed by the human body, especially rich in protein, vitamin A and vitamin B complex, lecithin, unsaturated fatty acids and metal elements such as iron, zinc and phosphorus. As a food for children, it helps children grow and develop, enhance intelligence, and as a food for the elderly, it can prolong life. [0003] my country is a large agricultural country. In recent years, with the continuous scientific and large-scale breeding industry, the output of duck liver has increased year by year, and duck products have become increasingly rich and diverse. However, the development and utilization o...

AI Technical Summary

Problems solved by technology

[0003] my country is a large agricultural country. In recent years, with the continuous scientific and large-scale breeding industry, the output of duck liver has increased year by year, and duck products have become increasingly rich and diverse. However, the development and utilization of duck liver is mainly limited to the production of cooked food and canned food.