Special foie gras for children

A foie gras, children's technology, applied in the direction of application, bacteria used in food preparation, food ingredients as taste improvers, etc., can solve problems that easily lead to obesity, etc., to enhance immunity, dilute fishy smell, promote aroma and Effect of entry of nutritional ingredient

Inactive Publication Date: 2017-09-29
界首市英琪养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Foie gras is made from foie gras. The fat content of foie gras is as high as 40~60%. It is greasy to eat, which can easily lead to obesity. Children are in the critical period of growing their bodies and need balanced nutrition. Excessive fat will lead to obesity. It has adverse effects on children's bone and brain development, and there is no foie gras specially for children on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A foie gras special for children, made of the following raw materials in parts by weight: 46 fat foie gras, 11 pine nuts, 11 white fungus, 8 strawberries, 5 orange peels, 0.4 salt, 5 lactulose oligosaccharides, 0.14 selenium yeast, 3 lactic acid bacteria 3. Angel wine yeast.

[0022] The orange peel is ripe fresh orange-yellow orange peel with a water content of 18-20%.

[0023] The lactic acid bacteria are composed of the following raw materials in parts by weight: Bifidobacterium 13, Lactobacillus bulgaricus 11, Lactobacillus delbrueckii 6, Lactobacillus casei 5, after activation, the number of live bacteria is 10 8 ~10 9 CFU / ml.

[0024] The Angel wine yeast can be used directly after secondary activation, and the number of live bacteria is 10 8 ~10 9 CFU / ml.

[0025] A preparation method for special foie gras for children, comprising the following steps:

[0026] (1) Wash the foie gras, remove the film, soak it in rice washing water for 3 hours, it can dilute ...

Embodiment 2

[0036] A foie gras special for children, made of the following raw materials in parts by weight: 47 fat foie gras, 12 pine nuts, 12 white fungus, 9 strawberries, 6 orange peels, 0.5 salt, 6 lactulose oligosaccharides, 0.15 selenium yeast, 4 lactic acid bacteria , Angel wine yeast 4.

[0037] The orange peel is ripe fresh orange-yellow orange peel with a water content of 18-20%.

[0038] The lactic acid bacteria are composed of the following raw materials in parts by weight: Bifidobacterium 14, Lactobacillus bulgaricus 12, Lactobacillus delbrueckii 7, Lactobacillus casei 6, after activation, the number of viable bacteria is 10 8 ~10 9 CFU / ml.

[0039] The Angel wine yeast can be used directly after secondary activation, and the number of live bacteria is 10 8 ~10 9 CFU / ml.

[0040] Preparation and eating method are the same as in Example 1.

Embodiment 3

[0042] A foie gras special for children, made of the following raw materials in parts by weight: 48 fat foie gras, 13 pine nuts, 13 white fungus, 10 strawberries, 7 orange peels, 0.6 salt, 7 lactulose oligosaccharides, 0.16 selenium yeast, 5 lactic acid bacteria , Angel wine yeast 5.

[0043]The orange peel is ripe fresh orange-yellow orange peel with a water content of 18-20%.

[0044] The lactic acid bacteria are composed of the following raw materials in parts by weight: Bifidobacterium 15, Lactobacillus bulgaricus 13, Lactobacillus delbrueckii 8, Lactobacillus casei 7, after activation, the number of viable bacteria is 10 8 ~10 9 CFU / ml.

[0045] The Angel wine yeast can be used directly after secondary activation, and the number of live bacteria is 10 8 ~10 9 CFU / ml.

[0046] Preparation and eating method are the same as in Example 1.

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PUM

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Abstract

The invention mainly relates to the technical field of food processing, and discloses special foie gras for children. The foie gras is prepared from the following raw materials: foie gras, pine nuts, tremella, strawberries, orange peels, edible salt, lactosucrose, selenium yeast, lactobacillus and Angel wine yeast, and has rich raw materials, balanced nutrition, proper salty-sweet taste and rich fruit fragrance, the fat content is reduced to 21.4 percent, and growth and development of children can be promoted. The foie gras is prepared by the following steps: washing foie gras in rice-washing water to lighten the fishy taste, and steaming for a short time at high temperature and high pressure to enable the foie gras to be cooked outside and tender inside for slicing; adding lactosucrose and selenium yeast to enrich nutrition and flavor of the foie gras and enable the content of organic selenium to be 8.37mu g / 100g. The special foie gras has proper sweet taste, can be used for promoting reproduction of lactobacillus, protecting gastrointestinal functions, enhancing immunity of children and promoting growth and development, and is suitable for taste of children since a great number of small-molecular nutrition generated after lactobacillus is fermented to lighten the fishy taste of foie gras and improve the palatability.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a foie gras special for children. Background technique [0002] Foie gras is France's most famous delicacy. It has always been a favorite of gourmets and the worst pain of animal rights activists. Although nutritionists believe that foie gras is not suitable for modern healthy diets, this delicacy is still popular all over the world. Foie gras is made from foie gras. The fat content of foie gras is as high as 40~60%. It is greasy to eat, which can easily lead to obesity. Children are in the critical period of growing their bodies and need balanced nutrition. Excessive fat will lead to obesity. It has adverse effects on children's bones and brain development, and there is no foie gras specially for children on the market. Contents of the invention [0003] In order to make up for the defects of the prior art, the purpose of the present invention is to provide a s...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/50A23L13/20A23L5/20A23L5/10A23L33/125A23L33/14A23L33/16A23L19/00A23L29/00A23L31/00A23L25/00A23L33/00
CPCA23L5/10A23L5/13A23L5/23A23L13/20A23L13/50A23L19/07A23L19/09A23L25/20A23L27/60A23L29/015A23L29/065A23L31/00A23L33/125A23L33/14A23L33/16A23L33/40A23V2002/00A23V2400/137A23V2400/125A23V2400/123A23V2400/51A23V2200/14A23V2200/15A23V2200/16A23V2200/30A23V2200/3204A23V2200/324A23V2250/1614A23V2250/28A23V2250/76A23V2250/1626A23V2300/20
Inventor 马英臣
Owner 界首市英琪养殖专业合作社
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