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Goose fat liver sauce and its preparing method

A production method, the technology of foie gras, which is applied in the field of deep processing technology, can solve the problems of complex production process, inconvenient, difficult to preserve, etc., and achieve the effect of rich nutrition, hygienic convenience and long storage period

Inactive Publication Date: 2005-12-21
张玺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are that it needs to be done now, troublesome, difficult to preserve, and inconvenient. The nutritional content of foie gras is easily destroyed after being subjected to high temperatur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] 1. Select fresh goose liver and remove tendons, skin, and sundries, rinse it in water, remove it, add about 1% salt and pepper, a little rice wine, green onion ginger juice, and bay leaf juice to marinate for 1 to 24 hours (with season, depending on the temperature).

[0026] 2. After marinating, rinse and put into 100°C water for 1 to 5 minutes. The optimal cooking time is 1 to 2 minutes.

[0027] 3. Boil for a short time and dry in the air to make liver puree, or cut into liver pieces.

[0028] 4. Add 5-20kg of cream (or milk) and 5-20kg of cooked goose oil to 100kg of liver paste or liver block, mix well, put it in a container and put it in an oven, and bake it at 110-140°C for 20-60 minutes ,spare.

[0029] 5. Take 50kg of soybean paste puree and put it into a pressure cooker for 5-25 minutes to cook. The cooking temperature is 100°C-120°C, the time is 8-10 minutes, and the temperature is 101-105°C.

[0030] 6. Put 15kg of steamed soy bean paste puree into the oi...

example 2

[0035] 1. Select the geese raised by special methods, take the fresh goose fat liver, remove the tendons, skin and sundries, rinse it in water, add about 1% salt and pepper, a little rice wine, green onion ginger juice, bay leaf juice, marinate 1 to 24 hours (depending on the season and temperature).

[0036] 2. After marinating, rinse and put into 100°C water for 1 to 5 minutes. The optimal cooking time is 1 to 2 minutes.

[0037] 3. Put the boiled foie gras into pieces in the steam at 100-115°C for 10-25 minutes. The best cooking temperature is 101-105°C and the cooking time is 15-20 minutes. After drying, immerse in cream (or milk) and set aside.

[0038] 4. Take 60kg of soybean paste puree and put it into a pressure cooker for 5-25 minutes to cook. The cooking temperature is 100-120°C, the time is 10-15 minutes, and the temperature is 101-105°C.

[0039] 5. Take 40kg of steamed soy bean paste and put it into a pot that has been slid over oil, and boil it for 2-10 minutes...

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PUM

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Abstract

The present invention relates to a goose liver paste and its production method. Said production method includes the following steps: respectively cooking the goose liver, soybean paste and nutrient additive, then uniformly mixing 30-70% of cooked goose liver, 15-45% of cooked soybean paste and 5-25% of cooked nutrient additive, cooling and packaging so as to obtain the invented product. The invented goose liver paste contains rich unsaturated fatty acid, phosphatide, phosphatidyl choline, glutamic acid, protein, amino acids and other nutrients necessary for human body.

Description

technical field [0001] The invention relates to a deep processing technology of foie gras. Background technique [0002] Existing Chinese-style foie gras processing generally all makes cold dish with foie gras through poaching or makes dish with methods such as decocting, frying, roasting and goes on the dining table. Its shortcomings are that it needs to be done now, troublesome, difficult to preserve, and inconvenient. The nutritional content of foie gras is easily destroyed after high temperature, and it becomes hard. French foie gras is made into a cake and eaten with bread. Although it tastes delicious, the production process is complicated and it is not suitable for Chinese food. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the prior art, and provide a foie gras pate with a long shelf life, rich nutrition, ready-to-eat, widely applicable to Chinese and Western food, and a mellow "glutinic acid" oily ester...

Claims

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Application Information

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IPC IPC(8): A23L13/50
Inventor 张玺
Owner 张玺
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