CN105249256A - Goose fat liver-containing livestock meat ball and preparation method thereof - Google Patents
Goose fat liver-containing livestock meat ball and preparation method thereof Download PDFInfo
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- CN105249256A CN105249256A CN201510432795.8A CN201510432795A CN105249256A CN 105249256 A CN105249256 A CN 105249256A CN 201510432795 A CN201510432795 A CN 201510432795A CN 105249256 A CN105249256 A CN 105249256A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000013372 meat Nutrition 0.000 title abstract description 11
- 241000272814 Anser sp. Species 0.000 title abstract description 9
- 210000004185 liver Anatomy 0.000 title abstract 8
- 244000144972 livestock Species 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 14
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 14
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 14
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 235000015097 nutrients Nutrition 0.000 claims abstract description 8
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 7
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 7
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- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 7
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 3
- 241000272517 Anseriformes Species 0.000 claims description 36
- 208000004930 Fatty Liver Diseases 0.000 claims description 36
- 206010019708 Hepatic steatosis Diseases 0.000 claims description 36
- 208000010706 fatty liver disease Diseases 0.000 claims description 36
- 231100000240 steatosis hepatitis Toxicity 0.000 claims description 36
- 235000013594 poultry meat Nutrition 0.000 claims description 26
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000006555 catalytic reaction Methods 0.000 claims description 9
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- 238000000855 fermentation Methods 0.000 claims description 7
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- 239000000243 solution Substances 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 6
- 239000002504 physiological saline solution Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 6
- 238000004513 sizing Methods 0.000 claims description 6
- 235000012000 cholesterol Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
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- 235000019698 starch Nutrition 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
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- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000004663 cell proliferation Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
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- 235000015067 sauces Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000008470 skin growth Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a goose fat liver-containing livestock meat ball. The goose fat liver-containing livestock meat ball comprises, by weight, 340-380 parts of goose fat liver, 20-25 parts of egg white, 460-540 parts of livestock meat, 90-140 parts of guar gum, 10-20 parts of sodium glutamate, 3-5 parts of sodium pyrophosphate, 5-10 parts of sucrose fatty acid ester, 3-4 parts of table salt, 10-12 parts of white pepper powder, 6-8 parts of Chinese prickly ash powder, 7-11 parts of cumin powder, 90-110 parts of drinking water and a proper amount of lactobacillus acidophilus. In preparation of the goose fat liver-containing livestock meat ball, egg white and goose liver are stirred and ground together so that nutrients of the goose fat liver ball are improved, a dry taste of the goose fat liver is improved and a smooth taste is obtained in eating.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of geese fatty liver poultry meat ball and preparation method thereof.
Background technology
In geese fatty liver, the content of vitamin A is considerably beyond food such as milk, egg, meat, fishes, vitamin B2, ascorbic content are also higher, iron content is also abundanter, iron produces the indispensable trace element of red blood cell, trace elements of selenium and vitamin C can strengthen the immunocompetence of human body, anti-oxidant, anti-aging, and the generation of energy inhibition tumor cell, vitamin B2 is the part of many enzymes and coenzyme in human body biochemical metabolism, in cell proliferation and skin growth, play indispensable indirectly-acting.Geese fatty liver fatty be the unrighted acid useful to human body mostly, and more than the content of common foie gras lecithin 4 times, nucleic acid increases by 1 times, the activity of enzyme increases by 3 times, it can reduce the cholesterol levels in blood of human body, alleviate the arteriosclerotic formation of congee sample, delay senility, improve body immunity, and the effect of antithrombase, the health of human body is highly profitable.Investigate according to the World Health Organization: Frenchman's cardiovascular and cerebrovascular incidence of disease is lower country of the world, trace to the source with often edible geese fatty liver is relevant with goose duck fat.
The conventional eating method of current China geese fatty liver as: poach geese fatty liver, sauce halogen geese fatty liver, make Foie Gras etc., because eating method is more single, the geese fatty liver of this high nutritive value can not be spread in the vast consumer group of China and go.At present, on market, of a great variety, a feast for the eyes but meat ball with health-preserving function of various meat ball does not have.The meat ball possessing health-preserving function is rare in tonic, health, and especially geese fatty liver nourishing and health preserving meat ball is blank especially! Therefore the domestic precedent also not having factorial praluction fertile foie gras nourishing and health preserving meat ball at present, market does not have yet this series products supply.
Summary of the invention
A kind of reasonable raw material proportioning, advanced, the applicable factorial praluction of production technology, the often edible geese fatty liver poultry meat ball with nourishing and health preserving effect many to human body benefit are the object of this invention is to provide.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of geese fatty liver poultry meat ball, it is characterized in that, be made up of the raw material of following weight portion: geese fatty liver 340-380, egg 20-25, poultry meat 460-540, guar gum 90-140, sodium glutamate 10-20, sodium pyrophosphate 3-5, sucrose fatty ester 5-10, edible salt 3-4, white pepper powder 10-12, zanthoxylum powder 6-8, cumin powder 7-11, drinking water 90-110, lactobacillus acidophilus are appropriate.
A preparation method for geese fatty liver poultry meat ball, is characterized in that, comprise the following steps:
(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;
(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; Poultry meat is stranding into the graininess that particle diameter is 2-6mm, obtains poultry meat gruel, for subsequent use;
(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;
(4) in poultry meat gruel, drinking water, guar gum, sodium glutamate, sodium pyrophosphate, sucrose fatty ester, edible salt, white pepper powder, zanthoxylum powder, cumin powder is first added, emulsification adds egg white foie gras after stirring 10-20min and starches mix and blend 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;
(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;
(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain described geese fatty liver poultry meat ball.
Beneficial effect of the present invention:
Egg and foie gras are together stirred defibrination by geese fatty liver poultry meat ball of the present invention, not only increase the nutriment of a foie gras ball, but also the dry and astringent mouthfeel of foie gras can be improved, taste more lubricious, the poultry meat added can improve diet structure, have additional nutrients, the pepper powder added, the condiment such as zanthoxylum powder improve the taste of a ball, use lactobacillus acidophilus fermentation, cholesterol most in foie gras can be removed, reduce the intake of people's cholesterol, under high pressure sterilizing, conventional high-temperature sterilizing methods can be prevented the destruction of food mouthfeel, but also the condiment of interpolation can be made to incorporate fast in foie gras, tasty more thorough.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of geese fatty liver poultry meat ball of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): geese fatty liver 360, egg 22.5, poultry meat 500, guar gum 115, sodium glutamate 15, sodium pyrophosphate 4, sucrose fatty ester 7.5, edible salt 3.5, white pepper powder 11, zanthoxylum powder 7, cumin powder 9, drinking water 100, lactobacillus acidophilus are appropriate.
A preparation method for geese fatty liver poultry meat ball, is characterized in that, comprise the following steps:
(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;
(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; Poultry meat is stranding into the graininess that particle diameter is 2-6mm, obtains poultry meat gruel, for subsequent use;
(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;
(4) in poultry meat gruel, drinking water, guar gum, sodium glutamate, sodium pyrophosphate, sucrose fatty ester, edible salt, white pepper powder, zanthoxylum powder, cumin powder is first added, emulsification adds egg white foie gras after stirring 10-20min and starches mix and blend 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;
(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;
(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain described geese fatty liver poultry meat ball.
The above embodiment is only that the preferred embodiment of the present invention is described and not limits scope of the present invention; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (2)
1. a geese fatty liver poultry meat ball, it is characterized in that, be made up of the raw material of following weight portion: geese fatty liver 340-380, egg 20-25, poultry meat 460-540, guar gum 90-140, sodium glutamate 10-20, sodium pyrophosphate 3-5, sucrose fatty ester 5-10, edible salt 3-4, white pepper powder 10-12, zanthoxylum powder 6-8, cumin powder 7-11, drinking water 90-110, lactobacillus acidophilus are appropriate.
2. the preparation method of a kind of geese fatty liver poultry meat ball according to claim 1, is characterized in that, comprise the following steps:
(1) by the geese fatty liver needed for producing before manufacture 1-2h go out freezer and enter and carry out negative catalysis between negative catalysis and thaw, when negative catalysis degree is close to 20%-30%, by diced for half freezing geese fatty liver;
(2) geese fatty liver fourth is placed in boiling water shortening 40-60s, by defibrination after the geese fatty liver fourth of shortening and egg mix and blend, obtains egg white foie gras slurry, for subsequent use; Poultry meat is stranding into the graininess that particle diameter is 2-6mm, obtains poultry meat gruel, for subsequent use;
(3) freeze-dried powder of lactobacillus acidophilus is placed in MRS fluid nutrient medium, 15-20h is cultivated under the condition of 30-35 DEG C, the phage solution obtained, then phage solution is seeded in the fluid nutrient medium containing cholesterol, static gas wave refrigerator 15-20h under the condition of 30-35 DEG C, removes supernatant after then centrifugal, centrifugal again after washing cell precipitation twice with physiological saline, getting cell precipitation is suspended in physiological saline, obtains lactobacillus acidophilus leavening;
(4) in poultry meat gruel, drinking water, guar gum, sodium glutamate, sodium pyrophosphate, sucrose fatty ester, edible salt, white pepper powder, zanthoxylum powder, cumin powder is first added, emulsification adds egg white foie gras after stirring 10-20min and starches mix and blend 3-5min again, then lactobacillus acidophilus leavening is linked in mixed material, at the condition bottom fermentation 25-30h of temperature 28-32 DEG C;
(5) fermentation materials being sent into pressure is in the pressure pan of 200-250Mpa, maintains 20-25min and carry out sterilization treatment at the temperature of-20 DEG C;
(6) material after sterilizing is added ball forming machine shaping, then to be heated in the oil of 80-85 DEG C sizing by Fryer, then the ball after sizing is carried out vacuum packaging, obtain described geese fatty liver poultry meat ball.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072022A (en) * | 2016-06-20 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of apple aroma stomach-invigoratinghealth health care breaded fish stick and preparation method thereof |
| CN106072050A (en) * | 2016-06-20 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of Fructus Chaenomelis Rhizoma Steudnerae Henryanae high dietary-fiber breaded fish stick and preparation method thereof |
| CN106072023A (en) * | 2016-06-20 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of Radix Panacis Quinquefolii Arillus Longan vigorate qi and replenish the blood breaded fish stick and preparation method thereof |
| CN106072024A (en) * | 2016-06-20 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of Monas cuspurpureus Went strengthening the spleen to promote digestion breaded fish stick and preparation method thereof |
| CN108041467A (en) * | 2017-12-18 | 2018-05-18 | 安徽恒盛实业有限责任公司 | A kind of method of lactobacillus-fermented meat product |
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| CN104430851A (en) * | 2013-12-25 | 2015-03-25 | 广东燕塘乳业股份有限公司 | Fermented milk capable of reducing cholesterol and preparation method of fermented milk |
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| CN106072023A (en) * | 2016-06-20 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of Radix Panacis Quinquefolii Arillus Longan vigorate qi and replenish the blood breaded fish stick and preparation method thereof |
| CN106072024A (en) * | 2016-06-20 | 2016-11-09 | 芜湖宏洋食品有限公司 | A kind of Monas cuspurpureus Went strengthening the spleen to promote digestion breaded fish stick and preparation method thereof |
| CN108041467A (en) * | 2017-12-18 | 2018-05-18 | 安徽恒盛实业有限责任公司 | A kind of method of lactobacillus-fermented meat product |
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