CN110292152A - A kind of goose liver sausage and manufacture craft - Google Patents
A kind of goose liver sausage and manufacture craft Download PDFInfo
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- CN110292152A CN110292152A CN201910667278.7A CN201910667278A CN110292152A CN 110292152 A CN110292152 A CN 110292152A CN 201910667278 A CN201910667278 A CN 201910667278A CN 110292152 A CN110292152 A CN 110292152A
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- foie gras
- goose liver
- liver sausage
- manufacture craft
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of goose liver sausage and manufacture crafts.Foie gras be rich in the metallic elements such as protein, vitamin A and vitamin B and iron, zinc, phosphorus, but current foie gras product there are problems that it is perishable, should not deposit long.A kind of goose liver sausage and manufacture craft, its composition includes: to be made of in parts by weight following raw materials: 29.26 ~ 29.46 parts of foie gras, 23.03 ~ 23.23 parts of Fresh Grade Breast, 12.36 ~ 12.56 parts of cuticle, 8.8 ~ 9.0 parts of cornstarch, 22.14 ~ 22.34 parts of water, 0.69 ~ 0.73 part of soy protein concentrate, 1.13 ~ 1.18 parts of edible salt, 0.35 ~ 0.37 part of white granulated sugar, 0.15 ~ 0.17 part of spice, 1.58 ~ 1.62 parts of emulsifier, 0.78 ~ 0.82 part of carragheen, 0.38 ~ 0.41 part of chicken powder, 0.39 ~ 0.41 part of sodium glutamate, 0.38 ~ 0.42 part of pork essence, 0.011 ~ 0.0 13 parts of chrysanthemum, natural casing.The present invention is applied to goose liver sausage and manufacture craft.
Description
Technical field:
The present invention relates to a kind of goose liver sausage and manufacture crafts.
Background technique:
Foie gras is rich in the metallic elements such as protein, vitamin A and vitamin B and iron, zinc, phosphorus, in addition, it is also rich in needed by human body
A variety of unsaturated fatty acids, lecithin, etc. nutritional ingredients.It is with function such as anti-aging, reducing blood lipid, softening blood vessel, blood pressure lowering
Effect.But current foie gras product there are problems that it is perishable, should not deposit long, therefore, research and develop unique flavor, nutritional ingredient
The goose liver sausage and its preparation process enrich, be unlikely to deteriorate, being easy to transport and store, to meeting, the majority of consumers group is growing
Demand have important social effect and economic value.
Summary of the invention:
The object of the present invention is to provide a kind of goose liver sausage and manufacture crafts.
Above-mentioned purpose is realized by following technical scheme:
A kind of goose liver sausage and manufacture craft, composition includes: to be made of in parts by weight following raw materials: 29.26 ~ 29.46 parts
Foie gras, 23.03 ~ 23.23 parts of Fresh Grade Breast, 12.36 ~ 12.56 parts of cuticle, 8.8 ~ 9.0 parts of cornstarch, 22.14 ~
22.34 parts of water, 0.69 ~ 0.73 part of soy protein concentrate, 1.13 ~ 1.18 parts of edible salt, 0.35 ~ 0.37 part of white sand
Sugar, 0.15 ~ 0.17 part of spice, 1.58 ~ 1.62 parts of emulsifier, 0.78 ~ 0.82 part of carragheen, 0.38 ~ 0.41 part
Chicken powder, 0.39 ~ 0.41 part of sodium glutamate, 0.38 ~ 0.42 part of pork essence, 0.011 ~ 0.013 part of chrysanthemum, natural intestine
Clothing.
The goose liver sausage and manufacture craft, is made of in parts by weight following raw materials: 29.26 parts of foie gras, 23.03 parts
Fresh Grade Breast, 12.36 parts of cuticle, 8.8 parts of cornstarch, 22.14 parts of water, 0.69 part of soy protein concentrate, 1.13
Edible salt, 0.35 part of the white granulated sugar, 0.15 part of spice, 1.58 parts of emulsifier, 0.78 part of carragheen, 0.38 part of part
Chicken powder, 0.39 part of sodium glutamate, 0.38 part of pork essence, 0.011 part of chrysanthemum, natural casing.
The goose liver sausage and manufacture craft, is made of in parts by weight following raw materials: 29.46 parts of foie gras, 23.23 parts
Fresh Grade Breast, 12.56 parts of cuticle, 9.0 parts of cornstarch, 22.34 parts of water, 0.73 part of soy protein concentrate, 1.18
Edible salt, 0.37 part of the white granulated sugar, 0.17 part of spice, 1.62 parts of emulsifier, 0.82 part of carragheen, 0.41 part of part
Chicken powder, 0.41 part of sodium glutamate, 0.42 part of pork essence, 0.013 part of chrysanthemum, natural casing.
The goose liver sausage and manufacture craft, is made of in parts by weight following raw materials: 29.36 parts of foie gras, 23.13 parts
Fresh Grade Breast, 12.46 parts of cuticle, 8.9 parts of cornstarch, 22.24 parts of water, 0.71 part of soy protein concentrate, 1.16
Part edible salt, 0.36 part of white granulated sugar, 0.16 part of spice, 1.6 parts of emulsifier, 0.8 part of carragheen, 0.4 part
Chicken powder, 0.4 part of sodium glutamate, 0.4 part of pork essence, 0.012 part of chrysanthemum, natural casing.
The goose liver sausage and manufacture craft, this method include following step:
(1) sorting and processing: Ying Xuanyong has the enterprise of qualifications to stock up,
(1) require: meat feeling is strong, fresh, glossy, free from extraneous odour, without lesion；
(2) fresh Fresh Grade Breast, foie gras are repaired into the macroscopic impurity such as connective tissue, lymph, spot, extravasated blood, whole temperature
Degree control is at 10 °C or less；
(2) it cuts and mixes:
(1) raw material Fresh Grade Breast is put into cutmixer, cuts and mixes pureed, while auxiliary material is added and mixes thoroughly；
(2) it the good foie gras of taste is then added is put into cutmixer and mix and stir, cut foie gras processed into 1.5-2 cubic centimetres of particles；
(3) filling:
(1) cleaning of casing: 8 road hog intestines first wash away salt grain with clear water and use 35 DEG C or less water pot intestinal lavage clothing again；
(2) it is twisted after flinging: ◆ it is required that: 18 pairs of the every bar in length 17cm ± 1 is hereinafter, elasticity is moderate；
(3) hanging rod: gap is that 1 cm or more uniformly cannot will have fit, there is 8 gaps cm or more between bar and bar；
(4) boiling and sugar are smoked:
(1) 75 DEG C dry, 90 minutes, wind speed was using high speed, and 82 DEG C of rear boiling, 35 minutes, wind speed used low exhaust velocity 3 minutes
Wind speed uses high speed afterwards,
(2) sugar is smoked: the standard of 100 jin of goose liver sausages to be put according to every furnace, and goose liver sausage is placed in sugared censer, every furnace is added 2 jin of white sugar,
Sugar is put into furnace, bottom temperature is 4-6 minutes smoked up to 270-360 degree, and colouring nature is uniform, and golden yellow, which is presented, to come out of the stove.
(5) it examines:
(1) organoleptic examination: intestines body close structure has micro-bubble, surface free from admixture, and for intestines body without breakage, whether shape is regular；
(2) physical and chemical index, microbiological indicator are examined: meeting national examination criteria；
(6) finished product:
(1) central temperature ensures to reach room temperature；
(2) color platinum is yellow purplish red alternate；
(3) section is glossy, and flexible, foie gras is evenly distributed；
(4) single grammes per square metre is at 160 grams ± 10 grams.
Beneficial effects of the present invention:
1. the present invention using foie gras and Fresh Grade Breast as raw material, with chinese-style sausage manufacture craft complete, it using foie gras first precook into
After taste and the method for meat stuffing, removal watery blood lock foie gras nutriment, and raw material is using foie gras and Fresh Grade Breast and pork, mutton phase
Than fat content is few.Pork, mutton fat content are respectively 28.8% and 13.6%, and are mostly unsaturated fatty acid in Fresh Grade Breast,
Its content is all higher than pork, beef, mutton, is beneficial to health.
2. the present invention is using foie gras as raw material, fat content is few in foie gras, only 2%-3%, and the fat in foie gras has 2/3
Unsaturated fat, into human body after be easy to be digested absorption, not will cause and get fat, furthermore in foie gras contain a certain amount of ovum
Phosphatide, long-term consumption foie gras can with replenishing vitamins and minerals, meanwhile, have a certain amount of vitamin B2 in foie gras, B2 can
To supplement the required auxiliary enzymes of growth, there is improving eyesight removing toxic substances, and contain a certain amount of selenium in foie gras, selenium, which can be enhanced, exempts from
Epidemic disease ability, moreover it is possible to which inhibiting effect is played to the generation of tumour cell.
3. the present invention uses foie gras for raw material, since goose is plant-eating animal, premunition is strong, and meat flavor is good, pollution-free, quilt
People become green ticbit.As the improvement of people's living standards, will change to the consumption habit of high-fat meat, disappear
The amount of expense also will be fewer and fewer.Therefore, choice meat can be provided by the production of the goose red sausage of primary raw material of goose for people by developing
Based food, so as to improve the carnivorous consumption structure of people.
Specific embodiment:
Embodiment 1:
A kind of goose liver sausage and manufacture craft, composition includes: to be made of in parts by weight following raw materials: 29.26 ~ 29.46 parts
Foie gras, 23.03 ~ 23.23 parts of Fresh Grade Breast, 12.36 ~ 12.56 parts of cuticle, 8.8 ~ 9.0 parts of cornstarch, 22.14 ~
22.34 parts of water, 0.69 ~ 0.73 part of soy protein concentrate, 1.13 ~ 1.18 parts of edible salt, 0.35 ~ 0.37 part of white sand
Sugar, 0.15 ~ 0.17 part of spice, 1.58 ~ 1.62 parts of emulsifier, 0.78 ~ 0.82 part of carragheen, 0.38 ~ 0.41 part
Chicken powder, 0.39 ~ 0.41 part of sodium glutamate, 0.38 ~ 0.42 part of pork essence, 0.011 ~ 0.013 part of chrysanthemum, natural intestine
Clothing.
Embodiment 2:
According to goose liver sausage described in embodiment 1 and manufacture craft, it is made of in parts by weight following raw materials: 29.26 parts of foie gras,
23.03 parts of Fresh Grade Breast, 12.36 parts of cuticle, 8.8 parts of cornstarch, 22.14 parts of water, 0.69 part of soybean concentrate egg
White, 1.13 parts of edible salt, 0.35 part of white granulated sugar, 0.15 part of spice, 1.58 parts of emulsifier, 0.78 part of OK a karaoke club
Glue, 0.38 part of chicken powder, 0.39 part of sodium glutamate, 0.38 part of pork essence, 0.011 part of chrysanthemum, natural casing.
Embodiment 3:
The goose liver sausage according to embodiment 1 or 2 and manufacture craft are made of in parts by weight following raw materials: 29.46 parts of goose
Liver, 23.23 parts of Fresh Grade Breast, 12.56 parts of cuticle, 9.0 parts of cornstarch, 22.34 parts of water, the concentration of 0.73 part of soybean
Albumen, 1.18 parts of edible salt, 0.37 part of white granulated sugar, 0.17 part of spice, 1.62 parts of emulsifier, 0.82 part of OK a karaoke club
Glue, 0.41 part of chicken powder, 0.41 part of sodium glutamate, 0.42 part of pork essence, 0.013 part of chrysanthemum, natural casing.
Embodiment 4:
It according to goose liver sausage described in embodiment 1 or 2 or 3 and manufacture craft, is made of in parts by weight following raw materials: 29.36 parts
Foie gras, 23.13 parts of Fresh Grade Breast, 12.46 parts of cuticle, 8.9 parts of cornstarch, 22.24 parts of water, 0.71 part of soybean
Protein concentrate, 1.16 parts of edible salt, 0.36 part of white granulated sugar, 0.16 part of spice, 1.6 parts of emulsifier, 0.8 part of card
Draw glue, 0.4 part of chicken powder, 0.4 part of sodium glutamate, 0.4 part of pork essence, 0.012 part of chrysanthemum, natural casing.
Embodiment 5:
Goose liver sausage and manufacture craft described in a kind of one of embodiment 1-4, this method include following step:
(1) sorting and processing: Ying Xuanyong has the enterprise of qualifications to stock up,
(1) require: meat feeling is strong, fresh, glossy, free from extraneous odour, without lesion；
(2) fresh Fresh Grade Breast, foie gras are repaired into the macroscopic impurity such as connective tissue, lymph, spot, extravasated blood, whole temperature
Degree control is at 10 °C or less；
(2) it cuts and mixes:
(1) raw material Fresh Grade Breast is put into cutmixer, cuts and mixes pureed, while auxiliary material is added and mixes thoroughly；
(2) it the good foie gras of taste is then added is put into cutmixer and mix and stir, cut foie gras processed into 1.5-2 cubic centimetres of particles；
(3) filling:
(1) cleaning of casing: 8 road hog intestines first wash away salt grain with clear water, then with 35 DEG C or less water pot intestinal lavage clothing；
(2) it is twisted after flinging: it is required that: 18 pairs of the every bar in length 17cm ± 1 is hereinafter, elasticity is moderate；
(3) hanging rod: gap is that 1 cm or more uniformly cannot will have fit, there is 8 gaps cm or more between bar and bar；
(4) boiling and sugar are smoked:
(1) 75 DEG C dry, 90 minutes, wind speed was using high speed, and 82 DEG C of rear boiling, 35 minutes, wind speed was using after low exhaust velocity 3 minutes
Wind speed uses high speed,
(2) sugar is smoked: the standard of 100 jin of goose liver sausages to be put according to every furnace, and goose liver sausage is placed in sugared censer, every furnace is added 2 jin of white sugar,
Sugar is put into furnace, bottom temperature is 4-6 minutes smoked up to 270-360 degree, and colouring nature is uniform, and golden yellow, which is presented, to come out of the stove.
(5) it examines:
(1) organoleptic examination: intestines body close structure has micro-bubble, surface free from admixture, and for intestines body without breakage, whether shape is regular；
(2) physical and chemical index, microbiological indicator are examined: meeting national examination criteria；
(6) finished product:
(1) central temperature ensures to reach room temperature；
(2) color platinum is yellow purplish red alternate；
(3) section is glossy, and flexible, foie gras is evenly distributed；
(4) single grammes per square metre is at 160 grams ± 10 grams.
Claims (5)
1. a kind of goose liver sausage and manufacture craft, composition includes: to be made of in parts by weight following raw materials: 29.26 ~ 29.46 parts
Foie gras, 23.03 ~ 23.23 parts of Fresh Grade Breast, 12.36 ~ 12.56 parts of cuticle, 8.8 ~ 9.0 parts of cornstarch, 22.14 ~
22.34 parts of water, 0.69 ~ 0.73 part of soy protein concentrate, 1.13 ~ 1.18 parts of edible salt, 0.35 ~ 0.37 part of white sand
Sugar, 0.15 ~ 0.17 part of spice, 1.58 ~ 1.62 parts of emulsifier, 0.78 ~ 0.82 part of carragheen, 0.38 ~ 0.41 part
Chicken powder, 0.39 ~ 0.41 part of sodium glutamate, 0.38 ~ 0.42 part of pork essence, 0.011 ~ 0.013 part of chrysanthemum, natural intestine
Clothing.
2. goose liver sausage according to claim 1 and manufacture craft, it is characterized in that: being made of in parts by weight following raw materials:
29.26 parts of foie gras, 23.03 parts of Fresh Grade Breast, 12.36 parts of cuticle, 8.8 parts of cornstarch, 22.14 parts of water, 0.69
Part soy protein concentrate, 1.13 parts of edible salt, 0.35 part of white granulated sugar, 0.15 part of spice, 1.58 parts of emulsifier,
0.78 part of carragheen, 0.38 part of chicken powder, 0.39 part of sodium glutamate, 0.38 part of pork essence, 0.011 part of sorghum
Red, natural casing.
3. goose liver sausage according to claim 1 and manufacture craft, it is characterized in that: being made of in parts by weight following raw materials:
29.46 parts of foie gras, 23.23 parts of Fresh Grade Breast, 12.56 parts of cuticle, 9.0 parts of cornstarch, 22.34 parts of water, 0.73
Part soy protein concentrate, 1.18 parts of edible salt, 0.37 part of white granulated sugar, 0.17 part of spice, 1.62 parts of emulsifier,
0.82 part of carragheen, 0.41 part of chicken powder, 0.41 part of sodium glutamate, 0.42 part of pork essence, 0.013 part of sorghum
Red, natural casing.
4. goose liver sausage according to claim 1 and manufacture craft, it is characterized in that: being made of in parts by weight following raw materials:
29.36 parts of foie gras, 23.13 parts of Fresh Grade Breast, 12.46 parts of cuticle, 8.9 parts of cornstarch, 22.24 parts of water, 0.71
Part soy protein concentrate, 1.16 parts of edible salt, 0.36 part of white granulated sugar, 0.16 part of spice, 1.6 parts of emulsifier,
0.8 part of carragheen, 0.4 part of chicken powder, 0.4 part of sodium glutamate, 0.4 part of pork essence, 0.012 part of chrysanthemum, day
Right casing.
5. goose liver sausage and manufacture craft described in a kind of one of claim 1-4, it is characterized in that: this method includes following step:
(1) sorting and processing: Ying Xuanyong has the enterprise of qualifications to stock up,
(1) require: meat feeling is strong, fresh, glossy, free from extraneous odour, without lesion；
(2) fresh Fresh Grade Breast, foie gras are repaired into the macroscopic impurity such as connective tissue, lymph, spot, extravasated blood, whole temperature
Degree control is at 10 °C or less；
(2) it cuts and mixes:
(1) raw material Fresh Grade Breast is put into cutmixer, cuts and mixes pureed, while auxiliary material is added and mixes thoroughly；
(3) filling:
(1) cleaning of casing: 8 road hog intestines first wash away salt grain with clear water and use 35 DEG C or less water pot intestinal lavage clothing again；
(2) it is twisted after flinging: ◆ it is required that: 18 pairs of the every bar in length 17cm ± 1 is hereinafter, elasticity is moderate；
(3) hanging rod: gap is that 1 cm or more uniformly cannot will have fit, there is 8 gaps cm or more between bar and bar；
(4) boiling and sugar are smoked:
(1) 75 DEG C dry, 90 minutes, wind speed was using high speed, and 82 DEG C of rear boiling, 35 minutes, wind speed was using after low exhaust velocity 3 minutes
Wind speed uses high speed,
(2) sugar is smoked: the standard of 100 jin of goose liver sausages to be put according to every furnace, and goose liver sausage is placed in sugared censer, every furnace is added 2 jin of white sugar,
Sugar is put into furnace, bottom temperature is 4-6 minutes smoked up to 270-360 degree, and colouring nature is uniform, and golden yellow, which is presented, to come out of the stove.
(5) it examines:
(1) organoleptic examination: intestines body close structure has micro-bubble, surface free from admixture, and for intestines body without breakage, whether shape is regular；
(2) physical and chemical index, microbiological indicator are examined: meeting national examination criteria；
(6) finished product:
(1) central temperature ensures to reach room temperature；
(2) color platinum is yellow purplish red alternate；
(3) section is glossy, and flexible, foie gras is evenly distributed；
(4) single grammes per square metre is at 160 grams ± 10 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910667278.7A CN110292152A (en) | 2019-07-23 | 2019-07-23 | A kind of goose liver sausage and manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910667278.7A CN110292152A (en) | 2019-07-23 | 2019-07-23 | A kind of goose liver sausage and manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110292152A true CN110292152A (en) | 2019-10-01 |
Family
ID=68031698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910667278.7A Pending CN110292152A (en) | 2019-07-23 | 2019-07-23 | A kind of goose liver sausage and manufacture craft |
Country Status (1)
| Country | Link |
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| CN (1) | CN110292152A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912117A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | French goose liver sausage and preparation method thereof |
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| US20110008502A1 (en) * | 2007-07-02 | 2011-01-13 | San-Ei Gen F.F.I., Inc. | Processed food composition containing dextrin |
| CN106722273A (en) * | 2016-12-30 | 2017-05-31 | 广西大学 | One kind mixing meat perfume foie gras processing technology |
-
2019
- 2019-07-23 CN CN201910667278.7A patent/CN110292152A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20110008502A1 (en) * | 2007-07-02 | 2011-01-13 | San-Ei Gen F.F.I., Inc. | Processed food composition containing dextrin |
| CN101912117A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | French goose liver sausage and preparation method thereof |
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| CN106722273A (en) * | 2016-12-30 | 2017-05-31 | 广西大学 | One kind mixing meat perfume foie gras processing technology |
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Application publication date: 20191001 |