Goose liver processing five points
Goose was recommended by the World Food and Agriculture Organization as "excellent meat food". Goose liver was taken as a delicacy from Roman times. Since the 16th century, goose liver has become a famous dish in the high society of Western Europe and a representative of the French food culture.
Domestic and foreign goose livers are more than a level of sales, but the following two are poor sales and low prices, has become a major heart disease. It is usually used abroad for the processing of foie gras and "bar-type liver (shaping liver)". There are more than 500 production enterprises for geese and goose liver in China. However, there are not many enterprises capable of processing these two products.
The production of goose fat liver sauce is similar to caviar and crab sauce in terms of process. Among them, there are several key technologies worth noting:
First, when the foie gras is pretreated, blood, bile, and connective tissue in the liver should be removed as much as possible.
Second, in the process of chopping and mixing, it should be as uniform as possible, if necessary, use special equipment to dilute the liver paste.
Three, foie gras sauce points W/O, O/W/O, O/W three types, the first two types of taste delicate. During the production, the emulsifier for the road should be used with the HLB value, and the percentages of the W-phase and the O-phase should be adjusted as necessary, and if necessary, the O-phase and the secondary emulsification are strengthened.
Fourth, the seasoning formula should be consistent with the flavor of foie gras. The production formula of foie gras abroad is different depending on the manufacturer and origin, and can be used selectively. Domestic companies can choose to use seasonings that are popular with the Chinese people, and they can also produce O/W-type products that are made up of fruits, vegetables and herbal supplements.
Fifth, it should pay attention to the stability of the emulsification system.
Plastic liver is divided into two kinds: one is to integrate the entire form of goose liver; the other is to chop the goose liver into a certain form, such as sticks, cylinders and so on. This is one of the important ways to convert foie gras or even foie gras below class 2 into high-end products. Plastic liver can be used for frying, frying and various cooking. The key technology of shaping is to strengthen the muscle strength and flavor in the products. The study found that foreign plastic surgery uses a composite material called "Froste", which consists of four kinds of edible elements. Domestic enterprises can choose to use domestic natural sticky edible raw materials, sulfur amino acids, together with natural spices made of plastic liver. Plastic liver can be fried, fried, fried, and the flavor is quite good.
At present, China's geese and goose fatty liver production industry continues to increase and expand, and sales of only white goose series, smoked sauce brine series of goose products have little profit, and many companies have a large number of secondary foie gras inventory, if they Conversion to foie gras and plastic liver can greatly increase the value and open the market. The above-mentioned key production techniques for making goose liver paste and shaping liver are very important for the survival and development of the geese and goose liver producing enterprises in China.
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