| 摘要 |
Poultry and especially fatted goose liver (foie gras) containing products are prepared by cleaning livers divided in two portions. Blood vessels are removed from one pt. This is comminuted, mixed with additive, various spices and allowed to stand. 8-12 wt.% of a liquid and a similar spice mixt. is added to the other pt. and it is placed in a cutting device and is subjected to a multistep primary heat treatment. Cutting and mixing is carried out under anaerobic conditions at reduced pressure. The resulting pulp is mixed with pieces of liver and portions are formed. These are subjected to a secondary heat treatment. Products are stored or despatched for consumption. During the initial heat treatment livers at core temp. of 0-5 deg C are heated to 12-16 deg C prior to addn. of spices and mixing at this temp. Liq. is added to the mixt. at 22-26 deg C. During the third stage of primary heat the pulp temp. is raised to 26-30 deg C and maintained for 1-4 mins. Finally the product is homogenised at reduced pressure. |
