| 摘要 |
Prepn. of a foie gras of goose or duck liver, involves rolling the raw liver in a microwave transparent food film and cooking in a microwave oven. Pref. shrink wrap food film is used and rolled into several thicknesses. Cooking is for 20-25 seconds/100g liver at high power. Other ingredients are incorporated into liver prior to cooking. After cooking, liver is removed from food film and packaged under vacuum. ADVANTAGE - Simple cooking and packaging. Large range of recipes. Wide range of ingredients can be added without affecting flavour of liver. Prod. can be shaped in film after cooking. Process gives a comparable flavour to traditional methods. |
