One kind of processing method gras

The present invention belongs to the field of food technology research, disclosed a method for processing gras, comprising the steps of: (1) pretreatment foie gras; (2) backfat pretreatment; (3) mixing beating; 4) Filling and cooking. By sensory taste and texture data analysis of variance, and backfat gras Mi Mi mass ratio of 2: 1, cooking temperature 85 ℃, time for 3.5 h, the best quality of foie gras. The present invention, by controlling the addition amount of backfat and cooking conditions, can solve the problem that the texture and to improve the flavor, can reduce the loss of nutrients and flavor, it helps the standardization processing foie gras, scientific ,standardization.