Liver pâté and method for production

Process for the production of liver pâté, comprising steps of:

• producing concentrated jelly by
• boiling collagen-containing animal tissue in water until the dissolution of its structure,
• separating off solid components for the production of aqueous jelly and
• concentrating the aqueous jelly into the concentrated jelly by the removal of water up to a maximum of 50% of the weight of the collagen-containing animal tissue,
• producing liquid fat by
• grinding animal fat tissue,
• melting the fat and
• separating off undissolved components to obtain the liquid fat,
• producing strained raw liver by
• rinsing raw animal liver in cold water,
• grinding and straining the same through a sieve in order to separate off solid components to obtain the strained raw liver,
• mixing of 15-25 wt% of the concentrated jelly, 30-50 wt% of the liquid fat and 10-40 wt% of the strained raw animal liver into a mixture,
• nitrite curing, salting and/or spicing the mixture to obtain a liver pâté mass,
• filling of the liver pâté mass into a container and cooking.