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Hi All,

I have a list of ingredients from the label of one pate that I like. Could someone help me to make such pate in my production? I have all equipment necessary for pate production, I just don't have an idea how to produce it. Normally in our area meat is boiled before putting it to the chopper, how to produce a good pate without boiling?
Any recomendations would be wellcomed. Here's the receipe:

Broiler chicken liver (27%)
Water
Mechanically deboned chicken (19%)
Vegetable oil
Broiler meat (7%)
Carrot
breadcrumbs
Starch
Salt (max. 2%)
Roasted onions (included wheat flour)
Spice mix
Thickener E466
Sugar
Glucose
Dextrose
Maltodextrin
Hydrolyzed vegetable protein
Antioxidant E300
Preservative E250

Thank you for your help.

The link below, should give you all the information you would need. Unfortunately, it is a lot of reading.

http://www.fao.org/docrep/003/x6556e/X6556E00.htm#TOC

In case it helps, and simpolifies things at all, you would have to go a long way to beat this in my experience.

http://thislittlepiggy.us/2009/06/liver ... -paranoia/

Wow, that's a lot of ingredients!

I make pate de foie gras, of which my wife is very fond. My method is very simple:

Two cloves of garlic and one small onion, very finely chopped. Gently sautee this in duck fat until just turning golden. Add a sprig of thyme and a couple of scrunched bay leaves and cook a minute longer to get the herb flavours into the oil.
Add a cup of water (US measuring cup or roughly 1/6 pint - it isn't crucial as the liquid gets discarded) and bring to a simmer.
Cut a pound or so of fattened duck liver into thick slices and pop into the simmering liquid for a minute or two each side, or until they have just changed colour.
Strain off the liquid and chuck the solids into a bowl to mash roughly by hand if you like chunky pate or a blender if you like smooth.
Blitz it up, adding a decent chunk of butter (about 2 oz), a splash of brandy or slivovitz and season with salt and pepper.
scoop the resulting mush into a terrine dish lined with cling film, cover with the film and put in the fridge with a weight on top. Leave for 48hrs or so.

If you want to keep it longer, pour a layer of melted butter over the top to seal it. It never lasts long enough in our house for this to be an issue.

The cling film is optional but I use it so the finished pate can be easily turned out for presentation en bloc.

Thank you for your replies. The specialist that I'm looking for should be technologist from meat production plant. I believe this recipe is for production of pate without pre-boiling some materials before chopping. The interesting thing for me is vegetable oil. I'm not sure which way it's included to the meat-liver-oil emulsion.
I think the main question for me: how to produce a good pate without pre-boiling?

Thank you for your comments.