Production of pate. Any recomendations?

[IngredientSeller]

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.

[Oddley]

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

[quietwatersfarm]

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/

[Billy Rhomboid]

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.

[IngredientSeller]

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.